Same. I like Alvin, but this recipe is expensive for one and super dense. No craggly top either. I’m glad Emmy gave it a try so that my curiosity won’t get the better of me.
You come from the wood chopping sector. So the Hunger Games People haven't come to select your group yet. 👍😎😉 Enjoy your meals before the games start. (This is a Hunger Games joke if anyone didn't get it.)
I make friendship bread! But it doesn’t really take long to make, you are just given half the recipe to begin with by a friend, but then again I’m not clear on how this worked anymore. It’s been years.
honestly, i really like how mistakes aren't cut out. it shows emmy's a real person, and it makes me feel like little oopses aren't something to be devastated over.
Unfortunately the mistakes she made in the ingredients and method made this brownie a fail. It would be good if she made it again correctly in another video and compared them again.
Emmy, I really appreciate you. Ive been really struggling with my eating disorder for a while now. I used to watch Bon Appetit to help me get into "eating mode" but I don't anymore due to personal moral reasons. I watched Julien, but he was a bit too chaotic for me to watch while trying to eat lol Now, im so thankful for you and Sohla for making soft, gentle, calm food videos with a bit of humor and cuteness here and there. I hope you read this and know that you are helping a fan get through a hard time in her relationship with food. And I cant handle how cute you are❤ please know how important you are to me! Also, when you call us your "Beautiful lovelies" it really made me feel better than I had anticipated.
You're doing great!! I wish you all the best for your journey ahead. If you're taking food channel recommendations, you should try watching JunsKitchen :)
Hi friend! I'm in the same boat! Watching Emmy helps me rediscover the joy and appreciation of food instead of constant judgement that ED gave me. Its so great there are people out there making content that is such an immense help. Good luck and all the strength in your recovery!
If you'd like recommendations for cooking channels I can recommend Townsend's and Tasting History, both have a history focus if you are interested in that
So I have made Alvin Zhou's brownies and I can definitely agree with Emmy here. Here were my notes. -The most notable thing about the flavor of these brownies is that they are not very sweet. I'm not the biggest brownie fan since they tend to be one dimension sugary/fudgey tasting, but these do have that complexity from all the steps and special ingredients involved. -Alvin says the coffee is just used to accentuate the chocolate taste; but the coffee taste is very noticible. Only make this if you enjoy coffee and dark chocolate. -I strained the brown butter to remove the espresso grounds which I definitely believe they kept the brownies from being gritty. -I also happened to overbake my brownies but they still stand well being on the more cakey/dry side. Overall, I would recommend these brownies but you should not expect that you are getting anything similar to a basic brownie at all. These are the kind of brownies who appeal to people who like more bittersweet desserts. Although they are good, I would preferably point people in the direction of his 48 hour cookies which use the same technique but are far far better imo. Thanks for doing the coverage, Emmy!
yeah I definitely won't be making them I'm so glad I saw this comment and the video. They just look too fudgey which I didn't know was possibly until I saw the video. I use a teaspoon of espresso powder in my own choc chip cookies which does wonders for the flavour but seeing a tablespoon nevermind 2 tbsps in this recipe had massive alarm bells ringing for me. it seems to just be a bit too much which is a shame as I love to ferment / let my baking batters/doughs develop normally. So glad I saw this stuff and didn't lose time!
I love bittersweet, but I'd probably just chill it until it solidifies to a fudge-state and then bake them, I'm not sure what chilling after baking will even do except to dry them out, but I do like how the chill process of the batter itself before baking seems to condense the brownie, at least it looks like it does.
I would never make/eat these because of the coffee. I abhor coffee. I bet you can get that nasty coffee smell in the back of your throat if you sniff them.
Thank you for sharing your experience. I absolutely hate coffee in all forms except for a small amount in my favorite chocolate cake recipe. It’s one teaspoon for a three layer 8” cake. So pretty small. I also hate dark chocolate. This is definitely not the recipe for me.
If I were to make this recipe, I would change most of the measurements and process. I would reduce a lot of the expresso powder to around 1-2 teaspoon, half the chopped chocolate amount in the batter, use semi-sweet chocolate, reduce the sugar amount a bit since the the coffee powder was reduced drastically and changes to the type of chocolate, and will just put the batter in the fridge for a day since 3 days is just overkill. His technique of whipping eggs and putting the hot brownies straight into the fridge was correct for having fudgy chewy brownies since I've been making and improving my own brownies since 10 years ago so I have a lot of experience on hand :)
Or worse... they don’t tell you they don’t like brownies and let them go bad and/or just throw them away later thinking you’d never find out. To be “kind” of course.
One time my uncles wife had got cancer and I felt bad and made this extravagant chocolate covered strawberries bouquet and I was like hmm who doesn’t like that so that was the best gift option. I took them to her and all she said was “oh I don’t like chocolate covered strawberries” .-.
I suspect you rest the batter for several days to allow the bitter flavours to mature and mellow out, but I imagine the same effect would be achieved by putting less bitter ingredients in the first place. Seems kind of an unnecessary step tbh.
What’s probably happening is that the texture of the batter is relaxing and smoothing (through the exchange of water and the unwinding of gluten), so it will cook more evenly and be less tough. The bitterness is not necessarily just from the ingredients, it could also come from parts of the batter burning because the water in the batter is not evenly distributed or the ingredients are hard to mix effectively in these intense ratios.
@Angry Hippo yeah I feel like a lot of problems with this recipe could be solved by cutting down on the espresso powder and subbing out a few of the dark chocolate bars for milk chocolate.
@@yin9647 same. I always cut down the sugar any recipe calls for and substitute water for espresso or always add a bit instant coffee to my desserts. So there are only a few differences for me in this lol And I wonder why people are complaining, don’t make this if you like sweet things.
I was thinking much the same. I'd make regular brownies, possibly chop one bar into them for the chocolate chip texture, and eat all the other bars as is. :)
I adore how real Emmy is. She could have easily edited out the counter-egg but nope! No hiding mistakes. No pretending to be super fancy. Just picking out the shell and off the counter, into the bowl. It's fine. It feels so reassuring knowing that even perfect Emmy messes up.
I love baking and I actually made these shortly after watching the original video. I loved them. I halved the amount of espresso used but did everything else the same. Not like a traditional brownie, but they were so luxurious and unlike any other brownie I've had before. Texture was incredible straight from the refrigerator and also warmed up with a scoop of vanilla gelato on top. Not something I'd bake all the time but for a special occasion for a chocolate lover, these are 100% worth it.
Reminded me about how chill she reacted during her 1 chip-challenge, nearly dying, but silently talking about how happy she were about her Kat Von D-eyeliner lasting even though her eyes was teary 😂
My little brother watched some of this video.. He heard her sayy "Im gonna switch to my bread whisk, it works great for thick batters." When it broke he just looked at me and went "um i think she made an oopsies if her special whisk broke." lol. idk. its not funny. sorry :/ i need attention
When you almost forgot the butter, i had a flashback to last week when I forgot to add the flour to my choc chip cookie batter and didn't notice until I checked them in the oven. Let's just say I'm glad I used parchment paper
I’m british and we have a dish called ‘toad in the hole’, which is basically sausages in a Yorkshire pudding, except ‘pudding’ doesn’t mean the same thing as an American pudding. Anyway, I digress, I made one years ago and you’re supposed to use plain flour for the Yorkshire pudding batter and I used self raising flour, and it was basically a sausage cake with gravy. I absolutely cannot recommend!
When I want brownies, I want them now. The average recipe takes 30-45 minutes to bake, which is an eternity when I'm craving brownies. I can't imagine waiting 4 days...
Or you could just take two Chelated Magnesium pills 💊 and skip the brownie all together.. just to wait the 20 minutes for the magnesium to get into your system. Most likely your magnesium deficient might have to take two every day for a week to get your body back to a normal range. 😉😜😊. My secret for not overdosing on chocolate 🍫 when I really need magnesium. 😉
If you have the right mindset it doesn't even occure to you that it's 4 days. Just distract yourself and tell yourself that it's 4 days and that's just how it is. Also get some other sweets to fulfill the craving I guess in the mean time 😅 The point is that these aren't like any other brownie so it's worth the wait.
I had a bad feeling about this one, it seems like way too much work and expense. The amount of chocolate makes it less like a brownie and more like candy. Kudos to Emmy for tackling it.
i dont liek fudgy brownies. i like them fudgy and chewy and maybe cakey but i wouldn't go that far. i like them like betty crocker fudge brownie mix but i little more dense and fudgy, but not TOO fudgy. I made brownies yesterday and they were too fudgy :/ smh
@@gabriellathepvongsa1810 alright thats fair enough! that also might explain the quirky flavoring, his friend must have been a huge coffee/dark chocolate fiend
you can make a pretty good brownie with half the chocolate, I think that much chocolate is a bit overkill for a good brownie. 4 bars would have been good enough.
You are the type of person that is complaining about the amount of chocolate in the brownies, I am the type of person who will be living in paradise with all that chocolate.
@@ailierobertson4543 true... But I would take a truffle brownie to a normal brownie. But OP does have serious optimism running for him. I am almost envious! ❤️
@@alicedubois1348 or you could just eat the chocolates and not have to do all the work. Or have a full serving that isn't like 200 calories for a bite sized piece- brownies like this are crazy calorific, and in the end taste so fudgy you'd be better off just straight up eating fudge or truffles.
@@alicedubois1348 also that's dark chocolate...that's just bitter as hell. even when I am in the mood to eat dark chocolate I can never eat more than one bar cause that's just too bitter...
when the recipe stated or called for espresso powder, I was caught off guard as espresso powder is finely ground coffee bean (where i live), they are not instant coffee and does not dissolve in liquid. So i was thinking that the end product would definitely be gritty due to the espresso powder. If i were to try this recipe, i would definitely swap the espresso powder to instant coffee powder or at least substitute the frozen coffee with one or two shots of espresso. edit: seems like my comment was triggering so here is a disclaimer; my suggestions are based on where i live, type of ingredients available and details i got from the video. This is the internet so do your own research, take each comment with a pinch of salt and dont take any comments personal. :)
No, espresso powder they sell in the US is NOT fine ground coffee bean, at all. It's essentially instant expresso, like instant coffee like Folger's and Taster's Choice.
rewatch Emmy’s video with a headphone/volume turn up. i am sure you can recognize and hear the grittiness from the espresso powder. Emmy mentioned that after 100hrs you still do get a little grittiness though not as pronounced or obvious as before the 100hrs. Im not living in the US so the ground espresso i get here are all 100% ground coffee beans and does not dissolve so they are not considered “instant coffee” thus my suggestions and thoughts on using instant coffee or brewed espresso shots
I had a friend who did a recipe just over a year ago. Coffee cake: required 2 cups of instant coffee. She used 2 cups of instant coffee powder... Took me a few days to get sleep after just a small piece.
Just as an FYI for everyone who wants to make them. I followed Emmy‘s written recipe on her website and her measurements are a bit off. She calls for 188g of flour rather than the 215g in the original recipe which probably wouldn’t make a huge difference. But she also states 250g of sugar rather the 450g in Alvin‘s recipe. Mine came out really bitter due to that and they weren’t as fudgy as I had hoped 🙈
I moved to the tropics a few years ago. Hearing you talk of snow storms and warm brownies, is making me a little homesick. 😕 No COVID here yet so... counting my blessings 🙂
You know, doubling the amount of oil accidentally and leaving out some of the water to compensate in Ghirardelli’s double brownie mix makes really great fudgey brownies.
I am a fan of their dark chocolate brownie mix. I add more bittersweet chips and substitute the water for milk and either some extra vanilla or a dash of rum.
The grittiness is probably the brand of espresso powder you used. I only use Medaglia D'Oro and it never ever makes things gritty, it always dissolves smoothly and leaves a homogenous liquid and I've never had issues, I use it for ice cream, yogurt, syrups and sauces, marinades, smoothies, it's one of the best dissolving instant coffees out there and a smooth bold espresso taste. It also makes a great cup of espresso if you're okay with an instant substitute with a faux crema.
I just love listening to you. Such a sweet easy voice and cute humor. Down to earth. Such as swiping the egg into the bowl off of the counter lol I have done that a few times too through my 70 years lol
When you shared "nursing that brownie" all of a sudden I'm transplanted decades back into my childhood. I wasn't really allowed to have packaged (premade) sweets (although homemade desserts were made frequently). I would get Ding Dongs when I went shopping with my grandmother and make them last... what a nice memory, thank you.
I probably won't make these brownies but I just had to thank you Emmy for scooping that egg off of the counter. I would have done the same thing. I truly appreciate that you know and show that you're a regular person! Cooling your brownies on the porch is fantastic!!!
Probably me if I try these: "I don't need it" "I don't need it" "I definitely don't need it" "I don't need it" "I don't need it" "I don't need it" "I don't need it" *"I NEEEED ITTTT"*
I can imagine having 7 bars of normal chocolate around but dark chocolate can get pretty expensive af, especially with high cocoa percentage which I think is what this recipe is calling.
I love hearing your voice and the way you pronounced every word. I always watch your videos not just to learn new recipe but to learn more vocabularies cuz I'm planning to take IELTS to be in Canada as student and it is one of the requirements.
Is it just me or when she said “to allow the flavors to develop” did I detect some shade to her tone 😂😂 I can barely wait 40 mins. 4 days, whatchu talkin bout, Willis?
The 100 hours are only there so that after waiting for so long to eat some brownies that even though they turn out to be not as good as you'd want them to, you eat them anyway. That's the entire secret of the recipe - making people crave for the end result so even though it's mediocre, they won't realize or admit it because they're too focused on satisfying their cravings with these disappointing brownies :P
So, I made these but omitted all the coffee - they are perfect for me. I love the bitter chocolate flavor and the very dense texture. Thanks for sharing - this is my new go-to brownie recipe...
I've had days in the kitchen like this 😅, no gas, handle fell off, egg broke, forgot a key ingredient - we've all been there! ❤️ Thanks for leaving all the realness in, it's very relatable!
I did try this like a week ago and I swear I almost cried at how good they were. Idk if it was all the work I put into them that made it so delicious but I guarantee, they didnt last very long.💕🤤
I’m not even slightly tempted to make 100-hour brownies, but I did borrow a couple of ideas that really pumped up my box mix brownies: the browned butter, extra cocoa, and a teaspoon of instant coffee. I have always added chopped unsweetend chocolate for the “chips” which adds amazing texture, and helps average down the excessive sweetness of the box mix. Adding lots of walnut can also help with that. I also sometimes sprinkle some flake salt on top.
I used 1/3 of the recommended coffee. Reduced the sugar. Put Milk Chocolate rather than dark chocolate on top and this cut the bitterness and gritty texture. And if you are a pro pastry chef (like me!) reading this...blast chill it 1 hour before cooking and after cooking and it comes out perfectly with a crispy top 🙌🏻
Idk why, but I thought this was one of those recipe situations where the excessive time needed was in the actual *making* of it! And I was like- what in the heck do you have to do that takes *100 HOURS!?*
@@rowan4156 tis fine if youre not on chemotherapy. people survived (kinda) wallowing in their own filth in the middle ages. you gonna be fine if you dont get lazy with versatile gut bacteria or body fluids. Depends on the surface(almost everything is better than your phone). eg:The tannen in a wooden cutting board is enough to mean it doesnt require sanitizing to be safe for avg joe. -but it still needs soap(not just water) if preparing high water content cheeses, lightly cured meats, etc
I love this woman. Own your mistakes, is fantastic! Emmy you are so lovely and warm. I want to thank you for doing this do I don't have to because I'm already fat 😂 Allen is also a treasure. His views are basically without vocals unless he giggles at something. His thought bubbles captions are very cute.
I love how you linked a brownie recipe in the description that a real human would make lol. This just seems pretentious and excessive for the sake of being excessive
The rest does nothing after about 12 hours, you just need enough time for the powders to absorb the water and the sugar to dissolve. There is no point in adding the espresso powder to the hot fat. Espresso powder is not coffee grounds, it’s freeze dried coffee. All the flavor has already been extracted the hot fat does nothing but burn it.
@@adbreon Yep, totally agree. Should have added the espresso to that little bit of frozen coffee while it was still hot, it might have actually dissolved
Now that the election is over, it seems a lot less people are commenting about how calming and soothing your presence is. Thanks for helping us through it. :)
I love the ambiance of your video-it's like hanging out with you while you make brownies (nice and simple and quiet) without a bunch of stimulus overload (well, not counting the chocolate).
I always forget how normal people enjoy chocolate. She called 75% dark chocolate "pretty bitter" and I suddenly remembered the time my boyfriend saw me casually snacking on chocolate chips and asked to have one. They were 100% bakers chocolate and his face was priceless 😆
The darker the better the lighter the worse. White chocolate makes me nauseous meanwhile my mom buys it all the time and I HATE that. Kudos to you for liking 100% baker's chocolate, that's good shit.
Fascinating, as always! I’m glad I watched this before attempting to make these brownies. My husband wants to try them so I was researching them here to see how different chefs like them. I think I’ll pull back on the coffee/espresso and use less dark chocolate. Maybe the dark for the melted chocolate but all milk chocolate for the chopped chocolate bits. I suppose I could go with a 50-60% dark instead of 75% dark, too. Ghirardelli offers many options!
@@nicolas9j738 Yeah, she said one tablespoon of espresso powder plus 30 grams of frozen coffee, but then she put in another tablespoon into the dry ingredients, so 2 tablespoons total. Plus all the chocolate is still a lot of caffeine, especially for people like me who can't have caffeine because of migraines.
When you want to make brownies but you need a gimmicky big number to put in your clickbait UA-cam title. EDIT: Not hating on Emmy, I appreciate her for trying this and sharing how it actually tastes.
I am going to share my grandmother's special double chocolate Christmas brownie recipe that my family has enjoyed for over 50 years. Thanks Gramgram. We love you. They are amazing and take 30 minutes from start to finish cause that's how long it takes to drive to the Superstore Grocery, wait in line and drive home.......ENJOY!!!!!
These look so sad for the amount of effort to put into them. Definitely looks like a truffle pressed into a pan. Nothing against truffles, but they don't hit the same notes as what I'm looking for when I pick a brownie recipe.
It's nice to see someone test this recipe! I feel like there are so many ways to make good brownies that have the texture, flavor, and add-ins people love without needing to put in so much time. You can make delicious, crowd pleasing brownies in just an hour or two! If anyone is wanting for a brownies recipe, I love Smitten Kitchen's too 🤗
She looks like a doll, or a cartoon character. I mean this in the best way possible. From the way her hair flows and is styled, the tips are flicked in such a nice, cartoonish way and she has such large, beautiful eyes! Her voice is also so light and lovely!
I have about 10 kilos of chocolate lying around my house, but I'm a pastry maker) don't want to cook this brownie though, texture seems to be a little bit off. I like making brownies with rye flou) Love your content very much
I backed the coffee off quite a bit leaving out the coffee ice cube and only using 1.5 tsp of espresso powder. I dropped the 75% chocolate down to 65%, added white chocolate chunks instead of the milk, and did not put any chocolate on top of the batter, only using the part that goes in the batter. This leads to coffee playing the role it should as an accent, much less of a candy brownie with the chocolate off the top and the white chocolate adds a nice twist to the taste.
I was so tempted to make this... I'm glad you have offered yourself as Tribute.
Same. I like Alvin, but this recipe is expensive for one and super dense. No craggly top either. I’m glad Emmy gave it a try so that my curiosity won’t get the better of me.
Eyyy let's get it chef PK
Happy to be of service.
You come from the wood chopping sector. So the Hunger Games People haven't come to select your group yet. 👍😎😉 Enjoy your meals before the games start.
(This is a Hunger Games joke if anyone didn't get it.)
He did say it was an "adult" brownie.
You should try to make a friendship fruitcake. It takes 30 days to make. My grandmother makes them an they're really good.
Underrated comment. I would love to see Emmy make this!
EMMY DO THISSSS BEFORE XMASSSSS
I make friendship bread! But it doesn’t really take long to make, you are just given half the recipe to begin with by a friend, but then again I’m not clear on how this worked anymore. It’s been years.
This would be so good for the winter holidays too
This would be so good for the winter holidays too
that zoom in on her face when she said “you can’t eat these brownies for 4 days” was gold
But really, Emmy, you are one of my favorite UA-camrs and I look forward to watching your videos every time you upload!
I made the same face cuz 4 DAYS? 😭😭
Emmy - chocolate = mad
There is more to her than meets the eye
honestly, i really like how mistakes aren't cut out. it shows emmy's a real person, and it makes me feel like little oopses aren't something to be devastated over.
@pennthebaker a lot of content creators put on personas of perfection.
I like how she didn’t waste the egg
Ha I was literally just starting to read this comment as she had the egg mishap
true lol
Unfortunately the mistakes she made in the ingredients and method made this brownie a fail. It would be good if she made it again correctly in another video and compared them again.
Ah, but we don't watch Alvin for the food, we watch Alvin for the emotional journey!
Alvin? Her name is Emmy.
@@breanne923 Yes, Alvin. The person she got the recipe from.
😂
Yes and Alvin noises
Yeah, I think he makes it more for the journey than for others to try and make it
I just burned 2000 calories in 20 minutes.
Friend: How?
*Me: I forgot to take my brownies out of the oven* lol
Clever!
AAAAAHHHHHHHGGHGHGHGHG! NO! Front page tragedy there. But funny.
That was a good one.
I WAS HERE BEFORE THIS COMMENT GETS POPULAR
😁
Emmy, I really appreciate you. Ive been really struggling with my eating disorder for a while now. I used to watch Bon Appetit to help me get into "eating mode" but I don't anymore due to personal moral reasons.
I watched Julien, but he was a bit too chaotic for me to watch while trying to eat lol
Now, im so thankful for you and Sohla for making soft, gentle, calm food videos with a bit of humor and cuteness here and there.
I hope you read this and know that you are helping a fan get through a hard time in her relationship with food. And I cant handle how cute you are❤ please know how important you are to me!
Also, when you call us your "Beautiful lovelies" it really made me feel better than I had anticipated.
I hope your road to healing is filled with love and strength! You have done an amazing thing just by starting!
Julien’s tornado energy can be a lot to process 😂 I’m super glad you’ve found Emmy though!
You're doing great!! I wish you all the best for your journey ahead. If you're taking food channel recommendations, you should try watching JunsKitchen :)
Hi friend! I'm in the same boat! Watching Emmy helps me rediscover the joy and appreciation of food instead of constant judgement that ED gave me. Its so great there are people out there making content that is such an immense help. Good luck and all the strength in your recovery!
If you'd like recommendations for cooking channels I can recommend Townsend's and Tasting History, both have a history focus if you are interested in that
So I have made Alvin Zhou's brownies and I can definitely agree with Emmy here. Here were my notes.
-The most notable thing about the flavor of these brownies is that they are not very sweet. I'm not the biggest brownie fan since they tend to be one dimension sugary/fudgey tasting, but these do have that complexity from all the steps and special ingredients involved.
-Alvin says the coffee is just used to accentuate the chocolate taste; but the coffee taste is very noticible. Only make this if you enjoy coffee and dark chocolate.
-I strained the brown butter to remove the espresso grounds which I definitely believe they kept the brownies from being gritty.
-I also happened to overbake my brownies but they still stand well being on the more cakey/dry side.
Overall, I would recommend these brownies but you should not expect that you are getting anything similar to a basic brownie at all. These are the kind of brownies who appeal to people who like more bittersweet desserts. Although they are good, I would preferably point people in the direction of his 48 hour cookies which use the same technique but are far far better imo.
Thanks for doing the coverage, Emmy!
yeah I definitely won't be making them I'm so glad I saw this comment and the video. They just look too fudgey which I didn't know was possibly until I saw the video.
I use a teaspoon of espresso powder in my own choc chip cookies which does wonders for the flavour but seeing a tablespoon nevermind 2 tbsps in this recipe had massive alarm bells ringing for me.
it seems to just be a bit too much which is a shame as I love to ferment / let my baking batters/doughs develop normally.
So glad I saw this stuff and didn't lose time!
I love bittersweet, but I'd probably just chill it until it solidifies to a fudge-state and then bake them, I'm not sure what chilling after baking will even do except to dry them out, but I do like how the chill process of the batter itself before baking seems to condense the brownie, at least it looks like it does.
I would never make/eat these because of the coffee. I abhor coffee. I bet you can get that nasty coffee smell in the back of your throat if you sniff them.
Thank you for sharing your experience. I absolutely hate coffee in all forms except for a small amount in my favorite chocolate cake recipe. It’s one teaspoon for a three layer 8” cake. So pretty small. I also hate dark chocolate. This is definitely not the recipe for me.
If I were to make this recipe, I would change most of the measurements and process. I would reduce a lot of the expresso powder to around 1-2 teaspoon, half the chopped chocolate amount in the batter, use semi-sweet chocolate, reduce the sugar amount a bit since the the coffee powder was reduced drastically and changes to the type of chocolate, and will just put the batter in the fridge for a day since 3 days is just overkill.
His technique of whipping eggs and putting the hot brownies straight into the fridge was correct for having fudgy chewy brownies since I've been making and improving my own brownies since 10 years ago so I have a lot of experience on hand :)
Why does her voice make me feel all safe and warm inside?...
Came for the brownies, left with slightly higher self esteem.
same here
She does have an amazing soothing voice
She’s a genuinely nice person who is happy, she’s so refreshing
It seems like someone was experimenting with adding coffee and literally spent 100 hours trying to balance it out with butter and chocolate.
💀
😂😂😂
Why do you look like a long lost Hodge Twin tho
i mean, that’s what a brownie is dibshit
@@PikaBolaChan that was unnecessary
Image making these for your friend and they say: “I don’t like brownies”
Id be so mad
i’d punch the air at first then just eat em myself
Good because more for me XD
Or worse... they don’t tell you they don’t like brownies and let them go bad and/or just throw them away later thinking you’d never find out. To be “kind” of course.
One time my uncles wife had got cancer and I felt bad and made this extravagant chocolate covered strawberries bouquet and I was like hmm who doesn’t like that so that was the best gift option. I took them to her and all she said was “oh I don’t like chocolate covered strawberries” .-.
I suspect you rest the batter for several days to allow the bitter flavours to mature and mellow out, but I imagine the same effect would be achieved by putting less bitter ingredients in the first place. Seems kind of an unnecessary step tbh.
What’s probably happening is that the texture of the batter is relaxing and smoothing (through the exchange of water and the unwinding of gluten), so it will cook more evenly and be less tough. The bitterness is not necessarily just from the ingredients, it could also come from parts of the batter burning because the water in the batter is not evenly distributed or the ingredients are hard to mix effectively in these intense ratios.
@Angry Hippo yeah I feel like a lot of problems with this recipe could be solved by cutting down on the espresso powder and subbing out a few of the dark chocolate bars for milk chocolate.
@Angry Hippo I like less sweet desserts though, and often recipes that I find online are always just too sweet.
I've seen brownie recipes that used sourdough starter, i wonder if the resting period provides a similar effect.
@@yin9647 same. I always cut down the sugar any recipe calls for and substitute water for espresso or always add a bit instant coffee to my desserts. So there are only a few differences for me in this lol
And I wonder why people are complaining, don’t make this if you like sweet things.
I mean, if I had 7 bars of chocolate, I wouldn't even need brownies
Right?! 😋
I was thinking much the same. I'd make regular brownies, possibly chop one bar into them for the chocolate chip texture, and eat all the other bars as is. :)
Exactly!
I agree
If I had 7 bars of quality chocolate, I'd get some heavy cream and make myself some ganache, make it last longer.
Emmy: “i finished cutting off the edges”
Me: “first of all, how dare you.” 🤣
Emmy: “i finished cutting off the edges”
Me: "But...why?"
That's the best part!
I am amongst the ranks that hates edges. Besides, look at it this way, with heathens like me, there’s more edges for folks like you guys.
Well, you can just eat all the edges-
That’s what I would do since the edges are my favorite part :D
I bought that brownie tray that has the grate so everybrownie has 4 crispy edges
I think the recipe also just. Goes with Alvin's aesthetic as a whole. It's definitely not an everyday recipe haha.
It's an every 4 days recipe
@@Yo-lp4nz *yes*
reminds me of that spongebob episode, "it took us THREE DAYS to make that potato salad!"
hahahaha 😂😂😂
THREE DAYSSSSS
Dude I need to be friends with you in real life please 😂
Best comment award goes to you my friend 😂😂😂😂 THREE DAYS!!!!!
And binging with babish actually made a 3 days potato salad recipe.
I adore how real Emmy is. She could have easily edited out the counter-egg but nope! No hiding mistakes. No pretending to be super fancy. Just picking out the shell and off the counter, into the bowl. It's fine.
It feels so reassuring knowing that even perfect Emmy messes up.
And she does so still so gracefully
Emmy: "Drops egg on counter"
Also Emmy: Dont worry guys, 5 sec rule (3:58)
Definitely guilty of this 🙋♀️
Waste not, want not. 😉
This is one of the reasons why I love Emmy
Love all things Emmy this is an example also her chickens, garden and Foraging.
There's a bit of Julia Child in Emmy!
I love baking and I actually made these shortly after watching the original video. I loved them. I halved the amount of espresso used but did everything else the same. Not like a traditional brownie, but they were so luxurious and unlike any other brownie I've had before. Texture was incredible straight from the refrigerator and also warmed up with a scoop of vanilla gelato on top. Not something I'd bake all the time but for a special occasion for a chocolate lover, these are 100% worth it.
The way she said "oops, thats not good" when the whisk broke was as chill as a cucumber.
Reminded me about how chill she reacted during her 1 chip-challenge, nearly dying, but silently talking about how happy she were about her Kat Von D-eyeliner lasting even though her eyes was teary 😂
My little brother watched some of this video.. He heard her sayy "Im gonna switch to my bread whisk, it works great for thick batters."
When it broke he just looked at me and went "um i think she made an oopsies if her special whisk broke."
lol. idk. its not funny. sorry :/ i need attention
When you almost forgot the butter, i had a flashback to last week when I forgot to add the flour to my choc chip cookie batter and didn't notice until I checked them in the oven. Let's just say I'm glad I used parchment paper
That took me back to that one time I forgot to add flour to my pumpkin pie cheesecake. It was horrible. Had to throw the whole thing out.
@@Jas-cn3hl Isn't flour not added to cheesecake? That's not an ingredient in cheesecake normally
I’m british and we have a dish called ‘toad in the hole’, which is basically sausages in a Yorkshire pudding, except ‘pudding’ doesn’t mean the same thing as an American pudding. Anyway, I digress, I made one years ago and you’re supposed to use plain flour for the Yorkshire pudding batter and I used self raising flour, and it was basically a sausage cake with gravy. I absolutely cannot recommend!
When I want brownies, I want them now. The average recipe takes 30-45 minutes to bake, which is an eternity when I'm craving brownies. I can't imagine waiting 4 days...
Same, I'd be too impatient to wait that long.
The secret is to make continuously so you always have brownies around
Or you could just take two Chelated Magnesium pills 💊 and skip the brownie all together.. just to wait the 20 minutes for the magnesium to get into your system. Most likely your magnesium deficient might have to take two every day for a week to get your body back to a normal range. 😉😜😊. My secret for not overdosing on chocolate 🍫 when I really need magnesium. 😉
If you have the right mindset it doesn't even occure to you that it's 4 days. Just distract yourself and tell yourself that it's 4 days and that's just how it is. Also get some other sweets to fulfill the craving I guess in the mean time 😅
The point is that these aren't like any other brownie so it's worth the wait.
I agree with you, but I made these brownies after I saw Alvin’s video and omg they are worth the wait
7 bars of chocolate later: 'I can taste a lot of coffee' 😅
Am I the only one who wants the crunchy brownie edges? It's heaven
Same. I want them too yum yum yum
me too!
Try brownie brittle you will love it
I had a bad feeling about this one, it seems like way too much work and expense. The amount of chocolate makes it less like a brownie and more like candy. Kudos to Emmy for tackling it.
yep, and the amount of sugar in his recipes too. It IS candy with added flour haha. Love your comment 💕
@@vivianphillips768 and even with all that sugar it ends up tasting bitter and not sweet at all!
It turned out looking like fudge, which....I'm not mad at.
i dont liek fudgy brownies. i like them fudgy and chewy and maybe cakey but i wouldn't go that far. i like them like betty crocker fudge brownie mix but i little more dense and fudgy, but not TOO fudgy. I made brownies yesterday and they were too fudgy :/ smh
@@gcg8187 My guess would be that you don't like fudgy brownies lol
I love when the host is honest about stuff and not overly loving everything they make. :) Great video.
I like the experiment. As always, I appreciate Emmy's honesty, thourghness & dedication. I hope everyone's doing all right.
"Are 100-hour brownies worth making?"
First answer: yes
Second answer: ...but also no
Alvin is a pure journey that’s why we love him
"All I taste is bitter dark chocolate and coffee." As a person who loves bitter chocolate and black coffee, I'm in!
Same!
That's me too!
even without all the waiting, this recipe seems so insufferably complicated and extra 😭😭😭
Seriously. It's like those troom troom diy projects
It's the stupidest recipe, ever. In all categories.
@@kickhoppa5891 lmfao wow that’s one way to explain it
@@gabriellathepvongsa1810 alright thats fair enough! that also might explain the quirky flavoring, his friend must have been a huge coffee/dark chocolate fiend
thats just Alvin's vibe in all his food vids tho hahahaa.
you can make a pretty good brownie with half the chocolate, I think that much chocolate is a bit overkill for a good brownie. 4 bars would have been good enough.
You are the type of person that is complaining about the amount of chocolate in the brownies, I am the type of person who will be living in paradise with all that chocolate.
@@alicedubois1348 but just think, half the amount of chocolate and you could make a double batch of brownies. True optimist here.
@@ailierobertson4543 true... But I would take a truffle brownie to a normal brownie. But OP does have serious optimism running for him. I am almost envious! ❤️
@@alicedubois1348 or you could just eat the chocolates and not have to do all the work. Or have a full serving that isn't like 200 calories for a bite sized piece- brownies like this are crazy calorific, and in the end taste so fudgy you'd be better off just straight up eating fudge or truffles.
@@alicedubois1348 also that's dark chocolate...that's just bitter as hell. even when I am in the mood to eat dark chocolate I can never eat more than one bar cause that's just too bitter...
when the recipe stated or called for espresso powder, I was caught off guard as espresso powder is finely ground coffee bean (where i live), they are not instant coffee and does not dissolve in liquid. So i was thinking that the end product would definitely be gritty due to the espresso powder. If i were to try this recipe, i would definitely swap the espresso powder to instant coffee powder or at least substitute the frozen coffee with one or two shots of espresso.
edit: seems like my comment was triggering so here is a disclaimer; my suggestions are based on where i live, type of ingredients available and details i got from the video. This is the internet so do your own research, take each comment with a pinch of salt and dont take any comments personal. :)
or maybe you could also put the espresso grounds in a tea bag to steep it in the brown butter? it seems like that would solve the grittiness
No, espresso powder they sell in the US is NOT fine ground coffee bean, at all. It's essentially instant expresso, like instant coffee like Folger's and Taster's Choice.
It does not get gritty. You do not recognise the powder in the end product.
rewatch Emmy’s video with a headphone/volume turn up. i am sure you can recognize and hear the grittiness from the espresso powder.
Emmy mentioned that after 100hrs you still do get a little grittiness though not as pronounced or obvious as before the 100hrs.
Im not living in the US so the ground espresso i get here are all 100% ground coffee beans and does not dissolve so they are not considered “instant coffee” thus my suggestions and thoughts on using instant coffee or brewed espresso shots
I have tried it with regular instant coffee it's not the same
I had a friend who did a recipe just over a year ago.
Coffee cake: required 2 cups of instant coffee. She used 2 cups of instant coffee powder... Took me a few days to get sleep after just a small piece.
Laughed so so so hard at your comment haha!
Just as an FYI for everyone who wants to make them. I followed Emmy‘s written recipe on her website and her measurements are a bit off.
She calls for 188g of flour rather than the 215g in the original recipe which probably wouldn’t make a huge difference. But she also states 250g of sugar rather the 450g in Alvin‘s recipe. Mine came out really bitter due to that and they weren’t as fudgy as I had hoped 🙈
I moved to the tropics a few years ago. Hearing you talk of snow storms and warm brownies, is making me a little homesick. 😕 No COVID here yet so... counting my blessings 🙂
Where in the tropics? I live in Florida. Sounds like paradise at this point. Don't focus on home! Get out and explore! Have adventures!!😄
Ugh its snowing here in Minnesota I am bummed
You know, doubling the amount of oil accidentally and leaving out some of the water to compensate in Ghirardelli’s double brownie mix makes really great fudgey brownies.
I am a fan of their dark chocolate brownie mix. I add more bittersweet chips and substitute the water for milk and either some extra vanilla or a dash of rum.
Their Triple Fudge Brownies made as is, are great fudgey brownies.
@@Sharay98 Awesome! I will have to pick that variety up next time as well. Thanks for the recommendation!
Yes this is very good advice and a much better use of our time with guaranteed much better results
Sounds genius! It's hard to wreck anything made with Ghirardelli!
The grittiness is probably the brand of espresso powder you used. I only use Medaglia D'Oro and it never ever makes things gritty, it always dissolves smoothly and leaves a homogenous liquid and I've never had issues, I use it for ice cream, yogurt, syrups and sauces, marinades, smoothies, it's one of the best dissolving instant coffees out there and a smooth bold espresso taste. It also makes a great cup of espresso if you're okay with an instant substitute with a faux crema.
You’re a legend Jess. Thanks for the recommendation!
same didn't care for king Arthur's it doesn't dissolve nicely.
I just love listening to you.
Such a sweet easy voice and cute humor.
Down to earth. Such as swiping the egg into the bowl off of the counter lol
I have done that a few times too through my 70 years lol
When you shared "nursing that brownie" all of a sudden I'm transplanted decades back into my childhood. I wasn't really allowed to have packaged (premade) sweets (although homemade desserts were made frequently). I would get Ding Dongs when I went shopping with my grandmother and make them last... what a nice memory, thank you.
I probably won't make these brownies but I just had to thank you Emmy for scooping that egg off of the counter. I would have done the same thing. I truly appreciate that you know and show that you're a regular person! Cooling your brownies on the porch is fantastic!!!
Probably me if I try these:
"I don't need it"
"I don't need it"
"I definitely don't need it"
"I don't need it"
"I don't need it"
"I don't need it"
"I don't need it"
*"I NEEEED ITTTT"*
nice spongebob reference
bro why are u in every comment section
@@tangerinesandvibes what's wrong with that?
🤣🤣🤣
Bro I see you on every history video (I forgot the youtube channels name lol)
Emmy: I don’t know anybody who has 7 bars of dark chocolate lying around their house.
*Laughs in period*
Edit: Thank you for all the likes guys!
I do. But they are not "lying around" for security reasons. They are hidden in the freezer.
@@AyngeMackay lmao mine are too, I hide them there and I find chocolate to taste better when it’s been in the freezer before eating it.
@@carmacharmella27 wait what. Why haven't I tried this before?!
@@PriyaPans I have no idea lol, you should try it sometime.
@Angry Hippo omg so much I need to try frozen!!!! You must have a very addictive chic chip cookie recipe
Emmy: "I don't know many people who have 7 bars of dark chocolate laying around"
Me: 😳
If I had 7 bars half of them wouldn't survive me
I can imagine having 7 bars of normal chocolate around but dark chocolate can get pretty expensive af, especially with high cocoa percentage which I think is what this recipe is calling.
@@uaenaonce8231 Like $50 probably. And you could get that giant bars of the stuff for baking.
I love hearing your voice and the way you pronounced every word. I always watch your videos not just to learn new recipe but to learn more vocabularies cuz I'm planning to take IELTS to be in Canada as student and it is one of the requirements.
I’d rather have the cut off edges myself. Please send them to me.
Yes! Same over here!
Best part of the brownie.
Right I was so confused! The edges are the best part!
I bake individual brownies in muffin tins so it's all edge pieces. If shape bothers bothers you, you can use square shaped muffin tins
Same!!
Is it just me or when she said “to allow the flavors to develop” did I detect some shade to her tone 😂😂 I can barely wait 40 mins. 4 days, whatchu talkin bout, Willis?
Indeed? Willis has some splainin to do.
The 100 hours are only there so that after waiting for so long to eat some brownies that even though they turn out to be not as good as you'd want them to, you eat them anyway. That's the entire secret of the recipe - making people crave for the end result so even though it's mediocre, they won't realize or admit it because they're too focused on satisfying their cravings with these disappointing brownies :P
fix the title. should be "emmy adds chocolate for 15 minutes and 18 seconds"
So, I made these but omitted all the coffee - they are perfect for me. I love the bitter chocolate flavor and the very dense texture. Thanks for sharing - this is my new go-to brownie recipe...
I've had days in the kitchen like this 😅, no gas, handle fell off, egg broke, forgot a key ingredient - we've all been there! ❤️ Thanks for leaving all the realness in, it's very relatable!
8:20
“if youre making the full 100 DAY version...”
im sorry emmy,
the 100 WHAT? 😂
LOL! Nice catch!
Want brownies for a cold winter day? Better start in the height of summer!
Lmao hahahahaha
What?! 🤣 I heard that also. That's a looooong wait for brownies. I may end up eating all the brownie dough in a few days.
I did try this like a week ago and I swear I almost cried at how good they were. Idk if it was all the work I put into them that made it so delicious but I guarantee, they didnt last very long.💕🤤
So on day 2, start another batch, gotcha ya!
i'm halfway through this vid and i've never seen Emmy so shady since the kwanzaa cake
Now I'm especially looking forward to watching 😄
I just spit out my coffee!😂
I’m glad I’m not the only one who remembers that cursed kwanzaa cake
I’m not even slightly tempted to make 100-hour brownies, but I did borrow a couple of ideas that really pumped up my box mix brownies: the browned butter, extra cocoa, and a teaspoon of instant coffee. I have always added chopped unsweetend chocolate for the “chips” which adds amazing texture, and helps average down the excessive sweetness of the box mix. Adding lots of walnut can also help with that. I also sometimes sprinkle some flake salt on top.
I used 1/3 of the recommended coffee. Reduced the sugar. Put Milk Chocolate rather than dark chocolate on top and this cut the bitterness and gritty texture.
And if you are a pro pastry chef (like me!) reading this...blast chill it 1 hour before cooking and after cooking and it comes out perfectly with a crispy top 🙌🏻
Whenever I'm feeling down, I watch one of Emmy's videos. When she says "Hello my beautiful lovelies" it warms my soul.
Idk why, but I thought this was one of those recipe situations where the excessive time needed was in the actual *making* of it! And I was like- what in the heck do you have to do that takes *100 HOURS!?*
As an empty-nester housewife with time on her hands, I am SO TOTALLY baking these! And...happy birthday!
did you like them? were they worth the effort?
you're content is incredibly wholesome, and it feels so genuine.
I’ve been watching you for about 4-5 years now and I hadn’t seen one of your videos in a while and seeing them again makes me so happy to be back
In the 21 years of being a mother I’ve scraped many things off my counter tops and my children/family are still alive 😁
not for long
@@rowan4156 tis fine if youre not on chemotherapy. people survived (kinda) wallowing in their own filth in the middle ages. you gonna be fine if you dont get lazy with versatile gut bacteria or body fluids. Depends on the surface(almost everything is better than your phone). eg:The tannen in a wooden cutting board is enough to mean it doesnt require sanitizing to be safe for avg joe. -but it still needs soap(not just water) if preparing high water content cheeses, lightly cured meats, etc
I don’t see anything wrong with it if your counters are clean. I can’t cook or bake on a counter until I clean it first-I assumed this was the norm...
@@chrispicakes6577 depends on the microbiome. some places regulate themselves if you are lucky. some can kill if extremely unlucky
what?
Hamburger Sequin Shirt is EVERYTHING! I love it, its so adorable.
These brownies have enough caffeine to keep you going for a week 😂
Absolutely, that definitely looks like my weekly intake of caffeine 😂
I love this woman. Own your mistakes, is fantastic! Emmy you are so lovely and warm. I want to thank you for doing this do I don't have to because I'm already fat 😂
Allen is also a treasure. His views are basically without vocals unless he giggles at something. His thought bubbles captions are very cute.
my family makes a 3-day coconut cake (white layer cake) which rests in the fridge to get super moist...2 DIE 4!
alvin's video is as visually delicious as the brownies he makes in it. he could make box mix brownies look absolutely orgasmic
u must write a mean essay
I love how you linked a brownie recipe in the description that a real human would make lol. This just seems pretentious and excessive for the sake of being excessive
Agreed. It's a bit much. I bet most of us can streamline this recipe.
The rest does nothing after about 12 hours, you just need enough time for the powders to absorb the water and the sugar to dissolve. There is no point in adding the espresso powder to the hot fat. Espresso powder is not coffee grounds, it’s freeze dried coffee. All the flavor has already been extracted the hot fat does nothing but burn it.
@@adbreon Yep, totally agree. Should have added the espresso to that little bit of frozen coffee while it was still hot, it might have actually dissolved
If you regularly watch Alvin’s recipes you might notice that’s a common theme with him...
For those who love cooking and aren’t looking to streamline things it’s not pretentious it’s peaceful
Now that the election is over, it seems a lot less people are commenting about how calming and soothing your presence is. Thanks for helping us through it. :)
It's always a pleasure. 😊
It’s amazing how much I binged Emmy last week. I’ve been watching for 8 years but I NEEDED these calming videos last week!!!
I love that she is honest with her review!!
I love coffee and dark chocolate enough to wait 4 days!!
I love the ambiance of your video-it's like hanging out with you while you make brownies (nice and simple and quiet) without a bunch of stimulus overload (well, not counting the chocolate).
Emmy: „greetings my beautiful lovelies“
Me: 🥺🥺🥰
That is easily the most intimidating brownie recipe I've seen...
I always forget how normal people enjoy chocolate. She called 75% dark chocolate "pretty bitter" and I suddenly remembered the time my boyfriend saw me casually snacking on chocolate chips and asked to have one. They were 100% bakers chocolate and his face was priceless 😆
Dark chocolate is the shit. I actually can’t stand white chocolate
The darker the better the lighter the worse. White chocolate makes me nauseous meanwhile my mom buys it all the time and I HATE that. Kudos to you for liking 100% baker's chocolate, that's good shit.
Dark chocolate and a cup of coffee together 👌🏽
@ Huh... I don't know how to respond to that. Because you see I despise white chocolate but I like Candy Corn.
I like milk chocolate, white chocolate is not that good, especially the lower quality white chocolate.
‘I don’t know anyone who has 7 bars of dark chocolate just lying around’
Errrmmm, only 7?
In my defence, it’s been a stressful year..
and you have to stock up these days
You don't have to defend yourself lol.
Fascinating, as always! I’m glad I watched this before attempting to make these brownies. My husband wants to try them so I was researching them here to see how different chefs like them. I think I’ll pull back on the coffee/espresso and use less dark chocolate. Maybe the dark for the melted chocolate but all milk chocolate for the chopped chocolate bits. I suppose I could go with a 50-60% dark instead of 75% dark, too. Ghirardelli offers many options!
I was thinking about making these, and then thought “maybe Emmy will do it so I don’t have to.”
My 4 year old wants to know, “why did she kill the heat?!” 😄
that amount of caffeine in the brownie would make my brain go haywire🥴
She said one tablespoon but put way more
@@nicolas9j738 actually it said 2 tablespoons + frozen chocolate my dude 🥴
@@melonsz. she said one in the video, i didn t check the receipt but this also doesn t look like 2 tablespoons
@@nicolas9j738 Yeah, she said one tablespoon of espresso powder plus 30 grams of frozen coffee, but then she put in another tablespoon into the dry ingredients, so 2 tablespoons total. Plus all the chocolate is still a lot of caffeine, especially for people like me who can't have caffeine because of migraines.
@@melonsz. It was 2 tablespoons. 1 into the butter and and 1 into the dry ingredients, plus 30 grams of frozen coffee too.
Emmy’s voice is so calming!! ❤️
When you want to make brownies but you have too much time and too much money:
When you want to make brownies but you need a gimmicky big number to put in your clickbait UA-cam title.
EDIT: Not hating on Emmy, I appreciate her for trying this and sharing how it actually tastes.
@@neolexiousneolexian6079 um what? Did you even see the original video
@@neolexiousneolexian6079 You clearly haven't looked at Alvin's channel. The man has 9 videos on it. She also did it wrong.
I love how she doesn't try and make everything seem so perfect and show mistakes like the egg and whisk breaking
I might have to make these for my dad; his favourite cake is dark chocolate and coffee, so this would probably be perfect for him!
Kaw kaw kaw.
My aunt is the same way, so I might make it for her when I see her again 😄
Can you report back and tell us if he liked it?
I'll wait for the update if your dad like it 👍
as someone who absolutely loves dark chocolate and an avid coffee drinker, I'd love to try these
They’re delicious, and from my experience completely worth it.
Sameeee
Dude the corners and edges are the beat pieces! Whoever came up with this recipe is crazy.
I am going to share my grandmother's special double chocolate Christmas brownie recipe that my family has enjoyed for over 50 years. Thanks Gramgram. We love you. They are amazing and take 30 minutes from start to finish cause that's how long it takes to drive to the Superstore Grocery, wait in line and drive home.......ENJOY!!!!!
"but brownies that require 100 hours before you can actually eat them"
*BUT I WANT IT NOW*
Should've made one 100h ago.
@FangABXY FangABXY did you honestly believe person like kim jong un have heart to speak of?
@@avariceseven9443 to me he's dead again
The “that’s not good” face 🤣🤣🤣
Thinking of calling my miso chocolate chip cookies (with my homemade miso!!) “8,700 hour cookies” lol
Ooh, miso chocolate chip cookies sounds really interesting!
Okay, now we need a recipe. Miso...mmmm!
I want that recipe
Emmy, you have the absolute best cooking show on UA-cam. Why is the food network not pursuing you. You would be a huge addition to their lineup!!!!
I love how chill this women is
These look so sad for the amount of effort to put into them. Definitely looks like a truffle pressed into a pan. Nothing against truffles, but they don't hit the same notes as what I'm looking for when I pick a brownie recipe.
That looks like the BEST brownie recipe I've ever seen! I would leave out most of the coffee though.
I KNEW you were making Alvin's recipe from Tasty just by the title. He's dramatic like that.💀
It's nice to see someone test this recipe! I feel like there are so many ways to make good brownies that have the texture, flavor, and add-ins people love without needing to put in so much time. You can make delicious, crowd pleasing brownies in just an hour or two! If anyone is wanting for a brownies recipe, I love Smitten Kitchen's too 🤗
So much time, not to mention super expensive ingredients!! Has anyone noticed how prices have gone up lately?
She looks like a doll, or a cartoon character. I mean this in the best way possible.
From the way her hair flows and is styled, the tips are flicked in such a nice, cartoonish way and she has such large, beautiful eyes!
Her voice is also so light and lovely!
Yeah, her hair is near perfect. So iconic
I have about 10 kilos of chocolate lying around my house, but I'm a pastry maker)
don't want to cook this brownie though, texture seems to be a little bit off. I like making brownies with rye flou)
Love your content very much
Ohhh rye flour? Please share your recipe! Maybe Emmy will make it!
I know I'm not a lovely, but I like being included.
I got one ad for Ghirardelli chocolate and another for Clorox spray. How apropos
🤣
I love that "WHAT?!?!" soundbite, it makes me laugh every time.
I backed the coffee off quite a bit leaving out the coffee ice cube and only using 1.5 tsp of espresso powder. I dropped the 75% chocolate down to 65%, added white chocolate chunks instead of the milk, and did not put any chocolate on top of the batter, only using the part that goes in the batter. This leads to coffee playing the role it should as an accent, much less of a candy brownie with the chocolate off the top and the white chocolate adds a nice twist to the taste.
My day always goes so much better when I have emmys voice in my head.