Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person
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- Опубліковано 7 чер 2024
- Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person. Allow us to get philosophical for a minute: brownies contain multitudes. Is there a more metamorphic recipe out there? Brownie recipes can be cakey, chewy, light, dense, fudgy, tender, shiny, matte, bitter, sweet, thin, thick -- and yet, they’re all brownies. Claire's favorite brownie is chocolatey but not too intense brownies with multiple textures, but chewiness above all. Enter, Claire's recipe for Malted Forever Brownies -- so good, it’s pretty much the only one she plans on making until the end of time. Check out the video for all Claire's tips on making the best brownies, which, unfortunately, includes chilling at the end! You won’t regret the extra step.
#ClaireSaffitz #DessertPerson #Brownies
Special Equipment:
8 x 8-inch pan (preferably metal)
Ingredients:
Malted "Forever" Brownies
Butter for the pan
1/4 cup Dutch process coca powder (0.7 oz / 20g)
5 ounces (142g) semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped
6 tablespoons unsalted butter (3 oz / 85g), cut into pieces
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz /56g)
1/2 cup granulated sugar (3.5 oz/ 100g)
1/2 cup packed dark or light brown sugar (3.5 oz / 100g)
1 large egg ( 1.8 oz / 50g)
2 large egg yolks (1.1 oz / 32g)
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour (3.5 oz / 100g)
2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
6 ounces (170g) milk chocolate, coarsely chopped (1 cup)
*** 1/4 cup boiling water (2 oz /56 g)
Video Breakdown:
0:00 Start
0:12 Intro to Malted "Forever" Brownies
0:34 Dessert Person Intro Animation
0:52 About Malted "Forever" Brownies
1:30 Ingredients & Special Equipment
2:32 Preheat & Prep Pans
3:33 Make The Batter
3:55 Check-in with Felix (Photograph from Vet)
9:17 Bake The Perfect Brownies
9:57 Cool, Chill & Cut The Chocolate Brownies
12:30 Taste & Outro
13:13 Archie Cameo
13:21 FELIX!
Find Dessert Person Online: www.dessertperson.com
Claire Saffitz on Instagram: /
Dessert Person Merchandise: www.dessertperson.com/buystuff
For Other Penguin Random House Books: www.penguinrandomhouse.com/
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Навчання та стиль
Thanks for watching! What dessert are you making this Valentine’s Day?
This one 🥰
Cheesecake I think I have a low kcal recipe I am obsessed with 😅😅😅
heart cake :)
Beyond a shadow of a doubt this one...just gotta convert the measurements x
Probably just brownies cause it's all I can make
Claire trying to find space in her fridge will never get old.
She needs a second mini fridge
Also the weather report using a kitchen thermometer lmao
@@unknown_moon7570 mini isn't really gonna solve many issues I think ;)
I almost thought she was gonna finish the episode without having a fridge situation hahaha
At this point we really don't need a fridge tour, we're getting it in drops and drabs throughout all the videos.
"A cakey brownie is just chocolate cake" THANK YOU
I know, right?
ugh fudgy is better
I know this is sacrilage...but I like a cakey brownie. 😳 I like that crackly crispy brownie top.
@@crabstick250 you can get a way better crackly top on fudgy brownies imo. Melting the sugar with the butter gives them a super crackly top.
So maybe I like eating unfrosted chocolate cake?
This is how Claire is so relatable to our generation:
- She loses her baking pans even in a small place
- She is forever trying to find room in her fridge for those with stuff piling up
- She admits to having literal typos in a PUBLISHED cookbook
- She even has to reference said cookbook to remember what she even mentioned, and it’s her own recipes.
Plus her baking is amazing. ❤️
Never change Claire. Never change. ☺️
Yes, no other generation has ever had to deal with these issues.
Okay but when I saw the recipe matrix in my copy I practically screamed with delight! I think EVERY cookbook should have one, and it's such a Claire move. I love being able to plan with it and decide "Do I want a major project, or just something that I can whip up in a few hours?" It's my literal favorite part of the book.
Yeah that's truly genious
When she almost started reading the ingredients 😂
I was so mad at the editor for teasing us like that!
“Sorry, sorry...” 😂
This!!!
My dumbass thought it only had two ingredients... 😔
Reading off the ingredients was what she was known for on the “other” channel. It’s basically her trademark....unless it’s owned be the “other” channel.
Claire: "Chocolate is a very, VERY temperature sensitive ingredient"
everyone: *gets tempered chocolate flashbacks*
I wonder if she's gonna temper chocolate in one of these
@@AlexandraAndStuff Since she is doing recipes that are meant to be made by anyone, something tells me that its unlikely to involve tempering chocolate
*Sohla materializes*
Yes! Hahaha I thought the same thing.
@@poop696969poop Please don't mention that name here.
Claire: "I recommend a metal pan. I'm going to bake in glass today. It's fine."
Claire's eyes: "It's not fine."
"and they ask you how you are, and you just have to say you’re fine when you’re not really fine, but you just can’t get into it, because they would never understand."
@@squidspecs The secret ingredient is internal torment.
My usual Trinity of food UA-camrs is Ragusea, Lagerstrom, and Chlebowski. 95% of my meals come from one of those three.
But when it comes to dessert, Claire is basically royalty. She was the highlight of BA during her time there. Both her books are absolute FIRE. And this channel is as chill, instructive, and relatable(we've all lost important stuff on recipe day, but you'll never see a food tuber admit to it) as anyone could ever ask for.
She is the epitome of food-tuber that should be wholeheartedly supported by everyone with an interest in the culinary arts.
Raise your hand if Claire makes you believe you can bake anything!!LOVE her!!
“Anyone can cook!” - Ratatouille, and also Claire
I’m a simple man, Claire makes anything: I believe it must be the best version of that thing
Me: watches Claire make soup dumplings and immediately disregards grandma’s recipe 🥲
I love the care given to this series. The time stamps, the intro sequence, the Felix and Archie cameos, the fun familiar moments of waiting for your neighbour to stop vacuuming or finding room in the fridge....such joy
Finally, someone who is not afraid to say they like milk choc. I kept on thinking that there must be something wrong with my buds because I just cannot seem to get on with dark chocolate. I love you Claire!
06:47 Adam Ragusea here actually did some pretty scientific study and found that it's dissolving the sugar entirely into the other wet ingredients that promotes the formation of that crispy smooth skin, BTW.
i was just thinking ab this, you got to comment it before i did >:( !
@@sth5033 mwahahah!
I was looking for this comment
That's cool and great to know. "Stirring the eggs longer" probably kinda masks that as a misconception since that's the most moisture you get in the batter, so stirring longer really is to dissolve all the sugar rather than whatever over reasons it might be. Lol
@@ellenkuang8853 there are multiple factors that play a role in getting a crackly top brownie, should never take one chefs word as law, good to listen and do your own research, whipping the eggs you are incorporating air which in my experience does help to form a crackly top when they go to bake, so i think everyones right haha
claire's videos are honestly so relaxing
Bob Ross: "Does she beat the devil out of it?"
I don't just love you, you made me want to belive in myself and chase my dreams of becoming not just a savory or a pastry chef but become a mixture of both, become the best of both worlds food makes me happy and seeing you explaining to me how to be good at preparing it makes me the happiest 15 year old boy on earth, I really wish that you see this
Proud of you for making your dream everything you want. Best of luck with it, I’m sure you can do it and you have picked an awesome role model
Salute to you and best of luck on your journey!! This comment made me happy too😊
You can do it!! Keep working towards your dream! :D
👏
That dessert matrix is the most Claire thing ever.
I just noticed that she has Vinny!!! Welcome back Vincenzo
WHAT😻😭 my heart feels so full omg
This is the good news I needed after the trainwreck that was 2020 💜
What is Vinny?
@@adah8582 Vinny is Vinny
@@adah8582 He's "Vin". Who's better than him?
Claire's ability to lose/misplace a freakin' ass PAN inside her tiny kitchen/small apartment is hilarious to me, but oh so relatable.
Probably loses them like me, when sharing baked goods.
@@kjdude8765 ooh, good point. I'm the same with books.
@@kjdude8765 yup! accidentally give someone a pan and you will never see it again lol
ASS PAN
Or it's in the freezer
2:14 😂 JAIL. JAIL TIME FOR THE EDITOR.
Exactlyyyy ahahhaaaa
I gaspeddd
I really loved these when I made them.
How u verified with only 2 likes tF bro
Me too, really spectacular
@Cristian I. no it's real and the guy has 150k subs
@Cristian I. and it shows the official verified symbol on his profile soooo...
it made me so happy when she started reading the ingredients of the malted milk powder and the editing was like it was for Gourmet Makes HAHA
Unable to ignore the backdrop of the most stunning sticky buns ever
dont be nasty pls
@@linkinlinkinlinkin654 they're literally next to the window...
I was looking for this comment x
@@linkinlinkinlinkin654 😂
Where is my sticky bun recipe, Claire??? I need them in my life!
Claire’s upload description is always golden! Kudos to whoever writes it! Much appreciated and I hope people get to read and appreciate it, too! So detailed and so rich like a ultra smooth, fudgey, chilled brownie!
These are quite possibly the best brownies I’ve ever made/had...and i say this growing up with a dad who is an exceptional baker and has made some seriously good brownies before.
I had one after it cooled for an hour, and before I chilled, and it reminded me of a slightly more set chocolate lava cake.
I literally can’t stop sneaking little bits from the brownie pan or talking/thinking about them.
Thank you for changing my life with this recipe, Claire. These are now my “forever” brownies, too.
the recipe matrix is literally so nice and so soothing to the eye??? it’s perfect.
as soon as i saw that in the book, i was like "... this is so claire".
Love how the inside of her refrig looks like it belongs to a real person. I appreciate Claire's explanations of the steps she takes with most ingredients.
Oh my God, YES! I absolutely cannot stand those totally fake "modern homestead" TV cooking shows where the woman cooks lamb with homemade ketchup for her 4-year-old kids. Who lives like that?: nobody! Claire is a dose of reality and sanity with deliciousness.
I have been making the same brownies for decades. Everyone always loved them. They are delicious.
That said, having made these this weekend, I will probably never make my old recipe again. These are now my forever brownies as well.
one of my favorite parts of these videos is watching Claire play tetris with her fridge
it was just a matter of time before stuff started falling out of there.
I'd play a game based around that, a tetris clone but it's Claire's fridge
When I worked on a boat and we didn’t get to grocery shop very often, we’d call putting the groceries away “fridge Tetris” because we bought so much food. 😆 But then add the extra element of securing stuff in the fridge against rough seas. Always exciting to open a boat fridge in bad weather! (Wow, sorry this comment is very loosely related to the OP’s comment. 🤣)
@@Kat-oz3zy don't be sorry, brought me a chuckle therefore it was worth it
@@Kat-oz3zy i think maybe i need to learn how to properly play this fridge tetris (i feel like it needs to become a real thing now?) as i’m always overwhelmed with how much needs to be squeezed into my tiny fridge!
Oh God Claire, these look beautiful 🤧
mon dieu claire! ces regards beau.
Damn bruh I think we got the same tastes. I see you everywhere lol
Only because a goddess is making them. If we tried, they'd look like turds 🤣
We are watching the same UA-cam videos just saw you on Babishes vid
I 100% read this comment in Brad's voice. xD
Thank you so much, Claire. I made this recipe yesterday and they turned out perfect. Crispy on the outside and fudgy on the inside. Best brownies ever!!
Honestly the part about metal/glass was SO helpful. I didnt know glass tends to reduce temp & the other tips she gave - the best part imho. Having her knowledgable about how to fix these totally relatable cooking snafus helps me understand what to do when they happen to me. (And what's gone wrong in recipes before.)
Claire having her own YT channel is one of the best things to ever happen in my life 🧡🧡🧡
Relationship status: in a forever relationship with Forever Brownies.
Nice one!
Hey Claire, i bought your book a month ago and finally had a confidence to try one of your recipes! this is just heavenly. i shared this to my neighbor who is going through alot and she just loved it. thanks for this amazing recipe 🥰
the editing when she started reading ingredients was such a tease omg
Never been into brownies because I struggle with things that are sickly rich and chocolatey, but I really loved these when I made them. They made me realise I'd just never had a good brownie before. Glad Felix is doing better!
I can't decide if I love the animation because of how ethereal it makes Claire look, or if it's the kitty that steals the show
Made this yesterday. Didn't have an 8x8, used a 8 inch round cake pan instead. Baked in convection oven, 170c for 20mins. Came out perfectly. Such a forgiving recipe. Thanks Claire!
The way her voice softened when she bit into the brownie - it was like another way of telling us how she was pleasantly reminded of how good the brownies are.
THE EDITOR BRINGING BACK GOURMET MAKES FOR .3 SECONDS HAD ME ON THE FLOOOOR 😭😭😂😂✋🏻
when??
@@tinaa5331 2:14
@@the.muffinohhh i see lmao the worst part of gourmet makes which I always skipped lmao
"oh. We have to talk about the 8x8 pan."
Same claire same.
These were the first baked goods I’ve ever made from scratch in my life, and they turned out great! Roommates and coworkers highly enjoyed! I was surprised by how easy Claire made this recipe to follow, I’m excited to get to more stuff from her book!
The BEST BROWNIES I’ve ever made and eaten. Getting a lot of compliments this holiday season. Thanks Claire!
*"sitting on my garbage can...waiting for this water to boil...who are we kidding"*
remnants of gourmet makes claire lmao
She was bringing a pan of water to a simmer to bloom the cocoa. Why didn’t she just use some of that water?
I love the little explanations of what difference each ingredient makes. Claire 100% got me back into baking a about a year ago and I'm now really reading into food chemistry. It's great to show she knows why she's doing things, not just what she'd doing.
Someone needs to make a compilation of claire struggling with her overflowing yet organised fridge and her taking stuff out to chill in her desserts
I asked for this book for my birthday this week and I’m so excited to do more baking!! Making these are a MUST!! 💕
Me: Just baked a batch of brownies
Claire: Releases a video for brownies
Me: Wow it's been so long since I've had brownies. Better start baking!
Claire Saffitz is millennials’ Julia Child.
I was thinking the same thing. She sure is. Hope she puts out some of her savory recipes.
There's a certain calming disposition that people like that have.
But instead of French cooking her specialty is baking.
YESSS peak relatable queen
YES. This comment wins.
There is so much love on all of this. Thank you for continuing to make this content 💕
I just want to thank you for such amazing videos you make! It has helped me through the long nights with my baby. I turn down the volume and subtitles on and watch you bake! They truly make the longest of nights much better so thank you! 🥰
"This recipe has more ingredients than the average brownie"
_shocked pikachu face_
I'm so happy Claire is doing videos again on her own terms! Watching baking make her happy is making me happy
Just bought your book, can’t wait to bake through it and am so grateful for your UA-cam channel to physically see each step (or to put on while I’m making the recipe, it’ll be like cooking with a friend!)
I made these over the weekend and they are subliiiiiime. I was skeptical about the cooling then chilling, but this is a step you definitely should adhere to!! My pan was only 6x6 so I baked the rest in a muffin tin and ate them warm-not as good! Chill them, people!! I’m making them again this weekend but I’m doing at least a double batch, maybe even a triple 🤤
I’m so happy that you have your own channel and we get to see you more and your recipes! :)
"Power through. Keep whisking." I'd buy a t-shirt with that slogan.
Seriously! Molly’s selling merch, Claire definitely should.
I was so freaked out by the strenuous whisking, I used my KitchenAid!
Favorite part of every Dessert Person video is when Claire inevitably has to try and find room in her fridge to chill something. Makes me smile every time :)
Please, please, please, never stop making videos. I love watching Claire make things so much. ; ;
I was reading this recipe last night! Stoked to make these!
"a cakey brownie is just chocolate cake" FACTS! any brownie that doesn't contain whole chocolate / cocoa butter is NOT brownie, just a chocolate cake in disguise.
Yummy dessert, Thanks for sharing.
Seeing when Claire uploads a new video gives me the rush of serotonin I need to go through my day👌🏻❤️
Can't wait to spend my Valentine's alone eating these 😌
You’re not alone... “When you’re here, you’re family.” - OG
Want crackly top brownies? Adam Ragusea has recently experimented on them and the secret is dissolving the sugar well. You can use powdered sugar to make the process easier or just leave the batter for a while on the counter until thickened (which means sugar is dissolved) and then bake.
Exactly what I came to say 😊
It's interesting what Claire said too about whisking in the eggs well getting you the crackly top. As in so many things with cooking, it's not the reason why, but doing it gets you the right result. So whisking in the eggs very well just also dissolves the sugar more. Fascinating!
@@planetsoccer99 even still the top wasn’t super light, probably brown the brown sugar maybe? I wonder if you replaced the granulated sugar with an equal mass of powdered sugar if you’d get an even flakier top
Just don't confuse powdered sugar with confectioner's sugar, which has corn starch.
Also I've seen (never tried) people put regular granulated sugar into a food processor to make their own powdered sugar.
literally flipped when i realized my birthday would be on a thursday and therefore would include a dessert person video. claire did not disappoint!
I'm DEF going to make these!! Thank you Claire
I'm in love with this channel
this is perfect.the way she describe ingridience,useing tools,and.... just perfect.
How is it possible that UA-cam only recommended me this now?!?!? I love Claire!!! I'm so glad you have your own youtube channel!!
I got your cookbook and I love it im actually making the pistachio lizer tarts today. !
I would love a “what’s in Claire’s fridge video” 😆❤️
I just made this for my girlfriend for valentines... wow! Definitely forever brownies! Ive been waiting for the perfect recipe. There's a reason we love Claire! Thank you so much for your dedication and for sharing it with us.
I think I'll be making this every week.
The sound of that batter being whisked really did it for me. Thanks Claire!!!
I JUST BAKED THESE YESTERDAY AND THEY WERE SO GOOD 😭😭😭
Claire: *reads ingredients*
Body: *releases endorphins*
Those brownies look absolutely scrumptious!! I will definitely be making those!
Love the recipe matrix! It’s actually very useful. Your book is fantastic
I’m cryinggg😭😭😭😭 I can’t get over how great the” desert person intro” isss 👌👌👌👌👌
That spark of joy when she started reading the ingredients... For then being taken away 😭❤️
Claire your cats are SO CUTE. And always a joy to watch you do your thing with baking.
We made these brownies for Valentines Day dessert. They were perfect, fudgy, SO chocolatey - just as described. Thank you, Claire!
Since Claire has uploaded this a couples of years ago during valentine’s day I have made this recipe religiously. Everyone who has tried this loved it. The brown sugar really does add the perfect chewy texture and the milk chocolate brightens up the brownie. It has a wonderful crackly top as well. You can add semi-sweet or dark chocolate in the brownie but everyone who ate it liked the milk chocolate version better. Hazelnuts are a fun addition too. I have tried many brownie recipes and this is the only one I have made more than twice.
Can chocolate chips be used for the melted chocolate? If you don't mind me asking.
@@JeffO-I don’t know from experience, but I recall hearing that chocolate chips as sold in stores have something in or on them to keep them from melting so that they stay distinct in your baked goods. As such, I’d recommend sticking to the melting chocolate if you need the chocolate to melt
I just bought you book and it arrived yesterday! The matrix as you mentioned in this video is super neat and very useful :) definitely making these brownies this weekend 💕
Hope you enjoy it!
Every posted video makes me so happy that Claire is still on UA-cam ❤
These are incredibly delicious!!! I baked these for our Valentine's day! I doubled the recipe and baked these in a 9x13 because in a house with 2 teenaged boys and a husband I knew the quantity of an 8x8 would only last a minute. Thanks so much for this recipe, this truly will be our forever brownie!!
I made these the other week! Absolutely delicious. Especially frozen :D
I feel like being a part of claire's camera/sound crew must be great you'd leave with so much great food.
What an incredible birthday gift! Thank you Claire!!!!
We bought your book, dessert person, today. My hubby got it for me for Valentines day. Keep up the hard work claire.
When she mentioned thoroughly whisking in the eggs to get that glossy top all I could think about was Adam Ragusea's brownie skin series and making sure the sugar is thoroughly dissolved lmao
same bro!!!
I baked these last night and I must agree that these are true "forever" brownies! I will not go back to any other recipe! In the video (4:42), Claire said to add 6 oz chocolate when she wanted to melt them, but in the description, it says 5 oz chocolate. I obviously opted to use 6 oz (duh) and it turned out amazing! I chilled them overnight and these are definitely the best! I totally agree that brownies shouldn't have any leavening agents! Thanks, Claire!
Rip I followed the text and used 5 and it's noticeably weaker than 6. 6 I did in 1 batch then switched to 5 cause I thought I made a mistake. Aaahhh
Fwiw 5 is totally fine lol if anything 6 is too rich for my friends
Dessert Person is a gorgeous cookbook. And these brownies are truly perfection, what every other brownie wishes it could be. So much for my diet!
My daughter & I have everything out and ready to be mixed! We’re excited to try these... thanks, Claire!!
I want Claire to do a special where she hires a professional organizer to help her with her fridge 🤣
First of all thank you for sharing this amazing recipe with us! :)
I tried the recipe as written and the brownies were good but for my taste they turned out way to sweet, maybe it's because I from Europe and our sweets are less sweet than sweets from the US.
So I cut the sugar down to 130 grams of just white sugar, added extra 10 grams of cocoa powder and extra 10 grams of flour to get the right texture. Also I just added 170 grams of mixed chopped nuts as chocolate (especially milk chocolate) would make the brownie again too sweet and i think hazelnuts or almonds are really delicious in combination with something as chocolatey and fudgy as these brownies.
I LOVE this recipe! I've made it way more times than I am comfortable admitting ever since the book came out... the brownies taste AMAZING the day after, too!
Loved the different camera angles.
Forever brownies to represent our forever love for Claire. ❤️