48 hours of baking. A pound and a half of chocolate chips, another pound of cocoa powder, 5 pounds of chocolate, $30 worth of vanilla extract and many, many tastings. Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect recipe – one that took 144 brownies to achieve perfection.
See Chris’s full final recipe here: https://www.bonappetit.com/recipe/triple-chocolate-brownies
Director: Paz Mendez Hodes
Director of Photography: Kevin Dynia
Editor: Jess Lane
Talent: Chris Morocco, Hana Asbrink, Kelly Janke
Culinary Director: Kelly Janke
Producer: Christie Garcia
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Tony Aviles
Audio: Lily van Leeuwen
Food Stylist: Taneka Morris
Culinary Assistant: Danielle Brooks
Prop Styling: Gerri K. Williams
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Marisa DeMarini
Graphics Supervisor: Ross Rankin
Graphics, Animation: Léa Kichler
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Need even more brownie inspo? Listen to the Dinner SOS podcast where Chris & the BA staff help a caller create the perfect, not-too-sweet brownie https://listen.bonappetit.com/dinnersosytperfectbrownie
I told my Dr I was eating and making batches of brownies and her eyes got really big
So where is the final recipe?
He means, he wasted 144 brownies.
Favorite line – "I gave you your chips. Get outta here" 😂
Fun video and I loved the bittersweet iteration
4:45 way to much butter.
A half cup of blah blah….a half cup is not an absolute measurement. Use grams like other normal people.
Browned butter is so lovely in baked goods like brownies and cookies. If it's messing with the texture, why not add a splash of milk?
I like this guy and how he analyzes this
Grams being the smallest weight measurement for recipes are gonna be much more scientific, learn to weigh please. Different pressures and humidities are also factors that, with unweighted ingredients can hugely effect the outcome of a great recipe and only make it mediocre…… Science requires measures…..
Where is the recipe?
Why do you say a cup measurement but are obviously weighing the ingredient
This is the most jewish homosexual in all of NYC. Amazing
the brown butter issue.. I've heard multiple bakers say to add some water to compensate for the water loss.. maybe that's the way :))))
Maravilhoso! Vou fazer e sei que vai ficar ótimo, muito obr.
Omg the everyone wants to "help" is the bane of my cooking for others existence 😂
.love the video so much
Receipt (?) starts at 20:12 but it's not actually a receipt.
No grams, number of eggs, indications about time, etc
Why did they made 20+ mins of video without any receipt?!
I love a galley kitchen, no room for watchers and/or helpers! Stay out of my kitchen!!!🤨 Thank your sharing, I'm going to bake this tomorrow.
So where is the recipe? 🥺
You drive the water out of the browned butter but then put it back with an ice cube. Easy Peasy.
Where can I find the recipe?
I can do without the flaky salt. The chips are a must as well as nuts. Caramel would also be a nice addition as well.
i think none of them
My instinct is that you need to be a professional baker before undertaking this experiment. You should already have significant experience making brownies before trying to identify the best method
Maybe it’s my lack of baking knowledge but, I so wish people would consider information about the use of different sized pans. Just saying .
So post the recipe.
1bar of butter. How many grams?thank you very much 😊
I wonder if he browned the butter and added back the lost water would it have improved anything?