Claire Saffitz Makes Malted Forever Brownies | Dessert Person
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.
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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!
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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
Chocolate Teacake High-Hat Cupcake Recipe | Cupcake Jemma
These are kind of a cross between a regular high-hat cupcake, a Tunnocks Teacake and a Wagon Wheel! 3 winners rolled in to one! As with all seemingly fiddly recipes, it’s totally worth the hard work and effort.
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Ingredients:
BUTTERY BISCUIT BASE
25g butter
90g digestive biscuit crumbs
2 tsp golden syrup
CUPCAKES
75g chocolate chips
175g plain flour
30g cocoa powder
185g caster sugar
½ tsp bicarbonate of soda
Pinch of Salt
1 ½ lg eggs (2 small?)
120ml cold coffee
120ml buttermilk
105ml vegetable oil
Raspberry Jam (jarred or home-made)
MARSHMALLOWY MERINGUE ICING
3 lg egg whites
260g caster sugar
7 tbs Golden Syrup (or corn syrup)
¼ tsp cream of Tartar
1 teaspoon vanilla
Pinch of salt
2 tbs water
CHOCOLATE COATING
375g of semisweet choc
3 tbs veg or coconut oil
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Milk Bar Chocolate Malt Cake from Christina Tosi
Making a Milk Bar Momofuku layer cake at home is easier than it looks. Created by superstar pastry chef, Christina Tosi maps out the steps for the Chocolate Malt Cake clearly in her recipe and all you need to do is follow along. The cakes big ingredient in this one is Ovaltine, make sure you have it on hand! I love making these layer cakes, they have become a bit of a tradition on this show.
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Follow along to the recipe on the Milk Bar website here:
Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey
Malted Chocolate Cookie & Spaghetti Pie - Haier Smart Cooking Show - Ep 48 - 12 Dec 2022 - Masala Tv
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Malted Chocolate Cookies & Spaghetti Pie - Haier Smart Cooking Show - Ep 48 - 12 Dec 2022 - Masala Tv
In This Episode, Chef Zarnak is sharing a scrumptious recipe of Malted Chocolate Cookies & super easy to make, Spaghetti Pie for you and your family. Try these recipes at home and tell us how they turned out!
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Vanilla Sheet Cake with Malted-Milk-Chocolate Frosting | Everyday Food with Sarah Carey
Once summer hits, it seems like my weekends just fill up with fun plans. Maybe you're going to a picnic or party this weekend, too. What are you going to bring with you? How about this delicious cake that will please vanilla and chocolate fans alike? I like bringing sheet cakes to potlucks. They're simple, unfussy, and easy to transport.
The sheet cake I'm making today is vanilla topped with a malted-milk-chocolate frosting -- a flavor that brings me right back to my childhood.
Sarah's Tip of the Day:
And when you watch the video, you'll learn how to mix batter ingredients so they're properly combined. Plus, I'll tell you the trick to knowing when you're cake is done. (Hint: It depends on the pan.)
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Recipe Ingredients:
3 3/4 sticks unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 cups sugar
4 large eggs
1 tablespoon baking powder
1 teaspoon baking soda
Fine salt
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups malted milk powder
1/2 cup boiling water
3/4 pound milk chocolate, melted and cooled
Sprinkles (optional), for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Vanilla Sheet Cake with Malted-Milk-Chocolate Frosting | Everyday Food with Sarah Carey