Easy Brownies vs. Fancy Brownies | Shortcut vs. Showstopper | Melissa Clark | NYT Cooking
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- Опубликовано: 9 окт 2023
- Melissa Clark is back in the studio kitchen! In Shortcut vs. Showstopper, Melissa makes her favorite sweet treats two ways - one that’s a simple, beginner-friendly version and one that’s a more challenging, best-ever take. First up: her easy Skillet Brownies, which can be mixed, baked and even served in one skillet. Then, her Olive Oil Brownies With Sea Salt, which are like the grown-up, sophisticated brownie cousin: luxuriously smooth, bittersweet and extra rich.
Skillet Brownies: • Easy Brownies vs. Fanc...
Olive Oil Brownies With Sea Salt: nyti.ms/46DkHrT
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This show is great because it simultaneously caters to the lazy side of me that just wants to satiate cravings AND the ambitious chefy side that wants to pull out all the stops. Different recipes for different me's.
very unassuming but Melissa Clark's written 45 cookbooks. in a word, brilliant. 👍🏻👍🏻👍🏻😊💛
More Melissa Clark please.
I'm late to the party but really liking these videos by Melissa Clark
I'm thoroughly impressed by this video! -- "Dare to dream big, and learn from every setback.."
Boxed brownies with Olive oil and flaky salt on top are one of my go to hacks
I've honestly tried making so many brownie recipes from scratch.... But haven't found any that are better than boxed Ghirardelli triple chocolate 😅
literally those are the BEST brownies!
Try Alvin Zhou's 100 hour brownies
ruclips.net/video/28NB3L9YuVI/видео.htmlsi=08k12Xn2_PINstAY
trueee 🥹 i buy the costco box (which comes with 6 packs) and i double up each pan so they’re extra thick 🤤
Melissa Clark is a tonic.
love her so much its giving elementary school teacher wow healed me
Whoa whoa whoa, might need a step by step for that box brownie with brown butter and bourbon👀
Hmm.. I'm thinking Giardelli Brownie mix with brown butter and a splash of bourbon. They're already pretty delish all by themselves, but doing these little Melhacks might be the best option for easy/delish/adult.
A few suggestions to anyone watching this video:
1) Boil your water for melting chocolate; REMOVE from heat and then place your chopped chocolate in a bowl on top. You won't burn your chocolate.
2) Instead of adding boiling water... add boiling water with instant coffee / espresso powder in it. You won't taste the coffee but the the chocolate will be more intense.
3) If you have the time... make the batter, smooth in pan, and wrap tightly. Leave it in the fridge (unbaked) for up to 3 days. Remove from fridge and then pre-heat your oven. Bake it cold and you will get a fudgy texture.
All phenomenal tips!!
@@annie4strings Thank you for your kind response.
I disagree on tip #2. People tell me that after I've identified coffee in their baked goods. "you're not supposed to be able to taste the coffee!" But if you hate coffee, trust me, you can taste the coffee.
You blew my mind with tip #3, though! Can't wait to try it! Thanks for taking the time to share.
one more vote for "I can absolutely taste the coffee."@@elizabethnielson7334
Thank you!!!!
Really enjoying this format - the simple and more complex versions of the same item. Great work! Love it. I'll be making your bourbon pecan pie again for Thanksgiving :)
The first batch are known as “Katharine Hepburn Brownies” as they’re the famous actresses’ recipe. I love them and they are sooo easy!
Love your content
The olive oil brownies look amazing!
Yum
I can't wait to try making this dessert for myself! Thanks for sharing such an amazing recipe with us 🤌🤗🧡
When i was growing up in the 60's and 70's, there was a packaged brownie in a tin foil pan called Rachels brownies, based out of small shop in NY. They were bought up to be killed off by Con Agra i think. They were the absolute best packaged brownies ever!! And i've tried repeatedly to recreate them. How they made them taste fresh (they were in the freezer section) but delish i am still working on it.
On to Melissa's brownies. I will absolutely have to try her versions and see how it goes. A lot goes into the quality of the cocoa because duh, it's a brownie, if it's cheap, it's going to taste cheap. Right? Places like Restaurant Depot is where restaurants buy goods in bulk. I consider myself a brownie expert ever since my attempts to duplicate Rachels. And these look delish and easy and i'm going to experiment.
PS, if anyone's ever mastered the Rachels brownies, let me know.
❤
What would you say is bittersweet? Is it 80% cocoa or 70%
Definitely 70%, 80% is dark af, in my unprofessional opinion
70%
@@jayandrews3509 Oh goody! I always have 70% on hand.
I personally doubt she uses more than 60% cocoa chips
I need like the perfect middle ground of these 2, chewy and sticky with choco-chips n salt.
@brianlagerstrom did a good, better, and best which recipes are very similar to these
Super and delicious recipe my dear friend 🌻🌸🥀💐🌺🌹🌼🪷🌷🫶🏻🫶🏻
WHY is there no recipe for the After-School Brownies?
Don’t bother clicking on the NYT link to the recipe. Subscription only
It's so annoying. NYT subscription is not cheap, but they won't include the Cooking section/recipes.
Melissa is Mother!
Needs caption’s please for hearing impaired
where is the recipe?
why risk burning your chocolate in that first recipe by using a pan? just make a double-boiler with a large bowl over simmering water and melt it and mix it all there --it doesn't take any longer and you can assemble your other ingredients and prep your pan while the butter & chocolate melt.
Microwave. I've been making brownies since I was 10. Melt the chocolate and fat slowly in microwave. Boom.
It’s easier to use the microwave.
Easier yet - just melt the butter in the bowl or a microwave or whatever and then pour it over the chocolate. Cover it and wait 5 minutes then stir - all the chocolate is melted.
i miss melissa so much…
hello , how are you
if you live dangerously Melissa, you would be making hippie weed brownies...
There's nothing very dangerous about pot brownies, lol.
I like brownies that have a little more volume. Those are too close to fudge.
Neither of those brownies have the signature crinkly tops.
You're just gonna drop that vanilla experiment idea there in the open and not follow up, huh?
This is one of those videos where the team is just way too respectful of the person and is like this is wonderful...and it's just not.
Love Melissa Clark, but NYT... please encourage presenters to keep their hair back. Seriously
Wow amazing. My favorite..
I love the grounded reality of this channel. Hello buddy.👋
It's me Axel Vasa the West Coast Wizard!. Allow Me To Translate WTF Is Happening,,,,War Is Needed To Prevent The World From Ditching The Dollar And Going To Gold Backed Currencies. In Case You Were Wondering. And how are you preparing for the coming events and economy switchover to the new CBDCs?.
The background music is so distracting and annoying! Melissa doesn't need any embellishment.
Im taking away olive oil from usamericans until yall learn how to use it bc im sick of this trend of everyone and their mom drowning their desserts/sweets in olive oil (which literally sucks) but all while refusing to use it in savory cooking cause "its too spicy" "has too much flavor". Repeat after me: olive oil is for cooking. Neutral oil is for baking.
Olive oil. . .
SUCKS IN
BAKING
@@myVillage2323 How about olive oil cake?
@@JeffO-
ICK
How about: people do whatever they want, and you don't tell them what to do?
@@dtemp132 sounds good to me
You don't need to grease a pan if you're going to use parchment paper. "Parchment paper" isn't real parchment. It's just paper impregnated with silicone. Or, well, actually, it's more the other way around, but whatever. Anyway, greasing is unnecessary. Also, if you want to save money, just buy a food-grade silicone brownie pan with dimensions that fit inside the brownie pan you already have. Upgrading your other bake-ware that way is a real time and money-saver in the end. Just make sure it's all actually food-grade silicone with no CA-prop-65 warnings on it.
Also, if you're heating the chocolate enough that it could burn, you're using far too high of a temperature. Not to mention the high fat content of chocolate - no greasing of the melting pot should be necessary. Medium-low is more than sufficient to properly melt chocolate, and will not burn it. It will take a little longer, but once the melting starts, it won't be long. Also, never turn the burner up above medium when melting chocolate. Even a medium heat is a bit on the high side, and is typically not necessary.
For the first recipe, you can mix the eggs into the sugar, vanilla, salt, flour, and baking powder (which you forgot in the video), prior to adding them to the kettle with the melted chocolate in it (it's really better to mix the melted chocolate into these ingredients, in a separate bowl, though). That's, of course, if you're using chocolate at all. Honestly, this is just a high-fat chocolate cake that's about half the height of a cake layer. You could just use cocoa powder, canola oil, sugar, baking powder, and either eggs or egg replacer, pllus a little cream or cream replacer (replacements are necessary for those with food allergies).
For the second recipe:
OMG, lol, never use olive oil in cooking sweet items! RUINED! I mean, seriously, just use canola oil... Also, real butter doesn't have water in it. Nor "milk solids" either. It's only the fat from the churning process, washed to the 9s, then with salt added in so it's not gross tasting. Margarine's the one that has all the extra junk in it. Again, canola oil fixes all of this, and makes a great replacer for "salt-free butter" too.
Never build a DIY double-boiler. That's not safe at all. *Buy one.* That's the only safe way to cook with those, because they are built with safety in mind. What was used in this video is definitely not safe at all.
Toxins are typically used when dutching cocoa, and water doesn't bring anything out in it. To properly dutch cocoa at home, you have to mix the baking powder in with the plain cocoa, along with the other liquid ingredients called for in the recipe, then set it all aside so the baking powder can work its magic for a few minutes. You'll know it's done when the color is noticeably darker. Beware though: this removes most of the chocolaty flavor, so only Dutch about 50% of your cooca used in the recipe this way. Save the other 50% and mix that in last, before adding the flour and other dry ingredients. BTW - that's basically how Oreo chocolate cookies are made.
Gross. Chocolate already doesn't go with molasses at all, and then olive oil on top of it??? No. Please don't ruin chocolate this way. Brown sugar wouldn't be needed if the cocoa had been Dutched as mentioned above in this comment, but even with this recipe used "as-is" that's still gross. Just use canola oil and Dutch the cocoa as mentioned above, then use regular sugar. Also, frying sugar leads to carcinogens. Might as well smoke a pack while you're at it.
The vanilla really should be whisked into the other liquid/melted ingredients before adding the flour.
Oh wow. Rock salt on top of brownies? Um, no. Just 100% no. That's literally not even safe to eat. The most sodium any recipe should ever have is about 1/16 of a teaspoon for the entire recipe, because it all adds up throughout the day, and it doesn't take much on a daily basis to send people to ERs with coronaries. If it's a sweet recipe, the salt can be skipped entirely: it won't be missed, especially if it has sugar, unless it's something like salt-water taffy or some other recipe that's dependent on sweet + salty to actually make the desired flavor. But generally, salt can be skipped in sweet recipes. Similar for bitter recipes. When it's sweet + bitter, there's no good reason to use salt at all.
No spatula is necessary to remove brownies or cake layers if the lining of the pan (or the type of pan used) was done right in the first place. Food grade silicone is the real answer here.
Just use a pizza cutter.
Sounds like you’re nit-picking based on your personal preferences. I’d rather trust a professional like Melissa. Also, if you want to know what’s “gross” it’s your suggestion to use canola oil, which is super bad for human consumption. It was created and is used for heavy duty industrial purposes. Look it up.
A small amount of salt is necessary in most baked goods. People should follow whatever recipe they're using. You WILL notice if salt is missing. And some rock salt sprinkled over brownies won't seriously raise anyone's sodium levels much, if at all. Salt doesn't cause heart attacks or "coronaries." It can lead to high blood pressure for those who are salt-sensitive, but a light sprinkle of rock salt is not going to harm anyone.