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Making the ULTIMATE 100-hour brownies with MrBeast's new chocolate?
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Making the ULTIMATE 100-hour brownies with MrBeast's new chocolate? Hey @MrBeast, what do you think?
✨Recipe:
2 sticks unsalted butter (225g)
1 tbsp espresso powder (6g)
Coffee ice cube (30g)
4 eggs
1 tbsp vanilla extract (15g)
2 1/4 cups white sugar (450g)
1/2 cup dutch-processed cocoa powder (45g)
1 tbsp espresso powder (6g)
1 tbsp kosher salt (9g)
8 oz melted 75% cacao chocolate (225g)
1 1/2 cup all-purpose flour (215g)
3.5 oz chopped milk chocolate (100g)
3.5 oz chopped 75% cacao chocolate (100g)
6 oz chopped 75% cacao chocolate, for topping (170g)
Directions:
1. In a medium nonstick sauce pan, melt butter on medium-low heat until golden. Be careful not to burn the butter.
2. Once the butter is golden, turn off the heat and add espresso powder and coffee ice cubes; let ice cubes melt completely, allowing the brown butter to cool
3. In a large bowl, add eggs, vanilla extract, and sugar, then beat with a hand mixer on medium/low speed until light and fluffy.
4. Sift in cocoa powder, espresso, and salt, then use a spatula to stir in the browned butter mixture.
5. Next add the melted chocolate, and sift in the flour, folding gently before adding the two types of chopped chocolate.
6. Line a 9” x 13” pan with parchment paper, then add the batter into the prepared pan and top with the chopped dark chocolate shards.
7. Wrap the pan in plastic wrap and place in the refrigerator to rest for 72 hours.
8. Preheat oven to 350°F and bake for 30 minutes.
9. Remove the brownies from the oven and wrap tightly with aluminum foil. Place in the freezer for 30 minutes.
10. Remove brownies from the freezer and refrigerate for 24 hours before serving.
11. Enjoy!! 😊
✨Recipe:
2 sticks unsalted butter (225g)
1 tbsp espresso powder (6g)
Coffee ice cube (30g)
4 eggs
1 tbsp vanilla extract (15g)
2 1/4 cups white sugar (450g)
1/2 cup dutch-processed cocoa powder (45g)
1 tbsp espresso powder (6g)
1 tbsp kosher salt (9g)
8 oz melted 75% cacao chocolate (225g)
1 1/2 cup all-purpose flour (215g)
3.5 oz chopped milk chocolate (100g)
3.5 oz chopped 75% cacao chocolate (100g)
6 oz chopped 75% cacao chocolate, for topping (170g)
Directions:
1. In a medium nonstick sauce pan, melt butter on medium-low heat until golden. Be careful not to burn the butter.
2. Once the butter is golden, turn off the heat and add espresso powder and coffee ice cubes; let ice cubes melt completely, allowing the brown butter to cool
3. In a large bowl, add eggs, vanilla extract, and sugar, then beat with a hand mixer on medium/low speed until light and fluffy.
4. Sift in cocoa powder, espresso, and salt, then use a spatula to stir in the browned butter mixture.
5. Next add the melted chocolate, and sift in the flour, folding gently before adding the two types of chopped chocolate.
6. Line a 9” x 13” pan with parchment paper, then add the batter into the prepared pan and top with the chopped dark chocolate shards.
7. Wrap the pan in plastic wrap and place in the refrigerator to rest for 72 hours.
8. Preheat oven to 350°F and bake for 30 minutes.
9. Remove the brownies from the oven and wrap tightly with aluminum foil. Place in the freezer for 30 minutes.
10. Remove brownies from the freezer and refrigerate for 24 hours before serving.
11. Enjoy!! 😊
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