Get the FREE recipe for Vaughn’s Triple-Chocolate Brownies!: https://nyti.ms/4i02N7X
And here’s the free recipe for Mark Bittman’s Easy Brownies: https://nyti.ms/3EO1s5x
Vaughn is back for another installment of Cooking the Comments. This time, he’s looking for the best way to make brownies, as suggested by NYT Cooking subscribers. What are the techniques that will come out on top? Watch to find out!
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48 Comments
21:09 What if you did 2 whole eggs and 1 egg yolk? Would it add richness and volume without all the air?
Has there been a NYT brownie week yet?
I'm all in if/when there is one!
I’ve been using Katherine Hepburn’s Brownie recipe…simple and delicious 😋
Does anyone has the recipe?
Wait, i remember him from BuzzFeed tasty 😭
I would bloom the cocoa with the butter, chocolate, espresso.
Vaughn you are the comforting fudgy brownie we need in these dark times
Call me a philistine, but all of these brownies including the original recipe look so unimpressive (thin, cakey, dry, not fudgy). A box of Ghirardelli brownies baked in a 9" pan will give you a huge, moist, gooey, fudgy, flavorful brownie with a shiny, crackly top.
Edit: Vaughn's recipe at the end looks good.
how do you stay so fit eating brownies?
Cakey brownies are just bad chocolate cake
What a sexy man. I’d butter his box ❤
What a charming host!
I may be the only one who likes chewy middle but crunchy sides. I'm a brownie snob . My mom makes them with Martino cherries that she pats dry after cutting them into small pieces as her add-ins. Perfect chewy center and a great crunchy texture to the sides and edges.
Vaughn is the only baker that I need in my everyday life 😊❤okkkkuuuuurrrrr
White chocolate is not chocolate. There is reason it legally not allowed to be called chocolate.
Always love Vaughn!
The first NYT cooking video I've watched. Subscribed. The Princess Diaries reference cracked me up. Thanks for making the sacrifice of eating so many brownies. Whenever something is called the "only" or "best" recipe I feel compelled to try it, so the ingredients will be on my grocery list soon.
We a-l-m-o-s-t got a chocolate recipe without flaky salt on top …. almost. Shaking fist in the air “one day!
0:43 "I'm just going to fold this in."
David Rose: "Yes, but HOW? How do you fold it in?"
I think it needs frosting any ideas maybe nuts
An alternative flour might be nice
Please find the people who made the comments. At least some of them. What excellent content it would be.
Absolutely adore Vaughn!!
love this video but tbh nothing beats Tasty's Ultimate Brownie recipe (interestingly also developed by Vaughn Vreeland and others at Tasty six years ago).
Love the shirt, love the accent and would love a big pan of those brownies. White and milk chocolate mix-ins…YES!!
America's Test Kitchen did a test of Dutch processed cocoa and found that brands with less fat in their cocoa powder, (like Hershey's) resulted in dryer baked goods. Droste (a Dutch company) had the highest fat content in their cocoa and was their favorite. So using a good Dutch processed cocoa seems to help with more chocolate flavor as well as moistness.
For more height, but the same density, why not just multiply the whole recipe by 1.5x or 2x?
As if I wasn't sold already. The Paolo reference is the flaky salt on top. Love.
Not only do I need to make these brownies, I need to watch Princess Diaries.
This man is a treasure. His brownies are great too, but he has the best personality and heart.
To get a crackly top, you really have to beat the dickens out of the eggs until you see bubbles forming in the batter.
Needs brown butter. It just makes pretty much everything yum when it comes to brownies 😉
I have been living my life on the edge just waiting for a Vaughn Vreeland drop. Thank you for this nugget of pure wholesome beauty!!!
those are some of the best looking brownies i've ever seeeen!! can't wait to try it out
7:16 Why’d you add cayenne, Sharon?? 😂
Wait Vaughn, I thought that Katherine Hepburn's were the best brownies.
i've made this recipe many times and modified it myself!!! i personally brown the butter, use mostly brown sugar, add probably too much cinnamon (and other spices as i feel led), some instant coffee, and choccy chips and/or pecans on top. i'll probably start whipping the sugar and eggs and adding extra coca now!
🎉🎉🎉🎉🎉🎉🎉
You should name the title something related to cooking to the comments! I love this format but would have no clue it’s this format without watching it
@vaughn is that a Juno Birch “Stunnin’” reference the people need to know.
I am vegan but considering making these as is not because of the brownies but because I want to make this man happy.
The princess diaries reference made me very happy, and I am so keen to make these. Thanks Vaughn!
Same here Vaughn, thank you for quickly acknowledging the density range of brownies. We can’t all be in the same camp, but recipes with some flex is ideal. Sometimes we gotta bake to strengthen our relationships and win over our enemies.
OMG I can't believe Vaughn read my comment!! (I'm FLDeadHead) I'm a huge fan of yours and the whole NYT Cooking staff. Thank you for making my day!! PS – we are the exact same age 🤣😘
❤Love them. Thanks
❤Yum!
Katherine Hepburn has left the chat
Where is the button down shirt from?