Posted on by

I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit

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

Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo

Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn

Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu

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.

24 Replies to “I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit”

  1. Browning butter is way easier than a double boiler. Also it is my absolute favorite way to elevate my bakes.

  5. I hope this is not a dumb question, but is the oven on fan or the top and bottom heat setting?

  7. Thank you Chris for your chocolate chip skepticism and not immediately giving in to the cult of chocolate chips. I agree it's cool if they add something, but usually I find they don't.

  9. I’m sorry I have to say something. Bon appetit is trying to be NYT cooking so badly. NYT has put out episodes like this before. Bon appetit is trying to me more accessible and inclusive by having content that is less fancy. But what they really need to do is pay their workers equally. In 2020 it was reported that not only was there a huge pay gap for people of color but overall it was harder for people of color to get featured compared to their white colleagues. A lot of people of color have left Bon appetit since then and I only hope they are getting paid and features like they should. But I think Bon appetit is struggling and is trying to gasp for anything to get more views. A video of them being more inclusive and would help.

  13. If you’re not looking at the chefsteps rich as f*ck brownies, you’re not making the best possible brownies.

  16. Can we just take a second to see that Chris had a MILLION tabs open on that poor lappy, it must have been hot enough to cook a brownie on ????

  21. In my opinion, a brownie without chocolate chips is just chocolate cake ???? I like the added texture

  22. American Test Kitchen taught me to melt the chocolate in hot coffee to intensify the chocolate flavour

Comments are closed.