Brownies are a delectable treat to tuck in to, but they can go wrong if you don’t follow the instructions. If you have enough patience, there’s a viralrecipe which takes four days to complete – but people claim it’s worth it.
Originally created by TV personality Alvin Zhou back in 2020, TikTok star Elise Brulotte, also known as @eliseseats, decided to test out the recipe for herself. While the preparation takes no time at all, you’ll need a lot of patience to leave the brownies in the fridge for four days.
Elise followed the recipe tipped by Alvin. In the first TikTok, she ran through the straightforward recipe which uses a whole heap of chocolate.
In a follow up video, Elise took the brownies from the fridge before baking them for 30 minutes. Once cooked, the brownies need to be placed in the freezer.
However, Elise warned that this may not make them “food safe”, due to the heat defrosting other food in the freezer. It’s best to wait until the brownies are cooled before placing them in the freezer.
The brownies also need to be left in the fridge for a further day before tucking in. But Elise couldn’t wait.
Elise shared her verdict: “I wanted to say it was overhyped, it’s not. Look at that, this is the best brownie I’ve ever had, you guys need to make these.”
Some foodies asked why the brownies needed to be placed in the fridge for so long. The answer? Because the recipe is predominantly made of chocolate so needs ample time to set.
So if you’re looking to test your will power and patience, this is what you’ll need for the 100 Hour brownies.
100 Hour Brownies
Ingredients
- 225g unsalted butter
- 1 tbsp espresso powder
- 30g coffee
- 4 eggs
- 1 tbsp vanilla extract or paste
- 450g caster sugar
- 45g Dutch-processed cocoa powder
- 1 tbsp espresso powder
- 1 tbsp salt
- 225g 75% dark chocolate, melted
- 215g plain flour
- 100g milk chocolate, chopped
- 100g 75% dark chocolate, chopped
- 170g 75% dark chocolate, chopped for topping
Method
Prepare the dark and milk chocolate by chopping. Start preparing the brown butter by adding the butter to a saucepan over a medium to high heat, then add the espresso powder.
Then add a couple of ice cubes to help cool down the butter. In a stand mixer, whip together the sugar, eggs and vanilla. The end result should look foamy.
Then add in the cocoa powder and the other tablespoon of cocoa powder, folding in with a spatula. Add in the brown butter and the melted chocolate, folding together.
Add in the flour and salt. Follow this by adding the chopped dark and milk chocolate, folding once again. If you like, you can add in some white chocolate chunks.
Pour into a 9×13 inch baking pan. Cover with cling film and place in the fridge for three days.
On the fourth day (three days after being put in the fridge), remove the brownies. Chop some more dark chocolate and sprinkle over the brownies.
Place in the oven for 30 minutes at 170℃. Once cooked, remove from the oven and leave to cool. Then place into the freezer for a few hours.
You can leave them in the fridge for a full day, but if you can’t wait, eat straight out of the freezer. Portion and enjoy!