Can This Chef Hide A Mystery Ingredient in Brownies? • Tasty #Tasty Food

here we go from normal brownie to ruin

Rudy who knows hi I'm Matthew I'm a

tasty producer and today my friends

asked me to make some brownies but I

think there's some kind of you know

problem that they're gonna throw at me

apparently there is a secret ingredient

that I have to incorporate into them Oh

what am I gonna do

okay so I can go for it all right here

we go okay come on fine

don't be horrible pickled vegetables and

brownies can I make my own pickles in

order for something to be qualified as a

pickle it has to be brined in acid sugar

and salt so essentially I'm gonna make a

sweet pickle they are still qualifying

as pickled vegetables but they're gonna

be more delicious when it comes to a

dessert while the Bryan liquid is coming

to a boil I'm going to grate all four of

my colorful vegetables and I want to

have some other shapes to play with so

I'm going to slice some more of each of

the vegetables on a mandolin so now my

pickling liquid is out of oil so I'm

about ready to pour it over the

vegetables but I want to kind of flavor

leave even more so I think I'm gonna

make the beet and the carrot I would

breathe in some vinegar I'm gonna make

the beet and the carrots a little bit

orange flavored man I don't put some

lemon juice on the zucchini and golden

beet and here we go and I really just

need enough to cover each of the pickled

vegetables and there we go okay so I'm

gonna let all these vegetables sit in

there pick a liquid and I'm gonna move

on to the brownie batter I'm just using

our classic tasty 101 perfect brownie

recipe

so now the batter is looking good so far

and here's where things might go off the

rails I'm gonna start adding in the

pickled zucchini and carrot in order to

prevent it from completely ruining

leaves brownies

I want to dry them out as much as

possible so that way they don't affect

the consistency of the brownie batter it

really doesn't matter how long they're

sitting in the liquid as long as you can

taste it oh okay

this would not taste weird in a brownies

and the rules say I have to use all of

this Brian liquid still so I'm going to

save the pickle liquid for the caramel

and now I'm going to make sure I can dry

these out as much as possible but just

to ensure they don't just sink to the

bottom of the brownies I'm actually

going to toss a tiny bit of flour with

the carrots and zucchini that'll just an

ensure that they kind of stay all

throughout the brownie batter here we go

from normal brownie to ruin really who

knows here we go I've got one

homogeneous brownie batter fenomena set

this aside while I make the cheesecake

batters with the pickled gold beet and

pickled red beet I'm kind of making it

up as I go along for this part in goes

the golden beet and here's one egg

no I want to be smooth but maybe it's

like I just have to embrace that there's

gonna be a little bit of texture yeah to

do it man this little Oh some egg white

just a little bit of liquid

if the chunks look at unattractive all

just it's kind of strain it out later on

I want to move on and now I'm going to

make like a simple cheesecake batter so

in here I have one block of cream cheese

1 cup of sugar and I'm gonna put in two

eggs and it's gonna mix it until it's

smooth so I'm going to take some of the

white cheesecake batter out just in case

I want a little bit of a white floral in

there and then I'm going to divide the

other two halves into separate

containers so let's start with the

yellow I'm gonna work on the red beet

I'm comfortable those batter is going in

chunky with vegetables but it's all the

different side

with these little splotches of color I

want to put enough that it can mix in

but I don't want to be too much you know

what let's go crazy I'm gonna put a

little bit of normal cheese tick powder

in there too I think a little bit of

white will help the other colors pop

more alright so it looks kind of gross

now but I think after I spiral it it'll

look much better oh this does look

really cool okay see way better now it's

gonna go in the oven for about 20

minutes so here is all the leftover

brine liquid from all the vegetables I'm

gonna put into the pan you might add

even more sugar to make the caramel and

a mix of the sugar in with the pickle

liquid and basically I'm just gonna

bring this to a boil and cook it down

until it's almost syrupy almost like a

caramel oh I'm happy this looks really

cool so the brownies have been in the

oven for 20 minutes and now I'm gonna do

this really cool trick that really keeps

them fudgy what this does is sort of

crack the top a little bit and allows

the all of it to settle so it can be

really buggy and now I'm gonna sprinkle

on some flaky sea salt and now back into

the oven it goes so now my pickle liquid

has reduced and I'm gonna add in my

butter and heavy cream once this comes

to a boil we're good to go

right now my caramel is cooling my

brownies are about to be finished baking

and I have my co-workers downstairs

we're gonna have a blind taste test of

the brownies I hope it goes well right

now though I'm gonna plate it as

beautiful as I can to impress them are

those vegetables on the side that's

confusing

that's an amazing brownie I might

actually eat this whole thing

that's a brownie right in the brownie

batter

there is pickin zucchini and pickled

carrots

Muniz cake top has pickled beets

excellent a plus I hate zucchini I had

no idea so you win so it's a healthy

brownie well I'm glad they liked at all

I mean they're not healthy but I'm glad

I fooled them I'm proud of myself that I

could do it wasn't sure if I could but I

think it'll be the last time I make

rainbow pickled vegetable brownies

you

English (auto-generated)

here we go from normal brownie to ruin

Rudy who knows hi I'm Matthew I'm a

tasty producer and today my friends

asked me to make some brownies but I

think there's some kind of you know

problem that they're gonna throw at me

apparently there is a secret ingredient

that I have to incorporate into them Oh

what am I gonna do

okay so I can go for it all right here

we go okay come on fine

don't be horrible pickled vegetables and

brownies can I make my own pickles in

order for something to be qualified as a

pickle it has to be brined in acid sugar

and salt so essentially I'm gonna make a

sweet pickle they are still qualifying

as pickled vegetables but they're gonna

be more delicious when it comes to a

dessert while the Bryan liquid is coming

to a boil I'm going to grate all four of

my colorful vegetables and I want to

have some other shapes to play with so

I'm going to slice some more of each of

the vegetables on a mandolin so now my

pickling liquid is out of oil so I'm

about ready to pour it over the

vegetables but I want to kind of flavor

leave even more so I think I'm gonna

make the beet and the carrot I would

breathe in some vinegar I'm gonna make

the beet and the carrots a little bit

orange flavored man I don't put some

lemon juice on the zucchini and golden

beet and here we go and I really just

need enough to cover each of the pickled

vegetables and there we go okay so I'm

gonna let all these vegetables sit in

there pick a liquid and I'm gonna move

on to the brownie batter I'm just using

our classic tasty 101 perfect brownie

recipe

so now the batter is looking good so far

and here's where things might go off the

rails I'm gonna start adding in the

pickled zucchini and carrot in order to

prevent it from completely ruining

leaves brownies

I want to dry them out as much as

possible so that way they don't affect

the consistency of the brownie batter it

really doesn't matter how long they're

sitting in the liquid as long as you can

taste it oh okay

this would not taste weird in a brownies

and the rules say I have to use all of

this Brian liquid still so I'm going to

save the pickle liquid for the caramel

and now I'm going to make sure I can dry

these out as much as possible but just

to ensure they don't just sink to the

bottom of the brownies I'm actually

going to toss a tiny bit of flour with

the carrots and zucchini that'll just an

ensure that they kind of stay all

throughout the brownie batter here we go

from normal brownie to ruin really who

knows here we go I've got one

homogeneous brownie batter fenomena set

this aside while I make the cheesecake

batters with the pickled gold beet and

pickled red beet I'm kind of making it

up as I go along for this part in goes

the golden beet and here's one egg

no I want to be smooth but maybe it's

like I just have to embrace that there's

gonna be a little bit of texture yeah to

do it man this little Oh some egg white

just a little bit of liquid

if the chunks look at unattractive all

just it's kind of strain it out later on

I want to move on and now I'm going to

make like a simple cheesecake batter so

in here I have one block of cream cheese

1 cup of sugar and I'm gonna put in two

eggs and it's gonna mix it until it's

smooth so I'm going to take some of the

white cheesecake batter out just in case

I want a little bit of a white floral in

there and then I'm going to divide the

other two halves into separate

containers so let's start with the

yellow I'm gonna work on the red beet

I'm comfortable those batter is going in

chunky with vegetables but it's all the

different side

with these little splotches of color I

want to put enough that it can mix in

but I don't want to be too much you know

what let's go crazy I'm gonna put a

little bit of normal cheese tick powder

in there too I think a little bit of

white will help the other colors pop

more alright so it looks kind of gross

now but I think after I spiral it it'll

look much better oh this does look

really cool okay see way better now it's

gonna go in the oven for about 20

minutes so here is all the leftover

brine liquid from all the vegetables I'm

gonna put into the pan you might add

even more sugar to make the caramel and

a mix of the sugar in with the pickle