Jesus loves you, he died for your sins, anyone who changes their minds about their sin and and puts their trust in his sacrifice will receive eternal life❤😊
Cool! Anyways here is a brownie recipe to try if you wanna !! Servings: 16 brownies in a 9" pan Ingredients: – 1 oz semi sweet chocolate (28g) – 3 oz dark chocolate (60-70% cocoa) (85g) – 10 tbsp unsalted butter (140g) – 3/4 cup sugar (170g) – 2 eggs, room temperature – 1 tsp instant coffee mixed with 1 tbsp hot water – 1/2 cup all purpose flour (65g) – 1/3 cup cocoa powder (best to use Dutch processed) (35g) – 3/4 tsp salt – 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g) Method: – Pre-heat your oven to 335F and line a 9" baking pan – Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don't overheat this mix – In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture – Pour the chocolate & butter mix into the eggs and sugar and fold in gently – Mix the instant coffee with hot water, and pour in. Gently fold – Sift in flour, cocoa powder and salt, fold in – Lastly, add 2 oz chocolate chips and fold – Pour the batter into the lined pan. Add more chocolate on top if you'd like – Bake for 20-25 min – Let cool, cut & serve!! Notes: – Quality ingredients are key to getting the best brownies! I use @valhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder – Don't skip the coffee! It really amplifies the chocolate flavor – Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they're not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached
Servings: 16 brownies in a 9" pan Ingredients: – 1 oz semi sweet chocolate (28g) – 3 oz dark chocolate (60-70% cocoa) (85g) – 10 tbsp unsalted butter (140g) – 3/4 cup sugar (170g) – 2 eggs, room temperature – 1 tsp instant coffee mixed with 1 tbsp hot water – 1/2 cup all purpose flour (65g) – 1/3 cup cocoa powder (best to use Dutch processed) (35g) – 3/4 tsp salt – 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi) (57g) Method: – Pre-heat your oven to 335F and line a 9" baking pan – Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Don't overheat this mix – In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture – Pour the chocolate & butter mix into the eggs and sugar and fold in gently – Mix the instant coffee with hot water, and pour in. Gently fold – Sift in flour, cocoa powder and salt, fold in – Lastly, add 2 oz chocolate chips and fold – Pour the batter into the lined pan. Add more chocolate on top if you'd like – Bake for 20-25 min – Let cool, cut & serve!! Notes: – Quality ingredients are key to getting the best brownies! I use @valhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder – Don't skip the coffee! It really amplifies the chocolate flavor – Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they're not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached
If u wonder how to make a brownie?heres a recipe for a fudgy brownie.
Butter: ½ cup (115g) unsalted butter, melted Sugar: 1 cup (200g) white granulated sugar Eggs: 2 large eggs Vanilla: 1 teaspoon vanilla extract Cocoa Powder: ⅓ cup (35-40g) unsweetened cocoa powder Flour: ½ cup (65g) all-purpose flour Salt: ¼ teaspoon salt Baking Powder: ¼ teaspoon (optional, for a slightly lift) Instructions Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal. Mix Wet Ingredients: In a medium bowl, stir together the melted butter and sugar. Add the eggs and vanilla extract, then whisk until well combined. Add Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix, as this makes the brownies tough. Bake: Spread the batter evenly into your prepared pan. Bake for 20–25 minutes. The center should still be slightly soft, and a toothpick inserted into the middle should come out with a few moist crumbs. Cool: Let the brownies cool completely in the pan before cutting them into squares. This allows the fudgy texture to set. Optional Mix-ins: Stir in ½ cup of chocolate chips or chopped walnuts before baking for extra crunch and richness.
I replaced eggs with applesauce and my brownies came out perfect 🤩. Sooo incredibly dense, fudgy, and the perfect am’t of sweetness 🎉. ❤. Also added 2 teaspoons espresso powder ❤.
Got this while eating a brownie rn😮
„Wow that looks good“
„Wow that looks good“
„Wow that looks good“
Eggless?
"oooh that looks good"
"oooh that looks good"
"oooh that looks good"
Thanks❤
Worst season ever…no real connection, everyone is so confused. Only Ron seems genuine ❤
I’m so hungry
Jesus loves you, he died for your sins, anyone who changes their minds about their sin and and puts their trust in his sacrifice will receive eternal life❤😊
Cool! Anyways here is a brownie recipe to try if you wanna !!
Servings: 16 brownies in a 9" pan Ingredients: – 1 oz semi sweet chocolate (28g) – 3 oz dark chocolate (60-70% cocoa) (85g) – 10 tbsp unsalted butter (140g) – 3/4 cup sugar (170g) – 2 eggs, room temperature – 1 tsp instant coffee mixed with 1 tbsp hot water – 1/2 cup all purpose flour (65g) – 1/3 cup cocoa powder (best to use Dutch processed) (35g) – 3/4 tsp salt – 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi)
(57g) Method: – Pre-heat your oven to 335F and line a 9" baking pan – Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between.
Don't overheat this mix – In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture – Pour the chocolate & butter mix into the eggs and sugar and fold in gently – Mix the instant coffee with hot water, and pour in. Gently fold – Sift in flour, cocoa powder and salt, fold in – Lastly, add 2 oz chocolate chips and fold – Pour the batter into the lined pan. Add more chocolate on top if you'd like – Bake for 20-25 min – Let cool, cut & serve!! Notes: – Quality ingredients are key to getting the best brownies! I use @valhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder – Don't skip the coffee! It really amplifies the chocolate flavor – Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they're not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached
Servings: 16 brownies in a 9" pan Ingredients: – 1 oz semi sweet chocolate (28g) – 3 oz dark chocolate (60-70% cocoa) (85g) – 10 tbsp unsalted butter (140g) – 3/4 cup sugar (170g) – 2 eggs, room temperature – 1 tsp instant coffee mixed with 1 tbsp hot water – 1/2 cup all purpose flour (65g) – 1/3 cup cocoa powder (best to use Dutch processed) (35g) – 3/4 tsp salt – 2 oz chocolate chips or chopped chocolate of choice (I mix milk and semi)
(57g) Method: – Pre-heat your oven to 335F and line a 9" baking pan – Melt the butter, 1 oz semi sweet and 3 oz dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between.
Don't overheat this mix – In the meanwhile, whisk eggs and sugar on a standing mixer at medium-high speed until you achieve a light, thick & ribbony mixture – Pour the chocolate & butter mix into the eggs and sugar and fold in gently – Mix the instant coffee with hot water, and pour in. Gently fold – Sift in flour, cocoa powder and salt, fold in – Lastly, add 2 oz chocolate chips and fold – Pour the batter into the lined pan. Add more chocolate on top if you'd like – Bake for 20-25 min – Let cool, cut & serve!! Notes: – Quality ingredients are key to getting the best brownies! I use @valhonausa or @lindt_usa chocolate (you can use other good quality brands) and Valrhona Dutch processed cocoa powder – Don't skip the coffee! It really amplifies the chocolate flavor – Take care not to overbake your brownies. Time can vary based on ovens, so you want to bring them out when they're not completely liquid but they still have a jiggle & a toothpick comes out with slightly wet crumbs attached
I don’t get why there’s discourse when they’re all delicious. They’re all chocolate desserts that taste amazing
Good to know!!!!!🤩🤩🤩
Stary robisz fajną robotę,
Masz niesamowita wiedzę w stosunku do Twojego wieku.
Ukłony dla Twoich Mistrzów
cakey is not brownie.
If u wonder how to make a brownie?heres a recipe for a fudgy brownie.
Butter: ½ cup (115g) unsalted butter, melted
Sugar: 1 cup (200g) white granulated sugar
Eggs: 2 large eggs
Vanilla: 1 teaspoon vanilla extract
Cocoa Powder: ⅓ cup (35-40g) unsweetened cocoa powder
Flour: ½ cup (65g) all-purpose flour
Salt: ¼ teaspoon salt
Baking Powder: ¼ teaspoon (optional, for a slightly lift)
Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a medium bowl, stir together the melted butter and sugar. Add the eggs and vanilla extract, then whisk until well combined.
Add Dry Ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix, as this makes the brownies tough.
Bake: Spread the batter evenly into your prepared pan. Bake for 20–25 minutes. The center should still be slightly soft, and a toothpick inserted into the middle should come out with a few moist crumbs.
Cool: Let the brownies cool completely in the pan before cutting them into squares. This allows the fudgy texture to set.
Optional Mix-ins: Stir in ½ cup of chocolate chips or chopped walnuts before baking for extra crunch and richness.
Idk why my brownies are always cakey
Kill me. Idc. I love cakey. I like the flavor of a brownie with the fluffyness of a dense cake.
Hmmm, interesting… I see no difference😅
TEAM FUDGY!!!!!!!!!!!!!
I replaced eggs with applesauce and my brownies came out perfect 🤩. Sooo incredibly dense, fudgy, and the perfect am’t of sweetness 🎉. ❤. Also added 2 teaspoons espresso powder ❤.
Hybrid fudgy and chewy brownies with dry exterior and moist interior >>>
ELITE.
Now i know why i had to throw out the brownies that called for FIVE! Eggs
Bro can bake, teach about baking, AND crack an egg with one hand? Leave some talent for the rest of us!