Molten Brownie Cupcakes -with yoyomax12

These brownies ooze molten chocolate yumminess!
Brownie playlist:

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 whole eggs
3 egg yolks
1 box brownie mix

Heat oven to 400 F.
Grease muffin tins (12)
Melt chocolate chip and butter in a small bowl in the microwave on high for 45 to 60 seconds or until butter and chips are melted and can be stirred smooth.

In a large bowl beat whole eggs and egg yolks until foamy and then gradually beat in dry brownie mix into eggs until blended.
Gently stir in melted chocolate and butter mixture.

Fill muffin cups half full of brownie batter and top each with 1/2 tsp of sprinkles (optional). Top with remaining brownie batter. The mix I used made enough for 12 portions perfectly.

Bake 10-12 minutes or until edges are set and internal temperature is at least 160F DO NOT OVERBAKE. The tops will appear dry and just very lightly cracked, but will still be soft. Kind of like touching a waterbed.

Loosen each cupcake with a knife, turn upside down onto a heatproof tray (like a cookie sheet). To serve, gently remove one of the brownie portions from the cookie sheet with a spatula and place on serving dish. Drizzle with chocolate syrup and/or sprinkles if desired.

Best served right out of the oven.

Found in a Betty Crocker cookbook.

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Nigella Feasts – Chocolate Heaven – triple choc brownies

Chocolate Heaven Party!!!

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Equipment Review: Best 13 x 9 Metal Baking Pans (Cakes, Brownies, Sticky Buns) & Our Testing Winner

Buy winning 13 x 9 metal baking pan: http://bit.ly/2qYpcfM
Read full testing details on Cook’s Illustrated: http://bit.ly/1cTA2mM

Could it possibly make much difference which metal 13 by 9-inch pan you use? Several dozen rounds of baking later, the answer was an unequivocal yes.

We tested 8 metal 13 x 9 baking pans to find the best one:
Chicago Metallic Commercial II Traditional Uncoated Bake & Roast Pan
Chicago Metallic Non-Stick Bake & Roast Pan
Fat Daddio’s 9- by 13- by 2-Inch Sheet Cake Pan
Fat Daddio’s Anodized Aluminum Sheet Cheesecake Pan with Removable Bottom
Focus Foodservice Aluminum Sheet Pan Extender, Quarter Size
Parrish Magic Line 9- by 13- by 2-Inch Oblong Cake Pan
USA Pan Rectangular Cake Pan
Williams-Sonoma Goldtouch Nonstick Rectangular Cake Pan, 9″ x 13″

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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Healthy Dairy Free Brownie Recipe | How To Make Low Calorie, Low Fat, Low Carb Brownies

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Bodybuilder VS Weed Brownie Experiment *EXTREMELY POTENT* | Crazy Marijuana Edible Eating Test

In this episode of Bodybuilder VS I do an experiment where I eat an extremely potent weed brownie! My goal with this crazy marijuana edible eating test is to prove that it is impossible for me to get high from cannabis/pot due to my insanely powerful body. As always though DO NOT TRY THIS AT HOME. We are trained professionals and this video is for educational/entertainment purposes only. Also recreational/medical marijuana is legal where I live and this video is in no way endorsing the use or consumption of weed.

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Executive Producers:
Ben Bloor, Luke Carey, Dylon Gauman, Bryan Mckay, Jack Conely, Sean Lucas, Brian Yager, Rich McGinley, Thomas Dority, Seth Crum, Stephen O’Hara, Chris Wolfe, Joshua King, Matt Glassie, Jester, Andrew Wade, Bryan Northe, Shawn Rasi, Scott Eriksen, Billy Jarvis, Colton Felchak, Barrett Hood, Scott Eriksen, Nicolas Nevarez, Anthony Rivera, Pooja Gupta Muhamad, Brad Barnett, Nathaniel Shelton, David Garvin, Know Nuthin’ Archer, Andrew Tinio, David Ruiz, Logan Xavier Doyle, Noe Valdivia, Jordan “Jory” Robison, Seth Erie, Christopher Reid, Justin Rustmann, Cameron Fasske, Cameron Arroyo, Paul Orr, Kevin Green, Benjamin Brazaski, Michio Novais, Brandon Coleman, Bobby Ransom, Lachlan, Joey Trevino, Edward Lively, Ryan Larion, Tyler Guyton, Runar Karlsen, Robert Csemi, Mason Smith, G M, Jay Wallace, Dan Reese, Kimberly Hawkins, Marc Welling, Caleb(Thrma), Cailin Cleary, Bailey, Conner Kirk, Suulut Lynge, SueThaWoodThoo, Felicity Trowbridge

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Bodybuilder VS is a series where I play the role of a stereotypical cocky bodybuilder and take on funny/crazy challenges.

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What I Eat in a Day / Easy Vegan Meals (Sauerkraut + Chickpea Brownie Recipes)

For $35 off your first week of Sunbasket and $10 off your second, visit: http://bit.ly/2X1zbky and use code SARAH45.
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✹ Recipes from this Video ✹

︎ Sauerkraut
-800 grams shredded cabbage (this is usually roughly half of a medium-sized cabbage, if you don’t have a scale)
-1 tablespoon sea salt
-a few cloves of garlic, minced (optional)
-you can also add black pepper, fresh dill, a teaspoon of caraway seeds — anything you like!

-Sprinkle the sea salt over your shredded cabbage and massage it for a long time until cabbage has shrunk considerably in size and let out a good amount of excess moisture.
-Stir in any add-ins you like, and transfer this mixture to a *very clean* jar, including the extra liquid. (This salty brine helps to keep bad bacteria from growing while the cabbage ferments). Make sure all the cabbage is submerged in brine.
-Ferment in a dark place for a month!

︎ Chickpea Brownies

-1 can (15 ounces) chickpeas, rinsed and drained
-1/2 cup almond butter
-1/3 cup pure maple syrup
-1/4 cup coconut sugar
-1/4 cup cocoa powder
-1 tablespoon flaxseed meal
-2 teaspoons vanilla
-1/4 tsp salt (add 1/2 tsp if you’re using no-salt added chickpeas)
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 cup vegan chocolate chips, plus more to top.

-Preheat oven to 350°F. Grease an 8×8” or 9×9” baking pan.
-In a food processor, combine chickpeas, almond butter, maple syrup and vanilla and puree until as smooth as possible.
-Add in sugar, cocoa powder, flaxseeds, salt, baking powder and baking soda and process until combined.
-Stir in chocolate chips and spread batter in prepared pan. Top with an additional sprinkling of chocolate chips.
-Baking for 22-25 minutes, or until center is set. Allow to cool for 20 minutes before serving.

︎ Potato Salad with Tempeh Bacon
-2 cups baby potatoes, halved or quartered
-1 bunch broccolini, cut into 1” pieces
-1 package tempeh, crumbled or cut into 1/4” thick pieces
-tempeh bacon marinade (recipe follows)
-2 carrots, shredded
-1 medium shallot, minced
-2 scallions, finely sliced
-handful cherry tomatoes, sliced
-mustard vinaigrette (recipe follows)

-Cover tempeh pieces in water in a saucepan and bring to a very gentle boil. Cook for 5 minutes, until just softened, then drain.
-Whisk together tempeh marinade (see below) and toss tempeh pieces to coat. Allow to marinate while you prepare other ingredients.
-Cover cut potatoes with water in a saucepan and bring to a boil over medium-high heat. Boil for 10-15 minutes or until tender.
-In the meantime, drizzle a tablespoon of oil in a skillet over medium-high heat and pan-fry marinated tempeh pieces until crispy.
-Combine your minced shallots and scallions with the mustard vinaigrette (see below).
-When potatoes are done, remove from water with a slotted spoon. In the same water, add your chopped broccolini and blanch for just 2-3 minutes, until bright green.
-Drain broccolini. You can shock potatoes and broccolini in ice water if you want a cold potato salad, or leave them hot. Combine the potatoes, shredded carrots, broccolini, cherry tomatoes, and mustard vinaigrette. Top with tempeh bacon and serve.

︎ Mustard Vinaigrette
-1/4 cup white vinegar
-1/2 tablespoon maple syrup
-1 clove garlic
-1 tablespoon Dijon mustard
-1/4 teaspoon black pepper
-1 teaspoon salt
-1/4 cup vegan yogurt or cashew cream
-1/4 cup olive oil

Add all ingredients except for olive oil into a blender or food processor and blend together. While blender is still running, drizzle in olive oil in a thin stream and blend until dressing is creamy.

︎ Tempeh Bacon Marinade
-1/4 cup tamari or soy sauce
-1-2 tablespoons maple syrup (to preference)
-1 tablespoon liquid smoke
-1 tablespoon oil
-1 teaspoon garlic powder
-1 teaspoon paprika

= = = = =

︎ Vegan Caesar with Farro and Toasted Pine Nuts
-1 head romaine, washed and chopped
-1/2 cup farro
-1/3 cup pine nuts
-handful cherry tomatoes, sliced
-1/3 cup vegan caesar dressing (recipe follows)
-2 tablespoons chopped fresh dill

-Bring farro to a boil in a saucepan with 2 cups water. Simmer for 15 minutes, until tender, then drain.
-In the meantime, toast pine nuts in a skillet over medium-low heat, shaking the pan often, until lightly golden brown.
-Combine cooked farro, romaine, cherry tomatoes, dill, and caesar dressing.
-Top with toasted pine nuts and serve.

︎ Caesar Dressing
Here’s a super easy recipe I love!

5-Minute Vegan Caesar Dressing

✹ Find Me! ✹

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✹ About Me! ✹

Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

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REAKTION auf Veterano von Zanji I Brownies

Original Video: https://www.youtube.com/watch?v=q6de1yDLoko
Zanji: http://bit.ly/2ZzmGui

Dieses Video dient nur zu Unterhaltung.

Was geht Brownies!

Wir sind die Brownies und heißen Henry und Hannes.

Bei uns findet ihr Videos zum Thema Unterhaltung, auf die wir gerade Bock haben.

Wenn ihr noch Fragen oder Vorschläge habt, dann schreibt sie einfach in die Kommentare oder per Instagram.

Wenn es euch gefallen hat, zeigt uns das mit einem Daumen hoch.
Ihr könnt außerdem gerne Fragen stellen und ein Abo da lassen!

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