@islamsousa: Não pague mais para fazer fotos 3x4! #dicas #celular #utilidadepublica #islamsousa

Islam Sousa

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Saturday 14 March 2026 11:11:08 GMT

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Mario Sergio :

fiz e deu certo

2026-05-09 21:11:05

3

Lucia Cerqueira :

PAGAR PRA IMPREMIR É MAIS CARO QUE TIRAR A FOTO😅

2026-05-11 22:20:10

3

milson :

vc é foda mesmo mano

2026-05-02 23:21:28

3

Bea :

meu deus vídeos são tão necessário. AMO tudo oq vc posta muito legal mesmo 😊👏🏼👏🏼👏🏼👏🏼

2026-06-07 13:21:23

0

Adriana Rodrigues :

amei

2026-05-12 00:00:09

0

Kayla🌸 :

muito bom saber.🥰🙏

2026-05-11 12:04:41

0

Reciprocidade 🔥🙏🫂 :

🔥🔥 Génio

2026-05-14 22:17:03

0

Osvaldo Rodrigues"OVA MC"🎼🎤 :

obg

2026-05-08 14:16:07

1

José hilton Rufino R :

vai na gráfica tem que pagar 🤑🤑

2026-03-14 15:16:36

2

Yara Sophia :

você é um gênio

2026-05-07 21:44:32

0

marcoantonioalves09 :

edita meu certificado

2026-05-09 13:34:26

0

Wanessa :

muito bom

2026-05-09 14:43:46

0

derivalda jose creio e recebo :

rapaz!!!

2026-05-08 19:52:00

0

Adriano Esteves :

gostei

2026-05-08 07:39:31

0

mente_milionaria201 :

Nossa legal demais. 👏👏

2026-05-07 15:43:27

0

leandrosousa2652 :

Boa Noite, Muito Útil, esse site 👏👏👏👏

2026-05-07 01:12:50

0

@reislu40 :

fiz ontem

2026-03-14 18:24:30

0

𝙅𝙖𝙞𝙢𝙚𝙨𝙤𝙣𝙛𝙖𝙫𝙖𝙘𝙝𝙤 :

interessante

2026-03-14 11:22:39

1

Keila Silva :

obrigado foi muito útil ☺️

2026-04-15 01:48:58

0

Filipe mário :

muito obrigada mano😎

2026-06-12 10:21:26

0

Fotógrafo Antobi :

Máximo respeito irmão

2026-04-30 08:17:15

0

Guilherme Sampaio :

comprei uma máquina para revelar foto= 10 mil e o kit de impressão é 2 mil ... nome da impressora kodak 6900

2026-05-03 01:00:47

0

Guilherme Sampaio :

é frii

2026-05-03 00:59:16

0

Alessandro fr :

tooop

2026-03-15 02:06:10

0

To see more videos from user @islamsousa, please go to the Tikwm homepage.

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fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

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