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@user9513138319722camara:

Hawa Miller
Hawa Miller
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Region: SL
Tuesday 31 March 2026 16:43:08 GMT
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mamie25
fe~fe 💞🦋 :
bby gurl ❤️❤️❤️
2026-04-03 22:34:48
2
regianafokoh
Regina Fokoh :
🥰🥰🥰
2026-04-01 15:45:40
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magdalenalebbie
maggie bby :
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2026-05-13 18:36:15
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Other Videos

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لا اسميك ليو بل اسميك التاريخ 🥶🐐#ميسي #اكسبلورexplore #الاسطوره #التاريخ
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#zendaya #fyp #throwback #2014 #viraltiktok
SNICKERS PEANUT CARAMEL PIE #food #recipe #chocolate #fy #fyp BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 75 g dark brown sugar 90 g white sugar 8 g vanilla sugar (1 sachet) 0.2 g pinch of salt 2 eggs (M) 100 g all-purpose flour 10 g cocoa powder CARAMEL MIXTURE 50 g unsalted butter 50 g brown sugar 8 g vanilla sugar (1 sachet) 397 g condensed milk (1 can) 150 g unsalted peanuts CREAM 250 g mascarpone 200 g hazelnut spread BROWNIE BATTER Melt the unsalted butter together with the dark chocolate in a double boiler. Add the dark brown sugar, white sugar, vanilla sugar, and salt, and mix well. Add the eggs one at a time and mix until smooth. Sift the flour and cocoa powder over the bowl and mix briefly until the batter becomes smooth. Pour the batter into a greased baking pan lined with parchment paper. Push the batter slightly up the sides so there is a shallow hollow in the center. CARAMEL MIXTURE Add the butter, brown sugar, and vanilla sugar to a saucepan over medium heat. Stir until the sugar is fully dissolved. Add the condensed milk and stir well. Let it gently simmer for 8–10 minutes while stirring continuously. The mixture will thicken and turn caramel-colored (stay with it and keep stirring). Remove from heat and immediately stir in the peanuts. Spread ¾ of the peanut-caramel mixture over the brownie batter. BAKING Bake the brownie in a preheated oven at 165°C (329°F) for 25–30 minutes. Let it cool completely. CREAM MIXTURE Add the mascarpone and hazelnut spread to a bowl and mix until smooth and creamy. Spread the remaining ¼ of the peanut-caramel mixture over the cooled brownie. Then spoon the cream on top and smooth it evenly. Optional: make decorative lines with extra caramel. GARNISH Cut the peanut-caramel brownie into slices. Optionally garnish with dollops of cream and extra chopped peanuts.
SNICKERS PEANUT CARAMEL PIE #food #recipe #chocolate #fy #fyp BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 75 g dark brown sugar 90 g white sugar 8 g vanilla sugar (1 sachet) 0.2 g pinch of salt 2 eggs (M) 100 g all-purpose flour 10 g cocoa powder CARAMEL MIXTURE 50 g unsalted butter 50 g brown sugar 8 g vanilla sugar (1 sachet) 397 g condensed milk (1 can) 150 g unsalted peanuts CREAM 250 g mascarpone 200 g hazelnut spread BROWNIE BATTER Melt the unsalted butter together with the dark chocolate in a double boiler. Add the dark brown sugar, white sugar, vanilla sugar, and salt, and mix well. Add the eggs one at a time and mix until smooth. Sift the flour and cocoa powder over the bowl and mix briefly until the batter becomes smooth. Pour the batter into a greased baking pan lined with parchment paper. Push the batter slightly up the sides so there is a shallow hollow in the center. CARAMEL MIXTURE Add the butter, brown sugar, and vanilla sugar to a saucepan over medium heat. Stir until the sugar is fully dissolved. Add the condensed milk and stir well. Let it gently simmer for 8–10 minutes while stirring continuously. The mixture will thicken and turn caramel-colored (stay with it and keep stirring). Remove from heat and immediately stir in the peanuts. Spread ¾ of the peanut-caramel mixture over the brownie batter. BAKING Bake the brownie in a preheated oven at 165°C (329°F) for 25–30 minutes. Let it cool completely. CREAM MIXTURE Add the mascarpone and hazelnut spread to a bowl and mix until smooth and creamy. Spread the remaining ¼ of the peanut-caramel mixture over the cooled brownie. Then spoon the cream on top and smooth it evenly. Optional: make decorative lines with extra caramel. GARNISH Cut the peanut-caramel brownie into slices. Optionally garnish with dollops of cream and extra chopped peanuts.

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