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@pokpokpennapa: #kikkoman #teriyaki #tiktokพากิน #ห้องครัวtiktok #เมนูง่ายๆ

ป๊อกกี้รีวิวทุกอย่าง
ป๊อกกี้รีวิวทุกอย่าง
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Saturday 20 June 2026 09:02:52 GMT
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Brown butter brookie cups Ingredients For the cookie layer: 1/2 cup (113g) salted butter melted and cooled 1/2 cup (110g) light brown sugar 1/3 cup (67g) granulated sugar 1 large egg, room temp 1 tbsp vanilla bean paste 1 1/4 (150g) cup all purpose flour 1/2 tsp baking soda 1 cup (170g) semisweet chocolate chips For the brownie layer: 1/2 cup (50g) natural cocoa powder 1/3 cup (57g) semi sweet chocolate chip, chopped 3 tbsp (42g) olive oil 1 cup (227g) unsalted butter, browned Pinch of salt 1 tbsp vanilla bean paste 1/2 cup (110g) light brown sugar 1 3/4 cup (210g) powdered sugar 3/4 cup (128g) semi sweet chocolate chips 3 eggs, room temp 1/2 cup (60g) all purpose flour Method: Preheat oven to 350 F. Line a muffin tin with parchment paper Prepare the cookie layer: Mix flour, baking soda. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined. Prepare the brownie layer: Step 1: Prepare browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until it turns golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate. mix until smooth. Step 2 In a separate bowl whisk eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar. Mix for 1-2 minutes until combined. Add cooled browned butter mixture, mix until smooth. Add flour and chocolate chips; mix until just combined. Don’t overmix. Note: Dissolving sugar in eggs ensures a crackly top. Layer the cookie and brownie batters in the prepared muffin tin. Bake for 25-30 minutes or until the edges are golden and center is a little fudgy. Let cool in the muffin tin for 2-3 hours before serving. #Recipe #brookie #baking
Brown butter brookie cups Ingredients For the cookie layer: 1/2 cup (113g) salted butter melted and cooled 1/2 cup (110g) light brown sugar 1/3 cup (67g) granulated sugar 1 large egg, room temp 1 tbsp vanilla bean paste 1 1/4 (150g) cup all purpose flour 1/2 tsp baking soda 1 cup (170g) semisweet chocolate chips For the brownie layer: 1/2 cup (50g) natural cocoa powder 1/3 cup (57g) semi sweet chocolate chip, chopped 3 tbsp (42g) olive oil 1 cup (227g) unsalted butter, browned Pinch of salt 1 tbsp vanilla bean paste 1/2 cup (110g) light brown sugar 1 3/4 cup (210g) powdered sugar 3/4 cup (128g) semi sweet chocolate chips 3 eggs, room temp 1/2 cup (60g) all purpose flour Method: Preheat oven to 350 F. Line a muffin tin with parchment paper Prepare the cookie layer: Mix flour, baking soda. Set aside. Combine melted butter, brown and granulated sugar, egg, and vanilla. Whisk until smooth and fluffy for about 2-3 min. Add dry ingredients and chocolate chips. Mix until just combined. Prepare the brownie layer: Step 1: Prepare browned butter mixture: Melt butter in a saucepan over medium-low heat. Stir every 10 seconds until foamy (6-8 minutes). Continue until it turns golden brown and smell nutty. Transfer to a heatproof bowl. Add cocoa powder, oil, vanilla, and chopped chocolate. mix until smooth. Step 2 In a separate bowl whisk eggs and light brown sugar for 5-6 minutes until dissolved. Add powdered sugar. Mix for 1-2 minutes until combined. Add cooled browned butter mixture, mix until smooth. Add flour and chocolate chips; mix until just combined. Don’t overmix. Note: Dissolving sugar in eggs ensures a crackly top. Layer the cookie and brownie batters in the prepared muffin tin. Bake for 25-30 minutes or until the edges are golden and center is a little fudgy. Let cool in the muffin tin for 2-3 hours before serving. #Recipe #brookie #baking


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