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@luna.wave_yz: Dos cafés y un ratito con mamá. ☕❤️ A veces, eso es todo lo que necesitamos para alegrar el día. ¿Qué le contarías hoy? #VirgenDeGuadalupe #CafeConMama #AmorDeMama #MantelDecorativo #HogarConAmor

Luna.wave-YZ
Luna.wave-YZ
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Thursday 29 October 2026 14:46:00 GMT
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Khát vọng lớn phải đi đôi với thực lực. Muốn đi xa, đừng chỉ đặt mục tiêu cao mà hãy rèn luyện bản thân đủ vững vàng để đạt được điều mình muốn.#trader #forex #exness #mt5 #trading
Khát vọng lớn phải đi đôi với thực lực. Muốn đi xa, đừng chỉ đặt mục tiêu cao mà hãy rèn luyện bản thân đủ vững vàng để đạt được điều mình muốn.#trader #forex #exness #mt5 #trading
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Exceptional Prayer Request: God you know I've been thinking, and literally you know. I realized our chapters change when the story is over. when the pain is in the past. Then it dawn on me this too shall pass. so im good. like you, GOOD.
Exceptional Prayer Request: God you know I've been thinking, and literally you know. I realized our chapters change when the story is over. when the pain is in the past. Then it dawn on me this too shall pass. so im good. like you, GOOD.
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I realized I never gave ya’ll the recipe to my BigBrownieChunks or bbc recipe so…here ya go! So gooey! 🍫Pan: 8×8-inch light metal pan Oven: 350°F Ingredients: * 1 cup (226 g) unsalted butter * 1⅓ cups (120 g) Dutch-processed cocoa powder * 1 teaspoon fine sea salt * 2½ cups powdered sugar * ½ cup light brown sugar * 3 large eggs, room temperature * 1 additional egg yolk, room temperature * 3 teaspoons vanilla extract * 1 cup (120 g) all-purpose flour * 1½ cups (280 g) semi-sweet chocolate chips * ½ cup chopped semi-sweet chocolate bar * Powdered sugar, for finishing Step-by-Step 1. Preheat oven to 350°F. Line an 8×8-inch light metal pan with parchment paper. 2. Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it becomes golden brown, smells nutty, and you can see browned milk solids at the bottom. 3. Add the cocoa powder and salt to a heat safe bowl. Immediately pour the hot browned butter over the cocoa and whisk or stir until completely smooth and glossy. Let cool until warm, not hot. 4. Whisk the sugars & eggs for that crackle top! In a separate large bowl, combine the powdered sugar, brown sugar, 3 eggs, and additional egg yolk. Whisk HARD for 60–90 seconds, until the mixture looks lighter, thick, glossy, and well combined. 5. Stir the vanilla into the warm cocoa butter mixture. Pour the cocoa mixture into the egg & sugar mixture and whisk until the batter is thick, dark, smooth, and shiny. 6. Gently fold in the flour just until the last dry streak disappears. Do not overmix. 7. Reserve 1/4 cup of batter for extra crackle top! set it aside. 8. Gently fold 1½ cups semi-sweet chocolate chips into the remaining batter. Spread the chocolate-chip brownie batter evenly into the prepared pan. 9. Make the smooth crackle layer Take the reserved ¼ cup of chip-free batter and spread it very thinly over the surface. 10. Sprinkle the ½ cup chopped semi-sweet chocolate bar over the top. These will melt into gooey chocolate pockets. 11. Bake at 350°F for 28–35 minutes. Don’t wait for a completely clean toothpick! the brownies are supposed to stay molten and fudgy inside. 12. Let the brownies cool completely in the pan before lifting them out. #brownies #brownierecipe #molten #chocolate
I realized I never gave ya’ll the recipe to my BigBrownieChunks or bbc recipe so…here ya go! So gooey! 🍫Pan: 8×8-inch light metal pan Oven: 350°F Ingredients: * 1 cup (226 g) unsalted butter * 1⅓ cups (120 g) Dutch-processed cocoa powder * 1 teaspoon fine sea salt * 2½ cups powdered sugar * ½ cup light brown sugar * 3 large eggs, room temperature * 1 additional egg yolk, room temperature * 3 teaspoons vanilla extract * 1 cup (120 g) all-purpose flour * 1½ cups (280 g) semi-sweet chocolate chips * ½ cup chopped semi-sweet chocolate bar * Powdered sugar, for finishing Step-by-Step 1. Preheat oven to 350°F. Line an 8×8-inch light metal pan with parchment paper. 2. Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until it becomes golden brown, smells nutty, and you can see browned milk solids at the bottom. 3. Add the cocoa powder and salt to a heat safe bowl. Immediately pour the hot browned butter over the cocoa and whisk or stir until completely smooth and glossy. Let cool until warm, not hot. 4. Whisk the sugars & eggs for that crackle top! In a separate large bowl, combine the powdered sugar, brown sugar, 3 eggs, and additional egg yolk. Whisk HARD for 60–90 seconds, until the mixture looks lighter, thick, glossy, and well combined. 5. Stir the vanilla into the warm cocoa butter mixture. Pour the cocoa mixture into the egg & sugar mixture and whisk until the batter is thick, dark, smooth, and shiny. 6. Gently fold in the flour just until the last dry streak disappears. Do not overmix. 7. Reserve 1/4 cup of batter for extra crackle top! set it aside. 8. Gently fold 1½ cups semi-sweet chocolate chips into the remaining batter. Spread the chocolate-chip brownie batter evenly into the prepared pan. 9. Make the smooth crackle layer Take the reserved ¼ cup of chip-free batter and spread it very thinly over the surface. 10. Sprinkle the ½ cup chopped semi-sweet chocolate bar over the top. These will melt into gooey chocolate pockets. 11. Bake at 350°F for 28–35 minutes. Don’t wait for a completely clean toothpick! the brownies are supposed to stay molten and fudgy inside. 12. Let the brownies cool completely in the pan before lifting them out. #brownies #brownierecipe #molten #chocolate

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