How To make Gargantuan Brownies
1 cup butter or margarine, -- cut up
8 squares (8-oz.) unsweetened chocolate, -- chopped
3 cups sugar
6 large eggs
1 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups toasted walnuts, -- coarsely chopped
Heat oven to 350. Line jelly-roll pan with foil; grease foil. Heat butter and chocolate in large saucepan over low heat until melted and smooth. Remove from heat; whisk in sugar and eggs. Stir in flour, vanilla and salt until blended. Stir in walnuts. Pour batter into prepared pan. Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool brownies completely on large wire rack. Invert pan onto rack; peel off foil. Invert again onto large cutting board. Cut brownies lengthwise into thirds, then crosswise in 5 pieces. Can be made ahead. Store in airtight container at room temperature up to one week or freeze up to 1 month. Makes 15 brownies. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997
How To make Gargantuan Brownies's Videos
THE INTERNET'S FAVORITE CHOCOLATE CHIP COOKIE
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Hit The Kitch with Molly Baz as she makes her viral Pistachio Brown Butter & Halva Chocolate Chip Cookies. Something you should know about Molly: she is NOT a fan of chocolate. So it was especially silly when she released her first ever choco chip cookie recipe a few weeks ago and the internet went absolutely bananas for a cookie she doesn’t even like! Tune in to learn about how, as a chocolate hater, she tackled this gargantuan task and created THE CCC of 2023.
#cookies #dessert
Ingredients :
PANTRY
¾ cup raw, shelled pistachios
½ cup plus 2 tablespoons packed dark brown sugar
⅓ cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup all purpose flour
½ teaspoon baking soda
3 ounces halva (preferably pistachio flavored)
3 ounces dark chocolate (not chips)
DAIRY
10 tablespoons unsalted butter (5 ounces)
PROTEIN
1 egg
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Mack Johnson
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
Giant Cupcake Masterclass How-To | Cupcake Jemma
Get your notebooks out! This is going to be an in-depth masterclass on how to bake and decorate the perfect Giant Cupcake. Don’t be afraid. He may be big but he is not the boss of you! With these hints and tips you are going to be churning out delicious, pristine Giant Cupcakes LIKE A BOSS!
You will need -
a Giant Cupcake tin, greased and floured
an 8inch cake board or drum
a straight palette knife (8”)
a cranked palette knife (4.5”)
a cake turntable
some greaseproof paper
small piping bags
various nozzles for trims
Recipe! -
For the cake
375g self-raising flour
375g unsalted butter (soft)
375g caster sugar
¾ tsp bicarbonate of soda
6 large free-range eggs
4.5 tbsp whole milk
½ tsp vanillia extract
For the buttercream -
300g unsalted butter (soft)
675g icing sugar, sifted
4 tbsp whole milk
½ tsp vanilla extract
Plus sprinkles and food colouring to decorate!
Go get em, tigers! Jemma x
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Easy Quick Citrus Dessert Recipe
It's citrus season! Got limitless lemons, gargantuan grapefruit, an overabundance of oranges? Make this tangy citrus dessert!
It's super easy and delicious, and brings a little summer sweetness to your chilly winter day.
Recipe:
1 3/4 C. fresh citrus juice
3/4 C sugar
4 egg yolks
1/3 C plus 2 Tbs cornstarch
pinch of salt
4 Tbs butter cut into pieces
2 tsp citrus zest, minced (more if you like)
Heat juice, sugar, cornstarch, egg yolks, and salt in saucepan over low to medium heat; stir and/or whisk constantly. When mixture thickens (about 5 minutes), stir in butter and zest. Pour into molds (fits well into 8 glass pie plate) and let cool until it's cool enough to put into fridge overnight. Slice and eat! Works best with 1/2 sour (lemon, grapefruit, lime) and 1/2 sweet (tangerine, orange).
Dominique Ansel Makes Cheesy Gougères
MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese. Dominique’s gougères feature a gooey béchamel made with Comté and mozzarella cheese and are fried with a crispy panko crust. Check out the recipe here:
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