Thats a frickin brownie.

That’s a frickin brownie.

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  1. 2 weeks ago
    Anonymous

    Save a middle piece for me please.

    • 2 weeks ago
      Anonymous

      sure, the corners are the best anyw.

      • 2 weeks ago
        Anonymous

        You can keep them, I just want the centers.

        • 2 weeks ago
          Anonymous

          try harder next time

      • 2 weeks ago
        Anonymous

        I bet you freeze your milk

        • 2 weeks ago
          Anonymous

          ice cold milk is Godwater

    • 2 weeks ago
      Anonymous

      Need a special pan that's all middle pieces.

      • 2 weeks ago
        Anonymous

        I bake my brownies in a round cake pan to minimize the perimeter.

        • 2 weeks ago
          Anonymous

          >not using cupcake tins
          Pleb

          • 2 weeks ago
            Anonymous

            I use a small pan so the brownie batter pools up higher.

    • 2 weeks ago
      Anonymous

      middlechads wya

      Your 20 cats might enjoy the leftovers

    • 2 weeks ago
      Anonymous

      >cut the crusts off
      Sad.

  2. 2 weeks ago
    Anonymous

    Your 20 cats might enjoy the leftovers

    • 2 weeks ago
      Anonymous

      i have one cat

      • 2 weeks ago
        Anonymous

        Handsome fella, ngl

      • 2 weeks ago
        Anonymous

        Thats a cool cat and from its look it wants its share of the brownie.

      • 2 weeks ago
        Anonymous

        One of my cats died on Easter and the other died the day after Christmas last year, treasure the time you have with them.

        • 2 weeks ago
          Anonymous

          sorry for your loss anon.

          Your cat probably lived a great life.

          I hope you take solace in that.

  3. 2 weeks ago
    Anonymous

    Sir do not frick the brownie

    • 2 weeks ago
      Anonymous

      don't tell me what to do

      • 2 weeks ago
        Anonymous

        The brownie will explode

    • 2 weeks ago
      Anonymous

      Ayy there ya go.

      The brownie will explode

      Listen to this anon very carefully.

  4. 2 weeks ago
    Anonymous

    Looks comfy op. I hope you made em from scratch

  5. 2 weeks ago
    Anonymous

    Thats a piece of cake. Where is the chocolate? Where is the fudge? Where is the creamyness? Where are the nuts? You call that a brownie in my house and I'll sear your brownhole, hombre.

  6. 2 weeks ago
    Anonymous

    >no pecans
    >no walnuts

  7. 2 weeks ago
    Anonymous

    How we feel about blondies bros

    Actually ever worth eating like white chocolate or just a hipster "not technically a brownie" piece of shit that can't justify its existence?

    • 2 weeks ago
      Anonymous

      They alright

    • 2 weeks ago
      Anonymous

      Brown sugar blondies? Trash
      Maple syrup blondies? Supreme

  8. 2 weeks ago
    Anonymous

    That's an unfrosted chocolate cake.

    • 2 weeks ago
      Anonymous

      cake is light and fluffy. a brownie is heavier and fudgy.

  9. 2 weeks ago
    Anonymous

    Nice fricking brownie, bro

  10. 2 weeks ago
    Anonymous

    You get less brownie with the corner pieces

  11. 2 weeks ago
    Anonymous

    Trying to perfect my recipe, do you anons use brown sugar only or a certain blend of brown and white sugar?

  12. 2 weeks ago
    Anonymous

    I just dropped a brownie off in the toilet lol!

    • 2 weeks ago
      Anonymous

      I'm going to kmys

  13. 2 weeks ago
    Anonymous

    I don't like the smooth papery surface. It should have little bubble marks and be darker than the interior.

    • 2 weeks ago
      Anonymous

      that "papery" surface as you call it is exactly what a brownie should have anon.

  14. 2 weeks ago
    Anonymous

    Is there any benefit to chilling brownie dough? It's absolutely necessary to chill chocolate crinkle cookies so i figure chilling might improve the surface crackling on brownies too.

    • 2 weeks ago
      Anonymous

      i don't think so. the surface texture of brownies comes from the egg which is why you shouldn't over mix the batter. if you do the egg gets too incorporated and the brownies come out looking like cake on top instead of that nice, thin flaky layer.

      • 2 weeks ago
        Anonymous

        >read this post
        >go read a recipe
        >has literally the opposite advice
        wtf who to trust

        • 2 weeks ago
          Anonymous

          i just know that i was always taught not to over mix the batter by using a hand wisk and to never use a electric mixer.

        • 2 weeks ago
          Anonymous

          ?si=bpdDztCvbMc1KjzR
          tl;dw
          Fully dissolve your sugar, some specific sugar structures probably frick with formation of a skin. Use powdered sugar only for optimal skin.

  15. 2 weeks ago
    Anonymous

    Brownies are S tier but scotcharoos are SSS tier.

  16. 2 weeks ago
    Anonymous

    Brownies are the only chocolate thing I miss

  17. 2 weeks ago
    Anonymous

    >frosting your brownies
    Y/N bros

    • 2 weeks ago
      Anonymous

      absolutely not.

    • 2 weeks ago
      Anonymous

      Only if you fricked up and it turned out a cake instead of a fudgy brownie.

    • 2 weeks ago
      Anonymous

      >putting sugar on top of sugar
      why?

      • 2 weeks ago
        Anonymous

        yolo thats why

  18. 2 weeks ago
    Anonymous

    >cake-like

  19. 2 weeks ago
    Anonymous

    Why are brownies so fricking weird tasting when I use superior olive oil instead of ~~*vegetable oil*~~ that the recipe calls for?

    • 2 weeks ago
      Anonymous

      Because it’s OLIVE oil you fricking moron.

      • 2 weeks ago
        Anonymous

        And?

  20. 2 weeks ago
    Anonymous

    Great looking brownie

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