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First, mix together the dry and wet ingredients in two separate bowls. Combine the sugar, flour, powdered sugar, cocoa powder, chocolate chips, and salt in a medium bowl. Then, whisk together the eggs, olive oil, and water in a large one.
Finally, bake! Transfer the pan to a 325-degree oven and bake for 40 to 45 minutes, until a toothpick inserted comes out with a few crumbs attached. Allow the brownies to cool completely before slicing and serving. Enjoy!
Store any leftovers in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Last time I made these, I doubled the recipe and stored the second batch in the freezer. It was so fun to have them on hand for a quick and easy dessert or afternoon treat!
This is the best brownie recipe I have ever made. I was wondering if I could double the recipe and have them still come out right. Also do you have a frosting recipe with nuts to put on top of the brownies? I have a friend that wants brownies with frosting and nuts.
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I've hit a bit of a snag and could really use some help. I've got a bunch of photos in HEIC format, and I'm struggling to view heic files on Windows 10 (and potentially Windows 11) setup. It seems like my current setup just isn't cutting it for these types of files. I'm wondering if anyone has recommendations for a best HEIC viewer that's compatible with Windows 10 or 11? I'm looking for something straightforward and user-friendly since I'm not exactly a tech wizard. Any advice or suggestions would be super appreciated. Thanks in advance!
After a bit of research and trying out a few different applications, I found a couple of solutions that worked well for me. First, I discovered that Microsoft actually offers a HEIC file extension support in the Microsoft Store, which, once installed, it seems doesn't allow me to view HEIC files directly in the Windows Photos app, I don't why.
I also tried out a third-party app called TunesBro HEIC converter. It not only let me view HEIC files seamlessly but also offered the option to convert them to JPG if needed. This was super handy for sharing photos with friends who couldn't view HEIC files or for uploading to websites that only accept JPG.
Google Photos is a popular photo sharing and storage service developed by Google. It allows users to upload, share, and manage their photos and videos from any device. It supports a wide range of photo and video formats, including the High Efficiency Image File Format (HEIC). HEIC is a format used by Apple's iOS devices for storing high-quality images in smaller file sizes compared to traditional formats like JPEG. However, HEIC is not as widely supported on non-Apple platforms, which can create challenges when sharing or viewing these files.
Once uploaded, Google Photos automatically converts HEIC files to a compatible format for easy viewing across all devices. Simply click or tap on an image to view it. You can also use Google Photos' editing tools to enhance your images.
Encouraged by that success, I also decided to give TunesBro HEIC Converter a shot, especially since I often need to convert photos for sharing with friends and family or for use on websites. The ability to easily convert HEIC files to JPG has been a game changer for me. It's incredibly user-friendly and the batch conversion feature has saved me so much time.
@DemoCr785 I have installed the hevc and heic additions as Microsoft suggests. However, the photos created by modern cameras and phones support wider dynamic range than 8 bits, and these image are not supported yet bu this plugin it seems.
This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.
I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.
The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. Do not change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.
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I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
This was amazing! I had never created Mexican food before this and it was the furthest from a letdown. I shared it with family at a special time in our lives three nights in a row and made them so happy! Thanks Lisa!
I discovered another great way to prevent guac from going brown. Put it in a bowl, smooth it down, and then cover it completely with a layer of sour cream. When you want to eat it the next day, just mix it all together. It also works for a third day :)
Delicious recipe, however I found that the lime juice and cilantro was a bit overpowering since I love the pure flavour of avocado. So I would dial those back to about half next time.
Thanks for the recipe Lisa!
Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
I made these pancakes today and they did have the crispy edges as the pictures show! The only changes I made was a few sprinkles of cinnamon, walnuts, and almond milk instead of regular milk. Great recipe!??
These are the best pancakes ever! My daughter made them for me twice and I just had to have the recipe. I have since made these pancakes four times, once for my mom and aunt, and they both asked for the recipe. These pancakes are light, airy, have great flavor and are easy to whip up. Thank you!
I made the pancakes exactly as the recipe shows, and they are the best homemade pancakes my family and I have ever had! We had some leftovers and rather than microwaving them to warm up, we put them in the toaster at the lowest warm setting and the pancakes tasted like fresh made. These pancakes are delicious!
Just to be sure: If your recipe has been doubled, the 4 TSP measurement is correct?
If I use this amount to make 16 pancakes, which is too much for my husband and me, can the left over batter hold in refrigerator for a couple of days?
Thanks,
Sunny Drohan
Hi Sunny, Yes, the 4 teaspoons of baking powder is correct. And the pancakes will definitely fluffier if cooked them right after you make the batter, but you can store some of it in the fridge for a day or two. You can also make the whole batch and refrigerate the extras for a few days or freeze them for up to 3 months (see the bottom of the recipe for freezer-friendly instructions).
Just made these with mini chocolate chips (the miniature ones avoid any issues with sinking in the batter or burning on the griddle, while ensuring lots of chocolate throughout), and they were perfect! Fluffy, lightly crisp, and everything a chocolate chip pancake should be. The only recipe better than this one is yours for banana (chocolate chip) pancakes!