CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY
Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce
Provided by Codii Lopez
Categories Desserts
Yield 12 brownies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 350°F (180°C).
- Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
- OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
- OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
- Stir in the chocolate chunks.
- In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
- Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
- Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
- Serve with a scoop of ice cream and a drizzle of caramel.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams
CHOCOLATE CHUNK BLONDIES
Steps:
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
CHOCOLATE BROWNIES: THE CHUNKY RAINBOW RECIPE BY TASTY
Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, rainbow sprinkle
Provided by Codii Lopez
Categories Desserts
Yield 12 brownies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 350°F (180°C).
- Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
- OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
- OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
- Stir in the chocolate chunks.
- In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
- Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
- Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
- Serve with a scoop of ice cream and a pinch of sprinkles.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHUNKY CHEESECAKE BROWNIES
Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe.
Provided by bakergirl
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
- Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
- Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
- Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 27.1 g, Cholesterol 57.9 mg, Fat 15 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 8.9 g, Sodium 125 mg, Sugar 20.9 g
CHUNKY BLOND BROWNIES
Every bite of these chewy blondies is packed with chunks of white and semisweet chocolate and macadamia nuts. It's a potluck offering that stands out. -Rosemary Dreiske, Lemmon, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. , Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake until top begins to crack and is golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 130mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
MOLTEN CHOCOLATE CHUNK BROWNIES
If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.
Provided by Donna Hay
Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake
Yield Makes 16
Number Of Ingredients 8
Steps:
- Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
- Add the chocolate and stir to combine.
- Preheat oven to 160°C (325°F).
- Lightly grease a 20cm square tin and line with non-stick baking paper.
- Spread the mixture into the tin.
- Bake for 50 minutes to 1 hour or until the brownie is set.
- Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
CHOCOLATE CHUNK BROWNIES
I got this recipe from cookbook that I rented from the library over 3 years ago... I really wish I had written down that cookbook's title because it had some awesome recipes, in fact I have some more recipe to save on the zaar from that exact same book. Hope you enjoy.
Provided by Queen Dana
Categories Bar Cookie
Time 37m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Coarsely chop 7 oz of the chocolate. In a large sauce pan over medium heat combine butter, sugar and 2 tablespoons of water until butter is melted and sugar dissolved; remove from heat and stir in the 7 oz of chocolate until melted. Let the chocolate mixture cool and stir in vanilla and egg mixing well.
- In a large bowl whisk together flour, baking soda and salt. Slowly stir the flour mixture into the chocolate mixture until well combined.
- Chop the remaining 4 oz chocolate into 1/4-inch chunks. Stir in the chocolate chunks and nuts into the rest of the batter. Pour batter into a 9x9 square baking dish and bake for 22-27 minutes.
CHUNKY CHOCOLATE BROWNIES
Eachbite of brownie has a chunk of whitechocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
- Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
- Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
- Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.
CHOCOLATE BROWNIE CHUNKS WITH CHOCOLATE DIP
Pop these tiny temptations into a low oven to warm through quickly before serving
Provided by Laura and Jess Tilli
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 6 and line the base of a 20cm square shallow baking tin with baking parchment. Melt 100g dark chocolate, all of the milk chocolate and the butter in a heatproof bowl over a pan of simmering water. Remove from the heat, then stir in the sugars. Cool a little while you prepare the rest of the ingredients.
- Stir the eggs into the chocolate mixture, followed by the flour, walnuts and a pinch of salt until really well combined. Pour the mixture into the prepared tin, then bake for 25-30 mins until an inserted skewer comes out with sticky crumbs. Cool in the tin.
- For the dip, gently melt the remaining chocolate as above, then stir into the yogurt and chill. To serve, cut the brownies into chunks, then spoon the dip into small bowls.
Nutrition Facts : Calories 588 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 49 grams sugar, Protein 11 grams protein, Sodium 0.34 milligram of sodium
LIGHT CHOCOLATE-CHUNK BROWNIES
The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 55m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.
- In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.
- Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.
- Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.
Nutrition Facts : Calories 154 g, Fat 7 g, Fiber 1 g, Protein 3 g
CARAMEL CHUNK BROWNIES
Caramel and chocolate come together for this super simple and succulent dessert!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
- Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
- Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
- Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 57.7 g, Cholesterol 0.2 mg, Fat 15 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 194 mg, Sugar 11.1 g
DARK CHOCOLATE-CHUNK BROWNIES
Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007
Provided by Manami
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop chocolate into about 1/2-inch chunks; about 2 cups.
- In a small, microwave-safe bowl, combine half the chocolate and the butter.
- Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
- Stir until mixture is smooth.
- Let stand until just warm to touch.
- In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
- Add chocolate mixture and stir until well blended.
- Add flour, about a third at a time, stirring after each addition just until blended.
- Add remaining chopped chocolate and mix just until chunks are evenly distributed.
- Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
- Scrape batter into pan; spread level.
- Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
- Cool completely in pan on a rack, at least 1 hour.
- Lift brownie out on parchment, peel off parchment, and set brownie on a board.
- Cut into 8 squares or wedges or 16 triangles.
Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7
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