hashiras react to giyuu as random gacha tiktoks || no ships || ●•daylight_mele♤ ||

@chillynex 10 hours ago

THIS IS SO GOOD AND ESPECIALLY WHEN YOU ADDED HIM DYING FROM THE MARK RARELY PEOPLE ADD THAT BUT ITS SO GOOD

@user-xu1xs7sf5c 10 hours ago

[THE CONSTELLATION "VIEWER WHO LOVES ENTERTAINMENT" IS SCREAMING THAT THEY ARE EARLY AND KNOWS THEY ARE IN THE WRONG FANDOM]

@tooslow04 7 hours ago

Tanjiro and Muichiro is my mood in the second tiktok 🤭

@baristeber5433 9 hours ago

PART 2 PLEASEEEEEEEEEEEE

@kcyha2445 9 hours ago

God, I love you so much, I've been waiting for such a reaction for so long, thank you so much, I love you ❤💋

@UeyUsidj 10 hours ago

Part 2

@S.t.a.r-u3f 2 hours ago

7:51 Cocoa powder: I love cocoa brownies! It’s what makes our brownies so delicious. Use any unsweetened cocoa powder in this recipe. I’ve used natural, Dutch-processed, and even raw cacao in this recipe. For a chocolate flavor similar to Oreo cookies, try Dutch cocoa. Butter: We use 100% butter in the recipe. If you use salted butter, leave out the salt called for in our recipe below. Granulated sugar: Helps with our shiny top, and balances the bitterness of unsweetened cocoa powder. Brown sugar works in our recipe, but you might lose the crinkly top. Eggs add richness and provide structure to the brownies. All-purpose flour: These easy brownies need a small amount of flour for structure. We want extra fudgy brownies, so keeping the flour to a minimum helps. For gluten-free, read through the comments (many readers have used a gluten-free flour blend like the Bob’s Red Mill in this recipe)We’re going to make our brownie batter in a saucepan. Easy and less dishes! The trick to the best brownies is to combine HOT butter with sugar and cocoa powder. I melt my butter in a saucepan and then immediately stir in sugar, cocoa powder, vanilla extract, and salt. Then, after a minute or two of letting it cool, I add my eggs one at a time and then the flour. As the brownies bake, this heated sugar moves up to the top of the brownies when they are in the oven, which is how they get that shiny top. The hot butter also blooms the cocoa powder, making our brownies taste better. Thick brownie batter ready to bake. This brownie batter is thick. I usually tell you to avoid over-mixing batters, but that’s not the case with these cocoa brownies. The same goes for blondies batter. Here’s our blondies recipe, which are like brownies, but made with a vanilla batter. I bake my brownies in a 325°F oven until the edges are set and the middle looks slightly underdone. I like using a toothpick to tell when my brownies are ready to come out of the oven. Look for a small amount of batter left on the toothpick, and the hole where you inserted the toothpick should be visible. If there is a lot of wet batter on the toothpick, they need more time. In my oven, these brownies bake for 20 to 30 minutes. Pouring homemade brownie batter into a baking pan Note: This brownies recipe originally used a double-boiler, but we’ve simplified the method to make it easier and quicker, using fewer dishes while maintaining the same results. For previous readers who love the original method, see the tips section of the recipe below. Easy Fudgy Brownies from scratch (1113) Leave a review Print Perfect Fudgy Brownies Pin Save Email PREP 15minsCOOK 30minsTOTAL 45mins Say hello to our favorite brownies recipe from scratch. You only need a saucepan and spoon to make these brownies. Mixing the sugar and cocoa powder into the hot melted butter helps get that shiny, crinkly top we all love. If you reach for darker chocolate over milk chocolate, these bittersweet brownies are for you. Use natural or Dutch-process cocoa powder. See the tips below the recipe for guidance on choosing the best cocoa powder for your brownies. Try this brownie recipe for less bittersweet brownies with chewy edges. Makes 16 Brownies Watch Us Make the Recipe You Will Need 10 tablespoons (145g) unsalted butter 1 ¼ cups (250g) granulated sugar 3/4 cup + 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled, see notes 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 2 large cold eggs 1/2 cup (65g) all-purpose flour, spooned and leveled, see notes 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional