chocolate chips | Cynthia Eats

Olivia, Khloe and Lily make Unicorn Brownies in this latest episode of Lily-Rose: Kindergarten Cook! Colorful unicorn chips on top make this a colorful treat!

Unicorn Brownies

10 tablespoons butter, melted

½ cup dark chocolate chips

2 eggs

2 tsp vanilla

¼ cup powdered cocoa

½ tsp salt

1 cup sugar

¾ cup flour

2 cups unicorn (or white) chocolate chips, divided

Preheat oven to 350℉. Line a 9”x9” square pan with parchment paper or prepare a brownie pan.

Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted. Stir to combine.

In a separate bowl, crack eggs and whisk until smooth. Add vanilla. Whisk in cocoa powder and salt.

Add chocolate mixture slowly, whisking constantly. This will keep the warm chocolate from cooking the eggs!

Add sugar and flour, mix to combine. Stir in 1 cup unicorn chips.

Put brownie mixture into the pan and smooth it to the edges.

Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.

Remove from the oven and sprinkle with remaining unicorn chips. Allow the brownies to cool for 30 minutes before removing them from the pan.

24 servings 158 calories per serving

Hack: Brownies are best eaten within 2 days. They can be tightly wrapped and frozen for up to 3 months.

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Best Homemade Scones

(Courtesy: Arty Garland)

Course afternoon tea, Breakfast, Snack

Servings 1 scone

Calories 110 kcal

Ingredients

1¾ cups flour
3 tbsp sugar
2½ tsp baking powder
½ tsp salt
⅓ cold butter
1 egg
4 - 6 tbsp half-and-half
1 beaten egg for brushing (optional)
Coarse sugar (optional)

Instructions

Preheat the oven to 400℉.
Whisk together flour, sugar, baking powder and salt.
Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
Stir in egg and just enough half-and-half to allow the dough to hold together.
Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
Serve warm or at room temperature.
Variations:
- Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.
- Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.
- Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.
- Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.
- Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.

Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone

Tag: chocolate chips

Unicorn Brownies

The Very Best Homemade Scones

Best Homemade Scones

Ingredients

Instructions

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