1. Chocolate Brownies 🍫

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Melt Butter:
   • In a microwave-safe bowl, melt the butter 🧈.
3. Mix Wet Ingredients:
   • Add the sugar 🧂, eggs 🥚, and vanilla extract to the melted butter. Mix until smooth.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the cocoa powder 🍫, flour 🍚, salt 🧂, and baking powder.
5. Combine Wet and Dry:
   • Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Pour and Bake:
   • Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Serve:
   • Let the brownies cool in the pan before cutting into squares. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream 🍨.

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2. Classic Tiramisu 🍰

Instructions:

1. Prepare the Custard:
   • In a medium saucepan, whisk together egg yolks 🥚, sugar 🧂, and milk 🥛. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes). Remove from heat, stir in vanilla extract, and let cool.
2. Whip the Cream:
   • In a mixing bowl, beat the heavy cream 🥛 until stiff peaks form. Gently fold in the mascarpone cheese 🧀 until smooth.
3. Combine with Custard:
   • Fold the cooled custard into the mascarpone mixture until fully combined.
4. Dip the Ladyfingers:
   • In a shallow dish, mix the espresso ☕ and coffee liqueur (if using). Quickly dip each ladyfinger 🍪 into the coffee mixture, making sure not to soak them too long.
5. Assemble the Tiramisu:
   • In an 8×8-inch dish, arrange a layer of dipped ladyfingers. Spread half of the mascarpone mixture over the ladyfingers. Add another layer of ladyfingers and top with the remaining mascarpone mixture.
6. Chill:
   • Cover and refrigerate the tiramisu for at least 4 hours or overnight for best results.
7. Serve:
   • Dust the top with cocoa powder 🍫 before serving.

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