Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Brownie Crinkle Cookies ~Ingredients:<ul><li>1 1/3 cups dark chocolate chips,</li><li>1/4 cup unsalted butter</li><li>1/2 cup granulated sugar</li><li>2 large eggs, room temperature</li><li>1/2 tsp instant espresso or coffee</li><li>1/4 tsp fine salt</li><li>2/3 cup all-purpose flour</li><li>2 tsp cornstarch</li><li>1/2 tsp baking soda</li><li>1/3 cup dark or milk chocolate chips</li><li>flakey sea salt – garnish</li></ul>Instructions:Preheat the oven to 350°F/175°C and line two large baking sheets with parchment paper or a silicone baking mat. Set aside.Place 1 1/3 cups dark chocolate chips and 1/4 cup of unsalted butter into a heat-proof bowl.Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. Be careful not to overheat the chocolate, or it can seize up and become chunky. Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.In a separate bowl, vigorously whisk together 1/2 cup granulated sugar with 2 large eggs, 1/2 tsp of espresso powder, and 1/4 tsp of salt.Whisk for a minute to incorporate air into the mixture. It should become lighter in color. This will help give these brownie crinkle cookies that shiny, crinkly texture.Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.Sift 2/3 cup all-purpose flour, 2 tsp cornstarch, and 1/2 tsp baking soda into the chocolate egg mixture. Mix until the batter is smooth, and the dry ingredients are fully incorporated.Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted like in the picture above. Mix in the remaining 1/3 cup of chocolate chips.Use a cookie scoop to make 12 uniformly sized cookie dough balls (about 3 Tbsp per cookie) on the prepared baking sheets. These cookies spread as they bake, so place them at least 3 inches apart.Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of flakey sea salt and additional chocolate chunks if desired.Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.

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