Method
1. Butter and line a 23cm tin, preheat oven to 180C (160c fan). 2. Put the dark and white chocolate into 2 separate large bowls and add half the butter to each. One bowl at a time heat in a microwave on HIGH for 1 1/2 mins, stirring half way, until butter and chocolate have melted. (Alternatively melt over a pan of simmering water, stirring until butter and chocolate are melted and totally incorporated). 3. Add 150g sugar and 2 beaten eggs to each bowl, beat until smooth. 4. Stir 50g of the flour into dark chocolate mix and the remaining 90g into white chocolate mix. 5. Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered go over the first layer with white blobs on dark, dark blobs on white etc, until bowls are empty. 6. To marble the brownies pull a skewer (or a chop stick) through the tin to make feathery swirls. 7. Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches are a light golden brown. 8. Leave to cool completely in the tin before cutting.
Will keep for 3 days in an airtight container or can be frozen for up to 1 month. (For a less gooey brownie I sometimes add more plain flour to the dark chocolate mix, so both mixes have 90g in).
Thanks to
Bronwen Holmes from the United Kingdom for submitting this Marbled Chocolate Brownies recipe.
Added on 23 July 2009.
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