This is officially the second time that I have baked brownies and I must admit that I was a little bit scared. The first time I made them I baked them for far too long and they were dry nasty little things, but this time I am happy to report that I have a success. I think my first time baking brownies I just wasn't used to the generally sticky dense consistency that a brownie has so I thought that they hadn't baked for long enough. This time though I had learned from my mistake and baked them to perfection (even if it did take my oven double the time to bake them, seriously something must be wrong with my thermostat).
I love having more than one flavour in the one brownie, and the swirled/marbled effect looks quite pretty. I think this recipe would definitely be a hit with the kiddies and would even be a good one to bake with the kids since it is relatively simple to make. So no excuses people, if you want a tasty and easy to make brownie then this is the recipe for you.
Double-Choc Marble Swirl Brownies (from Good Taste - July 2010)
250g unsalted butter
2 cups caster sugar
1 1/2 cups plain flour
1 tsp vanilla essence
100g dark choc chips
1/3 cup cocoa
100g white choc chips
icing sugar, to dust
- Preheat oven to 180C. Line a 20 x 30cm slab pan with non-stick baking paper.
- Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
- Sift the flour over the egg mixture. Stir until well combined. Stir in vanilla. Divide the mixture between 2 bowls.
- Add the dark choc chips and sift the cocoa into 1 portion. Stir until well combined. Stir the white choc chips into the remaining portion. Spoon the dark and white chocolate mixtures alternately over the base of the pan. Use a flat-bladed knife to create a swirled effect.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces and dust with icing sugar.