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My review
Two Tone Brownies
Penny
"A white and dark chocolate combo to suit everyone's tastes."
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Ingredients
servings 159Original recipe yields 20 servings (20 brownies)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8 inch square tin with melted butter or oil. Line the base with baking paper, extending over two sides.
- Stir 1/4 cup butter or margarine and dark chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1/2 cup sugar, vanilla extract, and 1 egg in a medium bowl until combined. Stir in the melted chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
- Stir 1/4 cup butter or margarine and white chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1 /2 cup sugar, vanilla extract and 1 egg in a second bowl until combined. Stir in the white chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
- Drop large spoonfuls of the mixtures alternately and evenly, next to one another, in a single layer, in the tin. Gently smooth the surface, without combining the mixtures.
- Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small squares.
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Reviews
Read all reviews 4Most helpful
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Newest
3/23/2005
I thought these came out pretty good. i had a ton of left over chocolate that I needed to use,this was a great recipe to use it on. I used milk chocolate and white chocolate. People have co...
6/27/2000
not a great presentation and the white chocolate can be tricky to melt right.
7/28/2003
These brownies are very ooey gooey and very tasty. When I made them I made the mistake of swirling the two mixtures together and after they baked they came out all one colour in most parts, but...
9/25/2007
The kids and I were excited to try this recipe. We were careful to keep the two mixtures separate and layered per instructions given from one reviewer. During baking, the whole thing just blende...