A white and dark chocolate combo to suit everyone’s tastes.
Original recipe makes 20 brownies
Ingredients
1/4 cup butter
3 (1 ounce) squares bittersweet chocolate
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1/2 cup all-purpose flour
1/4 cup butter
1/2 cup white chocolate chips
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1/2 cup all-purpose flour
Directions
- 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.
Nutrition
Calories: 159 kcal
Carbohydrates: 19.8 g
Cholesterol: 34 mg
Fat: 8.2 g
Fiber: 0.5 g
Protein: 1.9 g
Sodium: 45 mg