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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Makes about 20 brownies. Ingredients:
'chocolate mixture |
60g (2 oz) butter |
90g (3 oz) dark chocolate, roughly chopped |
1/2 cup (125g/4 oz) caster sugar |
1 tsp vanilla essence |
1 egg, lightly beaten |
1/2 cup (60g/2 oz) plain flour |
'white chocolate mixture |
60g (2 oz) butter |
90g (3 oz) white chocolate buttons |
1/2 cup (125g/4 oz) caster sugar |
1 tsp vanilla essence |
1 egg, lightly beaten |
1/2 cup (60g/2 oz) plain flour |
Directions:
1. Preheat the oven to moderate 180 d C (350 d F/4 Gas). Lightly brush a 20 cm (8 inch) square tin with melted butter or oil and line the base with baking paper, extending over 2 sides.
2. To Make Chocolate Mixture: Stir in butter and chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the sugar, vanilla essence and beaten egg in a medium bowl until combined; stir in chocolate mixture. Add the flour, stirring until just combined; don't overbeat.
3. To Make White Chocolate Mixture: Stir in butter and white chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the sugar, vanilla essence and beaten egg in a medium bowl until combined; stir in chocolate mixture. Add the flour, stirring until just combined; don't overbeat.
4. 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 pieces.
5. Decorate by sprinkling with icing sugar if desired.
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