A new neighbor just moved in so I thought I'd bring over some brownies as a welcome gift. After I got these marbled brownies done I seriously thought about keeping them for myself. Sometimes it's really difficult to be nice.
Chocolate Batter:
6 tablespoons dairy-free margarine
1/3 cup dairy-free bittersweet chocolate chips
2 tablespoons cocoa powder
2 large eggs, at room temperature
1/2 cup (4 ounces) sugar
1 teaspoon brandy
6 tablespoons (12/3 ounces) all-purpose flour
1/8 teaspoon salt
Blondie Batter:
1/4 cup dairy-free margarine, melted
1 large egg, at room temperature
3/4 cup (6 ounces) packed light brown sugar
1 teaspoon brandy
1/2 cup (21/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
Preheat the oven to 350°. Grease and flour a 9- x 9-inch baking pan.
For the chocolate batter, melt margarine and chocolate chips over low heat, or in a microwave, stirring occasionally. Stir in cocoa powder and set aside to cool slightly.
Beat eggs, sugar, and brandy until smooth. Stir in cooled chocolate mixture and mix until combined. Whisk together flour and salt; stir into chocolate mixture just until combined. Pour batter into prepared baking pan.
For the blondie batter, beat egg, brown sugar and brandy until light and fluffy. Add margarine and mix until combined.
Whisk together flour, baking powder and salt; stir into egg mixture just until combined. Drop tablespoons of blondie batter over chocolate batter; cut through with a knife to swirl together.
Bake at 350° for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on wire cooling rack at least 30 minutes before cutting.
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