Side Pannel
Dark and Milk Choco Marbled Brownies
Dark and Milk Choco Marbled Brownies
- Recipe Submitted by maryjosh on 06/15/2019
Ingredients List
- FOR THE DARK CHOCOLATE BROWNIES:
- 6 ounces (1 cup) bittersweet chocolate (+/- 70% cacao)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- For the milk chocolate brownies:
- 6 ounces (1 cup) milk chocolate
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
Directions
TO MAKE THE DARK CHOCOLATE BROWNIES:
Preheat oven to 350°F. Grease a 9″x 13″ pan or line it with parchment paper so that the paper overhangs by a few inches on the two short sides.
Place the bittersweet chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
Add the flour and salt, and mix just until combined.
TO MAKE THE MILK CHOCOLATE BROWNIES:
Place the milk chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
Add the flour, cocoa powder, and salt, and mix just until combined.
TO ASSEMBLE THE BROWNIES:
Drop the dark chocolate brownie batter by tablespoonfuls in the bottom of the prepared pan. Scatter the dough around so that there are spaces between the batter.
Spoon the milk chocolate brownie batter into the pan, filling in the spaces between the dark chocolate batter. If necessary, spread the batters out a bit to fill in any gaps.
Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
If you lined the pan with parchment paper, use the overhanging paper to lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
Preheat oven to 350°F. Grease a 9″x 13″ pan or line it with parchment paper so that the paper overhangs by a few inches on the two short sides.
Place the bittersweet chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
Add the flour and salt, and mix just until combined.
TO MAKE THE MILK CHOCOLATE BROWNIES:
Place the milk chocolate and butter in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter is melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Mix the sugar, brown sugar, eggs, and vanilla until well-blended. Add the chocolate-butter mixture, and mix until smooth.
Add the flour, cocoa powder, and salt, and mix just until combined.
TO ASSEMBLE THE BROWNIES:
Drop the dark chocolate brownie batter by tablespoonfuls in the bottom of the prepared pan. Scatter the dough around so that there are spaces between the batter.
Spoon the milk chocolate brownie batter into the pan, filling in the spaces between the dark chocolate batter. If necessary, spread the batters out a bit to fill in any gaps.
Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in the pan on a wire rack.
If you lined the pan with parchment paper, use the overhanging paper to lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
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