- 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
- 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.
09/22/2019
recipepes.com
two tone brownies, recipe
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