Wednesday, February 4, 2015

Marbled Brownies

Sometimes I have a dessert crisis. When faced with both, do I choose the blondie or the brownie? The chocoholic in me says the brownie, but the blondies usually have chocolate chips and a different type of sweetness. Fudgy or chewy? Sweet or decadent? So why not combine the two? A fudgy brownie with a swirl of blondies throughout. Not only are they beautiful with a pretty blondie design, they are delicious. I couldn't get over how well they turned out--rich and tasty and perfect just as is, but also fantastic with a scoop of ice cream.
There are still a bunch of recipes I need to try from the March 2012 Food Network Magazine's 50 Brownies booklet. I choose this one because I couldn't decide and figured these would be great. The funny thing is, I've made variations of both the brownie part of this recipe and the blondie part of this recipe, but I've never just made the straight brownies or blondies as described. Probably because I can't keep well enough alone. Both batters are really easy to make and there's no need to bust out the mixer for these tasty bars. I used bourbon in the blondie recipe (because, well, bourbon) but it's optional so feel free to leave it out. I also left out the walnuts this time, but they would make a nice addition. The marbled brownies are so pretty, I'm definitely making them again. Perfect to share and pretty enough to impress, the most important thing is they are delicious!

Marbled Brownies


1 cup butter, divided
1 1/2 cups dark brown sugar, packed
6 eggs
2 Tablespoons bourbon (optional)
3 teaspoons vanilla extract, divided
2 1/2 cups flour, divided
2 teaspoons baking powder
1 1/2 teaspoons salt, divided
3 cups semisweet chocolate chips, divided

3/4 cup light brown sugar, packed
3/4 cup sugar

Starting with the blondie batter, melt 1/2 cup butter and whisk with dark brown sugar in a medium mixing bowl. Whisk in 2 eggs, one at a time, then bourbon and 2 teaspoons vanilla.

Stir 1 1/2 cups flour, baking powder and 1/2 teaspoon salt into butter mixture.

Stir in 1 cup chocolate chips and distribute throughout. Set aside.

For the brownie batter, melt 2 cups chocolate chips and 1/2 cup butter in a medium saucepan over low heat, stirring until melted and combined.

Whisk in brown and white sugar until sandy and allow mixture to cool slightly.

Whisk in remaining 4 eggs, one at a time, and 1 teaspoon vanilla.

Gradually stir in 1 cup of flour and 1/2 teaspoon salt until a batter forms.

Generously spray a 9 x 13 inch baking pan with nonstick spray and turn brownie batter into pan, smoothing to an even layer.

Dollop blondie batter on top of brownie batter then swirl by cutting blondie batter into brownie batter with a knife.

Bake at 325 degrees F for 45-50 minutes until set and a tester inserted in the center comes out clean.

Cool in pan on wire rack before cutting into bars.

Makes 24 brownies.

Happy Baking,
The Cookie Princess

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