Two-Tone Fudge Brownies

Often times, i find myself staring into the candy aisles section of a supermarket, trying to decide whether i wanted a bar of dark or white chocolate. They are both wonderful of course. Dark chocolate being stronger in flavour and slightly more bitter in taste, and white chocolate, smelling like vanilla and tasting much more sweeter.

Imagine my joy when i found the recipe for this dual tone brownies. This dual tone brownie is definitely the recipe to go for when you find urself in such challenging chocolate selection affair, cause choosing your chocolate, that is not mere child’s play (not for me anyways). :p

This dual tone brownies combines both the dark and white chocolate and quite frankly, i can’t think of anything better sounding than that. It might be called a brownie, but it is part blondie too.

I love the shiny paper thin crust off a brownie even though I can’t take a decent picture of it without the light bouncing off the surface. Something about this crust just promises dense, dark, fudgy and lusciously moist brownies in the waiting.

And true to its expectations, that dense, dark, fudgy and lusciously moist brownies is what was delivered.

So let’s get a bite (or rather my second) bite of that delight!

Recipe from Brownies, Fudges and Toppings (by Periplus Mini Cookbooks Series)

Chocolate Mixture:

60 gr butter

90 gr dark chocolate, roughly chopped

125 gr caster sugar

1 tsp vanilla

1 egg, lightly beaten

60 gr plain flour

 

White Chocolate Mixture:

60 gr butter

90 gr white chocolate buttons

125 gr caster sugar

1 tsp vanilla essence

1 egg, lightly beaten

60 g plain flour

 

1. Preheat the oven to moderate 350 F. Lightly brush a 8 inch square tin with melted butter or oil and line the base with baking paper, extending over the 2 sides.

2. To make chocolate mixture:

Stir the 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 egg in a medium bowl until combined. Stir in the chocolate mixture, add the flour, stirring until just combined. Do not overbeat.

3. To make white chocolate mixture:

Stir the butter and the white chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the caster sugar, vanilla essence and beaten egg in a medium bowl until combined. Stir in the white chocolate mixture. Add the sifted flour, stirring until just combined. Do not 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.