Its just a brownie, but with “blondie” mixed in, which is a white chocolate brownie, its interesting, but i made mine a bit too cakey, so i changed the recipe a bit. Apart from that, its quite fun, splitting the mixture got a bit confusing, especially because I was recording and i hadn’t done it before, but i’m super happy with how it turned out and next time ill do it mainly with plain flour, like this recipe.
- 120g Butter, melted
- 120g Granulated sugar
- 120g Caster sugar
- 3 Large eggs
- 100g Plain flour + 30g Self raising flour mixed together
- 30ml Sunflower Oil
- 60g Dark chocolate, melted
- 30g White chocolate, melted
- Because this mixture needs to be split into 2/3 and 1/3, get 2 bowls, one larger than the other, and put 80g of the butter in the larger and 40g into the smaller, along with the same measurements of each of the sugars, beat them both until fully combined.
- Crack 2 eggs into the larger bowl and beat well, and crack 1 egg into the smaller, also beating well.
- Add 2/3’s of the flour to the larger, mix well, and add the rest to the smaller, mix well. Then mix 20ml of the oil into the larger bowl and the rest into the smaller.
- Pour the dark chocolate into the larger bowl and mix well, and do the same for the white chocolate in the smaller bowl.
- Preheat oven to gasmark 4/180*C/350*F, line a brownie tine with grease proof paper, tip the larger mixture in it, completely covering the base and smooth it out, spoon the white mixture in top and separate areas, use a toothpick or butterknife to swirl it around. Bake for 25-35 minutes, until a skewer comes out with a sticky crumb but nothing else. Done 🙂