It’s been raining solidly for two days in Brisbane.
Cups of tea consumed: around 24.
Time spent in pyjamas under blanket on the couch: at least six hours.
Brownies baked: 9 (12, really, if I had cut them into smaller, more sensible slices, but that’s not my vibe).
I feel like a brownie recipe is something every baking blog needs to have up its sleeve. Just like every good bartender needs to be able to make a damn good margarita, a good baker must be able to make proper brownies. You know what I mean: dense, fudgy, crinkly, rich, proper brownies. I used the Donna Hay chocolate molten brownie box mix for years, and people would be like, “Yay, Hannah’s brownies!!!”, and I’d try to be very clear each time that they weren’t ‘MY’ brownies at all. But I think when people see baked goods on the table they tend to stop listening and just make a beeline.
I’ve finally got it though. Let it be known! HANNAH NAILED HER OWN BROWNIES! But thanks for the memories, Donna Hay.
These marbled brownies are really not fussy to make! You only need to make one batter, which is split in two at the end to add the white and dark chocolate… but you dirty the same amount of equipment as if you were making plain chocolate brownies. That’s why I love them. If you don’t believe me, go read the recipe, or better still just make them.
In other brownie news, this blondie pie that Sarah made is making me cry, because it’s covered in and stuffed with peanut brittle, and I swear to God I’m going to have to make it soon. I also just got pointed towards this blog called Veggie Desserts, where Kate makes things like vegan chocolate zucchini brownies. It’s all too much. It’s a crazy world out there.
- 125g unsalted butter, melted and cooled
- 115g caster sugar
- 2 large eggs
- 1 tsp vanilla essence
- 80g plain flour
- ⅛ tsp salt
- 100g dark chocolate (70% or more)
- 100g white chocolate
- Preheat the oven to 180C. Line a 20cm x 20cm square cake tin with foil, and grease the foil.
- Whisk the butter and sugar together.
- Add the eggs and vanilla essence and whisk to combine.
- In a separate bowl, combine the flour and salt.
- Pour the wet mixture into the flour mixture, and fold using a spatula until combined.
- Pour roughly half of the batter back into the wet mixture bowl (just do it by feel - it's not an exact science).
- Place a small saucepan over the lowest heat possible on your stove. Alternatively, use the double boiler method, or the microwave. Whatever works for you.
- Melt the white chocolate first, stirring continuously, and then remove from the heat. Scrape into one of the bowls and fold to combine.
- Do not wash the saucepan - water is chocolate's worst enemy. Next we will melt the dark chocolate in the same saucepan, and it doesn't matter that a bit of leftover melted white chocolate will be incorporated into the dark chocolate.
- Add the dark chocolate into the saucepan, stirring continuously, then remove from the heat. Scrape into the remaining batter bowl, and fold to combine.
- Drop the white and dark batters into the cake in alternating fashion to create a checkerboard. Use the top end of a teaspoon (though it probably doesn't matter what you use) to draw swirls through the white and dark batters. However you do your swirls, they're gonna look pretty.
- Bake for 20-25 minutes, or until just set in the middle. I like my brownies cooked all the way through, not raw/gooey. If you like raw/gooey then you may need to reduce the cooking time.
- Cool in the pan, then place in the fridge to cool down properly. This will make it easier to cut the slices cleanly. Then again, there's nothing like a warm brownie fresh out of the oven, so feel free to forsake the clean slices and just dive right in.