Double Choc Brownie, a.k.a The Ugly Brownie

On Friday I mentioned making a brownie that looked pretty ugly, but tasted pretty darn good.

In all fairness to the recipe, the reason it looked worse for wear was due to my own foolishness: I chose to ignore the recommended size of the tin, and even though I adjusted the baking time accordingly, it was still a flop.

However, because it was delicious, I’m going to share the recipe anyway, because I know that you are much more sensible than me, and your brownie will look as good as it tastes.

Double Chocolate Brownie – makes one 23cm square pan

Dark Choc Mixture:
200g dark cooking chocolate
200g butter
250g caster sugar
3 eggs
125g plain flour

White Choc Mixture:
1 egg
200g cream cheese*
50g caster sugar
1t vanilla essence**
100g white chocolate, broken into pieces***

Preheat oven to 180degC. Grease 23cm square**** pan and line with greaseproof paper.

To make dark choc mixture:
Melt dark chocolate & butter together; stir well to ensure mixture is well combined. Allow to cool slightly.

Beat together the caster sugar and eggs in a large bowl. With beater still running, pour in chocolate mixture.

Fold in flour with a metal spoon. Set aside.

To make white choc mixture:
In a medium bowl, whisk together the egg, cream cheese, caster sugar and vanilla extract until completely smooth.

Stir in white chocolate pieces. Set aside.

Assembly:
Pour half the dark chocolate mixture into the prepared pan, followed by the white chocolate mixture.

Dollop the remaining dark chocolate mixture evenly on the top. Swirl with the handle of a wooden spoon but be careful not to lose the distinction between the layers.


Bake for 35 minutes. Cool in the pan before cutting into squares*****.

*I’d recommend taking the cream cheese out of the fridge and bringing it to room temperature before beating, otherwise getting it smooth takes too long.

**I used vanilla bean extract to give the brownie a deeper flavour.

***I chopped up white choc melts instead, but next time would leave them whole for a better texture.

****Don’t try to be all smart and use a 20cm square pan. It ain’t pretty.


*****When I got home from yoga, I saw Tall had tried the brownie.

Me: How was the brownie? Was it okay?

Him: Yeah, it was nice. Very sweet though.

Me (eyeing the large hole in the pan): Did you cut that as one piece?

Him: Yeeeeeesssss…

Small squares, people! Small squares.

Recipe: Tana Ramsay’s Real Family Food

Advertisements

4 thoughts on “Double Choc Brownie, a.k.a The Ugly Brownie

    • Hi! It’s a pretty tasty brownie – next time, I’m definitely going to pay more attention to the pan size!
      Thanks for stopping by 🙂

  1. Pingback: Fun with Food: Rebekah’s Chocolate Brownie | Tall, Short & Tiny

  2. Pingback: Why I Write | Tall, Short, Tiny & a Pickle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s