TRIPLE CHOCOLATE SWIRL BROWNIES

Preheat oven to 350ºF. 9X13 pan

TRIPLE CHOCOLATE SWIRL BROWNIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bittersweet Chocolate Brownies

  • 1

    stick butter (softened, plus additional for greasing)

  • 4

    ounces bittersweet chocolate chips

  • 1

    tablespoon cocoa powder

  • 1

    cup sugar

  • 2

    large eggs

  • ½

    teaspoon vanilla

  • ½

    teaspoon salt

  • ½

    cup flour

  • ½

    cup milk chocolate (chopped) + 1 tablespoon flour

  • Semi-Sweet Chocolate Brownie

  • 1

    stick butter (softened)

  • 4

    ounces semi-sweet chocolate chips

  • 1

    tablespoon cocoa powder

  • 1

    cup sugar

  • 2

    large eggs

  • ½

    teaspoon vanilla

  • ½

    teaspoon salt

  • ½

    cup flour

  • ½

    cup walnuts (toasted and chopped) + 1 tablespoon flour

  • WHITE CHOCOLATE BROWNIE

  • 1

    stick butter (softened)

  • 4

    ounces white chocolate chips

  • 2

    large eggs

  • 1

    cup sugar

  • ½

    teaspoon vanilla

  • ½

    teaspoon salt

  • 1

    cup all-purpose flour

  • ½

    cup macadamia nuts (chopped) + 1 tablespoon flour

Directions

Preheat oven to 350ºF. Grease a 13x9-inch baking pan with butter. Line with parchment paper and grease parchment. For the Bittersweet Chocolate Brownies: place chocolate, butter and cocoa powder in a small bowl and set over a saucepan filled with one inch of boiling water. Allow to melt completely, stirring until smooth. Once melted, add the sugar and stir to combine. Add the eggs, one at a time, and whisk to combine. Stir in the vanilla. Add salt and flour and stir to combine. Add the milk chocolate tossed with flour and mix to combine. For the Semi-Sweet Chocolate Brownies: place chocolate, butter and cocoa powder in a small bowl and set over a saucepan filled with one inch of boiling water. Allow to melt completely, stirring until smooth. Once melted, add the sugar and stir to combine. Add the eggs, one at a time, and whisk to combine. Stir in the vanilla. Add salt and flour and stir to combine. Add the walnuts tossed with flour to the semisweet batter and mix to combine. For the White Chocolate Brownies: place chocolate and butter in a medium bowl and set over a saucepan filled with one inch of boiling water. Allow to melted completely, stirring stirring until smooth. Once melted, add the sugar and stir to combine. Add the eggs, one at a time and whisk to combine. Stir in the vanilla. Add salt and flour and stir to combine. Add macadamia nuts tossed with flour and stir to combine. To Assemble: make two 13x3-inch strips of foil. Spray with non stick cooking spray. Place foil strips in baking pan to form three rows. Place the batters into liquid measuring cups. Place the pan horizontally. Pour the bittersweet chocolate brownie batter into the top segment. Pour the white chocolate brownie batter down the middle segment. Pour the semisweet brownie batter into the bottom segment. Carefully remove the foil strips. Using a butter knife, make an S-shape swirl through the brownie batter to create a gentle swirl. Place in the oven and bake for 35-40 minutes or until the center is set. Remove from the oven to a wire baking rack. Allow to cool in the pan. Remove brownies from the pan, slice into squares and serve.


Nutrition

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