There’s just something comforting about baking in winter. That warm fuzzy feeling you get when stepping into the house to the smell of freshly baked goods. I always have this itch to bake in winter, and because I’m no masterchef, easy recipes is just what I need.
This brownie recipe has always been my go-to for when I have the urge to get my bake on. It’s super simple and easy. But because I felt a little experimental, I have made a white choc swirled brownie.
[Chocolate swirled brownies]
Prep Time: 15 mins
Cook Time: 25 minutes
90g white chocolate
90g dark chocolate
1 tsp vanilla extract
1 cup caster sugar
2/3 cup + 1 tbsp plain flour
½ tsp salt
(I usually add in some pecan nuts for an extra bite too)
(Note: Pictures are more than ingredients told, because I made two batches)
Preheat oven to 180 degrees
Butter and line lamington tin
Melt 90g of butter with white chocolate in a heatproof bowl. Place heatproof bowl on top of a simmering pot of hot water
Do the same with the remaining butter and dark chocolate
Beat the eggs, vanilla extract, and caster sugar together until it is light and fluffy.
Split mixture in half, in two different bowls
Add half the flour and melted white chocolate into one bowl. Mix to combine
Add the remaining flour and dark chocolate in the other. Mix to combine
Pour half of your dark chocolate mixture into lamington tin
Do the same with your white chocolate mixture on top of the dark chocolate, get a fork or toothpick and start swirling.
Add more dark chocolate on top, the white chocolate and swirl some more.
Place in oven to bake for 25 minutes. Check with toothpick to see if it comes out clean. If not, add about 2 minutes more.
Allow to cool and serve!!
I love how this never fails me, because I always get that deliciously gooey innard and chewy sides. Mmm~~ Don’t mind if I dig in now!
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