Two-tone chocolate brownies
16 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine softened | |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| 3 | ounces | Unsweetened chocolate square melted |
| ¾ | cup | Flour |
| 1 | (4-oz) creamy white chocolat with almonds candy bar alpine white | |
| ***or*** | ||
| 4 | ounces | White chocolate, imported broken into pieces |
| ⅓ | cup | Almonds, roasted; chopped |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:40 1. Preheat oven to 350 F. In a medium bowl, beat together butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, about 2 mins. Add melted unsweetened chocolate and beat 2 mins, until well incorporated. Add flour and beat 1 min to blend well. 2. Break candy into ½-inch pieces and stir in batter with almonds. Spread evenly in a greased 8-inch square baking pan. Bake 25 to 30 mins. Brownies will be soft; do not overbake. Cool completely, then cut into 16 (2-inch) squares.
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