Swirled Brownies

So tomorrow is my friend Jackie’s’ 18th birthday!! YAYA!!! Jackie loves socks, so last year I got her socks and this year I plan on getting her a biography of Benjamin Franklin. Why? you might ask. Well, she is going to Penn next year and I was reading in a college book and they had lists of different things you should have/get before you go to college. One of the things on the list for Penn was Franklin’s biography. I thought it would be funny – but I doubt she will get it at first.

Anyway, I had to make her something edible as well, and when I asked her what she wanted, she “Surprise me.” But soon after she said, “Brownies.” I didn’t want to make just plain chocolate brownies because those are just boring. I was going to do something with peanut butter, but when I returned home from school I realized that we were basically out of peanut butter. Oh no! So I settled on a mix – half brownie/half blondie. I just took a pretty basic blondie recipe, split it in half, added some cocoa to one half, and then because I felt like it, I put in about a cup or so of chocolate chips just to add a little flare to them.

The final result looked really cool – black and white with hints of chocolate chips that had melted in some places and stayed whole in other. They were a little dry. I took them out of the oven after 25 minutes, but they probaly could have used a few less, so a glass of milk I’m sure would complement them perfectly. I certainly hope Jackie likes them!


Ingredients:

  • 2/3 cup vegetable oil
  • 2 1/4 cups light brown sugar
  • 2 2/3 cups plain flour
  • 3 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chunks, or chips

Directions:

  1. Preheat oven to 350 F
  2. Grease a 13×9 inch baking pan, line the pan with parchment paper or aluminum foil – making sure to leave an overhang on the sides – and grease that again.
  3. In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth, scraping down the sides after each addition.
  4. In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
  5. Split batter into two separate bowls.
  6. Mix the one half of the batter with 1/4 cup cocoa, leaving the other half as is.
  7. Mix chocolate chips into blondie batter and then spread batter out onto prepared pan
  8. Drop the chocolate batter by heaping spoonfuls into the pan the blondie batter.
  9. Using or knife or spoon, marble the two batters together – as much or as little as you like!
  10. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool. After 20 minutes or so, remove from pan and let complete cooling on baking rack.

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