Two-tone brownies

Two-tone brownies

By
From
Encyclopedia of Food and Cookery
Makes
24

Ingredients

Quantity Ingredient
250g butter, softened
1 teaspoon natural vanilla extract
1/4 teaspoon natural almond extract
440g sugar
4 eggs
300g plain flour
1/2 teaspoon salt
250g almonds, pecans, walnuts or brazil nuts, chopped
60g dark chocolate, broken into pieces

Chocolate icing

Quantity Ingredient
185g icing sugar, sifted
1 tablespoon cocoa powder
1/2 teaspoon natural vanilla extract
1/2 teaspoon cinnamon
1 teaspoon butter, softened
1 tablespoon hot water

Method

  1. Cream butter with extracts and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour and nuts, mixing well. Divide mixture in half.
  2. Melt chocolate in a heatproof basin placed over hot water. Stir melted chocolate into one half of batter. Drop alternate teaspoonfuls of dark and white batter into a greased 32 × 23 cm cake tin. Cut through batter several times, down and across, to give a marbled effect.
  3. Bake in a preheated moderate oven for 45 minutes or until a skewer inserted in centre comes out clean. Turn out onto a wire rack and cool.
  4. To make icing, combine icing sugar, cocoa, vanilla, cinnamon and butter. Stir in hot water little by little to give a good spreading consistency. Ice brownie cake when cold, and cut into bars to serve.
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