Makes one 9 x 13 inch pan
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 ounce melted UNsweetened chocolate
1. Mix all ingredients except chocolate.
2. Divide batter in half and add chocolate to one half.
3. Spread white batter in a 9 x 13 inch greased pan, then spread chocolate batter over white batter.
4. Bake at 350 degrees F for 25 min (approx.).
5. Cool and frost.
Frosting:
1 1/2 cups powdered sugar
2 TABLEspoons cream (I used 2% milk)
2 TABLEspoons soft butter
1 ounce melted UNsweetened chocolate
1 teaspoon vanilla
dash of salt
Notes:
Please read all instructions and my notes carefully before you begin. It's not a complicated recipe, but you do need to be careful.
-Add 1 cup of butter first so you can cream it together with the sugar. I did opposite and ended up having butter chunks that I had to work hard to cream together with everything else.
-The unsweetened chocolate I usually use is Hershey's and it's already melted. I haven't been able to find it lately, so this time I used a different kind that I had to melt. Be sure to follow the directions on the package.
-The white batter will be a bit difficult to spread if you choose to grease your pan. Just work at it for a while, and you'll get it.
-I baked for wayyy longer than 25 minutes, because it was a little jiggly. I added about 3 minutes at a time, and checked after every few minutes. You don't need to use the toothpick trick for this, but you may.
-Be sure to add the whole amount of powdered sugar for the frosting. It makes the frosting "fluffy". Don't make the frosting until the brownies are just about cooled.
-I personally don't like to use frosting, but I did this time for other people. You are supposed to frost only the chocolate part, but I felt it was too much frosting for one area, so I frosted the whole thing (refer to picture).
By the way, sorry the pictures are in order backwards!!
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 ounce melted UNsweetened chocolate
1. Mix all ingredients except chocolate.
2. Divide batter in half and add chocolate to one half.
3. Spread white batter in a 9 x 13 inch greased pan, then spread chocolate batter over white batter.
4. Bake at 350 degrees F for 25 min (approx.).
5. Cool and frost.
Frosting:
1 1/2 cups powdered sugar
2 TABLEspoons cream (I used 2% milk)
2 TABLEspoons soft butter
1 ounce melted UNsweetened chocolate
1 teaspoon vanilla
dash of salt
Notes:
Please read all instructions and my notes carefully before you begin. It's not a complicated recipe, but you do need to be careful.
-Add 1 cup of butter first so you can cream it together with the sugar. I did opposite and ended up having butter chunks that I had to work hard to cream together with everything else.
-The unsweetened chocolate I usually use is Hershey's and it's already melted. I haven't been able to find it lately, so this time I used a different kind that I had to melt. Be sure to follow the directions on the package.
-The white batter will be a bit difficult to spread if you choose to grease your pan. Just work at it for a while, and you'll get it.
-I baked for wayyy longer than 25 minutes, because it was a little jiggly. I added about 3 minutes at a time, and checked after every few minutes. You don't need to use the toothpick trick for this, but you may.
-Be sure to add the whole amount of powdered sugar for the frosting. It makes the frosting "fluffy". Don't make the frosting until the brownies are just about cooled.
-I personally don't like to use frosting, but I did this time for other people. You are supposed to frost only the chocolate part, but I felt it was too much frosting for one area, so I frosted the whole thing (refer to picture).
By the way, sorry the pictures are in order backwards!!
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