Marbled Chocolate Brownies

This recipe comes from the Great American Home Baking folks. It came in the mail as a teaser to purchase their cookbook and inserts. Or at least I think it did. I found it in that same stack as several others. They seem simple and good. Can't wait to try them!

Marbled Chocolate Brownies

1 bar (4 oz.) bittersweet baking chocolate
½ cup (1 stick) butter
2 tablespoons cocoa powder
1 ¼ cups sugar
¼ teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder

Topping

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil, making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.

Chop the bittersweet chocolate into small pieces. Place the chocolate, butter, and cocoa powder in a microwave-safe bowl. Microwave on HIGH until the chocolate and butter are melted. Stir to combine and set aside.

Place the sugar and salt in a medium bowl. Add the chocolate mixture, stirring to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla. Sift in the flour and baking powder; mix well.

Spread the batter in the prepared baking pan. Bake brownies for 30 minutes. Remove the pan from oven.

Sprinkle the chocolate chips over the brownies. Return brownies to oven for 1 minute. Remove from oven; allow the pan to sit for 1 minute. Lift the brownies out of the pan (using the foil as handles). Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

Chocolate Cakes

A mocha butter cream frosting quickly turns these brownies into individual desserts. Mix ½ cup butter or margarine with 1 cup confectioners’ sugar. Flavor with 1-2 teaspoon finely ground instant coffee and 1 teaspoon vanilla. Cut the brownies in half horizontally and sandwich them together with the butter cream filling.