Sunday, January 19, 2014

Two Toned Brownies

Two Toned Brownies
1 c butter*
2 c sugar
4 eggs
1 TBSP vanilla
2 c flour
1/2 tsp salt
2 TBSP cocoa

Preheat oven to 350.  In a bowl, cream together butter and sugar.  Then mix in eggs and vanilla till well blended.  Sift in flour and salt.  Mix well.  Prepare a 9x13 pan with non-stick cooking spray.  Divide batter in half.  Add cocoa powder to one half of the batter.  Spread chocolate layer down in pan, then spread vanilla batter on top of that (or vice-versa, I have done it both ways).  Bake for 20 minutes.  As a side note I usually like my brownies a little bit thicker, so I bake them in an 8x11 pan for about 30 minutes.  Top with a sprinkle of powdered sugar.

This is an old family recipe, originally called "Moros y Christianos".   My mom was given the recipe when we were young.  In her recipe you add 1/2 tsp coconut flavoring and 1/2 c coconut to the vanilla portion of the batter.  It gives it just a little bit different flavor.  This is my variation of it.  We grew up on this recipe and it is my hubby's favorite version of brownies. 

*I make this dairy free by replacing the butter with earth balance vegan buttery sticks, since we have discovered that my daughter has a dairy intolerance.  Nobody in my family can taste a difference when I use the buttery sticks in place of butter in this recipe.

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