Two Tone Brownies

Two Tone Brownies are a chocoholic’s dream come true! With their striking visual appeal and rich, fudgy texture, these brownies are sure to impress. The combination of a velvety chocolate drizzle, crunchy walnuts, and a dense, chocolatey base makes for a treat that’s both decadent and irresistible.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts

Instructions

Preheat your oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

In a medium-sized mixing bowl, whisk together the flour and salt, set aside.

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the cocoa powder and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Pour half of the batter into the prepared baking pan and smooth the top.

Drizzle the melted chocolate over the batter, leaving a 1-inch border around the edges.

Top with chopped walnuts.

Pour the remaining batter over the chocolate layer and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Remove from the oven and let cool completely in the pan.

Once cooled, lift the brownies out of the pan using the parchment paper and cut into squares.

Serve and enjoy!

Notes

For the fluffiest brownies, make sure to use room temperature butter and eggs. It’s essential to not overmix the batter, especially when combining the flour mixture, to prevent dense brownies.

If you’re worried about the chocolate chips seizing up when melting, try stirring in a tablespoon of shortening to help smooth it out.

When adding the melted chocolate to the batter, be careful not to mix it too much, as it can create a marbled effect throughout the entire brownie. If you want a cleaner two-tone look, try to contain the chocolate drizzle to the center of the brownies.

These brownies are perfect for a party or gathering, and can be easily wrapped individually and frozen for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 4g