My brownie recipes have more often than not turned into utter flops. By trial and error, I have developed two recipes that I can proudly share. A bread flour double layer brownie recipe baked with Callegaut dark & white chocolate and pictured below is another quick and easy recipe, using Tollhouse dark chocolate chips and Ghiradelli white chocolate chips.
This is Part I of a series of brownie recipes that will be on the blog in the next coming weeks. They primarily have the same ingredients with tweaks here and there.
- 2 cups dark chocolate chips
- 2 cups white chocolate
- 1 cup unsweetened apple sauce
- 1 1/2 cups unbleached flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup of butter (chopped chunky bits not melted)
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup honey
Preparation (Prep time : 20 mins)
- Melt chocolate and butter under low heat until melted, place in bowl and let it cool
- Beat eggs, sugar, honey and vanilla
- Add apple sauce and stir gently, then add melted chocolate
- Slowly add flour and fold in gently with a spatula until mixed thoroughly
- Pre-heat oven to 325 degrees fahrenheit
- Grease baking pan, dust with flour and line with parchment paper
- Pour batter in pan and spread
- Layer with white chocolate chips, don’t be afraid to double it up!
- Place pan in middle rack and bake for 45 minutes
- This makes 20 to 25 bars
Enjoy your deep black and white brownies with a dollop of ice-cream, tea or if you are feeling bold a grown up drink. It’s moist, flavourful and airy. Lighter than most brownie recipes and dare I say it – good for you!