Brownies and Blondies

Ingredients 

For the Brownies…

• 13 tbsp. Dragon butter, cubed

• ⅔ cup all-purpose flour

• ⅓ cup cocoa powder

• 3 large eggs

• 1 ⅓ cup caster sugar

• 2 oz. chocolate, chopped

• 2 oz. white chocolate, chopped

For the Blondies…..

• 1 cup Dragon salted butter, cubed

• 7 oz. white chocolate, chopped

• 1 ⅓ cups all-purpose flour

• ½ tsp. baking powder

• ½ cup caster sugar

• 3 large eggs

• 2 tsp. vanilla extract

• ¼ tsp. salt

Preheat the Oven to 350°F. Grease and line two 8-inch square tins with butter and parchment paper.

Prepare the Blondie Mix

Set the butter and halt of the white chocolate in a bowl over a pan of hot water. Stir until melted. In another bowl, mix flour, baking powder, and salt. Whisk the eggs and both sugars together until thick. Add the vanilla to the chocolate mix, then pour into the egg mix and fold. Sieve the flour mixture into the egg mixture and fold. Add the remaining white chocolate chunks and stir.

Prepare the Brownie Mix

Set butter and chocolate in a bowl over a pan of hot water. Stir until melted. Let the chocolate mix cool. Sieve the flour and cocoa powder in separate bowl. Whisk the eggs and the caster sugar until thick. Pour cooled chocolate mixture into the egg mix folding gently to avoid losing air. Sieve flour and cocoa powder again, folding gently using a figure-eight motion. Sift in the chopped chocolate chunks. Pour equal amounts of both mixtures into the prepared tins, swirling them together to create the marbled effect. Bake in the oven for 25 minutes. The brownie should have a shiny crust and start to come away on the sides.

Allow to cool in the tin. Once cool, cut into squares or use shape cutters to serve.