Two-tone brownies

Two-tone brownies

Vanessa Levis

This recipe is more of a cake-type brownie rather than a fudge-type brownie. It’s lighter and fluffier and not as rich or chewy as other brownies.


Quantity Ingredient
250g butter, softened
1 teaspoon vanilla essence
1/4 teaspoon almond essence
440g caster sugar
4 eggs
300g plain flour, sifted with 1/2 teaspoon salt
2 cups chopped almonds, pecans, walnuts or brazil nuts
60g dark chocolate, broken into pieces

Chocolate icing (optional)

Quantity Ingredient
240g icing sugar, sifted
1 tablespoon cocoa powder
1/2 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1 teaspoon butter, softened
1 tablespoon hot water


  1. Preheat the oven to 180°C. Grease a 30 cm x 20 cm cake tin and line it with baking paper.
  2. Using an electric mixer, cream the butter with the essences and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Stir in the flour and half of the nuts, mixing well. Divide the mixture in half. Melt the chocolate in a heatproof bowl placed over hot water. Stir the melted chocolate into one half of the batter.
  4. Drop alternate heaped tablespoons of dark and white batter into the prepared cake tin. Lightly cut through the batter several times, back and forth, to give a marbled effect. Top with the remaining nuts at this stage if you don’t intend to ice the brownie.
  5. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool. If not icing, cut into bars or squares to serve.
  6. To make the icing, if desired, combine the icing sugar, cocoa, vanilla, cinnamon and butter. Stir in the hot water little by little to give a good spreading consistency. Ice the brownie when cold, if desired, and sprinkle with the reserved nuts.
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