Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- White chocolate or vanilla-flavored batter (prepared from part of the above ingredients)
- Dark chocolate batter (remaining chocolate mixture)
- Non-stick baking sheet or square pan (9×9 inches)
- Cooking spray or parchment paper
Instructions
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper or lightly grease it.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, then vanilla extract, and beat until smooth.
- Gradually mix in the dry ingredients until fully incorporated. Divide the batter into two equal portions.
- Color one portion with melted white chocolate or vanilla flavoring to make the white batter; leave the other as the dark chocolate batter.
- Spread the dark chocolate batter evenly over the prepared pan.
- Using a piping bag or spoon, create alternating strips of white and dark batter, forming a checkerboard pattern.
- Avoid mixing the layers; keep the pattern intact for that authentic chessboard appearance.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and cool completely before slicing to preserve the pattern.
Notes
- Ensure to cool the brownies completely before slicing to maintain sharp pattern edges.
- For a more vibrant contrast, consider using colored batters or additional food coloring.
- Use a sharp knife to slice for clean edges and precise pattern visibility.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/16 of the pan)
- Calories: 280 kcal Kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg