- Jewish Learning
Rich, creamy, and extra sweet with a cookie-butter swirl. Cut these into squares so the Lotus butter swirl is visible. Makes 20 brownies
1/2 teaspoon salt
1 and 1/4 cups Lotus butter, divided
melted chocolate, for garnish (optional)
Preheat oven to 325 degrees Fahrenheit. Line a nine- x 13-inch baking dish with foil or Gefen Parchment Paper, leaving a one-inch overhang. Spray with nonstick cooking spray.
In a medium saucepan, melt chocolate chips and margarine, stirring until smooth. Pour melted chocolate mixture into the bowl of an electric mixer and add brown sugar and sugar. Mix on low speed to combine. Add eggs, vanilla, and salt and mix until blended. Add flour and mix just until combined.
Pour half of the batter into the prepared pan. In a small saucepan, melt Lotus butter. Pour half the melted Lotus butter over chocolate batter and swirl gently with a toothpick or the back of a spoon. Pour remaining batter on top, then remaining Lotus butter. With a toothpick, swirl Lotus butter into second layer to make a decorative pattern on top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Drizzle with melted chocolate, if desired.
Photography By Chay Berger Assistant Stylist Josh Gordon
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