Rich, creamy, and extra sweet with a cookie-butter swirl. Cut these into squares so the Lotus butter swirl is visible.
Makes 20 brownies
Chocolate and Lotus Butter-Swirled Brownies
Recipe By Elizabeth Kurtz
- Cooking and Prep: 50 m
- Serves: 20
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Contains:
Ingredients (10)
Chocolate and Lotus Butter-Swirled Brownies
Start Cooking
Prepare the Chocolate and Lotus Butter-Swirled Brownies
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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.
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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.
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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.
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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.
Variation:
These are terrific for Pesach too. Substitute potato starch for flour, use kosher for Passover vanilla extract, and almond butter in place of Lotus butter. You can also add a bit of cinnamon into the melted almond butter to give it a sweeter finish. Makes 20 brownies
Credits
Photography By Chay Berger
Assistant Stylist Josh Gordon
