Fudgy chocolate brownies finished with mango swirls or topping for a sweet tropical twist on a crowd-pleaser.
ABy Annebala
Servings
12
0.75 cup unsalted butter
8 oz dark chocolate
1.25 cup granulated sugar
3 piece eggs
1 tsp vanilla extract
0.75 cup all-purpose flour
0.25 cup unsweetened cocoa powder
0.5 tsp salt
0.5 cup mango puree
Calories
370 kcal
Protein
4g
Carbs
44g
Fat
21g
Fiber
3g
Sugar
27g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F (175C). Line an 8-inch square baking pan with parchment.
Brownie Batter
2. Melt the unsalted butter and dark chocolate together in a heatproof bowl over barely simmering water or in short microwave bursts. Stir until smooth, then let cool for 5 minutes.
0.8 cup unsalted butter,
8 oz dark chocolate
3. Whisk the granulated sugar into the chocolate mixture. Add the eggs and vanilla extract, then whisk until glossy and slightly thickened.
4. Fold in the all-purpose flour, unsweetened cocoa powder, and salt just until no dry streaks remain.
0.8 cup all-purpose flour,
0.2 cup unsweetened cocoa powder,
0.5 tsp salt
Assemble
5. Spread the batter into the prepared pan. Dollop the mango puree over the top and swirl lightly with a knife for a marbled finish.
0.5 cup mango puree
Bake
6. Bake for 28 to 32 minutes, until the top is set and a tester inserted near the center comes out with moist crumbs. Cool completely in the pan before lifting out and cutting into squares.
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