Two Tones Fudge Brownies

When I saw Crustabakes's post on these brownies, I was really admire and drooling over her beautiful brownies. Finally, I tried it and YES ...  how can you resist with the combination of both brownies & blondies. Although it turned out totally different between before and after baking (see below pictures), however, I was quite satisfy with the two tones look when it was cut into pieces. :)

Source : Brownies, Fudges and Toppings (by Periplus Mini Cookbooks Series) via Crustabakes

Chocolate Mixture:

60 gr Butter

90 gr Dark chocolate, roughly chopped

125 gr Caster sugar

1 tsp Vanilla

1 Egg, lightly beaten

60 gr Plain flour

White Chocolate Mixture:

60 gr Butter

90 gr White chocolate buttons

125 gr Caster sugar ( I used only 100 gr )

1 tsp Vanilla essence

1 Egg, lightly beaten

60 gr Plain flour

Method:

- Preheat the oven to moderate 180C.

- To make chocolate mixture:

Stir the butter and chocolate in a small heatproof bowl, over a pan of simmering water until just melted. Using a wooden spoon, beat the sugar, vanilla essence and egg in a medium bowl until combined. Stir in the chocolate mixture, add the flour, stirring until just combined. Do not overbeat.

- To make white chocolate mixture:

Stir the butter and the white chocolate in a small heatproof bowl, over a pan of simmering water, until just melted. Using a wooden spoon, beat the caster sugar, vanilla essence and beaten egg in a medium bowl until combined. Stir in the white chocolate mixture. Add the sifted flour, stirring until just combined. Do not overbeat.

- Drop large spoonful of the mixtures alternately and evenly, next to one another in a single layer in the 8 inch square tin. Gently smooth the surface without combining the mixtures.

- Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small pieces.