Zebras
Yield
24 barsPrep
20 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
brown sugar, light
packed |
*
|
| 2 | large |
eggs
at room temp |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
butter
room temperature |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 2 | large |
eggs
at room temp |
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
walnuts
coarsely chopped |
|
Directions
Heat oven to 350℉ (180℃) F.
Grease a 13 x 9-inch baking pan.
Line with foil.
Grease foil.
Melt 1 cup chocolate chips in a small saucepan over low heat, stirring often.
Remove from heat and cool slightly.
Mix flour and baking powder.
In a large bowl, beat butter and sugar with electric mixer until fluffy.
Beat in eggs; one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour mixture until blended.
Scoop half into a second bowl.
Stir melted chocolate into remaining batter until blended.
Spread chocolate batter in prepared pan.
Drop tablespoonfuls of the plain batter over chocolate layer.
Spread carefully in an even layer.
Sprinkle with remaining ½ cup chocolate chips and the walnuts.
Bake 30 to 35 minutes until edges begin to pull away from Cool in pan on wire rack before cutting in bars.
