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Cold marble surface — pastry rolling, chocolate tempering, candy
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Cold marble surface — pastry rolling, chocolate tempering, candy
Natural cocoa for American-style baking — brownies, chocolate cake
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat oven to 350. Grease a 13x9 inch baking pan or line the pan with parchment paper. In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth. In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well. Separate half the batter into another bowl. Stir 1 cup of chocolate chips or chunks into one half. Into the other half, mix in cocoa and/or 1/2 c melted chocolate chips. Drop the blondie batter into the pan by heaping spoonfulls, leaving some space in between. Then, add the chocolate batter and use a knife to marble the two together in the pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool.