The captions on these pictures read: “To marble the two batters for Marble Brownies, drop chocolate batter by teaspoons checkerboard fashion. Fill empty spaces with light batter. For the swirls that make the Marble Brownies so attractive, zigzag rubber spatula or scraper through the two batters lightly, being careful not to blend them too well. Top cooled brownies with a chocolate frosting.”
Cream 1/2 cup butter, 3/4 cup granulated sugar, and 1 1/2 tsp. vanilla. Add 2 eggs; beat till blended. Sift together 2/3 cup sifted all-purpose flour, 1/2 tsp. baking powder, and 1/2 tsp. salt. Stir into creamed mixture. Place half of batter in another bowl; blend in one 1-once square unsweetened chocolate, melted. Marble batters in greased 8x8x2-inch pan, following photo directions. Bake at 350F for 30 minutes; cool. Makes about 16.