Marble Brownies

I have not been posting nearly enough goodie recipes so I am declaring Saturdays “Sweet Day”. It is no secret how much I like sweet stuff so I will be trying to get a new goodie recipe up each Saturday.

This recipe for Marble  Brownies is one I have been making for many years.  I copied it from a book I got from the library.  Even as a child I would borrow cookbooks from the library and copy recipes that I wanted to try.  Of course, I never thought to include what book I got the recipe from on my copy so I don't know the source of many of these.

The process for making these brownies is a bit different from most brownies recipe.  The leavening in these is beaten egg whites, and there is no baking powder or baking soda used.  These have a texture somewhat like angel food cake.

I use walnuts or pecans in these, and I always toast the nuts.

Marble Brownies
4 eggs, separated
2 c. sugar
1 c. butter or margarine, melted and cooled slightly
1/2 to 1 c. chopped toasted nuts
1 1/2 c. sifted flour
1/4 c. milk
2 T. unsweetened cocoa

Separate eggs, putting whites into a bowl for an electric mixer.  Put yolks in another large mixing bowl.  Beat egg whites until stiff.  Gradually add half the sugar, beat well.  Set aside.  Beat egg yolks.  Add second half of sugar and beat until thick and lemon colored.  Add melted and cooled butter or margarine and nuts to yolks.  Stir in flour and milk.  Fold in the egg whites until well blended.  Place 2/3 of batter in a foil-lined 9x13-inch baking pan.  Stir cocoa into remaining batter until well blended.  Drop chocolate batter onto light batter in mounds with a spoon.  Carefully swirl a knife through batters to marble.  Bake at 350 degrees 30 to 35 minutes.  Cool in pan until lukewarm.  Cut into bars.  Makes 36 brownies.

Linking to:  Weekend Potluck
Strut Your Stuff Saturday
Seasonal Inspiration
Weekend Bloggy Reading
Sweets for a Saturday