White Chocolate Tweeds

What are Tweeds? According to the Chocolate News, in which the recipe appeared in the November/December '84 issue, they are moist white chocolate brownies embedded with flecks of dark bitter chocolate that give them a tweedy appearance. The trick to having the dark chocolate flakes remain embedded in the white batter is dusting the chopped unsweetened chocolate flour.

2 ounces unsweetened ehocolate, finely chopped
1 cup plus l tablespoon all-purpose flour
5 tablespoons unsalted butter
6 ounces white ehoeolate coarsely chopped
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs, plus l egg white, lightly beaten
3/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9-inch square pan with shortening. Place unsweetened chocolate and 1 tablespoon flour in small bowl, stir to mix; set aside. Melt butter in medium saucepan over low heat. Remove from heat. Add white chocolate, stirring until melted and smooth. Stir in sugar and salt. Add eggs and vanilla, stirring until combined and smooth. Sift 1 cup flour over mixture; stir only until blended in.

Gently fold in the unsweetened chocolate-flour mixture. Transfer batter to the prepared pan. Bake 25 to 30 minutes until top is golden and a cake tester inserted in center comes out clean. Cool completely in the pan; cut into 16 squares. Store at room temperature covered with plastic wrap.