The newbie baker in me will feature another home baked goodie this week. Still using the same mix as last week's item, the Chocolate Sponge Cake mix served as the base for these hybrid brownies. I call it hybrid because it turned out to be a brownie for some parts, but a sponge cake for some parts.
Feeling a bit more experimental, instead of just pouring the whole mix into the baking pan, I added an extra middle layer. I prepared the mix by following the instructions on the packaging, then melted some white chocolate, and poured the mixes as follows:
1. Poured half of the cake mix into the pan.
2. Poured melted Goya Easy Melt White Chocolate Buttons into the pan to cover the whole surface.
3. Added some walnuts.
4. Poured in the remaining cake mix.
Following the baking instructions, I left it in the oven for 20 mins (temperature settings also indicated at the back of the mix packaging).
While it was fresh and hot, I put some of the Easy Melt Dark Chocolate Buttons and spread it on top as it melted. Before it hardened, I also sprinkled it with rainbow candy sprinkles for some color.
Slicing the output, I noticed that it had a fudgy center, probably from the melted white chocolate that seeped in through the cake. It was gooey and sweet. The dark chocolate coating on top added a little crunch. The occasional walnuts added texture too.
After leaving some overnight in the refrigerator to cool, the white chocolate middle layer was more evident and also had a little crunch to it.
It was a tasty good experiment indeed.
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