Marbled chocolate brownies

Sandy Lemke and her family live on a beef farm in the Princeton area. Sandy and husband Gary Lemke have three daughters – Debbie, 25, who lives in Lexington, Ky., where she trains saddle-bred horses, Sarah (standing on left in above photo with Sandy), and Chrissy, a freshman at Princeton High School.

Sarah, a senior at PHS, is interested in a career in training horses and plans to include Kentucky in her college search. Sarah belongs to the Elk River Saddle Club, the Greenbush Go-Fors 4-H Club and the PHS chapter of FFA, and likes raising goats, attending horse shows and baking. Her last horse show was Oct. 21 at Houck Arena at North Branch, where she won in the intermediate age group with her horse Cowboy.

Sandy also enjoys horses, as well as fitness workouts, cooking, and vegetable and flower gardening. Sandy owns a horse named Mrs. John, who is half Belgian and half quarter horse. She works at the Federated Co-ops Country Store north of Princeton. Gary enjoys farming and hunting.

Sandy is originally from Two Harbors and Gary from Princeton.



4 oz. bittersweet baking chocolate

1/2 cup (1 stick) butter

2 T cocoa powder

1 1/4 cup sugar

1/4 tsp. salt

3 eggs

1 tsp. vanilla extract

splash of almond extract

1 cup flour

1/2 tsp. baking powder


1 cup semisweet chocolate baking chips

1 cup white chocolate baking chips


Preheat oven to 350 degrees. Line a 9” square baking pan with aluminum foil, making sure the foil hangs over the edges for handles. Spray foil with nonstick cooking spray.

Chop the bittersweet chocolate into small pieces. Place the chocolate pieces, butter and cocoa powder in microwave safe bowl and microwave until mixture is melted (about 1 minute). Stir and set aside.

Place sugar and salt in medium bowl. Add chocolate mixture and stir to combine. Add the eggs – one at a time – stirring after each. Stir in the extracts, and mix in the flour and baking powder. Batter will be thick.

Spread batter in prepared pan. Bake 30 minutes.

After baking, remove brownies from oven and sprinkle both kinds of baking chips over top. Then return brownies to oven for three minutes. Remove from oven and let stand 1 minute. Spread the melted chips over the top of the brownies for a marbled effect. Completely cool before removing and cutting.

You can also turn the brownies into what Sandy calls chocolate cakes as follows:



1/2 cup butter

1 cup powdered sugar

2 tsp. instant coffee (Sandy uses mocha


1 tsp. vanilla

splash of almond extract

1 T milk


Mix all ingredients together in bowl. Next, cut brownies in half horizontally and turn them into little cake sandwiches by spreading the prepared creamed mixture between the two halves.