Tessellating Two-Color Brownies

Ingredients

• 1/2 cup butter or margarine at room temperature plus extra for pan
• 1/2 cup orange juice (secret ingredient!)
• 1/3 cup unsweetened cocoa
• 2 eggs
• 1 ½ cups sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup flour plus extra for pan
• 1 teaspoon baking powder
• 1/4 cup powdered sugar

Instructions

1. 1
   Ask an adult to preheat the oven to 350° Fahrenheit.
2. 2
   Place all the ingredients except the powdered sugar in a medium mixing bowl. Use a large, sturdy spoon (or an electric mixer if you like) to mix all the ingredients together thoroughly.
3. 3
   Prepare the pan to prevent the Tessellating Brownies from sticking. Put some margarine or butter into the pan and spread it around using a paper towel. Dust a spoonful of flour on top of the margarine and tilt the pan back and forth so a thin layer of flour sticks to the margarine.
4. 4
   Spoon the dough into the pan. Ask an adult to place the pan in the oven.
5. 5
   Have an adult remove the brownies from the oven after about 12–15 minutes, when the edges are slightly browned. To test for doneness, poke a toothpick in the middle of the brownies and then pull it out. There should be no gooey dough sticking to it.
6. 6
   Allow the brownies to cool in the pan for at least 15 minutes. Then turn the pan upside down on a cooling rack to remove the brownies.
7. 7
   Use the knife to cut the large rectangle carefully in half to make two smaller rectangles. Sprinkle the powdered sugar onto one half of the brownies only.
8. 8
   Cut the powdered portion into squares. Then carefully cut each square diagonally to form two triangles.
9. 9
   Cut the unpowdered side of the brownies the same way: first squares, then triangles.
10. 10
    Take one powdered triangle and one plain triangle and place them together to make a rectangle. Continue the tessellation by alternating one powdered triangle with one plain triangle. If you like, you can make a tessellating design like the fish.