BLACK AND WHITE BROWNIES
Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 30m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.
- Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
- Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.
- As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.
- Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.
- Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
RICH BLACK AND WHITE BROWNIES
SOOOOOO sinfully delicious brownies with a chocolate layer on the bottom, a white layer with milk chocolate chips, and a layer of white chocolate chips to top it all off! Keep stored in a tightly covered container.
Provided by popalina
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract.
- Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls.
- Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan.
- Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half.
- Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 32.3 g, Cholesterol 41.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 165.1 mg, Sugar 21.3 g
BLACK AND WHITE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Melt chocolate and 1/2 cup butter and set aside to cool.
- To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
- For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
- In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars.
BLACK AND WHITE BROWNIES
Steps:
- 1.Heat the oven to 350°F.
- 2.Spray an 8-inch square baking pan with cooking spray.
- 3.Beat the cream cheese, 1 tablespoon butter and 1/4 cup sugar in a medium bowl at medium speed until smooth.
- 4.Add 1 egg, 1/2 teaspoon vanilla and 2 tablespoons sour cream to the mixture and beat until creamy. Stir in 2 tablespoons of flour; set the mixture aside.
- 5.Beat 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1/4 cup sour cream and 1/2 teaspoon vanilla in a large bowl at low speed until mixed. Beat at medium speed until creamy.
- 6.Beat in 2/3 cup flour, baking powder and salt at low speed.
- 7.Beat in the chocolate at low speed until mixed; and then beat at medium speed until smooth and creamy.
- 8.Spread half of the chocolate mixture evenly in the pan. Top with the cream cheese mixture. Drop the remaining chocolate mixture over the cream cheese mixture filling by spoonfuls.
- 9.Pull a table knife through batters to marble.
- 10.Bake the brownies for 25 to 28 minutes or until the center is set. Place the brownies on a cooling rack; cool completely (about 2 hours), and then refrigerate until the brownies set. Store any leftovers in the refrigerator. Serve with a drizzle of chocolate sauce, if desired.
BLACK AND WHITE BROWNIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h5m
Yield 54 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.
- Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined.
- Pour the batter (it will be very thick!) into the baking pan and spread to even out the top.
- Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.)
- Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet.
- Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes.
BLACK-AND-WHITE CHEESECAKE SQUARES
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
- Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
- Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
- Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares.
BLACK AND WHITE CHEESECAKE BROWNIES
Make and share this Black and White Cheesecake Brownies recipe from Food.com.
Provided by Steve P.
Categories Bar Cookie
Time 1h15m
Yield 16 2-1/4 inch brownies, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.
- Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
- Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
- Cool completely on wire rack; cut into 2-1/4 inch squares.
Nutrition Facts : Calories 634, Fat 38.7, SaturatedFat 22.9, Cholesterol 160.3, Sodium 334.1, Carbohydrate 71.7, Fiber 3.8, Sugar 57.1, Protein 9.1
WHITE BROWNIES
Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 172 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 86mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
BLACK AND WHITE BROWNIES
Make and share this Black and White Brownies recipe from Food.com.
Provided by Junebug
Categories Bar Cookie
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease bottom only of a 13x9" pan.
- Mix brownie mix, water, oil and eggs.
- Beat 50 strokes.
- Add 1/2 cup pecans, 1 cup chocolate chips and 1 cup white chocolate chips.
- Spread in pan and bake 28-34 minutes until center is set.
- Melt remaining 1 cup of white chocolate chips in microwave and spread evenly over brownies with the back of a spoon.
- Cool.
- In a small bowl mix all the frosting ingredients except the pecan halves.
- Beat until smooth (It will be thin).
- Spoon over white chocolate chips to cover.
- Arrange pecan halves over frosting.
- Cool 1 1/2 hours or until completely cool.
- Cut into bars.
BLACK AND WHITE BROWNIE BARS
Make and share this Black and White Brownie Bars recipe from Food.com.
Provided by ellie3763
Categories < 60 Mins
Time 55m
Yield 1 9x9 pan, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a 9×9-inch baking pan with aluminum foil and lightly grease.
- In a small, microwave safe bowl, melt 1 cup semisweet chocolate by microwaving in 30 second intervals and stirring frequently until chocolate is smooth. Repeat with 1 cup white chocolate in a second small bowl. Set aside.
- In a large bowl, cream together butter and brown sugar. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
- Beat in the vanilla, salt and flour, mixing just until all ingredients are combined and no streaks of flour remain.
- Transfer 2 cups of batter to a medium mixing bowl. Add the melted white chocolate and beat (by hand or with an electric mixer) to combine. Pour into prepared pan.
- Top evenly with remaining 1/2 cup semisweet chocolate chips and 1/2 cup white chocolate chips.
- Beat melted semisweet chocolate into remaining batter. Drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
- Bake for about 35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Allow to cool in pan, then lift the brownies out with the foil and slice into long, thin slices (12 slices by 3 slices).
Nutrition Facts : Calories 160.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 28.8, Sodium 91.2, Carbohydrate 19.9, Fiber 0.6, Sugar 13.9, Protein 2
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4/5 (26)Category DessertServings 36Total Time 2 hrs 30 mins
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1 1/2 cups pecans, the chocolate chips and 1 cup of the vanilla chips; mix well. Spread in greased pan.
- Bake at 350°F. for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with remaining 1 cup vanilla chips. Return to oven for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.
- In small bowl, combine all frosting ingredients except pecan halves; beat until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips; spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or until completely cooled. Cut into bars.
BLACK & WHITE BROWNIES RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 350°F. Lightly grease a 9" square pan., Place the white chocolate and butter in a heatproof bowl.
- Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful., When the butter is melted and the white chocolate looks soft, stir both together until smooth.
- Let the mixture cool to lukewarm (if necessary; it might already be fairly cool)., Beat in the eggs., Whisk together the flour and baking powder, and stir into the egg mixture., Stir in 3/4 cup of the chocolate chunks.
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