Black And White Brownie Bites Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.
• Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.
• Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.
• Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.
• Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.
• Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

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.

Steps:

• Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray.
• In medium bowl, stir together cake mix, oil and eggs until smooth. Spread batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• In medium bowl, beat butter with electric mixer on low speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in milk and vanilla. Frost brownies. Sprinkle with chopped cookies.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over frosting. Refrigerate 30 minutes or until set. Cut into 4 rows by 4 rows.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
• Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

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).

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.