BLACK & WHITE BROWNIES
Improve the classic brownie with gooey chocolate batter topped with a creamy cheesecake mixture for a striking marbled effect
Provided by Good Food team
Categories Dessert, Treat
Time 55m
Yield Cuts into 20 squares
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm tin with baking parchment. Finely chop 150g of the dark chocolate, and roughly chop the remaining dark chocolate and the white chocolate. Put the finely chopped chocolate in a bowl and melt over a small pan of gently simmering water, or in the microwave. Set aside to cool a little.
- Put the butter and 350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Finally, stir in the melted chocolate and the chopped chocolate chunks. Scrape the mixture into the prepared tin and smooth the surface.
- Working quickly, tip the cream cheese into a bowl and beat to soften with a spatula. Add the remaining egg, flour and sugar, and mix until just combined. Spoon blobs of the cream cheese mixture onto the brownie until all used up, and use the end of a cutlery knife or a skewer to swirl the 2 mixtures together to create a marbled effect. Bake for 30 mins until just set - it should still have a little wobble when it comes out of the oven, and a skewer inserted into the centre should come out with sticky crumbs. Cool completely in the tin before cutting into squares to serve.
Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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:
- 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.
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
Steps:
- Preheat the oven to 350 degrees. Lightly butter and flour a 9 by 13-inch baking pan and set aside. Blend the flour with salt and coffee and set aside.
- In a double boiler, over medium heat, melt the chocolate. When melted, add the butter and melt, over low heat and stir until smooth; let cool to room temperature. While this is cooling, cut the white chocolate into bit sized bits
- With an electric mixer beat the eggs and sugar for about 5 minutes or until light, thick and ribbony. When the chocolate has melted, fold it into the eggs along with the vanilla. Gently with a rubber spatula, fold the flour into the batter in a few smooth swift strokes. Do not over mix or the brownies will be heavy. Fold in the white chocolate chunks and transfer the batter into the prepared baking pan. Bake for 20 to 25 minutes or until the top springs back when you press it lightly with your fingertips or when a toothpick when inserted in center of dough comes out clean. Remove from the oven and let set until completely cool. Cut into rectangles and wrap individually in plastic wrap or foil to keep them very fresh.
JESSICA LAGASSE'S BLACK AND WHITE BROWNIES
Provided by Emeril Lagasse
Categories dessert
Time 45m
Yield about 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan.
- In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate.
- In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.
- Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.
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,FROM SCRATCH
I recently found this recipe in Family Circle. And since everyone loved my "Perfect Brownies" recipe I thought I should share this one, they are wonderful.
Provided by Virginia
Categories Bar Cookie
Time 55m
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Line a 13x9x2-in baking pan with aluminum foil.
- Coat with nonstick cooking spray.
- Brownies--------.
- In a medium-size bowl,whisk together flour, baking powder and salt until blended In large microwave-safe bowl, combine butter and chocolate.
- Microwave on high 1 minute; stir until smooth.
- if necessary melt another 15 seconds.
- Add sugar to chocolate mixture; stir to combine.
- Add eggs and vanilla; stir til smooth.
- Stir in flour mixture til smooth.
- Spoon into prepared pan; spread evenly.
- Cheesecake Dimples------.
- In medium-size bowl, on medium speed.
- beat cream cheese til smooth.
- On low speed beat in flour, sugar and vanilla til blended.
- Add milk; beat til smooth.
- With tablespoon, make a depression or dimple in top of brownie batter.
- With another tablespoon, drop a dollop of cream cheese mixture into the dimple.
- Continue to make and fill dimples over the top in an uneven pattern until there are lots of them.
- Bake in 350 degrees oven 30 minutes or until firm to touch and set.
- Let cool in pan on wire rack for 15 minutes.
- Using foil, remove brownie from pan to rack.
- Let cool about 2 hours before cutting.
Nutrition Facts : Calories 300.3, Fat 14.6, SaturatedFat 8.7, Cholesterol 80.1, Sodium 178.8, Carbohydrate 40.1, Fiber 1.6, Sugar 25.3, Protein 5.1
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.
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.
BROWNIE BRITTLE
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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BLACK & WHITE BROWNIES RECIPE | KING ARTHUR BAKING
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4.6/5 (14)Calories 221 per servingTotal Time 40 mins
- 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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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.
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