This delicious Black and White Brownies recipe combines rich, fudgy chocolate with creamy white chocolate chips, creating a simple yet indulgent treat. Perfect for a quick dessert, it uses common ingredients you likely have in your pantry. The unique touch of dipping each brownie in white almond bark adds an extra layer of sweetness and visual appeal.
Recipe Ingredients:
- 2 sticks (1 cup) butter, plus for greasing the pan
- 5 ounces unsweetened chocolate
- 1/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 tablespoon vanilla
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 3/4 cup white chocolate chips
- 1 package white almond bark
How To Make Black And White Brownies?
- Preheat & Prepare: Preheat your oven to 175°C (350°F). Grease a 23x33cm (9×13-inch) baking pan with butter.
- Melt Butter & Chocolate: In a medium-large saucepan over low heat, melt the butter and unsweetened chocolate, whisking occasionally until smooth. Sprinkle in the cocoa powder and whisk to combine. Remove from heat and let cool for 5 minutes.
- Mix Sugar & Vanilla: Stir in the sugar and vanilla extract until just combined.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
- Add Flour & Chocolate Chips: Gently stir in the flour until halfway incorporated. Fold in the white chocolate chips and mix just until combined.
- Bake: Pour the thick batter into the prepared pan and spread evenly. Bake for 20-25 minutes, then check with a toothpick. If the brownies are still very gooey, bake for another 5-10 minutes, being careful not to overbake.
- Cool & Cut: Let the brownies cool completely before cutting into 2.5x5cm (1×2-inch) fingers. Place them on a wire rack over a baking sheet.
- Melt & Dip: Melt the almond bark in a double boiler (or microwave in 30-second intervals). Dip one end of each brownie finger into the melted coating, then return to the rack to set for 5-10 minutes.
- Serve & Enjoy: Once the coating hardens, enjoy these decadent black-and-white brownies with a cup of tea or coffee!
Recipe Tips:
- Use High-Quality Chocolate: Opt for premium unsweetened chocolate and cocoa powder to enhance the brownies’ rich flavor.
- Avoid Overmixing: When incorporating the flour, mix just until combined to maintain a tender, fudgy texture.
- Line the Baking Pan: For easy removal and clean-up, line your baking pan with parchment paper, leaving an overhang on the sides.
- Check for Doneness Early: Begin testing the brownies a few minutes before the minimum baking time to prevent overbaking and ensure a moist center.
- Cool Before Dipping: Ensure the brownies are completely cooled before dipping them into the melted almond bark to achieve a smooth, even coating.
How To Store Leftovers?
- Refrigerate: First, let the leftover brownies cool to room temperature. Then, place them in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to one week.
- Freeze: After cooling, wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months. To enjoy, thaw the brownies at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrate: 20g
- mynetdiary.com
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 6g
Check out More Recipes:
Black And White Brownies
Description
This delicious Black and White Brownies recipe combines rich, fudgy chocolate with creamy white chocolate chips, creating a simple yet indulgent treat. Perfect for a quick dessert, it uses common ingredients you likely have in your pantry. The unique touch of dipping each brownie in white almond bark adds an extra layer of sweetness and visual appeal.
Ingredients
Instructions
- Preheat & Prepare: Preheat your oven to 175°C (350°F). Grease a 23x33cm (9×13-inch) baking pan with butter.
- Melt Butter & Chocolate: In a medium-large saucepan over low heat, melt the butter and unsweetened chocolate, whisking occasionally until smooth. Sprinkle in the cocoa powder and whisk to combine. Remove from heat and let cool for 5 minutes.
- Mix Sugar & Vanilla: Stir in the sugar and vanilla extract until just combined.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
- Add Flour & Chocolate Chips: Gently stir in the flour until halfway incorporated. Fold in the white chocolate chips and mix just until combined.
- Bake: Pour the thick batter into the prepared pan and spread evenly. Bake for 20-25 minutes, then check with a toothpick. If the brownies are still very gooey, bake for another 5-10 minutes, being careful not to overbake.
- Cool & Cut: Let the brownies cool completely before cutting into 2.5x5cm (1×2-inch) fingers. Place them on a wire rack over a baking sheet.
- Melt & Dip: Melt the almond bark in a double boiler (or microwave in 30-second intervals). Dip one end of each brownie finger into the melted coating, then return to the rack to set for 5-10 minutes.
- Serve & Enjoy: Once the coating hardens, enjoy these decadent black-and-white brownies with a cup of tea or coffee!
Notes
- Use High-Quality Chocolate: Opt for premium unsweetened chocolate and cocoa powder to enhance the brownies’ rich flavor.
- Avoid Overmixing: When incorporating the flour, mix just until combined to maintain a tender, fudgy texture.
- Line the Baking Pan: For easy removal and clean-up, line your baking pan with parchment paper, leaving an overhang on the sides.
- Check for Doneness Early: Begin testing the brownies a few minutes before the minimum baking time to prevent overbaking and ensure a moist center.
- Cool Before Dipping: Ensure the brownies are completely cooled before dipping them into the melted almond bark to achieve a smooth, even coating.
Black And White Brownies