Best 6 Black And White Brownies Recipes

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Black and white brownies are a delicious and visually appealing treat that is perfect for any occasion. With their rich chocolate flavor and contrasting white frosting, these brownies are sure to be a hit with friends and family. Whether you are a seasoned baker or a beginner, this article will provide you with all the information you need to create the perfect batch of black and white brownies. From gathering the necessary ingredients to understanding the step-by-step process, you will find everything you need to know to make this decadent dessert. So grab your apron and preheat your oven, because it's time to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK AND WHITE BROWNIES



Black and White Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 54 brownies

Number Of Ingredients 9

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

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.

RICH BLACK AND WHITE BROWNIES



Rich Black and White Brownies image

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

¾ cup butter, softened
1 cup white sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
2 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup unsweetened cocoa powder
1 tablespoon melted butter
½ cup milk chocolate chips
½ cup white chocolate chips

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



Black and White Brownies image

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

1 (19 1/2 ounce) box rich and moist fudge brownie mix
1/4 cup water
1/2 cup oil
2 eggs
1/2 cup chopped pecans
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 (12 ounce) package white chocolate chips, divided (2 cups)
2 cups powdered sugar
1/4 cup unsweetened cocoa
3 -4 tablespoons hot water
1/4 cup butter, melted
1 teaspoon vanilla
1/2-1 cup pecan halves

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 BROWNIES



Black and White Brownies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 20 bar cookies

Number Of Ingredients 10

Butter and flour for baking pan
1 cup plus 6 tablespoons (3 ounces) cake flour, sifted after measuring
1/2 teaspoon salt
1 tablespoon instant coffee
4 ounces unsweetened chocolate, melted and cooled to room temperature
5 1/2 ounces unsalted butter
1 1/2 cups white chocolate, cut up
4 large eggs
1 cup, plus 10 tablespoons sugar
1 teaspoon vanilla

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.

BLACK AND WHITE BROWNIES



Black and White Brownies image

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

5 tablespoons/70 grams unsalted butter, plus more for greasing
2 ounces/55 grams unsweetened chocolate, coarsely chopped or broken up in 1/2- to 1-inch pieces (1/3 cup)
1/3 cup/80 milliliters neutral oil, such as sunflower, grapeseed or canola
1 1/2 cups/300 grams granulated sugar
1 cup/130 grams all-purpose flour
1/4 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon kosher sea salt
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 ounces white chocolate, coarsely chopped, or 1/2 cup white chocolate chunks
Flaky sea salt, such as Maldon, as needed

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



Black And White Brownies image

These brownies are so good. Bet you can't eat just one. The batter is made in one saucepan. Chocolate's poured on straight from the oven, therefore no waiting.

Provided by Cassie *

Categories     Chocolate

Time 50m

Number Of Ingredients 18

1 c butter
1 c brown sugar
3 Tbsp water
1/2 c thick fudge ice cream topping
1 - 1/4 c sugar
4 eggs
1 - 1/2 c flour
1/4 tsp salt
3/4 c cocoa
1 tsp baking powder
1 tsp vanilla extract
FROSTING
2 c white chocolate chips
2 c confectioners' sugar
1/4 c cocoa
3 Tbsp water
1/4 c butter
1/2 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees F. In heavy saucepan, melt 1 cup butter with brown sugar and 3 Tbsp. water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Beat in sugar until smooth. Then add eggs, one at a time, beating well after each addition.
  • 2. Add flour, baking powder, salt, cocoa, and vanilla and mix well. Spray bottom of 13x9 inch pan with baking spray. Spread batter evenly in prepared pan. Bake for 30-40 minutes or until just set.
  • 3. While brownies are baking, melt white chocolate chips in microwave safe bowl in microwave oven. Set the power to 30% and microwave the chips for 2 minutes. Remove from oven and stir. Repeat. Then remove from oven and stir until melted and smooth. When brownies come out of oven, evenly pour melted white chocolate over the hot brownies and gently spread to cover. Set aside.
  • 4. In medium bowl, combine powdered sugar and cocoa and mix with wire whisk In microwave safe bowl, combine 1/4 cup butter and 3 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the white chocolate and gently spread to cover. Don't worry if some of the frosting mixes with the white chocolate; that just looks pretty! Cool completely and cut into squares.

Tips:

  • Use high-quality cocoa powder: The quality of the cocoa powder you use will greatly affect the flavor of your brownies. Look for a cocoa powder that is labeled "unsweetened" and has a dark, rich color.
  • Don't overbeat the batter: Overbeating the batter can result in tough, dry brownies. Mix the ingredients just until they are combined.
  • Bake the brownies at the right temperature and time: The ideal temperature for baking brownies is 350°F (175°C). Bake the brownies for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them: This will help to prevent them from falling apart.
  • Store the brownies in an airtight container at room temperature: Brownies can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Black and white brownies are a delicious and classic dessert that are perfect for any occasion. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of care, you can create a batch of brownies that will be enjoyed by everyone.

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