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.
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
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 BROWNIES
Rich brownie fingers are dipped in melted white chocolate almond bark.
Provided by Ree Drummond
Categories bake,chocolate,dessert
Time 1h5m
Yield 54 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF. 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 & 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
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 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
Steps:
- Brownies: Preheat oven to 350F. Generously butter a 9 X 13 pan and line with parchment paper, with enough at ends or sides so that you can lift out the brownies when they are baked. Melt butter. Add sugars and cocoa and stir until sugars dissolve. Cool to body temperature so eggs don't cook. With stand or hand mixer, beat in eggs, one at a time, then stir in vanilla. Add flour and baking powder and mix just until blended. Stir in white chocolate chips. Bake at 350 for 20-22 minutes -- sides will be set and centre will be soft and jiggly but not liquid. Let cool in pan, then remove from pan and cool completely before icing with white chocolate cream cheese icing. After icing, cut in squares and decorate with semi-sweet chocolate chips, melted chocolate drizzles, chocolate shavings or, if you're a glutton for punishment, chocolate cut-outs. Icing: Melt white chocolate in large heatproof bowl or top of double boiler over simmering water. Don't have the water boiling or the steam may get into the chocolate and ruin it. When melted, remove from heat and cool to room temperature. Beat cream cheese until fluffy, add melted white chocolate and lemon juice, beat in butter.
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.
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 CAKE MIX BROWNIES
Surprise your guests by making these delicious chocolate brownies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
WHITE BROWNIES
Easily made brownies from a cake mix!
Provided by Colleen
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the cake mix and brown sugar. Add egg and milk; mix until well blended. Stir in the butterscotch chips. Spread the dough evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies pull away form the edge of the pan slightly. Cool in the pan on a wire rack then cut into bars.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 15.5 g, Cholesterol 5.3 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.5 g, Sodium 102.6 mg, Sugar 12.2 g
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BLACK & WHITE BROWNIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (14)Total Time 40 minsServings 16Calories 221 per serving
- 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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