Best Black And White Browniesfrom Scratch Recipes

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BLACK AND WHITE BROWNIES



Black and White Brownies image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 16 Servings

Number Of Ingredients 10

4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon butter, softened, divided usage
3/4 cup sugar, divided usage
3 large eggs, divided usage
1 teaspoon vanilla, divided usage
1/4 cup plus 2 tablespoons Daisy Brand Sour Cream, divided usage
2/3 cup plus 2 tablespoons all purpose flour, divided usage
1/2 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet baking chocolate, melted and slightly cooled

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.

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.

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.

ALTON BROWN'S BLACK & WHITE BROWNIES



Alton Brown's Black & White Brownies image

Make and share this Alton Brown's Black & White Brownies recipe from Food.com.

Provided by Steve_G

Categories     Bar Cookie

Time 1h5m

Yield 1 batch, 12 serving(s)

Number Of Ingredients 14

2 cups plain yogurt
4 large eggs
8 ounces melted butter
1 cup sugar, sifted
1 cup brown sugar, sifted
1 1/4 cups cocoa, sifted
1 tablespoon vanilla extract
1/2 cup all-purpose flour, sifted
1/2 teaspoon kosher salt
1/2 cup chopped walnuts
1/3 cup sugar
3 eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract

Steps:

  • PreHeat oven to 350° F.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
  • Add both sugars.
  • Add remaining ingredients and mix to combine.
  • Pour the batter into a greased and floured eight–inch square pan.
  • Reserve five small spoonfuls.
  • In a separate bowl, combine ingredients for the top layer.
  • Whisk until smooth.
  • Pour over top of chocolate layer.
  • Top with the reserved five spoonfuls of brownie mixture and swirl together with a spoon.
  • Bake for forty–five minutes or until a toothpick inserted into the center of the pan comes out clean.
  • Remove to a rack to cool.
  • When completely cool, cover and store at room temperature.

Nutrition Facts : Calories 455.6, Fat 23.5, SaturatedFat 11.8, Cholesterol 154.4, Sodium 297.8, Carbohydrate 54.1, Fiber 2.2, Sugar 42.3, Protein 8.5

BLACK AND WHITE BROWNIES



Black and White Brownies image

Provided by Food Network

Categories     dessert

Time 1h

Yield 20 servings

Number Of Ingredients 15

12 ounces semisweet chocolate
1/2 cup butter
6 tablespoons butter
9 ounces cream cheese
3/4 cups sugar
3 eggs
3 tablespoons flour
1 tablespoons vanilla
6 eggs
2 1/4 cups sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoons vanilla
3/4 teaspoons almond extract

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.

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,FROM SCRATCH



Black and White Brownies,from scratch image

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

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
6 ounces cream cheese, softened
1/3 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons milk

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



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.

JESSICA LAGASSE'S BLACK AND WHITE BROWNIES



Jessica Lagasse's Black and White Brownies image

Provided by Emeril Lagasse

Categories     dessert

Time 45m

Yield about 16 brownies

Number Of Ingredients 9

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
8 ounces white chocolate pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup pecan pieces
6 ounces semisweet chocolate, chopped

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



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.

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