BLACK AND WHITE BROWNIES

BLACK AND WHITE BROWNIES image

Yield Makes about 32 bars.

Number Of Ingredients 15

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Brownies:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
1 cup unsweetened cocoa (Hershey's is fine)
3 large eggs
1-1/2 tsp. vanilla
1 cup sifted cake & pastry flour
1-1/2 tsp baking powder
1 package Chipits white chocolate chips
Icing:
6 oz. white chocolate, chopped
8 oz. regular cream cheese (not spreadable or low-fat -- regular Philadelphia is fine), softened
8 oz. unsalted butter, softened
1 Tb. lemon juice

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.