Imagine sinking your teeth into a decadent brownie that's part rich chocolate paradise, part creamy white chocolate dream. These Black N White Brownies are not just a dessert – they're a sensational experience that will make your taste buds dance with pure delight! Whether you're a seasoned baker or a chocolate enthusiast looking to impress, this recipe promises to transform your ordinary baking routine into an extraordinary culinary adventure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add granulated sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and well combined.
- Crack the eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the brownies tough.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle white chocolate chips evenly over the first layer of batter.
- Pour the remaining batter over the white chocolate chips, carefully spreading it to cover the chips completely.
- Bake in the preheated oven for 28-30 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the brownies out of the pan.
- Allow brownies to cool completely on a wire rack before cutting into 16 equal squares.
- For clean cuts, use a sharp knife and wipe the blade between each cut with a warm, damp cloth.
Tips
- Use room temperature eggs to ensure smoother batter integration and more even baking.
- When melting butter, use low-power microwave settings to prevent burning.
- Don't overmix the batter – this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For the most precise cuts, chill the brownies in the refrigerator for 30 minutes before slicing.
- Use high-quality cocoa powder and white chocolate chips for the most intense flavor.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Store brownies in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness.
- For an extra touch, dust the cooled brownies with powdered sugar or drizzle with melted white chocolate.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
