Prepare to embark on a decadent journey that will transform your ordinary dessert experience into an extraordinary chocolate adventure! These Jessica's Black and White Brownies are not just another brownie recipe - they're a luxurious symphony of rich, velvety chocolate swirled with creamy white chocolate, promising to tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or a curious kitchen novice, this recipe guarantees a show-stopping dessert that will impress everyone from family gatherings to sophisticated dinner parties.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- Add the 1 cup of granulated sugar to the melted butter, stirring until well combined. The mixture should be smooth and glossy.
- Crack in the 2 large eggs, one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together the 1/3 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the brownies tough.
- Fold in the 1/2 cup of semi-sweet chocolate chips until evenly distributed throughout the batter.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- In a microwave-safe bowl, melt the 1/2 cup of white chocolate chips in the microwave in 20-second intervals, stirring between each interval until smooth.
- Drizzle the melted white chocolate over the first layer of brownie batter, then gently swirl it in with a knife or toothpick to create a marbled effect.
- Pour the remaining brownie batter over the top of the white chocolate layer, spreading it out evenly.
- For an extra touch, sprinkle a few additional white chocolate chips on top of the brownies.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10-15 minutes.
- After cooling, lift the brownies out of the pan using the parchment paper (if used) and transfer them to a wire rack to cool completely.
- Once completely cooled, cut into 16 squares and serve. Enjoy your delicious Jessica's Black and White Brownies!
Tips
- Use room temperature eggs for smoother batter integration and better texture.
- Don't overmix the batter - mix just until ingredients are combined to keep brownies tender.
- For clean, precise cuts, let brownies cool completely and use a sharp knife wiped with hot water.
- Experiment with chocolate chip variations like dark chocolate or milk chocolate for unique flavor profiles.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Check brownies early - slightly underbaked brownies are more moist and fudgy.
- Store brownies in an airtight container at room temperature for up to 3-4 days for maximum freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
