Yield
Makes 9 or 16 brownies

Prep and Cook Time: about 50 minutes. Notes: This dark chocolate brownie with white chocolate chips is sure to please all chocolate lovers. Store the brownies airtight for up to 2 days.

How to Make It

Step 1

In a 2- to 3-quart pan over low heat, frequently stir butter and semisweet chocolate chips until melted and smooth. Remove from heat and stir in sugar, eggs, 2 tablespoons water, vanilla, flour, and baking soda until well blended. Cool about 10 minutes, then stir in white chocolate chips.

Step 2

Spread batter evenly in a buttered and floured 8-inch square baking pan.

Step 3

Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Step 4

Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Step 5

Note: Nutritional analysis is per small brownie.

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