See more
Black and White Brownies

Black and White 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.

Sunset NOVEMBER 2003

  • Yield: Makes 9 or 16 brownies


  • 1/3 cup butter
  • 1 cup semisweet chocolate chips (6 oz.)
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup white chocolate chips (6 oz.)


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.

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

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

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.

Note: Nutritional analysis is per small brownie.

Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 46%
  • Protein: 2.6g
  • Fat: 11g
  • Saturated fat: 7.1g
  • Carbohydrate: 28g
  • Fiber: 0.2g
  • Sodium: 80mg
  • Cholesterol: 38mg

Go to Full Version of

Black and White Brownies Recipe