These Chocolate and White Chocolate Brownies are the perfect simple dessert when you want something chocolate, but a little extra special without extra effort. The combination of rich chocolate flavor and creamy white chocolate makes every bite feel bakery-style special, while still being simple enough for busy days, bake sales, or weekend treats.

If you love easy desserts and snacks that look impressive with minimal effort, this brownie recipe is a great one to keep on repeat. This recipe features two separate batters. One deep chocolate brownie and one white chocolate brownie and the batters are swirled together for a distinct marbled look. Please note that this is not a cream cheese swirl brownie, but double chocolate brownie recipe.

These brownies come together with pantry staples and are perfect for holidays, parties, or just when a chocolate craving hits, which for me, is at least once a week!

Ingredients

• All purpose flour
• Granulated sugar
• Butter (or margarine)
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• Salt
• White Chocolate (or good quality white chocolate chips)

Equipment and Kitchen Tools

• 2 Mixing bowls
• Square baking pan

How to Make Chocolate and White Chocolate Brownies

Step 1: Prepare the Pan & Preheat Oven

• Preheat oven.
• Line an 8×8 or 9×9 baking pan with parchment paper for easy lifting.

Step 2: Make the Brownie Batter

• Melt the butter. In a large bowl, add butter and sugar. Whisk in eggs and vanilla until smooth.
• Sift in the cocoa powder, flour, and salt.
• mixing ingriedents until combined. Set aside.

Step 3: Prepare the White Chocolate Batter

• Melt the white chocolate and butter together in a large bowl until smooth. Let cool.
• Whisk in sugar, eggs, and vanilla. Stir in flour and salt until just combined.
• Spoon alternating dollops of each batter into the prepared pan

Step 4: Swirl and Bake

• Add vanilla batter into pan.
• Use a knife to gently swirl for a marbled look.
• Bake until edges are set and the center is just slightly soft. Let brownies cool completely before slicing for clean edges.

Best Tips for Perfect Brownies

• Do not overbake. Pull them when the center still looks slightly soft for a fudgy texture.
• Use parchment paper so you can lift the brownies out easily.
• Let them cool completely before cutting—this makes a huge difference. Warm the knife between cuts for cleaner slices.

Substitutions and Variations

White Chocolate Chip Brownies – Fold white chocolate chips directly into the batter before marbaline step.

Triple Chocolate Brownies – Add semi-sweet chips extra richness

Serving Suggestions

Serve with iced tea or milk. You can also serve with a scoop of vanilla ice cream.

How to Store Brownies

• Store in an airtight container at room temperature for 3–4 days
• Refrigerate for up to 1 week
• Freeze sliced brownies for up to 2 months
• Separate layers with parchment paper before freezing

More Delicious Brownie Recipes

Easy S’mores Brownies

Pecan Pie Brownies

Starbucks Copycat Brownies

Chocolate and White Chocolate Brownies

Raquel Pineira

These chocolate and white chocolate brownies are rich, fudgy, and easy to make with simple ingredients. Perfect for holidays, bake sales, parties, or anytime you need an easy dessert.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 16

Equipment

• ▢
  2 Mixing bowls
• ▢
  square baking pan

Ingredients

  

1x2x3x

For the Chocolate Brownie Batter:

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• For the White Chocolate Brownie Batter:

For the White Chocolate Brownie Batter:

• 6 ounces white chocolate chopped
• 1/3 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

Instructions

 

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
• For the chocolate brownie batter: Melt the butter and stir in the sugar. Whisk in eggs and vanilla until smooth. Sift in the cocoa powder, flour, and salt, mixing just until combined. Set aside.
• For the white chocolate batter: Melt the white chocolate and butter together until smooth. Let cool slightly. Then, whisk in sugar, eggs, and vanilla. Stir in flour and salt until just combined.
• Spoon alternating dollops of each batter into the prepared pan. Use a knife or skewer to gently swirl the batters together, leaving visible streaks of each.
• Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.

Notes

• For the fudgiest brownies, be careful not to overbake.
• White chocolate chips are the easiest option, but melted white chocolate creates a beautiful swirl.
• Let brownies cool completely before slicing for the cleanest squares.
• These are great for holidays, bake sales, Valentine’s Day, Christmas cookie trays, and party dessert platters.

Tried this recipe?Let us know how it was!

If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.