Chocolate and White Chocolate Brownies
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.
Servings: 16
Equipment
Ingredients
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 9x9-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.