Looking for an over-the-top dessert that doesn’t take all day to make? Our Black and White Brownies strike just the right balance of delicious and just fancy enough (but not too fancy) to serve for any type of gathering, from a wedding shower, to a family dinner.
Nothing tops a good brownie in my book and this homemade brownie with buttercream and a chocolate glaze is going to be your new favorite dessert! It takes less than 10 minutes to mix the brownie together, and while the brownie is baking (or cooling) make the buttercream. I like to make this dessert the day before serving, then store in the fridge until I’m ready to serve.
The buttercream takes a minute to whip up in a stand mixer. Beat the butter, add powdered sugar, cream or half and half and a bit of vanilla. When the brownies are cooled, frost the brownies with the buttercream and place in the fridge for 10 minutes to allow the buttercream to cool. Then top with a chocolate glaze.
I pop it back into the fridge again to let it set up, then cut. Usually 30-60 minutes in the fridge after topping with the glaze is enough time to allow a nice clean cut. I recommend cutting the brownies with a sharp knife and wiping the knife after each cut to keep a clean edge.
For easy cleanup and lifting out of the 9×13 pan, I use a parchment liner in the pan. I’ve also used foil to line the pan and that works as well! These brownies taste as good as they look. Maybe better. If that is possible!
Our Black and White Brownies are simply perfection. I’d love to hear if you try them in the comments below! Happy baking <3
Black and White Brownie recipe originally published on A Bountiful Kitchen September, 2011. Updated with new content and photos June 2023.
Black and White Brownies
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter
- 4 eggs
- 2 cups granulated sugar
- 1 cup + 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
Vanilla Buttercream Layer
- 8 tablespoons unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/4 cup cream or half and half (plus more if needed)
- 1 teaspoon vanilla
- 4 ounces semisweet chocolate chips
- 4 tablespoons unsalted butter
For brownie layer:
Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper,
Melt the chocolate and butter in microwave for 30 seconds. Stir. Microwave and stir in 15 second intervals just until melted.. Set aside.
In a separate bowl, or in the bowl of a stand mixer, beat the eggs for one minute on medium speed.
Gradually add sugar to the egg mixture. Mix in the butter and chocolate; fold in the flour and salt by hand.
Mix just until flour is incorporated into wet ingredients.
Spread into the prepared pan. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool and chill in the refrigerator.
For vanilla buttercream layer:
Beat the butter for one minute. Gradually add the powdered sugar alternately with the cream or half and half. Add the vanilla and mix until light and fluffy. Spread evenly over the cooled brownie layer. Refrigerate again for at least 10 minutes.
For chocolate glaze:
Melt the chocolate and butter together in the microwave for 30 seconds.
Whisk together. Pour the melted chocolate chips and butter over the chilled buttercream and smooth out with spatula.
Chill 1 hour or longer. Cut into squares and serve.
- This recipe keeps well in the fridge for about one week if covered with plastic wrap or in a Ziplock bag.