I’ve had the recipe for Black and White Brownies marked in a cookbook for years. Last week I finally got around to trying it.
Oh my.
I love chocolate cake with vanilla frosting. This is the same idea, subbing a brownie for cake, add vanilla buttercream and then a takeitoverthetop thin chocolate glaze.
You have to try these.
Now.
Black and White Brownies
Ingredients
Brownie Layer
- 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 (plus more if needed)
- 1 teaspoon vanilla
Chocolate Glaze
- 4 ounces semisweet chocolate chips
- 4 tablespoons unsalted butter
Instructions
For brownie layer:
-
Preheat the oven to 350 degrees. Grease and flour a 15 1/2 x 10 1/2- inch pan (next size up from 9×13 pan).
Melt the chocolate and butter over hot water in the top of a double boiler, or melt in microwave. Cool slightly.
In a separate bowl, 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. Pour into the prepared pan. Bake for about 20 minutes or until a toothpick poked in the center comes out clean. Cool and chill in the refrigerator.
For vanilla buttercream layer:
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Place the butter in a bowl and beat for one minute. Gradually add the powdered sugar alternately with the cream. Add the vanilla and mix until light and fluffy. Spread evenly over the cooled brownie layer. Chill in the refrigerator at least 10 minutes.
For chocolate glaze:
-
Melt the chocolate and butter together in the microwave or over low heat on stove. 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.
Recipe Notes
- This recipe keeps well in the fridge for about one week if covered with plastic wrap. I don’t recommend freezing this recipe. the top layer tends to separate and crack after freezing.
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Black and white love them both:)
So so good! Brandon has asked me to make them everyday since we ate most of yours.
Thanks for your blog! I'm not sure how I found it, but I've been "lurking" for a couple months and tried some of your recipes and really enjoyed them. My family thanks you! 🙂 My parents live in Bountiful – it's a nice place to visit, but nothing beats sunny SoCal! 🙂 Thanks again!
Thank you so much for all the work you put unto this blog. I have been getting recipes off it for months now and have never had a bad one.
Mel- Get busy!
Carolina, Dzoli and Scott&Natalie, Glad you are cooking along with me! thanks for stopping by and saying hello 🙂
These look DELICIOUS! I could really use one right now! Thanks so much for linking up.
Alissa
How did I miss these??? I must make these soon. Or just ask Melanie to make them and deliver some to ME!!
YUM! YUM! YUM!