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Desserts | September 26, 2011

Black and White Brownies

Black and White Brownies
Black and White Brownies

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.

Black and White Brownies

adapted from Centennial Jr. League Cookbook, 1996
Course Dessert
Cuisine American
Keyword brownies


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


For brownie layer:

  1. 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:

  1. 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:

  1. 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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  1. 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!