Black and White Brownies

By Melissa Clark

Published Dec. 2, 2020

Black and White Brownies
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Randi Brookman Harris.
Total Time
30 minutes
Rating
4(301)
Comments
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Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.

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Ingredients

Yield:16 brownies
  • 5tablespoons/70 grams unsalted butter, plus more for greasing
  • 2ounces/55 grams unsweetened chocolate, coarsely chopped or broken up in ½- to 1-inch pieces (⅓ cup)
  • ⅓cup/80 milliliters neutral oil, such as sunflower, grapeseed or canola
  • 1½cups/300 grams granulated sugar
  • 1cup/130 grams all-purpose flour
  • ¼cup/30 grams Dutch-processed cocoa powder
  • ¾teaspoon kosher sea salt
  • 2large eggs, at room temperature
  • 2teaspoons vanilla extract
  • 3ounces white chocolate, coarsely chopped, or ½ cup white chocolate chunks
  • Flaky sea salt, such as Maldon, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

240 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 3 grams protein; 124 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.

  2. Step 2

    Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.

  3. Step 3

    Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.

  4. Step 4

    As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.

  5. Step 5

    Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.

  6. Step 6

    Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

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Ratings

4 out of 5
301 user ratings
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Comments

MaryAnn

Step 5. Fold in most of white chocolate chunks. Reserve the larger chunks to place on top. You’re welcome. :-)

Therese

I followed recipe but baked for 30 minutes. They looked great but after they cooled and I cut into them, the center was completely gooey. What went wrong? Should they be in a 9” pan? Definitely NOT going to be given as a gift to anyone.

NJ cook

The recipe does not mention the zigzag white icing on top.

Nikki HTX

These are the best brownies I have ever made! So delicious and chocolate-y. I agree that they take more time in the oven.

CAI

My 12 y-o made these and then hoarded them for herself. I was lucky enough to get one! Good recipe. Moist interior with crispy crust. The white chocolate didn’t melt very well for some reason…might have been our fault for not getting the right kind.

Alisha

I'll start by saying I made these for a potluck and people told me they were the best brownies they've ever had. I did adjust the bake time per all the comments, but please also think of your oven. I went to 35 mins because I worried about them being underdone and it was a bit too long- I would start at 30 mins and check for moist crumbs when inserting a cake tester. Next time I would pull them out right at 30. Don't skip on adding the white chocolate to the top for amazing flavor.

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