This is definitely a recipe for chocolate lovers. Black and White Brownie Bars are brownie-like cookie bars that are packed with both semisweet and white chocolate, giving them a beautiful black and white look and a even better flavor. I like them because they make an impact when they’re put out on the dessert tray, of course, but I also like the way that the blend of white and dark chocolate sets them apart from other bar cookies.
These are made by making one batter and dividing it, then adding melted chocolate to one half of that batter and melted white chocolate to the other. As usual, it is important to use good quality chocolate so that you get the best finished product. I used semisweet chocolate chips, but you can use chopped semisweet chocolate as well. Dark chocolate might work, but despite all of the white chocolate in this recipe, the bars are nicely sweet without being too sweet. I used half white chocolate chips and half semisweet to add more chocolate between the layers. For a little variety, you might want to try adding some nuts into that chocolate mix to add another layer of flavor and texture to your bars.
I like long, narrow slices for these bars to show off the black and white contrast. They have a consistency is a lot like that of a brownie, rich, fudgy and a bit chewy. This isn’t surprising because they are essentially brownies judging from the batter (for instance, there is no leavening in this recipe, just as in many brownie recipes). They’re a bit buttery, but you can really taste both the semisweet chocolate and the milk white chocolate in the finished bars. They store well in an airtight container and should last for a few days after you bake them. As with most brownies, however, they probably won’t last that long!
Black and White Brownie Bars
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped white chocolate or white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
3/4 tsp salt
2 cups all purpose flour
Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and lightly grease.
In a small, microwave safe bowl, melt 1 cup semisweet chocolate. Microwave in 30 second intervals and stir frequently until chocolate is smooth. Repeat with 1 cup white chocolate in a second small bowl. Set aside.
In a large bowl, cream together butter and brown sugar. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in the vanilla, salt and flour, mixing just until all ingredients are combined and no streaks of flour remain.
Transfer 2 cups of batter to a medium mixing bowl. Add the melted white chocolate and beat (by hand or with an electric mixer) to combine. Pour into prepared pan. Top evenly with remaining 1/2 cup semisweet chocolate chips and 1/2 cup white chocolate chips.
Beat melted semisweet chocolate into remaining batter. Drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow to cool in pan, then lift the brownies out with the foil and slice into long, thin slices (12 slices by 3 slices)
Makes 36 bars.