Photo: Black and White Brownies Recipe
Ingredients
- 12 ounces semisweet chocolate
- 1/2 cup butter
For the cream cheese batter:
- 6 tablespoons butter
- 9 ounces cream cheese
- 3/4 cups sugar
- 3 eggs
- 3 tablespoons flour
- 1 tablespoons vanilla
For the chocolate batter:
- 6 eggs
- 2 1/4 cups sugar
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 tablespoons vanilla
- 3/4 teaspoons almond extract
Directions
Preheat oven to 350 degrees F.
Melt chocolate and 1/2 cup butter and set aside to cool.
To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars.
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By Speziak
NY
on December 28, 2012
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I read every comment and took everything into account when making this recipe. At the end of about 43 minutes I was left with a moist on the inside brownie with really no special characteristics.
I had hoped for a nice "cheesecakey" topping to offset a rich chocolate brownie, but this is not that brownie. It's 'okay' and because it is just okay it has been deleted from my cookbook.
I have made the other Black and White Brownie recipe on this site, "Jessica's Black and White Brownies" and they are full of flavor. If you are trying to decide which one to make I would personally make those and forget about these : Sorry.
By ChefKaren563
on July 21, 2012
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I have been making these brownies for years...and everyone loves them. I'm a personal chef, so, I've made them for clients, friends, realatives and they always sell out at the church bake sale! Although, the recipe calls for 9 ounces of cream cheese, I always use the standard 8 ounce package and it works out fine. I agree with one of the other reviews that it does take longer than 40 mins. More like 50 mins to an hour. Its a minor adjustment to me...they are sooo good!
By mheitman_4015311
East Stroudsbur...
on May 23, 2010
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I was surprised that there was no baking pan size listed, also with a 9x12 pan 40 min. is not long enough. More like 55 min. I also find it helpful to have listed a test for doneness, springs back, clean toothpick something like that. I am an experienced baker and I found these things deterred from the recipe.
Read all 16 reviews