Recipe courtesy of Ree Drummond
Save Recipe Print
Black and White Brownies
Total:
2 hr 5 min
Active:
40 min
Yield:
54 brownies
Level:
Easy
Total:
2 hr 5 min
Active:
40 min
Yield:
54 brownies
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.

In a medium-large saucepan over low heat, melt the butter with the unsweetened chocolate, whisking occasionally, until smooth and fully melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

Stir in sugar and vanilla until just combined. Stir in the eggs, one at a time. Gently stir in the flour until halfway incorporated. Add the white chocolate chips and stir just until combined.

Pour the batter (it will be very thick!) into the baking pan and spread to even out the top.

Bake 20 to 25 minutes, then check the brownies with a toothpick; if they are overly gooey/messy, return them to the oven for another 5 to 10 minutes. (Just be careful not to burn the edges.)

Allow the brownies to cool completely. Cut into 1-by-2-inch fingers and place on a rack over a baking sheet.

Melt the almond bark in a double-boiler (or in the microwave in 30-second intervals). Dip one end of each brownie finger into the almond bark and then return to the rack until the coating has hardened, 5 to 10 minutes.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Outrageous Brownies

Recipe courtesy of Ina Garten

Cocoa Brownies

Recipe courtesy of Alton Brown

Brownie Cookies

Recipe courtesy of Ree Drummond

Black Beans

Recipe courtesy of Ree Drummond

Nut Butter Brownies

Recipe courtesy of Food Network

White Chili

Recipe courtesy of Ellie Krieger

Black Bean Soup

Recipe courtesy of Dave Lieberman

Knock-You-Naked Brownies

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword