Recipe courtesy of Daisy
Black and White Brownies
- Level: Intermediate
- Yield: 16 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 173
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 55
- Sodium
- 91
- Total: 2 hr 50 min
- Prep: 20 min
- Cook: 2 hr 30 min
Ingredients
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon butter, softened, divided usage
3/4 cup sugar, divided usage
3 large eggs, divided usage
1 teaspoon vanilla, divided usage
1/4 cup plus 2 tablespoons Daisy Brand Sour Cream, divided usage
2/3 cup plus 2 tablespoons all purpose flour, divided usage
1/2 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet baking chocolate, melted and slightly cooled
Directions
- 1.Heat the oven to 350°F.
- 2.Spray an 8-inch square baking pan with cooking spray.
- 3.Beat the cream cheese, 1 tablespoon butter and 1/4 cup sugar in a medium bowl at medium speed until smooth.
- 4.Add 1 egg, 1/2 teaspoon vanilla and 2 tablespoons sour cream to the mixture and beat until creamy. Stir in 2 tablespoons of flour; set the mixture aside.
- 5.Beat 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1/4 cup sour cream and 1/2 teaspoon vanilla in a large bowl at low speed until mixed. Beat at medium speed until creamy.
- 6.Beat in 2/3 cup flour, baking powder and salt at low speed.
- 7.Beat in the chocolate at low speed until mixed; and then beat at medium speed until smooth and creamy.
- 8.Spread half of the chocolate mixture evenly in the pan. Top with the cream cheese mixture. Drop the remaining chocolate mixture over the cream cheese mixture filling by spoonfuls.
- 9.Pull a table knife through batters to marble.
- 10.Bake the brownies for 25 to 28 minutes or until the center is set. Place the brownies on a cooling rack; cool completely (about 2 hours), and then refrigerate until the brownies set. Store any leftovers in the refrigerator. Serve with a drizzle of chocolate sauce, if desired.