Recipe courtesy of Emeril Lagasse
Jessica Lagasse's Black and White Brownies
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: about 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 274
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 97 mg
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: about 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 274
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 97 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan.
- In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate.
- In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.
- Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.
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