White and Black Brownies

    45 minutes

    This recipe can form the basis of so many variations! By following the recipe, they are a divine gooey treat, but vary the flavours and they really will become your own "secret" recipe.

    235 people made this

    Serves: 12 

    • 225g white chocolate, chopped
    • 125g butter, softened
    • 2 eggs
    • 1/3 cup (65g) white sugar
    • 1 tablespoon vanilla essence
    • 1 1/4 cups (155g) plain flour
    • 3/4 teaspoon salt
    • 1 cup (170g) dark chocolate chips

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease a 20cm square baking pan.
    2. Melt white chocolate and butter in the top of a double boiler over barely simmering water. Stir occasionally until smooth. Set aside to cool.
    3. In a large bowl using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
    4. Bake for 25 minutes in the preheated oven, or until a skewer inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

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    Reviews and Ratings
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    Reviews in English (195)


    I used white chocolate chips for the recipe and melted the butter and chips in the microwave at 40% power for about 4 minutes. I had to use the mixer to combine the chips and butter and it immediately turned into a creamy ganache. Because we are true white chocolate lovers, I used the rest of the white chips in the batter istead of the semi sweet chips. This is the best blonde brownie recipe I have tried!  -  20 Jun 2003  (Review from Allrecipes USA and Canada)


    Yum! It's like a super moist, dense, rich chocolate chip cookie in a bar. In a pinch, I used Toll House White Chocolate chips (yes, the one from the store) and honestly folks, it turned out just as good. I did follow the advice of one post and microwaved the chips and butter in a glass bowl at 40% power - around 4 1/2 min. I whisked it half way through. I've also used quality white chocolate chunks and I really couldn't tell a difference, other than the fact that it was easier to melt due to a higher fat content. Either way, it was the same taste and goodness. 25 min. bake time was also right on. I used a ceramic baking dish, (i.e., 2 1/2 quart square casserole dish), so the edges and bottom didn't burn. Don't use a dark pan for this, or else these will get too brown. I suggest porcelain or glass dish.  -  08 May 2007  (Review from Allrecipes USA and Canada)


    I agree with others who thought the texture on these was "off," almost "doughy," or "like an undercooked chocolate chip cookie." But that's completely understandable, given that there's half a pound of white chocolate alone in this small pan! (Not to mention the cup of chocolate chips!) And those who tried to compensate by overbaking these to a "biscuit" are not accounting for this unavoidability. I guess I'd call it more "fudgey" rather than brownie-like. It's not the fault of the recipe I guess--but it really didn't appeal to me. Again, expecting these to be chewy, like a tradional blonde brownie, is almost the same as expecting fudge to be chewy. These were okay, but not worth a repeat. Who wants something to be just okay when you're using 8 ozs. of quality chocolate? (Not to mention the chocolate chips...) Update: Hubby REALLY liked these, and he said his staff did as well. Guess I need to upgrade these from three to four stars!  -  19 Feb 2008  (Review from Allrecipes USA and Canada)