These are great because it's one batter that you then separate and turn into the white chocolate and chocolate layers. And it's a white chocolate layer, not a blondie layer, which I like. And they're sooo good....when they cooperate and cool into a block of brownie instead of pouring onto your jeans and causing you to have to clean your floor, kitchen counter, and run a load of laundry to wash your now brownie-covered jeans, but I digress....
Black and White Brownies
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped white chocolate or white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
3/4 tsp salt
2 cups all purpose flourDirections:
Preheat oven to 350F.
Line a 9x9" baking pain with aluminum foil and lightly grease.
In a small microwave-safe bowl, melt 1 cup of semisweet chocolate chips. Microwave in 30 second intervals and stir frequently until it is smooth and all chocolate is melted.
Repeat with 1 cup of white chocolate chips in a second bowl.
Set both bowls aside.
In a large bowl, cream together the butter and brown sugar.
Beat in the eggs one at a time, allow each egg to be fully incorporated before adding the next.
Beat in the vanilla, salt, and flour, mixing just until all ingredients are combined and no streaks of flour remain.
Transfer 2 cups of batter to a mediu, mixing bowl.
Add the melted white chocolate and beat to combine.
Poir into the prepared pan.
Top evenly with remaining 1/2 cup of semisweet chcoolate chips and 1/2 cup of whtie chocolate chips.
Beat melted semisweet chocolate into remaining batter.
Drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for 35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow to cool in pan, then lift the brownies out with the foil and slice into long, thin slices (12 x 3 slices.....or in my case, approximately 1.5x1.5 inch squares).