Black And White Brownie Bites Recipes

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DELICIOUS BROWNIE BITES

Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.

Provided by Mackie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 48

Number Of Ingredients 10



Delicious Brownie Bites image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
  • Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g

1 cup butter
2 cups white sugar
½ cup cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ cup chopped pecans
¼ cup peanut butter chips
¼ cup caramel syrup

BLACK AND WHITE BROWNIES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 54 brownies

Number Of Ingredients 9



Black and White Brownies image

Steps:

  • 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.

2 sticks (1 cup) butter, plus for greasing the pan
5 ounces unsweetened chocolate
1/4 cup unsweetened cocoa powder
2 cups sugar
1 tablespoon vanilla
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup white chocolate chips
1 package white almond bark

BLACK AND WHITE BROWNIES

Provided by Food Network

Categories     dessert

Time 50m

Yield 20 bar cookies

Number Of Ingredients 10



Black and White Brownies image

Steps:

  • Preheat the oven to 350 degrees. Lightly butter and flour a 9 by 13-inch baking pan and set aside. Blend the flour with salt and coffee and set aside.
  • In a double boiler, over medium heat, melt the chocolate. When melted, add the butter and melt, over low heat and stir until smooth; let cool to room temperature. While this is cooling, cut the white chocolate into bit sized bits
  • With an electric mixer beat the eggs and sugar for about 5 minutes or until light, thick and ribbony. When the chocolate has melted, fold it into the eggs along with the vanilla. Gently with a rubber spatula, fold the flour into the batter in a few smooth swift strokes. Do not over mix or the brownies will be heavy. Fold in the white chocolate chunks and transfer the batter into the prepared baking pan. Bake for 20 to 25 minutes or until the top springs back when you press it lightly with your fingertips or when a toothpick when inserted in center of dough comes out clean. Remove from the oven and let set until completely cool. Cut into rectangles and wrap individually in plastic wrap or foil to keep them very fresh.

Butter and flour for baking pan
1 cup plus 6 tablespoons (3 ounces) cake flour, sifted after measuring
1/2 teaspoon salt
1 tablespoon instant coffee
4 ounces unsweetened chocolate, melted and cooled to room temperature
5 1/2 ounces unsalted butter
1 1/2 cups white chocolate, cut up
4 large eggs
1 cup, plus 10 tablespoons sugar
1 teaspoon vanilla

BLACK AND WHITE BROWNIES

Baking big chunks of white chocolate into gooey, bittersweet brownies adds contrast of both color and texture. Even better, the edges of any exposed white chocolate chunks caramelize as they bake, turning golden and toasty-flavored. For the deepest flavor, be sure to use a good brand of white chocolate, one with cocoa butter as a main ingredient. The brownies will keep for up to 4 days stored in an airtight container at room temperature, and up to a week when stored in the fridge.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 30m

Yield 16 brownies

Number Of Ingredients 11



Black and White Brownies image

Steps:

  • Heat oven to 350 degrees, and lightly grease an 8-inch square baking pan.
  • Melt unsweetened chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
  • Using a rubber spatula, scrape chocolate mixture into large bowl. Whisk in oil and sugar, and let cool for about 5 minutes.
  • As the chocolate mixture cools, whisk together flour, cocoa powder and salt in a medium bowl.
  • Whisk eggs into cooled chocolate mixture until well combined, then whisk in vanilla. Using a rubber spatula, fold in flour mixture. Fold in most of the chocolate chunks, reserving the larger chunks to place on top.
  • Scrape batter into prepared pan and smooth it into an even layer. Scatter the reserved chocolate chunks on top. Sprinkle lightly with flaky sea salt, and bake until the top is set and firm to touch, 17 to 23 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

5 tablespoons/70 grams unsalted butter, plus more for greasing
2 ounces/55 grams unsweetened chocolate, coarsely chopped or broken up in 1/2- to 1-inch pieces (1/3 cup)
1/3 cup/80 milliliters neutral oil, such as sunflower, grapeseed or canola
1 1/2 cups/300 grams granulated sugar
1 cup/130 grams all-purpose flour
1/4 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon kosher sea salt
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 ounces white chocolate, coarsely chopped, or 1/2 cup white chocolate chunks
Flaky sea salt, such as Maldon, as needed

BLACK & WHITE BROWNIES

Improve the classic brownie with gooey chocolate batter topped with a creamy cheesecake mixture for a striking marbled effect

Provided by Good Food team

Categories     Dessert, Treat

Time 55m

Yield Cuts into 20 squares

Number Of Ingredients 9



Black & white brownies image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm tin with baking parchment. Finely chop 150g of the dark chocolate, and roughly chop the remaining dark chocolate and the white chocolate. Put the finely chopped chocolate in a bowl and melt over a small pan of gently simmering water, or in the microwave. Set aside to cool a little.
  • Put the butter and 350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Finally, stir in the melted chocolate and the chopped chocolate chunks. Scrape the mixture into the prepared tin and smooth the surface.
  • Working quickly, tip the cream cheese into a bowl and beat to soften with a spatula. Add the remaining egg, flour and sugar, and mix until just combined. Spoon blobs of the cream cheese mixture onto the brownie until all used up, and use the end of a cutlery knife or a skewer to swirl the 2 mixtures together to create a marbled effect. Bake for 30 mins until just set - it should still have a little wobble when it comes out of the oven, and a skewer inserted into the centre should come out with sticky crumbs. Cool completely in the tin before cutting into squares to serve.

Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

250g butter , plus extra for greasing
200g dark chocolate
50g white chocolate
375g golden caster sugar
5 medium eggs
50g plain flour , plus 1 tbsp
85g cocoa
½ tsp baking powder
200g tub cream cheese

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