Chewy, fudgy brownies that combines the best of both worlds! Dark chocolate and white chocolate all in one bite.

 black-and-white-brownies (4)   

BROWNIES!!! And not just any type of brownie, these are black and white brownies! A delicious combination of dark chocolate brownies and white chocolate brownies.

black-and-white-brownies (6)

You might be thinking, white chocolate brownies? Yes, white chocolate brownies. They exist, but they’re not too common, although I think they should be.

Funny thing is, I used to not like white chocolate. I was a dark chocolate kind of person. However, after trying these brownies, I think I’ve kindled my love for white chocolate.

black-and-white-brownies (5)

These brownies are easy to make, just like any other brownie recipe. The only thing different is that you make two separate batters and pour it all into one pan. You can layer them in any order, or even take a toothpick and swirl them together for a beautiful marble!


The white chocolate brownies use one egg and one egg white, to keep them all nice and, well, white. The dark chocolate layer uses the extra yolk.

black-and-white-brownies (3)

Aren’t these brownies pretty? I couldn’t stop eating them. Even my friend who dislikes chocolate enjoyed the white chocolate layer of these.

Black and White Brownies
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3346 calories
387 g
828 g
187 g
43 g
110 g
776 g
1529 g
308 g
4 g
62 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3346
Calories from Fat 1654
% Daily Value *
Total Fat 187g
Saturated Fat 110g
Trans Fat 4g
Polyunsaturated Fat 9g
Monounsaturated Fat 53g
Cholesterol 828mg
Sodium 1529mg
Total Carbohydrates 387g
Dietary Fiber 15g
Sugars 308g
Protein 43g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dark chocolate layer
  1. 1/4 cup (56g) unsalted butter, cut into cubes
  2. 4 oz good quality dark chocolate, chopped
  3. 1/4 cup (50g) white sugar
  4. 1/4 cup (50g) brown sugar
  5. 1 large egg and egg yolk, room temperature
  6. 1/2 teaspoon vanilla extract
  7. 1/4 cup (30g) all purpose flour
  8. 2 tablespoons (10g) unsweetened natural cocoa powder
  9. 1/4 teaspoon salt
For the white chocolate layer
  1. 1/4 cup (56g) unsalted butter, cut into cubes
  2. 4 oz good quality white chocolate, chopped
  3. 1/2 cup (100g) white sugar
  4. 1 large egg and egg white, room temperature
  5. 1/2 teaspoon vanilla extract
  6. 1/4 cup + 2 tablespoons (40g) all purpose flour
  7. 1/4 teaspoon salt
  1. We are going to make the two batters separately. You can choose to do either layer first; the white on bottom and dark on top, or dark on bottom and white on top. Directions are the same for both. Here I will be writing steps for the dark layer on bottom.
  2. 1. Preheat the oven to 350 F/180 C. Grease an 8 x 8 inch pan or line with parchment.
  3. 2. Melt your butter and chocolate together in the microwave in short 20-30 second bursts, stirring each time, or over a double boiler. Allow to cool for a bit.
  4. 3. Add your sugars. Whisk in your egg and egg yolk into the chocolate mixture. Add the vanilla.
  5. 4. Sift in your dry ingredients (flour, cocoa, salt) and mix until combined. Pour the batter into the pan.
  6. 5. In another bowl, melt your white chocolate and butter. Add the sugar. Add your egg, egg white, and vanilla.
  7. 6. Sift in the flour and salt and mix until combined.
  8. 7. Pour the white chocolate batter over the dark. At this point you can swirl the two batters with a toothpick, or leave in two separate layers as I did.
  9. 8. Bake for 33-38 minutes, or until a toothpick inserted comes out clean.
Adapted from Sally's Baking Addiction
Little Lady Nibbles

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