Black And White Brownie Bites Food

BLACK AND WHITE BROWNIES

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.

BLACK AND WHITE BROWNIES

Steps:

• 1.Heat the oven to 350°F.
• 2.Spray an 8-inch square baking pan with cooking spray.
• 3.Beat the cream cheese, 1 tablespoon butter and 1/4 cup sugar in a medium bowl at medium speed until smooth.
• 4.Add 1 egg, 1/2 teaspoon vanilla and 2 tablespoons sour cream to the mixture and beat until creamy. Stir in 2 tablespoons of flour; set the mixture aside.
• 5.Beat 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1/4 cup sour cream and 1/2 teaspoon vanilla in a large bowl at low speed until mixed. Beat at medium speed until creamy.
• 6.Beat in 2/3 cup flour, baking powder and salt at low speed.
• 7.Beat in the chocolate at low speed until mixed; and then beat at medium speed until smooth and creamy.
• 8.Spread half of the chocolate mixture evenly in the pan. Top with the cream cheese mixture. Drop the remaining chocolate mixture over the cream cheese mixture filling by spoonfuls.
• 9.Pull a table knife through batters to marble.
• 10.Bake the brownies for 25 to 28 minutes or until the center is set. Place the brownies on a cooling rack; cool completely (about 2 hours), and then refrigerate until the brownies set. Store any leftovers in the refrigerator. Serve with a drizzle of chocolate sauce, if desired.

BLACK AND WHITE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Melt chocolate and 1/2 cup butter and set aside to cool.
• To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
• For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
• In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars.

BLACK AND WHITE BROWNIE BARS

Steps:

• Preheat oven to 350°F Line a 9×9-inch baking pan with aluminum foil and lightly grease.
• In a small, microwave safe bowl, melt 1 cup semisweet chocolate by microwaving in 30 second intervals and stirring frequently until chocolate is smooth. Repeat with 1 cup white chocolate in a second small bowl. Set aside.
• In a large bowl, cream together butter and brown sugar. Beat in the eggs one at a time, waiting until each is 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 medium mixing bowl. Add the melted white chocolate and beat (by hand or with an electric mixer) to combine. Pour into prepared pan.
• Top evenly with remaining 1/2 cup semisweet chocolate chips and 1/2 cup white 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 about 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 slices by 3 slices).

BLACK AND WHITE BROWNIES

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.

BLACK AND WHITE BROWNIE BITES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 48 mini muffin cups. Make brownies as directed on box for fudge-like brownies, using water, oil and eggs. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 45 minutes.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in melted white chocolate until smooth. Gradually beat in powdered sugar and vanilla until smooth. Frost brownies. Sprinkle with chocolate shavings. Store covered in refrigerator.

BLACK & WHITE BROWNIES

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.

BLACK AND WHITE BROWNIES

Steps:

• Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.
• Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.
• Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes
• my best ever treat.

BLACK AND WHITE LAYERED BROWNIE DELIGHT

Steps:

• Line 13x9 inch pan with foil covering all sides.
• To make Blondie Layer: Mix flour, cocoa, baking powder and salt. In another bowl beat butter, sugar and vanilla until creamy. Beat in egg, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
• To make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs and flour. Gently spoon over Blondie layer and carefully smooth over.
• To make Brownie Layer: Stir in flour, cocoa, baking powder, and salt. In another bowl beat butter and sugar until creamy. Add eggs one at a time. Add peanut butter. On low speed add 1/2 the flour mixture then add 1/2 the milk. Repeat. Gently spoon over Blondie layer and carefully smooth over. Place a tent of aluminum foil over the top of the pan (make sure to "tent" the foil because otherwise the top brownie layer will stick to the foil and it wont look good).
• Bake at 350°F covered for 1 hour, remove foil and bake 25-30 minutes longer. Place on rack to cool 30 minutes. Refrigerate at least 2 hours or up to 24 hours.
• Garnish: Either prepare chocolate mousse mix according to directions using only 1 cup milk and spread on top or melt a jar of chocolate frosting for 30 seconds in the microwave and pour over the top (if you do this you'll want to refrigerate for an additional hour). Once on serving plate garnish with caramel topping, chocolate shavings and chopped peanuts. Yum!