Black And White Brownies Food

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:

• 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 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 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:

• 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 BROWNIES

Steps:

• Preheat oven to 350.
• Grease bottom only of a 13x9" pan.
• Mix brownie mix, water, oil and eggs.
• Beat 50 strokes.
• Add 1/2 cup pecans, 1 cup chocolate chips and 1 cup white chocolate chips.
• Spread in pan and bake 28-34 minutes until center is set.
• Melt remaining 1 cup of white chocolate chips in microwave and spread evenly over brownies with the back of a spoon.
• Cool.
• In a small bowl mix all the frosting ingredients except the pecan halves.
• Beat until smooth (It will be thin).
• Spoon over white chocolate chips to cover.
• Arrange pecan halves over frosting.
• Cool 1 1/2 hours or until completely cool.
• Cut into bars.

JESSICA LAGASSE'S BLACK AND WHITE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Using 2 tablespoons of the butter, grease an 8-inch square baking pan.
• In a metal bowl set over a pot of simmering water, melt the remaining stick of butter with the white chocolate.
• In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the pecans and the melted white chocolate.
• Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares.

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!

BLACK AND WHITE BROWNIES,FROM SCRATCH

Steps:

• Heat oven to 350 degrees.
• Line a 13x9x2-in baking pan with aluminum foil.
• Coat with nonstick cooking spray.
• Brownies--------.
• In a medium-size bowl,whisk together flour, baking powder and salt until blended In large microwave-safe bowl, combine butter and chocolate.
• Microwave on high 1 minute; stir until smooth.
• if necessary melt another 15 seconds.
• Add sugar to chocolate mixture; stir to combine.
• Add eggs and vanilla; stir til smooth.
• Stir in flour mixture til smooth.
• Spoon into prepared pan; spread evenly.
• Cheesecake Dimples------.
• In medium-size bowl, on medium speed.
• beat cream cheese til smooth.
• On low speed beat in flour, sugar and vanilla til blended.
• Add milk; beat til smooth.
• With tablespoon, make a depression or dimple in top of brownie batter.
• With another tablespoon, drop a dollop of cream cheese mixture into the dimple.
• Continue to make and fill dimples over the top in an uneven pattern until there are lots of them.
• Bake in 350 degrees oven 30 minutes or until firm to touch and set.
• Let cool in pan on wire rack for 15 minutes.
• Using foil, remove brownie from pan to rack.
• Let cool about 2 hours before cutting.

BLACK AND WHITE CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan.
• Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well.
• Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes.
• Cool completely on wire rack; cut into 2-1/4 inch squares.

BLACK AND WHITE BROWNIES

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.