Black & White Brownies

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Hands-on time:
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Yield: 16 brownies

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White chocolate and bittersweet chocolate make beautiful music together in these brownies.

Black & White Brownies

star rating (34) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 brownies
Published: 01/01/2010



1) Preheat the oven to 350°F. Lightly grease a 9" square pan.

2) Place the white chocolate, butter, and sugar in a heatproof bowl. Heat at low power in the microwave at 1-minute intervals, or over simmering water, until the chocolate softens; white chocolate is sensitive to scorching, so be careful.

3) When the butter is melted and the white chocolate looks soft, stir in the vanilla, nutmeg, and salt. Let the mixture cool to lukewarm.

4) Beat in the eggs.

5) Whisk together the flour and baking powder, and stir into the egg mixture.

6) Stir in 3/4 cup of the chocolate chunks. Spoon the batter into a greased 9" square pan, and sprinkle the remaining chocolate chunks over the top.

7) Bake the brownies for 25 minutes, until they're light golden brown and the edges pull just slightly away from the pan.

8) Remove from the oven, and cool before cutting.

Yield: 16 brownies.


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  • star rating 01/28/2015
  • lorraineneilan from KAF Community
  • Dear King Arthur: Is it my imagination or is the amount of white chocolate missing from the online recipe. I had to find my original to get the correct amount. Please fix your online recipe!
    Oops! The amount of white chocolate called for this recipe is not listed and we apologize for this oversight. We will be sure to check with our Test Kitchen on the amount of white chocolate and update this information on our site as soon as we can so you can be on your way to making these Black & White brownies! --Kye@KAF
  • star rating 12/02/2010
  • Laura from
  • This is a fantastic brownie recipe. It is much like eating a cookie in a brownie form - just delicious! However, I have a word of advice in order to achieve these brownies to perfection. I have made this recipe many times because the first time I made them they were perfect, then the second, third etc times they didn't cook properly and had a strange gooey uncooked texture. I couldn't understand what was going wrong so I tried doing different things each time e.g. doing the step of melting the butter with white chocolate and sugar in different ways. I then discovered that I had been melting the white chocolate completely in that step when the recipe says for the white chocolate to only be soft. So I wondered if this was the problem, and so I made a batch today where I had the butter melted with the sugar and the white chocolate only just soft, and it turned out PERFECTLY like the first time!!! So word of CAUTION: Do not let the white chocolate melt! I would suggest softening the butter in the microwave on its own first, then adding the sugar and white chocolate and heat until the butter is melted. I used chopped up Whittakers bittersweet (50%) chocolate for the chocolate chunks. Next time I would do half bittersweet and half milk chocolate because the bittersweet can be a bit overpowering for those who don't like dark chocolate. I leave out the nutmeg because I find it too over-powering. Instead I use cinnamon, which doesn't do a lot for the recipe so it would be OK to leave it out. Definately try this recipe, and definately pay attention to the mistake I made, because without this mistake you will have perfectly tasty brownies to feast on!
  • star rating 07/29/2010
  • KristiG from CA
  • I really enjoyed these, they seemed fancy--rich and decadent but they were so easy.
  • star rating 06/26/2010
  • Cheryl from Spanish Springs, NV
  • One word ... YUMMOLA!! :)
  • star rating 06/20/2010
  • Anne from Mountain View, CA
  • I did enjoy eating this bar cookie, but mostly when I got to the chocolate chunks. It was a bit too sweet and solid butter for me. It was good, but I knew and could taste as I ate it all the extra butter and sugar. I'm not sure that the melted white chocolate really added to it. I prefer the traditional cookie bar. The nutmeg was an interesting twist, I might try that in other recipes.
  • star rating 05/17/2010
  • Betty from College Park, MD
  • These are always a hit! I double the recipe and bake it in a 9 x 13 pan for 30 minutes. They're so good, you'll want twice as many.
  • star rating 03/25/2010
  • from
  • Easy to make and taste sooooo good.
  • star rating 03/24/2010
  • Ginger from Talladega, AL
  • I doubled this recipe (leaving out the nutmeg entirely and replaced the bittersweet chunks with semi-sweet). I baked the brownies in my Brownie Edge Pan at 325 degrees on convection bake on the middle rack exactly 25 minutes and they were perfect! I chillled them prior to cutting into one inch pieces. Great recipe!
  • star rating 02/14/2010
  • Jean from NY
  • These brownines were really yummy, seemed like a big chocolate chip cookie. I did make some substitutions, I used semi-sweet chocolate instead of bittersweet and I didn't have any nutmeg so I used pumpkin pie spice. I really liked the hint of cinnamon. I will definately make these again!
  • star rating 01/12/2010
  • Joanne B from Garden Grove, CA
  • I see others have had issues with this recipe but I've made it several times and had great results. Took a batch of these to Wine Tasting recently and everyone loved them. If I had to change anything I might reduce the amount of bittersweet chocolate as it can be a bit overpowering. The texture of the brownie with the white chocolate in it is excellent!
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