Black And White Cake Mix Brownies Recipes

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BLACK AND WHITE BROWNIES



Black and White Brownies image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 16 Servings

Number Of Ingredients 10

4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon butter, softened, divided usage
3/4 cup sugar, divided usage
3 large eggs, divided usage
1 teaspoon vanilla, divided usage
1/4 cup plus 2 tablespoons Daisy Brand Sour Cream, divided usage
2/3 cup plus 2 tablespoons all purpose flour, divided usage
1/2 teaspoon baking powder
1/4 teaspoon salt
3 ounces semi-sweet baking chocolate, melted and slightly cooled

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.

JESSICA LAGASSE'S BLACK AND WHITE BROWNIES



Jessica Lagasse's Black and White Brownies image

Provided by Emeril Lagasse

Categories     dessert

Time 45m

Yield about 16 brownies

Number Of Ingredients 9

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
8 ounces white chocolate pieces
2 large eggs, lightly beaten
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup pecan pieces
6 ounces semisweet chocolate, chopped

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 BROWNIES



Black and White Brownies image

Make and share this Black and White Brownies recipe from Food.com.

Provided by Junebug

Categories     Bar Cookie

Time 50m

Yield 1 13x9 pan

Number Of Ingredients 13

1 (19 1/2 ounce) box rich and moist fudge brownie mix
1/4 cup water
1/2 cup oil
2 eggs
1/2 cup chopped pecans
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1 (12 ounce) package white chocolate chips, divided (2 cups)
2 cups powdered sugar
1/4 cup unsweetened cocoa
3 -4 tablespoons hot water
1/4 cup butter, melted
1 teaspoon vanilla
1/2-1 cup pecan halves

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.

BLACK AND WHITE BROWNIES



Black and White Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h5m

Yield 54 brownies

Number Of Ingredients 9

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

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



Black and White Brownies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 20 bar cookies

Number Of Ingredients 10

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

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.

RICH BLACK AND WHITE BROWNIES



Rich Black and White Brownies image

SOOOOOO sinfully delicious brownies with a chocolate layer on the bottom, a white layer with milk chocolate chips, and a layer of white chocolate chips to top it all off! Keep stored in a tightly covered container.

Provided by popalina

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 40m

Yield 24

Number Of Ingredients 12

¾ cup butter, softened
1 cup white sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
2 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup unsweetened cocoa powder
1 tablespoon melted butter
½ cup milk chocolate chips
½ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract.
  • Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls.
  • Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan.
  • Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half.
  • Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 32.3 g, Cholesterol 41.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 165.1 mg, Sugar 21.3 g

BLACK-AND-WHITE CAKE MIX BROWNIES



Black-and-White Cake Mix Brownies image

Surprise your guests by making these delicious chocolate brownies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup vegetable oil
2 eggs
1/3 cup butter or margarine, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
8 Oreo chocolate creme sandwich cookies, chopped
1/2 cup bittersweet chocolate chips

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray.
  • In medium bowl, stir together cake mix, oil and eggs until smooth. Spread batter in pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
  • In medium bowl, beat butter with electric mixer on low speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in milk and vanilla. Frost brownies. Sprinkle with chopped cookies.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 45 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over frosting. Refrigerate 30 minutes or until set. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 340, Carbohydrate 43 g, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg

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  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1 1/2 cups pecans, the chocolate chips and 1 cup of the vanilla chips; mix well. Spread in greased pan.
  • Bake at 350°F. for 28 to 34 minutes or until center is set. Remove from oven; immediately sprinkle with remaining 1 cup vanilla chips. Return to oven for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.
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