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Rich Black and White Brownies

Rich Black and White Brownies


"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."
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40 m servings 222 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • Cook's Note:
  • If desired, swirl the black and white halves to create a pattern or marbled effect.

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Read all reviews 4
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Delicious! I do have to say that these took a bit more time to make than I expected, mostly because the batter was thick and sticky and hard to spread into the pan (I ended up spraying my hands ...

Yum! This was much better than I expected - my whole family loved this recipe. Like another review, this makes a very thick batter, but I found using the back of a wet spoon did a good job of sp...

The "black" part of the brownie was extremely dry. My husband thought so too. Disappointing overall. Will not make again.

Absolutely excellent!! I accidentally misread the directions and put the white chocolate chips in the batter and sprinkled the milk chocolate chips on top and they were fantastic!

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