Black and White Brownies
Black and White Brownies
We all love new and groovy taste sensations and so the Chocolate Goddess offers a recipe that is decadent, delicious and different for the new year. My three-year-old granddaughter was my inspiration for these fudgy, thickly iced brownies.
We give you the BLACK AND WHITE BROWNIE!
This dessert offers balance and harmony for those who love both chocolate and vanilla frosting. Why did it take a three-year-old to realize just how wonderful this could be?
This is proof that, sometimes, we all just need to think like children again. Remember when your mind freewheeled when you were a child playing? Selia has the ability to let her mind glide through ideas and thoughts - she makes up stories and fairy tales with no-holds-barred attitude that will surely make for a gifted writer. She has her own rules for her games and her own rules for the her play kitchen.
Sometimes I follow those rules and we collaborate on her innovative ideas in my kitchen. I give Selia flour, chocolate chips, frosting and other ingredients so she can feel like she is really baking. It is not hard to clean up her play table afterward, besides I smile when I think about how much fun she had creating a recipe.
Selia loves black and white cookies and one day, she decided to make black and white brownies. One ingredient led to another and before you know it, we were in Nana’s kitchen concocting the real deal. It is a fudgy brownie with a crown of both chocolate and vanilla icing and it tastes sensational!
This recipe will become a mainstay in your dessert repertoire. Enjoy every bite of its delicious and playful taste!
And Remember
Always Stay in Touch with Your Inner Goddess!
Happy Baking!
BROWNIE INGREDIENTS
Butter and Flour for 8 x 8 glass baking pan
½ cup (1 stick) Butter chopped
¼ teaspoon Baking Powder
½ teaspoon Salt
4 ounces Ghirardelli Semisweet Chocolate chopped for melting (not chips)
1 cup Light Brown Sugar firmly packed
2 teaspoons Pure Vanilla Extract
2 Large Eggs lightly whisked
¾ cup Flour
½ cup Semisweet Chocolate Chips to be added to batter
BLACK AND WHITE ICING INGREDIENTS
6 cups Powdered Sugar
2 tablespoons Light Corn Syrup for vanilla side plus 1 tablespoons extra for chocolate side
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Salt
¼ - 1/3 cup Whole Milk, plus 1-2 tablespoons for chocolate side
2/3 cup Unsweetened Dutch Processed Cocoa Powder sifted
Mixture makes 4 cups of icing
BROWNIE INSTRUCTIONS
Preheat oven to 350 degrees.
Butter and flour pans. Set aside
Combine flour, baking powder and salt. Set aside.
Melt chopped chocolate and chopped butter in a double boiler.
Cool to room temperature stirring occasionally.
Combine brown sugar, vanilla, eggs, and the melted chocolate and butter in a medium size mixing bowl.
Mix together completely, by hand.
Incorporate flour mixture, by hand.
Fold in chocolate chips.
Pour batter into prepared pan.
Bake for 25 – 30 minutes until tester comes out clean. Do not over bake.
Cool completely.
Cut the brownies into 9 squares.
BLACK AND WHITE ICING INSTRUCTIONS
Place powdered sugar, corn syrup, vanilla extract, salt and milk in a large bowl.
Beat at slowest speed until smooth.
Make sure icing is spreadable, but also thick and opaque. If to thick to spread, add more milk. in small amounts until desired consistency is achieved.
Divide the icing mixture in half and reserve one half.
With a small offset spatula, thickly ice the ½ of the top of each brownie with vanilla icing.
Add the sifted cocoa to the remaining half of the icing.
Add additional 3 tablespoons of corn syrup and additional 2 to 4 tablespoons of milk to chocolate mixture.
Thickly frost the remaining halves of the brownies with chocolate.
Let icing dry for at least 2 hours before serving.
