Black & White Brownies
One of my favorite brownie recipes of all-time, been making these for years. Doctored-up box brownies with semi-sweet chocolate chips and white chocolate, topped with chocolate ganache, and a rich, creamy white buttercream!
Servings 16 brownies
Ingredients
For brownies:
- 1 box brownie mix my personal favorite is Betty Crocker Original Supreme w/ Hershey's
- 1 egg
- 1/2 c. vegetable oil
- 1/4 c. water
- 1 c. white chocolate chips
- 1/2 c. semi-sweet chocolate chips
For ganache:
- 8 oz. semi-sweet chocolate chips
- 1/3 c. heavy whipping cream
- 1/4 c. butter
For buttercream:
- 1 c. unsalted butter softened
- 4-5 c. powdered sugar
- 2 tsp. vanilla
- 1/4 c. milk or cream
Instructions
For brownies:
- In a large mixing bowl, combine brownie mix, egg, vegetable oil, and water, beating until blended, about 1-2 minutes.
- Fold in white chocolate chips and semi-sweet chocolate chips.
- Pour batter into a well-greased 9-inch square pan.
- Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
For ganache:
- In a medium microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
- Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
- Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
- Spread evenly across the cooled brownies. Allow to set.
For buttercream:
- In a large mixing bowl, combine butter, 4 c. powdered sugar, vanilla, and cream.
- Beat on medium speed for 2 minutes.
- Add more powdered sugar or cream as needed to achieve desired consistency. It should be thick and fluffy, but able to be piped.
- Beat an additional 3-5 minutes for fluffiness.
- Frost brownies. Cut into bars.