A delicious side dish or complete meal, roasted Brussels sprouts are delicious with browned butter, garlic, and sautéed red onions. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
- If desired, swirl the black and white halves to create a pattern or marbled effect.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 165 mg |
| Sugars | 21 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These were a bit of a challenge to make sure you have the half and half, but we’ll worth the effort. I think next time for the “dark” side I will put the white chips in that mix and leave out a 1/8 c of flour. I dropped the 1/8 c flour for the “light” side and it tastes much softer than the “dark”. These were very good, but yes the “dark” it a bit dryer than the “white” almost like a crust for the “white” is a good way to describe it. Will definitely make again with the changes we thought about. Thanks.
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!
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 spreading the 2 layers out
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 w/ cooking spray to get it in there evenly, and that worked fine). It’s more like a half brownie, half cookie to me, but they are yummy, nonetheless. The family really enjoyed these, so I will def be making them again~YUM! Thanks for sharing. 🙂