Black & White Brownies; deep dark velvety brownies studded with chunks of Oreo and caramelised white chocolate.
Toot toot bitches, it’s me. Back with more brownies.
One day I will stop posting endless variations of my favourite dense and deeply chocolatey snack, but today is most definitely not that day.
Say buongiorno to the Black & White Brownies.
An abridged version of my favourite brownie recipe, the colour contrast in this bake is as wonderfully pleasing to the eye as it is to the palate. The darkness of the chocolate brownie and the blackness of the Oreo biscuit, stark against the off-white chunks and creamy swirls held within.
The flavour contrast of bittersweet rich dark chocolate and the milky sweetness of white chocolate is what really makes these Black & White Brownies sing though. The brownie itself, as it should, provides all the filthy velvety deliciousness one could possibly require in a mouthful, tamed innocently by the bland sweetness of the gently caramelised chocolate. Sophisticated enough for posh folks but trashy enough for everyone else to enjoy too.
I made these for some new friends, in a mildly arrogant attempt to prove that brownies don’t have to be boring. I reiterate, I’m almost certain at this point that most of my relationships are upheld by my inability to go anywhere without providing sugary sustenance.
While this Black & White Brownies recipe requires a few bowls to make, it doesn’t need any fancy equipment and is generally a fairly straight-forward bake. Perfect for beginners or lazy bakers like me. A good thing about making brownies is that the long baking period gives you plenty of time to clean up a bit. You also don’t have to worry about dressing them up or decorating them afterwards, as brownies usually look sexy enough without frostings, drizzles or dustings. (Especially these ones!)
Enough chat, scroll down a wee bit further and get these Black & White Brownies on the go!
Black & White Brownies
Notes
*BE A MAVERICK: Don’t just limit this recipe to plain Oreos, try it with your favourite flavour too!
*MAKE IT GLUTEN FREE: Simply replace the flour with a gluten free flour blend, and use a gluten free Oreo-style biscuit instead!
Ingredients
- 250g (8 ½ oz) dark chocolate (70% min. cocoa solids)
- 230g (15 tbsp) unsalted butter
- 3 eggs
- 250g (1 ¼ cups) caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- 65g (½ cup) plain flour
- 60g (½ cup) cocoa powder
- 150g (5 oz) white chocolate, broken into chunks
- 100g (roughly a handful) Oreos, broken into chunks
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the brownies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and dark chocolate and melt together gently in a heatproof bowl, either in the microwave or over a pan of simmering water, until smooth.
- In a separate large bowl, whisk together the eggs, sugar, vanilla and salt until just combined.
- Once melted, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- In a final separate bowl, stir together the flour, cocoa, white chocolate chunks and Oreos chunks. Coating the chocolate and Oreos in the dry ingredients stops them from sinking too much!
- Tip the flour and cocoa mixture into the rest of the ingredients and gently fold together with a spoon or spatula until just combined.
- Pour the brownie batter into the prepared tin.
- At this stage you can top the mixture with extra chocolate or Oreo chunks if you like!
- Bake for 40-50 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
- Allow to cool for at least 45 minutes before slicing if you can. (This isn’t a quick bake, but it’s so worth it!)
- Enjoy!
These are delicious! Very chocolatey and fudgy.
Thanks, Francis! Glad you enjoyed!