Dark Chocolate and White Chocolate Brownies Recipe
Indulge in rich, fudgy Dark Chocolate and White Chocolate Brownies that balance the intense bitterness of dark chocolate with the sweetness of white chocolate chunks. This recipe yields 16 decadent squares with a crinkly top and a gooey center, perfect for chocolate lovers seeking a classic yet luxurious treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 180 g unsalted butter (diced)
- 180 g good-quality dark chocolate (chopped)
- 200 g good-quality white chocolate (chopped into rough chunks)
Dry Ingredients
- 90 g plain flour
- Pinch of salt
- 1 tsp instant coffee granules (optional)
Wet Ingredients
- 3 large eggs
- 200 g caster sugar
- 1 tsp vanilla extract (optional)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 180°C (160°C fan). Grease and line a 20cm (8-inch) square baking tin with non-stick baking paper and set aside.
- Melt Butter and Dark Chocolate: Place diced butter and chopped dark chocolate in a heatproof bowl set over barely simmering water without the bowl touching the water. Stir frequently until melted and smooth. Alternatively, melt in a microwave-safe bowl in 20-second bursts, stirring each time to avoid burning. Set aside to cool slightly.
- Add Sugar and Eggs: Stir caster sugar into the melted chocolate mixture until dissolved. Add the eggs and mix thoroughly.
- Combine Dry Ingredients: Sift in the plain flour and add a pinch of salt. Add coffee granules and vanilla extract if using. Gently fold the mixture until just combined to form a smooth batter, being careful not to overmix to prevent toughness.
- Add White Chocolate Chunks: Fold through half of the white chocolate chunks evenly throughout the batter without over-stirring.
- Assemble in Tin: Pour the batter into the prepared tin. Scatter the remaining white chocolate chunks over the top and gently push them into the batter using a butter knife or spoon. Smooth the surface.
- Bake: Bake in the preheated oven for 25 to 35 minutes depending on your oven and preferred brownie texture. For fudgy and gooey brownies, bake closer to 25 minutes. Look for a just-set, crinkly top with a slight wobble in the center.
- Cool and Set: Remove from the oven and leave the brownies to cool completely in the tin. If the brownies are very gooey, refrigerate them once cooled to firm up.
- Serve: Remove brownies from the tin and cut into 16 squares or 24 bite-sized pieces. Enjoy your delicious dark and white chocolate brownies!
Notes
- Use good-quality chocolate for the best flavor and texture results.
- The coffee granules are optional but enhance the chocolate flavor without making the brownies taste like coffee.
- Do not overmix after adding flour to keep brownies tender and moist.
- Check the brownies early during baking to avoid overbaking; they should remain slightly gooey if you prefer a fudgier texture.
- For neat slices, chill before cutting.
