Chocolate Brownies with white chocolate are my favorite treat for a lazy Sunday afternoon and are perfect for any party. They are easy to make and full of flavor, and the white chocolate chunks add a surprising twist. If you like fudgy brownies, then this recipe is for you.
These brownies have the perfect balance between the intense flavor of dark chocolate and the creamy chunks of white chocolate. You taste that delicious combination of a soft brownie and creamy chocolate in every bite.
Deliciously Fudgy Brownies with Dark and White Chocolate – Quick Bake
Brownies are perfect if you want something more than a cookie but don't want to spend too much time in the kitchen. In our house, fudgy brownies, caramel brownies, and raspberry brownies are our favorites. But we wanted to try something different, so we made these chocolate brownies with white chocolate.
You really have to make these brownies! They are very easy, and you probably already have most of the ingredients at home. While they are in the oven, your kitchen will fill with the delicious smell of freshly baked brownies.
The secret of this brownie is the combination of dark and white chocolate. The deep flavor of the dark chocolate with the creamy, soft white chocolate. Who can say no to that? We certainly can't.
In short, save this recipe to your favorites. Try them yourself and discover how delicious they are!
Ingredients: Dark Chocolate Brownies with a Twist of White Chocolate
- Choose chocolate with a high cocoa content (more than 70%) for an intense flavor. Don't use milk chocolate, as it will make the brownie too sweet.
- Butter: Makes the brownie nice and creamy
- Sugar syrup, sugar, and dark brown sugar: This mix provides a nice balance between sweetness and a hint of caramel. If you don't have Dutch Sugar Syrup, you could also use golden syrup.
- Eggs: Ensure the batter is binding.
- Flour: Use all-purpose flour. Sift the flour over the batter to prevent lumps.
- Cocoa powder: For extra chocolate flavor and a deep brown color.
- Baking powder: This helps the brownie rise so it does not become too compact.
- Salt: A pinch of salt makes the sweetness of the brownie perfect.
- White chocolate: Gives a creamy surprise in every bite.
How to Make Perfectly Gooey Brownies with Dark and White Chocolate Simply?
- Melt the dark chocolate and butter in a bain-marie. Add the syrup and stir well. Set the bowl aside.
- Place the sugars and eggs in a bowl and mix until just combined. Add half of the egg mixture to the melted chocolate and stir gently. Beat the other half of the egg mixture on high speed until doubled in volume.
- Pour the chocolate mixture into the beaten egg mixture and mix gently with a whisk. Sift the flour, cocoa powder, baking powder, and salt over the batter and fold gently. Add the white chocolate pieces and stir them into the batter.
- Pour the batter into a greased baking tin and bake in a preheated oven at 350 °F (ca. 177 °C) for 25 minutes.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 5 oz. dark chocolate >70% cocoa, chopped
- ½ stick butter unsalted
- 1 tablespoon Dutch sugar syrup
- ¾ cup sugar
- ⅓ cup dark brown sugar
- 2 eggs size L
- 5 tablespoons all-purpose flour
- 3 tablespoons Dutch unprocessed cocoa
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 4 oz. white chocolate coarsely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to
350 °F or 320 °F - Line an 8 × 8 inch (20 × 20 cm) baking tin with baking paper.
Brownie batter
- Put the dark chocolate and butter in a heatproof bowl.5 oz. dark chocolate, ½ stick butter
- Place the bowl on a pan of gently simmering water (au bain-marie) and let the chocolate and butter melt. Stir occasionally.
- When everything has melted well, add the tablespoon of syrup.1 tablespoon Dutch sugar syrup
- Mix well with a spatula and remove the bowl from the heat.
- Put the granulated sugar, brown sugar, and eggs in a separate bowl.¾ cup sugar, ⅓ cup dark brown sugar, 2 eggs
- Mix briefly, just enough to mix everything well.
- First, add half of the egg mixture to the melted chocolate, little by little, while stirring gently with the spatula.
- Then, mix the rest of the egg mixture for 3 minutes at high speed with a mixer until it thickens and doubles in volume.
- Gently fold the egg mixture into the chocolate mixture with a spatula.
- Sift the flour, cocoa powder, baking powder, and salt over the batter and mix everything well with the spatula.5 tablespoons all-purpose flour, 3 tablespoons Dutch unprocessed cocoa, 1 teaspoon baking powder, ⅛ teaspoon salt
- Add the coarsely chopped white chocolate and mix well again.4 oz. white chocolate
- Pour the batter into the baking tin and smooth the top.
Baking
- Place the brownie in the oven and bake for about 25 minutes.
- The top should be slightly darker, and the brownie should have risen slightly.
- Check with a skewer whether it is done. It is perfect if there is still a thin layer of chocolate on the skewer.
Cooling and serving
- Let the brownie cool in the tin before cutting and serving.
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