Black and Tan Brownies
Indulge in the rich, layered decadence of Black and Tan Brownies, a dessert that combines the bold allure of semi-sweet chocolate with the creamy sweetness of white chocolate. These two batters—one dark and fudgy, the other light and slightly milky—are swirled together to create a stunning marbled effect that’s as visually captivating as it is delicious. With a crisp crackly top and indulgently soft center, these brownies are easy to prepare with pantry staples like butter, sugar, flour, and vanilla, yet deliver gourmet-level flavor and texture. Perfect as a party treat or an everyday indulgence, these brownies are guaranteed to impress. Bake up a batch of these irresistible Black and Tan Brownies and elevate your dessert game!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup white chocolate chips
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line it with parchment paper.
In a medium saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar until combined, then add the eggs one at a time, mixing well after each addition.
Stir in 1 teaspoon of the vanilla extract. Set aside this chocolate mixture (Black batter).
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add half of this dry mixture to the Black batter until just combined.
Divide the remaining dry mixture evenly between two bowls. In the first bowl, add the white chocolate chips, milk, and the remaining 1 teaspoon of vanilla extract. Mix to create the Tan batter.
Pour half of the Black batter into the prepared baking pan and spread evenly.
Gently spoon the Tan batter over the Black layer, spreading it carefully without mixing the layers.
Top with the remaining Black batter, spreading evenly to cover the Tan layer.
Using a knife, gently swirl the layers to create a marbled effect, if desired.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Allow the brownies to cool completely in the pan before cutting into squares and serving.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 123.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 199 mg | 15% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
