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Black and White Brownies
By Susan Nye

Printer-friendly version

I made these brownies by happy
accident. I was one cup short
of chocolate chips but discovered
a bag of white chocolate chips
in the cupboard. I improvised
and the results were delicious. Enjoy!

24 brownies

8 ounces unsalted butter
8 ounces semisweet chocolate chips
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon instant coffee powder
1 tablespoon vanilla extract
1 cup sugar
1 cup white chocolate chips
1/2 cup plus 2 tablespoons flour, divided
1/2 tablespoon baking powder
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees. Grease and flour a 9-inch by 13-inch pan.

Melt together the butter, semisweet chocolate chips and unsweetened
chocolate in a heavy pan over very low heat. Stir frequently and remove from
the heat when the butter and chips are just about melted. Whisk to combine
until completely melted and smooth. Cool slightly.

Whisk together the eggs, instant coffee, vanilla and sugar. Slowly add to the
chocolate mixture, stirring constantly.  Cool to room temperature.

Put the white chocolate chips in a small bowl. Add 2 tablespoons flour and toss
to coat.

Whisk 1/2 cup flour with the baking powder and salt. Add to the cooled
chocolate mixture. Fold in the white chocolate chips and any remaining flour.
Pour the batter into the prepared pan.

Bake for about 30 minutes or until a toothpick comes out clean; don’t over
bake. Cool thoroughly and cut into squares.

About the author: Susan Nye writes, cooks and lives in New London. Visit her web site
at www.susannye.com to learn about her new Eat Well -- Do Good project. For cooking
tips and more, you can
follow Susan on Twitter or watch her cook on YouTube.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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