Wednesday, July 31, 2013
black and white brownies
I love brownies.
I love brownies from a box. I love them more than socks. (Dr. Suess, anyone?)
Haha, so yes, it's true. I love boxed brownie mixes. They are so easy and oh so good. But what I love even more than boxed brownies are jacked-up boxed brownies. You know...the kind with all kinds of great stuff mixed in and frosting covering the tops.
Those brownies just make my heart sing.
These brownies are easy and sinfully chocolatey. You start out with a boxed brownie mix.
Then, you stir in semisweet chocolate chips and white chocolate chips before baking.
When you pull them out of the oven, you pour white chocolate chips over the top. Stick it back in the oven to let them melt for just a minute.
Whip up a rich, chocolatey frosting, and drizzle it over the top.
And, voila! Jacked-up boxed brownies that no one will ever be able to tell came from a box. These are awesomeness in a pan.
P.S. Remember to let brownies cool and cut with a plastic knife to avoid excess crumbs.
Black and White Brownies
1 (19- to 21-oz) pkg fudge brownie mix
10-12 oz. white chocolate chips, divided
1 cup semisweet chocolate chips
1/4 cup butter, melted
3 T. hot water
2 cups sifted powdered sugar
1/4 cup cocoa powder
1 t. vanilla
Preheat oven to 350 degrees. Grease the bottom of a 13x9x2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white chocolate chips and all of the semisweet chocolate chips. Spread the batter into the pan and bake about 30 minutes, or until the center is set. Sprinkle with the remaining white chocolate chips; bake for 1 more minute. Cool in pan on wire rack.
For frosting, combine remaining ingredients in a small bowl and beat by hand until smooth. Spoon or pipe over top of brownies. Cool about 1 1/2 hours or until frosting is set.