Black 'n' White Brownies Recipe

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Black 'n' White Brownies Recipe

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5 2
Publisher Photo
"The extra effort it takes to make these layered brownies is worthwhile," assures Lauri Knoke of DeKalb, Illinois. "My mother won a prize with the recipe."
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 2/3 cup butter, melted
  • 2 tablespoons milk
  • CHOCOLATE LAYER:
  • 1/3 cup butter
  • 1 ounce unsweetened chocolate
  • 2 eggs
  • 1 cup packed brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups confectioners' sugar
  • 1/4 cup chopped walnuts

Directions

In a large bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes. Remove from the oven. Reduce heat to 325°.
In a small saucepan, melt the butter and chocolate; cool slightly. In a large bowl, beat the eggs, brown sugar, milk and vanilla until well blended. Beat in the chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts. Spread evenly over crust.
Bake at 325° for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
In a small bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator. Yield: 4 dozen.
Originally published as Black 'n' White Brownies in Taste of Home April/May 2001, p65

Nutritional Facts

1 each: 147 calories, 8g fat (4g saturated fat), 24mg cholesterol, 96mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 2/3 cup butter, melted
  • 2 tablespoons milk
  • CHOCOLATE LAYER:
  • 1/3 cup butter
  • 1 ounce unsweetened chocolate
  • 2 eggs
  • 1 cup packed brown sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups confectioners' sugar
  • 1/4 cup chopped walnuts
  1. In a large bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes. Remove from the oven. Reduce heat to 325°.
  2. In a small saucepan, melt the butter and chocolate; cool slightly. In a large bowl, beat the eggs, brown sugar, milk and vanilla until well blended. Beat in the chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in walnuts. Spread evenly over crust.
  3. Bake at 325° for 25-30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire rack.
  4. In a small bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts. Store in the refrigerator. Yield: 4 dozen.
Originally published as Black 'n' White Brownies in Taste of Home April/May 2001, p65

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