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Black 'n' White Brownies

 Black 'n' White Brownies
"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."
48 ServingsPrep: 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 flaked 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

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Black 'n' White Brownies (continued)

Ingredients (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 147 calories, 8 g fat (4 g saturated fat), 24 mg cholesterol, 96 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.