Black and white is usually used to define a high class or dressy party. I love wearing black (besides the slimming effect) and white I think of calm and summer…
Well, these brownies were amazing without the black and white effect, but even better with it. I’m so glad I took the time to melt the chocolate drizzle.
These are out of The Essential Chocolate Chip Cookbook. These are definitely going in the keeper file! The brownies are more cake like – but moist and fudgy – if that makes any sense. I had to adjust the recipe a little bit just bvecause I didn’t have enough sour cream – but really yummy… And these got made unlike any other brownie recipe…a winner.
1 2/3 cup flour
1/3 cup unsweetened cocoa powder
2 cups packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, cut into chunks
1 tsp vanilla extract
1/2 cup light sour cream
1/2 cup ff vanilla yogurt
2 cups semi sweet chocolate chips
1/3 cup each white chocolate, semi sweet – divided
1/2 tsp in each canola oil
Mix flour through salt in mixer. Add butter and mix till it resembles small peas (about 2 minutes). Add in the wet ingredients. Fold in the chips. Bake in 8 in square pan, lined with parchment paper, sprayed. 325 for about an hour till done (9 inch is about 45).
Let cool. Melt the chocolates. Add in the oil. Drizzle with fork white chocolate than semi-sweet. Let harden.
Cut and give away – unless you eat them all!