Black and white chocolate brownie

Black and white chocolate brownie



  • 300g dark chocolate, finely chopped
  • 125g butter, chopped
  • 2/3 cup caster sugar
  • 2 eggs, lightly whisked
  • 1 cup plain flour
  • 200g white chocolate, chopped
  • 100g slivered almonds


Preheat oven to 180C. Grease a 20cm square slice tin and line with baking paper, extending paper 5cm over sides. I used my new SiliconWare pan and only needed to grease, not line with paper.

Stir butter and dark chocolate in a saucepan over low heat until smooth. Stir in sugar until dissolved. Remove from heat and stir in eggs and flour. Gently fold in white chocolate and almonds until just combined.

Spread mixture into pan and bake for 25-30 minutes. The trick with brownies is to not over cook them, so the skewer should not come out clean! Allow to cool completely in the tin (it will set as it cools), then use the overhanging baking paper to carefully lift out onto a large chopping board.

With the SiliconWare pan, I loosened the pan from the edges and turned out onto the board. Cut into squares and try very hard not to eat half before the kids get home!


  • Pure chocolate evil. Enjoy.
  • Notice in the picture that the slice was not quite set when I cut it, it was fine a few hours later.
  • Store in an airtight container in a cool shady spot for up to 5 days or in the fridge.
  • Recipe created by Melissa Hughes for Kidspot.

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