“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Black and White Brownies
- 13”x9” pan
- 1 box of fudge brownie mix
- 1 or 2 eggs 1 for truly fudgy brownies or as manufacturer indicates
- ⅓ Cup vegetable or canola oil or as manufacturer indicates
- ⅓ Cup water or as manufacturer indicates
- 1 ½ Cups whole or chopped pecans optional
- 1 12- ounce package white chocolate morsels I prefer Ghirardelli
- 2 TBSP milk dairy preferred
- Grease a 13”x9” pan.
- Prepare the brownie mix as directed on the package (egg, oil, water) and pour into a pan.
- If using, sprinkle pecans evenly over brownie mixture in pan.
- Bake for approximately 27 minutes or right in the middle of the two baking times (e.g. 25-29 minutes).
- Don’t overbake.
Do the following steps while the brownies bake:
- Pour the white chocolate morsels with approximately 2 TBSP milk into a microwave safe bowl.
- I like to use my 16 ounce Pyrex measuring cup.
- On the microwave, press time cook (or equivalent) then press 30 (for thirty seconds) then press power level button then press 3 (for power level 30%).
- After 30 seconds, carefully remove from microwave, and stir thoroughly.
- Melt another 30 second interval on 30% power as directed above.
- Stir well between each 30 second round until it is a thick but pourable liquid.
- Microwaves vary in cooking time, mine takes one minute thirty seconds.
- Don’t overcook.
- If the white chocolate gets clumpy or clotted looking, at a teaspoon of milk at a time until it is smooth again.
As soon as the brownies come out of the oven:
- As soon as the brownies come out of the oven pour the white chocolate mixture over top of brownies in the pan.
- Place on a cooling rack and allow to cool as long as possible usually an hour or so lets the brownie cool and the ganache set.
Serving suggestions: Serve the same day with whipped cream and/or vanilla ice cream. Store at room temperature for up to a week in a sealed container or freeze for up to three months.
Need more help? See my “Need A Hand” version of this recipe.