Black and White Brownies – Confidence

“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
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Black and White Brownies

Prep Time15 mins
Cook Time30 mins


  • 13”x9” pan


  • 1 box of fudge brownie mix
  • 1 or 2 eggs 1 for truly fudgy brownies or as manufacturer indicates
  • Cup vegetable or canola oil or as manufacturer indicates
  • 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


To start:

  • 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.