“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Black and White Brownies
Need A Hand
- 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
- 1 12- ounce package white chocolate morsels I prefer Ghirardelli
- 2 TBSP milk dairy preferred
- Spray a neutral flavored cooking spray (i.e. original or butter) on the inside of a 13”x9” pan, or coat inside with another grease such as shortening or oil.
- Prepare the brownie mix as directed on the package (egg, oil, water) and pour into a 13”x9” pan.
- If using, sprinkle pecans over brownie mix 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%).
- The microwave is normally at 100%, this makes it cook at a lower percent to reduce the heat and make it cook slower.
- Place bowl of white chocolate morsels in the microwave, close door, and press start.
- 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.
- When spreading the white chocolate use a fork and DO NOT LIFT the fork – this is a trade secret.
- Gently drag the fork, right side up, around the pan to evenly distribute the white chocolate but don’t lift the fork, keep it pressed to the brownie so that none of the brownie bits come up and discolor the white chocolate.
- Place on a cooling rack and allow to cool as long as possible. It’s incredibly tempting to just eat them at this point.
- 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.
Don’t need the extra help? See my “Confidence” version of the recipe.