Black and White Brownies

When I was younger, I never liked white chocolate.


I think it all started when I thought I was eating white chocolate covered raisins, and it turns out they were yogurt-covered. From that point on, whenever I ate white chocolate all I could think about was yogurt. (I also wasn’t the biggest yogurt fan as a child.)

Then, two weeks ago I made a batch of chocolate cupcakes with a cookie dough filling and white chocolate buttercream frosting. And let me tell you, they were to die for. And definitely not skinny!

From that point on, I couldn’t resist sneaking into the cabinet to indulge on the leftover white chocolate chips. I’ve also discovered a newfound love for white chocolate. (Which, it turns out, doesn’t have any actual chocolate in it… it’s just mainly sugar & flavoring.)

This white-chocolate-adoration actually inspired this recipe for “Black and White Brownies!” Similar to Black and White Cookies in the respect that the “black” part is chocolate, yet slightly different because instead of the “white” part being vanilla, it’s simply white chocolate!

If you’ve never had white chocolate brownies before (which I previously had never had), allow me to paint a delicious & decadent picture for you. Since I don’t have “white cocoa powder” (pretty sure it doesn’t actually exist), I was forced to overcompensate with more white chocolate chips. More white chocolate=even more rich and decadent. The “black” part of these brownies is a take off my recipe for The Ultimate Fudgy Brownies. Which means it’s every bit as decadent and rich as the original recipe.

In short: you can’t go wrong with these brownies.


Not to mention, they’re ridiculously easy to make, considering they’re marbled & two different flavors! I basically made the “black” batter using my stand mixer, then scooped the batter into a small bowl and repeated with the “white” batter. Afterwards, you just pour the batter into the pan in layers and then “cut it” with a knife, to create the marbled look. I then pressed a handful of semi-sweet and white chocolate chips into the top and baked it for 30 minutes! Once they had cooled, I also couldn’t resist drizzling more white chocolate over top. Granted, this definitely decreases the “health” factor of these brownies, but if you tasted them, you wouldn’t care one bit!

These Black and White Brownies are decadent, rich, and completely irresistible! In addition, they’re gluten and dairy free. Plus, they’re basically the best of both worlds: milk and white chocolate!!


If I had tried these brownies as a child, I can tell you for sure that I would’ve most definitely changed my opinion on white chocolate!!

Black and White Brownies

“Black” Brownies

  • 1 1/2 tbs melted coconut oil
  • 1/2 c stevia
  • 2 tbs applesauce
  • 1 egg white (or 3 tbs egg whites)
  • 1/2 tsp vanilla extract
  • 1/2 c old fashioned oats
  • 1 tsp chia seeds
  • 1/4 tsp baking powder
  • 1/ 8 tsp baking soda
  • 3 tbs milk of choice (I used almond milk)
  • 1/2 c cocoa powder
  • 1 tbs hot water
  • 1/4 c semi-sweet chocolate chips

“White” Brownies

  • 2 tbs melted oil
  • 1/2 c stevia
  • 1 egg white (or 3 tbs egg whites)
  • 1/2 tsp vanilla extract
  • 3/4 c old fashioned oats
  • 1 tsp chia seeds
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 2 tbs milk of choice (I used almond milk)
  • 1 tbs hot water
  • 3/4 c white chocolate chips

Preheat oven to 350°F. For the regular chocolate brownies, begin by processing the oats and flax seeds in a food processor or blender until they’ve reached the consistency of oat flour. In a large bowl, mix together all ingredients except semi-sweet chocolate chips until fully combined. Melt chocolate chips and stir in.

For the white chocolate brownies, process the oats and flax seeds in a food processor or blender until they’ve reached the consistency of oat flour. In another large bowl, mix all ingredients except white chocolate chips together. Melt milk chocolate chips and stir in. Grease an 8″x8″ glass pan. Pour in half “black” batter. Pour half the “white” batter over it. Pour in remaining “black” batter, then cover with the rest of the “white” batter. Cut with a knife every few centimeters, inserting knife and pulling it out. Then, swirl batter around in the dish. Press additional chocolate chips into batter, if desired. Bake for 30 minutes, or until an inserted toothpick comes out clean. Let cool and enjoy!

Nutrition Information (from

Calories: 132

Fat: 8g

Carbs: 15g

Protein: 2g

(Yields 16 brownies)

Nutrition information does not include additional chocolate chips used as topping.


7 thoughts on “Black and White Brownies

  1. Pingback: Brown Sugar Butterscotch Cookies | skinnysweettreats

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