These black and white brownies – or, as we call them, "brondies" – combine dark chocolate and white chocolate for a double dose of irresistible deliciousness! The mouth-watering combination is nothing short of a culinary blessing for chocolate-lovers everywhere! This simple brownie recipe yields 16 scrumptious chunky chocolate squares sprinkled with white chocolate chips. Perfect for parties, family gatherings, or simply as a daytime snack with a cuppa, Tate and Lyle’s dup dark and white chocolate brownies are the ultimate sweet treats.
Duo Dark & White Chocolate Brownies Recipe
Preheat the oven to 180°C/Fan160°C /350°F/Gas 4.
Lightly grease a shallow 23cm (9”) square tin and line the base with parchment paper.
Melt the chocolate and butter together in a mixing bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.
When melted, remove the bowl from the heat, cool a little and stir in the eggs, Tate & Lyle Dark Soft Brown Sugar, flour, cocoa, hazelnuts and chocolate chips, until evenly mixed.
Spoon the mixture into the tin and spread level. Bake for 25-30 minutes or until springy in the centre. Allow to cool for 15 minutes then cut into 16 equal pieces and when cool, remove from the tin.
Dust with the Tate & Lyle Icing Sugar.
If you want a chocolate overload (and why wouldn’t you?), try serving up these Brondies with a glass of our indulgent Chocolate Milkshake on the side! Keep an eye on your brownies as they bake, too long in the oven and they’ll lose their gooey, squidgy quality. Make sure your brownies have completely cooled before attempting to cut them into squares so that you get a clean slice without any excess mess.
Ingredients – 8 items
Tate & Lyle’s Pure Cane Dark Brown Soft Sugar
Self raising flour
Toasted chopped hazelnut
Tate & Lyle Fair trade Icing Cane Sugar
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