Best 5 Dark Chocolate Brownies With White Chocolate Chunks Recipes

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Indulge in the ultimate chocolate experience with our dark chocolate brownies, swirled with luscious white chocolate chunks. These brownies are a symphony of flavors and textures, where the richness of dark chocolate harmonizes with the sweetness of white chocolate, creating a decadent treat that will satisfy even the most discerning palate. Each bite reveals a fudgy, moist center enveloped in a crispy crust, while the white chocolate chunks add a delightful burst of sweetness and creaminess. This recipe offers three variations to cater to different preferences: classic dark chocolate brownies, dark chocolate brownies with white chocolate ganache, and gluten-free dark chocolate brownies. Embrace your inner baker and embark on a culinary journey that will leave you craving more.

Here are our top 5 tried and tested recipes!

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS



Red Velvet Cookies With White Chocolate Chunks image

As easy to make as your favorite chocolate chip recipe, these cookies pack the fun and flavor of red velvet cake into a simple, and much faster, cookie. Super sweet and tender with a slightly fudgy center, they contain creamy white chocolate chunks that nod to the snowy frosting on the cake version. For particularly pristine cookies, reserve some of the white chocolate chunks to arrange on top of the cookie, as they tend to get tinted pink when mixed into the batter.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 11

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/150 grams granulated sugar
1 large egg
1 to 1 1/2 tablespoons red food coloring, preferably gel
1 1/2 teaspoons vanilla extract
1 1/2 cups/195 grams all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 tablespoons buttermilk or whole milk
4 ounces/115 grams white chocolate, coarsely chopped into chunks (3/4 cup)

Steps:

  • Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
  • Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
  • In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
  • Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
  • Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 69 milligrams, Sugar 10 grams, TransFat 0 grams

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS



Dark Chocolate Brownies with White Chocolate Chunks image

Categories     Chocolate     Dessert     Bake     Christmas     Picnic     Back to School     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
5 ounces good-quality white chocolate (such as Lindt or Baker's), cut into 1/2-inch pieces
Fresh large strawberries

Steps:

  • Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
  • Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
  • Cut brownies into 16 squares. Serve brownies with strawberries.

BEST EVER CHOCOLATE BROWNIES RECIPE



Best ever chocolate brownies recipe image

A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Cuts into 16 squares or 32 triangles

Number Of Ingredients 8

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar

Steps:

  • Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
  • Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
  • While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
  • Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
  • Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
  • Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
  • Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
  • Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
  • Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  • Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
  • They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

DARK CHOCOLATE-ORANGE BROWNIES



Dark Chocolate-Orange Brownies image

Rich chocolate brownies with a hint of orange. White chocolate chunks can be added for an extra treat.

Provided by lomagu

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 8

10 ounces semisweet chocolate
1 cup unsalted butter
1 cup lightly packed brown sugar
3 eggs
1 large orange, zested
1 cup all-purpose flour
¼ cup cocoa powder
1 (6 ounce) package white chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
  • Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
  • Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
  • Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 33.3 g, Cholesterol 67.6 mg, Fat 21.7 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 12.9 g, Sodium 27.2 mg, Sugar 25 g

DARK CHOCOLATE-CHUNK BROWNIES



Dark Chocolate-Chunk Brownies image

Thse are decadent pieces of heaven! "Michael Recchiuti, a San Francisco chocolate visionary, prefers to make these moist brownies with a distinct chocolate, such as a 64% dark chocolate blend. Serve with lightly sweetend softly whipped cream, chopped mint and fresh raspberries; or crown pieces with vanilla or coffee ice cream and drizzle of caramel or chocolate sauce." I didn't allow for cooling time of about an hour. Sunset Magazine, 01/2007

Provided by Manami

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces bittersweet chocolate
1/2 cup butter, cut into 1/2-inch chunks (no substitutions)
3 large eggs
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup all-purpose flour

Steps:

  • Chop chocolate into about 1/2-inch chunks; about 2 cups.
  • In a small, microwave-safe bowl, combine half the chocolate and the butter.
  • Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
  • Stir until mixture is smooth.
  • Let stand until just warm to touch.
  • In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
  • Add chocolate mixture and stir until well blended.
  • Add flour, about a third at a time, stirring after each addition just until blended.
  • Add remaining chopped chocolate and mix just until chunks are evenly distributed.
  • Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
  • Scrape batter into pan; spread level.
  • Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
  • Cool completely in pan on a rack, at least 1 hour.
  • Lift brownie out on parchment, peel off parchment, and set brownie on a board.
  • Cut into 8 squares or wedges or 16 triangles.

Nutrition Facts : Calories 269.4, Fat 13.5, SaturatedFat 7.9, Cholesterol 109.8, Sodium 180.9, Carbohydrate 34.1, Fiber 0.3, Sugar 25.2, Protein 3.7

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the brownies will be. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies in a preheated oven. This will help to ensure that they bake evenly.
  • Let the brownies cool completely before cutting them. This will help to prevent them from crumbling.
  • Store the brownies in an airtight container at room temperature. They will keep for up to 3 days.

Conclusion:

These dark chocolate brownies with white chocolate chunks are the perfect treat for any occasion. They are rich, fudgy, and packed with chocolate flavor. The white chocolate chunks add a touch of sweetness and creaminess. These brownies are sure to be a hit with everyone who tries them.

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