Does anyone have a brownie recipe that calls for both milk chocolate and white chocolate?

Answer 1

Triple Chocolate Brownie Crunch
Serving: 8

The white chocolate mousse layer
3/4 cup whipping cream
8 ounces white chocolate, finely chopped


The brownie layer
6 tablespoons unsalted butter
4 ounces best-quality dark chocolate
2 eggs, beaten
1 cup sugar
2/3 cup all-purpose flour
1/2 cup toasted, crushed hazelnuts, macadamia nuts or pecans


The milk chocolate sauce
Scant 1 cup light cream
1/2 cup milk
5 ounces milk chocolate, finely chopped

The white chocolate mousse layer:
Heat the cream and pour it over the chocolate. Stir well until the chocolate has melted. The mixture should be smooth and glossy. Leave to cool for 1 hour, then beat with an electric mixer.

The brownie layer:
Preheat the oven to 350° F. Grease an 8-inch-square baking pan or a rectangular gratin dish of approximately the same size. Melt the butter and chocolate in a microwave oven or in a bowl over hot water. Add the beaten eggs, followed by the sugar and flour. Stir quickly but gently, then incorporate the crushed nuts you've chosen. Transfer to the baking pan and bake for about 30 minutes. The cake should be crisp on top and soft inside.

The milk chocolate sauce:
Bring the cream and milk to a boil. Pour the mixture over the chocolate and stir well. Serve hot or allow to cool.

To assemble:
When the brownie has cooled completely, spread with a layer of white chocolate mousse and leave to chill in a refrigerator for at least 2-3 hours.

To serve, cut the brownie into squares and top with the milk chocolate sauce. Chop one of your favorite chocolate bars into small pieces and sprinkle on top.

Answer 2

Triple Chocolate Brownies

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Answer 3

These are absolutely Amazing!! I got the recipe off the food network web site, the recipe is by Nigella Lawson.

Triple Chocolate Brownies:

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish

Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

Answer 4

I think this is close to what your asking for, but if it isn't ...you should still try these out they are amazing!
1/2 cup butter
2 cups semi-sweet chocolate chips (first amount)
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup hot water
4 eggs
1 cup semi-sweet chocolate chips (second amount)
1 cup white chocolate chips

Melt butter and 2 cups chocolate chips together.


In a small bowl mix flour and baking soda together.


Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.


With mixer on low add flour mixture until blended. Fold in remaining 1 cup semi-sweet chocolate chips and white chocolate chips.


Pour into a greased 9 x 13 inch pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Cut into squares. Store in refrigerator.

Answer 5

Go to http://www.donogh.com/cooking/brownies/triplec.shtml