Black and White Brownies

The extra effort it takes to make these prize-winning layered brownies is worthwhile.


48 brownies

Bottom Layer Ingredients

3/4 cup all-purpose flour
1/2 cup granulated (white) sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup flaked coconut
2/3 cup butter, melted
2 tablespoons milk

Chocolate Layer Ingredients

1/3 cup butter or margarine
1 (1 ounce) square unsweetened chocolate
2 large eggs
1 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Frosting Ingredients

4 ounces cream cheese, room temperature
1/4 cup butter or margarine, room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' (powdered) sugar
1/4 cup chopped walnuts


Preheat the oven to 350°F (177°C). Generously grease a 13 x 9 x 2-inch square baking pan with Pan Release or cooking spray.

In a bowl, combine the first four ingredients. Stir in oats and coconut. Add butter and milk; mix well. Press into the prepared baking pan. Bake for 10 to 12 minutes. Remove from the oven. Reduce heat to 325°F (163°C).

In a saucepan, melt the butter and chocolate; cool slightly. In a mixing bowl, combine the eggs, brown sugar, milk and vanilla; mix well. Add chocolate mixture; mix well. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. Stir in walnuts. Spread evenly over crust. Bake for 25 to 30 minutes or until a toothpick comes out with moist crumbs (do not overbake). Cool on a wire cooling rack.

In a mixing bowl, combine the first four frosting ingredients until smooth and creamy. Spread over bars. Sprinkle with walnuts.


Store in the refrigerator.

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