Ultimate Chewy Double Drizzled Brownies

Ultimate Chewy Double Drizzled Brownies

White and dark chocolate drizzle complement these chewy brownies.

20 min. prep time
25 brownies
000 Ratings



2 ounces unsweetened baking chocolate
1 ounce semi-sweet baking chocolate
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Chocolate Drizzle

1/4 cup semi-sweet chocolate chips
1/2 teaspoon shortening

White Drizzle

1/4 cup white baking chips
1/2 teaspoon shortening


Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.

Melt butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.

Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Stir in flour and salt; mix just until all ingredients are moistened and brownie mixture is smooth.

Spread brownie mixture into prepared pan. Bake 25-32 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.

Microwave chocolate chips and 1/2 teaspoon shortening in bowl 1 minute on Medium (50%) power. Stir; continue microwaving, stirring occasionally, 1-2 minutes or until chocolate is melted and smooth. Drizzle chocolate over cooled brownies.

Place white baking chips and 1/2 teaspoon shortening in another bowl. Microwave 1 minute on Medium (50%) power. Stir; continue microwaving, stirring occasionally, 1-2 minutes or until chips are melted and smooth. Drizzle over chocolate drizzle.


Flavored: Substitute 1 1/2 teaspoons extract or flavoring (mint, almond, etc.) for vanilla.

Stir-ins: One-half cup stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.

Recipe Tip

- To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate. To substitute unsweetened cocoa for semi-sweet baking chocolate, use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.

- Reduce baking temperature by 25°F, if using dark or nonstick baking pan.

- To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake 35-40 minutes or until brownies just begin to pull away from sides of pan.

- Stir brownie mixture just until smooth; do not over-mix.

Nutrition Facts (1 brownie)

Calories: 140

Fat: 7g

Cholesterol: 35mg

Sodium: 60mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 2g

Recipe #11476©2001Land O'Lakes, Inc.

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