Black and White Brownies


Preparation info

  • Difficulty


  • Yield


    9- by 13 inch pan

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Black and white brownies are very popular at StarMart, where office workers often stop by fora mid-afternoon snack. The cream cheese adds richness yet lightens the otherwise heavy chocolate texture.


  • 5 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 7 ounces ( sticks) soft sweet butter
  • 2 cups sugar
  • 5 large eggs
  • ¾ cup plus 1 tablespoon flour
  • Pinch salt
  • 20 ounces cream cheese
  • 1 teaspoon vanilla extract


Preheat the oven to 325 degrees.

Butter the sides and bottom of a 9- by 13-inch pan.

Melt the chocolates in a double boiler. Allow to cool slightly.

Combine the butter and cups of the sugar in the bowl of an electric mixer.

Using the paddle attachment, cream on medium speed until light and fluffy. Continuing to mix, add 3 of the eggs and beat well. Stir in the melted chocolate and mix until smooth. Decrease to low speed and stir in the flour and salt.

Spread the chocolate batter in the pan, reserving about 1 cup for later use.

Combine the cream cheese and the remaining ¾ cup of sugar in a clean bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth. Add the remaining 2 eggs and the vanilla extract and again beat until smooth.

Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese mixture. With a knife, swirl the chocolate batter into the cream cheese mixture, creating a marble pattern.

Bake the brownies for 50 to 55 minutes, until a skewer inserted in the middle comes out with a moist crumb. Cool for at least ½ hour before cutting.