These tuxedo Black and White Chocolate Brownie Bars have something for every chocolate-lover, whether you prefer dark chocolate, white chocolate or love them both equally. The bars have a vanilla layer and a chocolate layer, with both dark and white chocolate chips packed between them.

The bars start with a blondie-like batter made with melted butter and a very generous amount of vanilla extract. This recipe is a great one to use vanilla bean paste in, if you have it, because the specks of vanilla bean will make the finished bars look even more delicious. That said, classic vanilla extract is fine, too. The batter is divided into two parts and cocoa powder is added to one portion, giving it a deep chocolate color and flavor. The chocolate batter makes up the base of the bars and the vanilla batter is spread on top – but not before a generous amount of white and dark chocolate chips is packed in between.

White chocolate chips work extremely well in this recipe because they have a creamy vanilla flavor that amps up the vanilla in the top batter of the bars, while contrasting nicely with the chocolate batter below. As always, use good quality white chocolate made with real cocoa butter and not with other vegetable fats. Dark chocolate chips or semisweet chocolate chips make up the rest of the filling, just to add another dose of chocolate and to keep the black and white theme of the bars going.

The finished bars have a brownie-like texture, meaning that they are dense and chewy. The chewy texture comes from the fact that there is no leavening in this recipe. They are indulgent enough to pass for a candy bar, though they feel a bit lighter – thanks to all that vanilla – than your average batch of traditional brownies. I baked these in a 9-inch square baking pan, however they can be baked in an 8-inch pan by simply extending the baking time for a couple of minutes.

Black and White Chocolate Brownie Bars
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 tbsp vanilla extract
2 large eggs
2 cups all purpose flour
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 tbsp milk
1/2 cup white chocolate chips
1/2 cup dark/semisweet chocolate chips

Preheat oven to 350F. Line a 9-inch pan with aluminum foil
In a large bowl, whisk together melted butter, sugar, vanilla extract and eggs until smooth. Add in flour and salt and stir to combine.
In a medium bowl, whisk together cocoa powder and milk. Divide vanilla batter in half and add one half of the batter to the bowl with the cocoa powder. Stir until cocoa powder is completely incorporated.
Transfer chocolate batter to prepared pan and spread into an even layer. Sprinkle white chocolate and dark chocolate chips evenly over the top of the cocoa layer. Spoon vanilla batter on top of the chips and carefully spread into an even layer.
Bake for 30-35 minutes, or until bars are set and lightly browned at the edges. Allow bars to cool completely before serving.

Makes 16.

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