Black and White Bars are a no decisions, all-in-one kind of bar; a chewy double chocolate brownie bottom topped with a vanilla enhanced white-chocolate blondie layer. These bars are easy enough to bake for no special occasion at all, however, they are eye-catching and delicious enough for celebrations.
Very quietly, with no fanfare, The Monday Box celebrated its three year anniversary this month. I find that quite amazing for many reasons.
This blog continues to be a source of pride, friendship, and lots and lots of cookies! During the course of publishing my weekly recipes, I have gained a number of things besides the inevitable baking blogger pounds.
Most wonderful to me are the friends I have made. The food blogging community can be incredibly inclusive and supportive. I am deeply appreciative of those bloggers who continue to offer words of encouragement and enthusiastic support for each post I publish.
I have been lucky enough to meet some of my blogger friends in person, others I hope to meet some day. To all, I thank you.
One hundred and twenty-five Monday Box published recipes have provided me with quite a bit more baking knowledge than I had when this blog started. I now know the wisdom and joy of having a freezer full of frozen dough balls ready to pop in the oven.
I have a son who can taste the difference between chocolate chip cookie dough that is allowed to age, to improve the flavor and texture, and one that is baked the day it is mixed.
Also, I have acquired favorite baking tools; a digital scale, three sizes of cookie scoops, and my GIR silicone spatulas (just a favorite, not an affiliate).
For me, the most amazing proof of the passage of time is that my Monday Box muse, the guy to whom I have, in an act of obsessive motherly love, sent weekly Monday Box care packages, is graduating from Northwestern University in just a few weeks!
Freshman year, I sent polka dotted boxes that could be easily identified in the overcrowded dormitory mail room. Sophomore and junior years there was no shortage of taste testers when the Monday Boxes arrived at my son’s fraternity house.
This year, UPS has delivered directly to his apartment door. There are only four weeks left of senior year. The future is yet unwritten. Wherever my son may plant himself, The Monday Box will follow, a periodic reminder that he is loved.
Use an electric mixer to cream together the butter, sugar, and salt until light and fluffy.
Add vanilla and each egg individually, mixing between additions.
Stir in the flour, just until incorporated.
In a medium mixing bowl make the chocolate batter by combining 2 cups of batter, melted semi-sweet chocolate, espresso powder, and chocolate chips.
Spread the chocolate batter into a parchment lined 9″ x 13″ baking pan.
Combine the remaining batter with the melted white chocolate, and spread over the chocolate batter in the pan.
Bake for 30-35 minutes, until a toothpick inserted in the center of the pan comes out clean.
More brownie and blondie recipes
- 1 cup plus 2 tablespoons unsalted butter room temperature
- 1 ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 6 large eggs
- 1 ¾ cups all-purpose flour
- 3 ounces semi-sweet chocolate melted and cooled slightly
- 2 teaspoons instant espresso powder
- ½ cup chocolate chips semi-sweet or dark
- 4 ounces of white chocolate melted and cooled slightly
- Optional chocolate drizzle Not recommended for warm weather shipping:
- 2 ounces white chocolate melted
- 2 ounces semi-sweet chocolate melted
- ¼ cup brown and white jimmies sprinkles
- Preheat oven to 325° F. Lightly coat a 9”x 13” baking pan with cooking spray, then line with parchment paper extending over the edges. Lightly spray the parchment paper with additional cooking spray.
- In the bowl of an electric mixer, cream together the butter, sugar, and salt for at least 3 minutes, until light and fluffy.
- Add vanilla, then each egg individually, beating well between additions.
- Gradually mix in flour, just until incorporated.
- Measure 2 cups of batter into a medium mixing bowl. Add the melted semi-sweet chocolate, espresso powder, and chocolate chips. Stir to combine.
- Spread the chocolate batter evenly in the prepared baking pan.
- Add the melted white chocolate into the remaining batter and stir to combine.
- Gently spread the white chocolate batter evenly over the batter in the pan, forming a second layer.
- Bake for 30-35 minutes, until a toothpick inserted in the center of the pan comes out clean.
- Cool completely in the pan.
- Once cool, use the overhanging parchment to lift the cake onto a cutting board to slice into bars.
- Serve plain, with powdered sugar, or with a drizzle of melted chocolate.
- Store in an airtight container at room temperature for up to 1 week.