Modified Dark and White Brownies

When looking for new and interesting sweets to bake, both Simply Classic and Celebrate the Rain, two cookbooks from the Junior League of Seattle, have a wide range of treats to choose from. The Simply Classic Cookbook has a fantastic recipe for Dark and White Chocolate Brownies. If you’re not a fan of white chocolate, it is easy to adapt this recipe to suit a variety of taste buds!

Instead of white chocolate, try swapping peanut butter chips or peanut butter M&Ms for the white chocolate. Who doesn’t love chocolate and peanut butter?


  • 1/2 cup butter
  • 8 ounces semi sweet chocolate chips
  • 2 large eggs
  • 1/2 cup sugar
  • 1 cup flour
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter chips, M&Ms, or other favorite candy


Preheat oven to 350.

Butter bottom and sides of 8″ square pan.

Melt butter in a small saucepan over low heat; add half semi-sweet chips and do not stir.

In a medium bowl, beat eggs until frothy. Gradually add sugar and continue beating until mixture is thickened (about 6 minutes). Add chocolate mixture, flour, vanilla, and salt. Mix until just combined.

Stir in remaining semi-sweet chips and peanut butter chips.

Spoon mixture into pan, smooth top with spatula.

Bake until tester inserted in center comes out almost clean, about 30 minutes.

Cool brownies in a pan on a wire rack; cut into squares when cool.

These brownies will have much more chocolate flavor than the original recipe, so be prepared!


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