Dark Chocolate Brownies with White Chocolate Drizzle

I love brownies, but don’t make them often since Chad won’t touch them. I decided to finally try this recipe when I needed to make something for Chad’s work picnic. I absolutely loved the addition of the dark cocoa powder in the batter. With the white chocolate drizzle topping, the flavor of this brownie reminded me of an oreo cookie.

It is difficult to wait, but make sure the brownies are cooled before slicing and adding the white chocolate drizzle. Otherwise, they tend to fall apart.

Dark Chocolate Brownies with White Chocolate Drizzle
Adapted from Girl Who Bakes
~24 squares

1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large egg whites
1 large egg
1 teaspoon vanilla extract
2/3 cup unsweetened dark cocoa powder
1/2 cup milk
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white chocolate

Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish or line with parchment.

In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg whites and egg, one at a time. Mix in vanilla extract, then cocoa powder and milk.

In a medium bowl, whisk together flour, baking powder, and salt. Gently fold into the cocoa batter, 1/2 cup at a time, until just combined. Transfer to prepared pan.

Bake in preheated oven until set in center, 30-35 minutes. Allow to cool in pan 1-2 hours, until room temperatures.

Melt white chocolate in microwave in 20 second intervals, stirring in-between, until melted and smooth. Slice the cooled brownies into even squares. Transfer melted white chocolate to piping bag or ziploc bag with corner snipped off. Drizzle white chocolate over brownie squares. If too warm in house, allow to set for about 15 minutes in refrigerator.