Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 to 36 servings
- 3/4 cup (1-1/2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/3 cup unsweetened cocoa powder
- 2 Tablespoons butter or margarine, melted
- 1/2 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 6 ounces semi-sweet chocolate
- 1 Tablespoon shortening (not butter or margarine)
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla and eggs. Add flour, half at a time, to creamed butter mixture, mixing until thoroughly combined. Beat in sour cream. Mixture will be very thick. Divide mixture in half.
Blend together cocoa powder and melted butter. Stir into one half the flour mixture. Spread evenly in foil-lined pan baking pan. Press white chocolate chips into chocolate layer.
Carefully spoon remaining vanilla batter on top of chocolate layer and gently spread to cover with a spatula, taking care not to disrupt chocolate layer. Sprinkle with semi-sweet chocolate chips on top and press gently into dough.
Bake 20 to 25 minutes in center of the oven. Cool on a rack to room temperature.
For the topping, melt 6 ounces chocolate with 1 tablespoon shortening over a double boiler until smooth. Remove from heat and cool slightly. Gently spread melted chocolate over the cooled bars. Refrigerate for about 1 hour to set the chocolate.
Cut into bars. Store leftovers in tightly-covered container.
Yield: 24 to 36 bars, depending on cut size
Polka Dot Zebra Brownie Bars Recipe Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.