Woody’s Black and White Brownies (and Peach Galette Part 2)


SUMMARY: three kinds of chocolate and three separate layers of flavor elevate these brownies far above anything from a box!

“These brownies are killer!” exclaimed my roommate after eating one.

I have to agree.

Even after spending an entire day working on some component of the brownies, and finishing up the galette.

I thought, nothing can be good enough to be worth all this trouble. No wonder Woody’s mom only broke these out for the holidays. What a pain!

It was totally worth it for these brownies.

Of course I did a few things differently. Some deliberate, some accidental 😉

baked-brownieFirst, I used toasted slivered almonds and chopped hazelnuts. I thought I had pecans, but I guess I used them on the coffee cake I made for the fair. I like almonds and hazelnuts better anyway 😛

chocolate-barsI used darker chocolate for the brownies. I figured that part could take it better than the ganache.

I forgot to wrap the brownie pan with the strips and forgot to spray the parchment! That’s OK nothing got over browned and nothing stuck.

white-chocolateBTW the white chocolate layer? It took me FOREVAH to do it! My problem was that I kept whisking the mixture after I added the eggs to the white chocolate and butter. Whisking seemed to work better than stirring, because I used a round bottom bowl over a pot. But the temperature wouldn’t go up at all. So I stopped stirring, walked a way for a bit, and that seemed to work.

unmolded-browniesI didn’t trim the brownie top (because I would have eaten it) and I used all the white chocolate butter cream (again, because I would have eaten it). I kept everything together in the pan so I didn’t have to worry about drippy ganache. It came out fine 😉

2015-08-23 21.07.31I think I may have found my first recipe for fair baking next year!

About the peach galette. I finished it. YAY! The weather cooled off and I would work pie dough.

2015-08-23 09.38.47I splurged and bought myself a magic dough mat. I also put it in the freezer to cool the dough even more. It seemed to work well, although logistically, it’s a bit hard to wash in my tiny sink.

The dough followed my inverse pie crust rule – the more difficult to roll the dough, the better the crust will be.

baked-galetteI made sure to keep the galette cool before baking it. It was a little leaky but not too bad.

brownie-galette-platedFunny enough I served both the galette and the brownies for dessert. Bad mistake. After eating the brownie, the consensus was that the galette was merely OK! But I brought the other half of the galette to work and my coworkers enjoyed it.

I shared some brownies with the neighbors and the gals at the local coffee/convenience store.

This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.


  1. Both your galette and brownie looked awesome. I think it’s because the brownie is richer in flavor and who doesn’t like chocolate? LOL! Why are your co-workers mean girls? Reminds me of the movie Mean Girls…which was quite fun to watch.

  2. Your pastry looks great, and the brownies…! These were both delicious but you’re right, you shouldn’t serve them together.

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