Southeast Dairy Association - Tiger Stripe Brownies


Auburn Tiger Stripe Brownies

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Dip a chef knife in hot water and dry with a towel before each cut for sharp brownie edges. Wipe the knife clean and repeat.


Source of recipe: Rebecca Gordon, Buttermilk Lipstick



  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 (10-ounce) package bittersweet chocolate morsels
  • 1 cup butter, cut into pieces
  • 1/3 cup whole milk
  • 4 large eggs
  • 2 cups granulated sugar

Milk Glaze

  • 1 cup powdered sugar
  • 5 teaspoons whole milk
  • 1/8 teaspoon orange food coloring paste



  • Preheat oven to 350˚. Line bottom and sides of a 13-x 9-inch baking pan with foil, allowing 2-inches to extend over the sides; lightly grease foil.
    Whisk together the first four ingredients in a small bowl. Set aside.
    Microwave chocolate and butter in a large glass microwave-safe bowl at HIGH 1 1/2 minutes, stirring every 30 seconds until smooth. Whisk in milk. Stir in eggs and sugar until blended; stir in flour mixture. Pour mixture into prepared pan.
    Bake for 40 to 45 minutes or until a wooden pick holds a few moist crumbs. Cool completely on a wire rack, about 1 hour. Lift brownies from pan, using foil sides as handles. Remove foil, and cut brownies into rectangles; place on a foil-lined half sheet pan. Drizzle Milk Glaze over brownies to resemble tiger stripes.

Milk Glaze

  • Beat powdered sugar and milk with an electric mixer until smooth. Tint with food coloring paste.
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