Blondie-brownies

My sister was having a high tea this week and everyone was supposed to bring a little summin’ summin’. However, as she was too busy, she asked me to help her out and supply her with some homemade baked goodies. There were no rules or requirements, but she did mention they’d love a good brownie. And so I went for the brownie. No ordinary brownie, though. I wanted to make it a little bit special. Special like the cashew crumble brownies, but a little bit different. And so I decided to go for blondie-brownies: Fugdy dark chocolate brownies topped with a creamy white chocolate blondie layer. Best of both worlds!

The texture of these brownies are super fudgy! Why? Because I prefer fudgy brownies over cakey ones. Cakey brownies are boring and are plain, square chocolate (sponge)cakes in my opinion. It’s the fudgy-ness that turns a plain chocolate cake into pure divine brownies. And so I made the bottom layer super fudgy. The blondie-part is really creamy. You will definitely taste the white chocolate. A true choco-holic dream recipe.

The best part about this recipe are the everyday ingredients: butter, sugar, eggs, flour, chocolate, cocoa powder and salt. Any occasional baker will have this at home. If not, you could probably still get it at your local supermarket! I can’t make it any easier. Oh wait, I can: this recipe takes just 5 minutes to make.. I will show you, just keep reading. (You know you want to ^_~)

To make this recipe: you will cream your butter and sugar, add the egg, add the dark chocolate, fold in the dry ingredients, repeat for the white chocolate batter and you’re done. No other fancy techniques! It’s really that easy. After you’ve spread the blondie-batter over the brownie-batter, you will bake this baby for 30-40 minutes at 180C. The blondie browns rather quickly, so check the brownie often and cover with aluminum foil if you fear the blondie will burn. Let the blondie-brownies cool for at least 5 minutes before you cut it to bite-size pieces. Serve these brownies with some strawberry coffee cupcakes, bite-size chicken spinach quesedillas, a plate full of nutty white chocolate truffles and you’ve got yourself a foodie-party! πŸ˜‰

Blondie-brownies
Serves 16
A sweet creamy white chocolate layer on top of a dark chocolate brownie layer. Fudgy rich blondies and brownies in one! Great for parties and high tea.
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Prep Time
10 min
Cook Time
30 min
Total Time
50 min
Prep Time
10 min
Cook Time
30 min
Total Time
50 min
Ingredients for the brownie
  1. 75 g unsalted butter, room temperature
  2. 125 g granulated sugar
  3. 1 large egg
  4. 40 g dark chocolate (>70%), melted
  5. 30 g all purpose flour
  6. 25 g cocoa powder
  7. ΒΌ tsp salt
Ingredients for the blondie
  1. 75 g unsalted butter, room temperature
  2. 100 g granulated sugar
  3. 1 large egg
  4. 70 g white chocolate, melted
  5. 50 g all purpose flour
  6. ΒΌ tsp salt
Instructions
  1. Preheat the oven to 180C and line a brownie pan with baking paper.
  2. Start with the brownie by creaming the butter with the sugar.
  3. Add the egg and mix until combined.
  4. Add the chocolate and mix until combined.
  5. In a separate bowl, mix the flour, cocoa powder and salt.
  6. Fold the flour mixture in the batter.
  7. Pour the brownie batter in the pan. Level the batter using a spatula.
  8. Follow the same steps (2-6) for the blondie layer.
  9. Pour the blondie batter on top of the brownie batter and spread it out.
  10. Bake the blondie-brownies at 180C for 30-40 minutes or until golden brown.*
  11. Let the brownies cool 5-10 minutes before cutting into pieces.
Notes
  1. *If the top is browning too fast, cover the pan with a piece of aluminum foil.
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