Blondie-Brownies

The idea for this recipe came after my talented friend and Blogher Food ’11 roomie Hannah tweeted that she prefers blondies to brownies. Immediately I disagreed in my head, always having been a lover of brownies. But then I got to thinking. This recipe for peanut butter blondies has been one of my go-to favorites for over a year when I’m craving something sweet, thick, and chewy. Suddenly I couldn’t decide which I preferred more, brownies or blondies?

Then I had a simultaneously amazing and scary thought. Why should I need to decide? Why can’t I have BOTH in the same bite? I immediately got to work on writing a recipe for blondie-brownies – a bar with a layer of blondie underneath a layer of brownie. Despite the fact that I was in the middle of baking a tier to my dad’s wedding cake I proceeded to test my new recipe. And oh, what a success. After waiting very impatiently for the blondie-brownies to cool I cut myself a small piece to test.

It was better than I imagined. Words can barely describe, you just need to make these for yourself to see.

*Note: Sometimes I like a bit of gooey, undercooked goodness in my brownies but if you prefer a firmer texture go ahead an bake the full 35 minutes, possibly longer. You can determine how cooked your bars are using a cake test or skewer and judging from the amount of crumbs that stick.

Recipe Rundown
Taste: Both deep chocolate and butterscotch flavors permeate these blondie-brownies.
Texture: Chewy, thick, gooey, all-around addicting.
Ease: A little more work because there are two different layers but they contain a lot of the same ingredients. It was actually faster to get into the oven than I had expected.
Appearance: How could you not take a bite? The brownie has that crinkly crust on top while the blondie provides a beautiful contrast of color when you cut in.
Pros: Amazing.
Cons: None.
Would I make this again? Yes!!!

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Blondie Brownies

Yield: 16 small squares

Ingredients:

For the blondie layer:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips

For the brownie layer:

  • 1/2 cup plus 2 tablespoons cake flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 ounces unsweetened chocolate, finely chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract

Directions:

Adjust an oven rack to the middle position; preheat oven to 325 degrees. Spray a 8x8-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.

For the blondies:
In a medium bowl whisk the flour, salt, and baking powder together until combined. Set aside.

Whisk the melted butter and brown sugar together in a medium bowl until well combined. Add the egg and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix. Fold in the chocolate chips and turn the batter onto the prepared pan, smoothing the top with a rubber spatula. Set aside.

For the brownies:
In a medium bowl, whisk the flour, salt, and baking powder together until combined. Set aside.

Melt the chocolate and butter in a large heatproof bowl over a saucepan of almost-simmering water, stirring occasionally, until smooth. Alternatively, in a microwave, heat the butter and chocolate in a microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.

Spread brownie batter evenly over blondie batter. Bake 30-35 minutes* (see note above). Cool on a wire rack to room temperature, then remove the blondie-brownies from the pan. Cut into 2-inch squares and serve. Blondie-brownies can be stored in an airtight container at room temperature for up to 3 days.

Both layers adapted from The New Best Recipe

   

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28 Responses to “Blondie-Brownies”

  1. #
    1
    Natalie — September 12, 2011 at 3:03 pm

    What a great idea for people who can't decide which one they like better! I've always preferred blondies but the combination of the two looks delicious!

  2. #
    2
    Maria — September 12, 2011 at 3:09 pm

    I love both so I know will love these!!!

  3. #
    3
    hannah — September 12, 2011 at 3:10 pm

    yessss. i will be making these asap. such a brilliant idea, tessa!

  4. #
    4
    Erin @Dinners Dish.. — September 12, 2011 at 3:23 pm

    Oh my word, I can't wait to try these! I just made blondies for the first time last week, and they were really good. I am HUGE brownie fan though too. Saving this one for sure!

  5. #
    5
    Erica Lea — September 12, 2011 at 3:36 pm

    Deep chocolate + butterscotch? Sounds amazing, Tessa!

  6. #
    6
    Erin — September 12, 2011 at 3:39 pm

    Ooo wonderful recipe!

  7. #
    7
    Irishbaker — September 12, 2011 at 6:56 pm

    Great idea combining a brownie and a blondie!

  8. #
    8
    Tracey — September 12, 2011 at 6:59 pm

    Yum, great combination!

  9. #
    9
    Jen — September 12, 2011 at 7:22 pm

    Those look fan-fricking-tastic. Every time we have a vet appointment for our dog, I bake something and take a plat for the staff. Mostly because I adore our vet, but also because I kind of want to be known as the lady who always brings in good stuff. I will make these for our next appt!

    • handleheat replied: — September 12th, 2011 @ 9:56 pm

      How sweet of you! Hope the staff likes them :)

  10. #
    10
    sonia rumzi — September 12, 2011 at 7:49 pm

    Tessa, do you do your own photography? If you do, you do a great job at it. Some foods need surrounding help and you do it very well. Very appealing. Food stylists get paid lots of money. Great job. You site is a delight! Thanks!

    • handleheat replied: — September 12th, 2011 @ 9:57 pm

      Yes I do! Thanks so much for the sweet compliment.

  11. #
    11
    nat@thesweetslife — September 12, 2011 at 9:50 pm

    I can't wait to try these sometime soon!

  12. #
    12
    Rachel — September 12, 2011 at 10:47 pm

    Oh my god, I love brownies but for some reason haven't made any in such a long time. I am definitely going to make these…..SOON!

  13. #
    13
    Linds@TheLeanGrnBean — September 12, 2011 at 11:10 pm

    genius idea! best of both worlds!

  14. #
    14
    kokostanley — September 13, 2011 at 5:14 am

    WOW, these are amazing looking, the perfect combo of each! I will have to try!

  15. #
    15
    Cassie — September 14, 2011 at 12:00 am

    Sounds delicious! However, the blondie layer calls for chocolate chips…it this an error? :)

    • handleheat replied: — September 14th, 2011 @ 5:03 am

      Nope, I like chocolate chips in my blondies! You can leave them out if you prefer.

  16. #
    16
    Raquel Mendes — September 15, 2011 at 11:19 pm

    I just made them and they're super delicious!! It's definitely one of my fav brownie-ish recipes! ;) xx

    • handleheat replied: — September 15th, 2011 @ 11:21 pm

      So happy to hear that!

  17. #
    17
    Jane — September 19, 2011 at 10:23 pm

    such a good idea! i put peanut butter in my blondie layer, and they were so good. thanks for the recipes!

    (ps. love the blog!)

  18. #
    18
    Jenn @Mother Thyme — October 15, 2011 at 12:34 am

    Hi Tessa! I just wanted to leave you a quick note to let you know I received these Blondie-Brownies yesterday from The Spiffy Cookies Bake Sale and they are unbelieveable! I had to send them to my husband's office or I would have eaten all of them and wouldn't have regretted a bite. Everyone in his office also raved about these. Thankfully my husband saved one more and brought it home so I could enjoy one more. Simply fantastic! You are a wonderful baker and I am thrilled to pieces that I got to enjoy these marvelous blondie-brownies you made. Thank you again!

    • handleheat replied: — October 15th, 2011 @ 5:10 pm

      Jenn – Thanks so much for your sweet comment! It made me smile. I'm so glad your family and friends enjoyed the blondie-brownies :) Thanks for your donation!!

  19. #
    19
    Mrs. Knotright — November 24, 2011 at 1:18 am

    Awesome blondies/brownies YUMMY jus added walnuts pieces to brownies part. A treat in every bite. Can't keep the neighborhood kids away from the house. They always ask what u baking today Mrs. Knotright..it makes me smile to c them all enjoy them…keep up with the great work..bookmarking ur page…thanks Mrs. Knotright

  20. #
    20
    Misba — April 28, 2013 at 8:51 pm

    I just made these, and I wish my house could smell like this forever. I couldn’t wait after taking them out so I took a bite– the third-degree burns from the hot fork were definitely worth it.

  21. #
    21
    Liz — September 6, 2014 at 5:12 pm

    I love this recipe. Thank you.

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