Despite the relatively easy portmanteau-ability of “Brownie” and “Blondie,” there’s a surprising dearth of this very thing on the ol’ interwebs. Sure, it exists, but in nowhere near the numbers one would expect. The fact that Google’s search is wont to push you in the direction of “Blondie” probably doesn’t help matters. Nonetheless…here’s another entry into a group of recipes that are doomed to SEO purgatory.
As for the recipe…it’s pretty straightforward. Take your favorite brownie recipe, bake for about 15 minutes, top with your favorite chocolate chip cookie recipe, and finish baking. The final result is an absurdly decadent little number that should be eaten in very limited quantity. So…perfect for bake sales or for those on death row.
For the brownies (recipe taken from this very blog!)
- 2/3 cup unsweetened cocoa powder
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup chopped walnuts (optional, for those who hate awesome things)
For the blondies (slightly modified from the Barefoot Contessa)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups semisweet chocolate chips
- Preheat over to 350 degrees and line a 11 x 17 baking dish with parchment paper.
- Make your brownie batter
- In medium mixing bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- In a medium saucepan over low heat, melt the butter. You can brown it if you want, but that’s up to you.
- Whisk sugar until completely combined.
- Add vanilla and eggs (one at a time) and mix until thoroughly combined.
- Add flour mixture and mix until completely combined
- Fold in walnuts.
- Bake for 15 minutes.
- While your brownies are cooking, make your blondie recipe:
- In medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together butter and sugar. I used the ol’ KitchenAid ’cause I was feeling lazy. Took about 3 minutes on medium.
- Add eggs and vanilla extract and mix until fully combined.
- Add flour mixture, a little at a time, and mix until just combined.
- Fold in chocolate chips.
- Remove partially cooked brownies from oven and top with blondie mixture. Since the latter is reasonably firm, it’s easy to break into pieces to make sure it’s even.
- Return to oven for another 30 minutes.
- Remove from oven and allow to completely cool before cutting (about 2 hours) into 2″ x 2″ squares.
- Give the corners to your mom because you know she likes those.