Blondies or Brownies? Why Not Both?!
Blondies or Brownies? Why not both? Now that we got that out of the way what do we call them? Blo-nies? Brondies? How about delicious.
Ok now that I’ve got the weird blog stuff out of the way let’s get down to it. A week ago I worked out for the first time in a long time. All was well and good for most of the week. Come the weekend I could barely move. I’ve been dealing with terrible back spasms that have made it hard to breathe and at times prevent me from moving. This also killed my ability bake anything this last weekend. It slowed me down enough to relax though. I decided to see if brownies and blondies would work together. I’ve heard of the brookie so I figured why not. I did some research so that I had a recipe ready to go.
Yesterday, Monday, I decided to try and make these and see how’d they go. I was feeling about 80% with my back. It was lunch time so I quickly heated up the oven and tried to knock these out, pictures and all in an hour. Trying to run two different batters in that time frame wasn’t the easiest. I should have planned it a bit better. Since they both start with melted butter and are whisked and folded together I could have done them each in their own bowl start to finish. A half batch of each was the perfect amount. They don’t spread well on their own. This works out in your favor. You get to swirl them a bit and it makes for an attractive swirly, crisp, and shiny top. Chop the chocolate in large chunks for chocolatey surprises. Don’t tell my boss, and that goes for the two of you that I work with that know about this blog, but it took me most of my hour to get this created, pictures taken, and in the oven. That means I used a few additional minutes once they were done baking for the final pictures.
These are a great quick treat. As I mentioned earlier it’d be pretty easy to make them in 2 separate bowls and pretty quickly at the same time. Swirl, bake, photograph and eat!
Brownies
Blondies
Ingredients
Brownies:
1/2 Cup (1 stick) unsalted butter
2 3.2oz bars of dark chocolate 60-70%
1/2 Cup + 1 Tablespoon granulated sugar
2 Tablespoons dutch processed cocoa powder
1/2 Cup All Purpose Flour
1 teaspoon of vanilla
2 large eggs
1/4 teaspoon of salt
1/4 teaspoon of baking powder
Blondies:
1/2 Cup Unsalted Butter (1 sticks)
1 Cups Dark Brown Sugar (packed)
1 large eggs
1 1/2 teaspoon of vanilla
1 Cups All Purpose Flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1 3.2oz bar of dark chocolate
Instructions
Pre-heat the oven to 350 degrees.
Prepare a 9x13 inch baking pan with parchment paper letting the excess hang over the sides. spray the parchment with cooking spray
Brownies:
Over a double boiler, or in a microwave safe bowl melt the butter and cocoa powder and mix
Break up one of the 3.2oz bars of chocolate and stir into the butter mixture until melted. (microwave as needed) - set aside to cool
Combine the granulated sugar, eggs, and vanilla in the bowl of your stand mixer using the whisk attachment
Add in the melted chocolate mixture and whisk to combine
Remove the bowl from the mixer and, with a spatula, fold in the flour, salt, and baking powder.
Pour the batter into the prepared 9x13 baking pan.
Blondies:
Melt the butter in a small pan over low heat or in a microwave safe bowl
Whisk in the brown sugar until smooth
Whisk in the eggs (one at a time) and then the vanilla
Combine the flour, salt, and baking powder
Add the dry ingredients to the brown sugar mix and fold until just incorporated, and no flour streaks remain
Chop the 1 bar of chocolate and fold into the batter
Pour the Batter into the 9x13 baking pan that contains the brownie mix
Smooth and even out both batters in the 9x13 inch pan with a spatula
Bake 35-40 minutes until a toothpick comes out clean when inserted into the middle. It’s better to under bake these
Let the brownies cool in the pan and then lift out using the parchment
Cut and ENJOY
