Save A decadent assortment of rich chocolate brownies and buttery blondies, perfect for sharing at gatherings or as a sweet treat for any occasion.
This mix quickly became a favorite at my family events because everyone appreciates having two classic treats in one platter.
Ingredients
- Brownie Layer: 115 g (1/2 cup) unsalted butter melted, 200 g (1 cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 65 g (1/2 cup) all-purpose flour, 40 g (1/2 cup) unsweetened cocoa powder, 1/4 tsp salt, 100 g (2/3 cup) dark chocolate chips
- Blondie Layer: 115 g (1/2 cup) unsalted butter melted, 200 g (1 cup) light brown sugar packed, 1 large egg, 1 tsp vanilla extract, 125 g (1 cup) all-purpose flour, 1/4 tsp salt, 80 g (1/2 cup) white chocolate chips, 50 g (1/3 cup) chopped pecans (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 175°C (350°F). Line two 20 cm (8-inch) square baking pans with parchment paper leaving some overhang for easy removal.
- Prepare Brownie Batter:
- In a medium bowl whisk melted butter and sugar until smooth. Mix in eggs and vanilla. Sift in flour cocoa powder and salt. Stir until just combined. Fold in chocolate chips.
- Prepare Blondie Batter:
- In another bowl combine melted butter and brown sugar whisking until creamy. Add the egg and vanilla mixing well. Fold in flour and salt until just combined. Stir in white chocolate chips and pecans (if using).
- Pour Batter:
- Pour each batter into its prepared pan. Smooth tops with a spatula.
- Bake:
- Bake both pans for 30 35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool and Cut:
- Cool completely in the pans on a wire rack. Lift out using the parchment overhang. Cut each slab into 12 squares.
- Serve:
- Arrange brownies and blondies together on a platter and serve.
Save This dessert platter brings smiles as we enjoy the mix of textures and flavors all together as a family.
Notes
For a nut-free version omit pecans from the blondies. Add a swirl of peanut butter or caramel to the brownie batter for extra richness. Serve with fresh berries or a dollop of whipped cream for an elegant finish.
Required Tools
2 square baking pans (20 cm / 8-inch), Mixing bowls, Whisk, Spatula, Parchment paper, Wire rack, Sharp knife
Allergen Information
Contains Eggs Wheat (Gluten) Milk (Dairy) Soy (if using chocolate chips) Tree Nuts (if using pecans). Always check ingredient labels for potential cross-contamination.
Save This simple yet elegant dessert trio always leaves guests asking for the recipe.
Recipe Help & FAQs
- → What baking pans are recommended?
Use two 20 cm (8-inch) square baking pans lined with parchment paper for easy removal.
- → Can pecans be omitted?
Yes, pecans are optional and can be left out for a nut-free version without affecting texture significantly.
- → How can I add extra richness?
Try swirling peanut butter or caramel into the brownie batter before baking for enhanced flavor.
- → How do I know when the squares are done baking?
Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- → What are good serving suggestions?
Serve with fresh berries or a dollop of whipped cream for an elegant presentation and balanced sweetness.
- → What is the approximate yield?
This mix produces 24 squares, split evenly between brownies and blondies.