I grew up making these blondie brownies all the time. In my version, I mix together the brownie and blondie batters into a swirl before putting them in the pan, which perfectly integrates the layers. Sam’s favorite dessert is brownies, and when I asked him why, he answered me with one word: Chocolate. The man knows what he likes. As someone who was never a huge chocolate fan, I can definitely get on board with this recipe. It has the perfect cookie flavor without being overly chocolatey. This is my kind of dessert.
Basically you make the two batters and swirl them together. The blondies are great by themselves too!
Then you make the brownies by melting the chocolate chips in hot butter. HOT BUTTER!!!! Yes please!
Gently swirl the two batters together without mixing. Just enough to give it a nice swirly mix. Then pour into a buttered dish and bake for 45 minutes. I hope you like this recipe!
SWIRLED BLONDIE BROWNIES RECIPE
makes one 9″x14″ pan of brownies
adapted from the Tate’s Bake Shop Cookbook
2 1/4 cups all purpose flour
1 tsp baking powder
1 cup salted butter, softened
1 3/4 cups firmly packed light brown sugar
2 large eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
3/4 cup all purpose flour
1/4 tsp baking soda
2 cups semi-sweet chocolate chips
1 tsp vanilla
5 tbsp salted butter
2/3 cup granulated sugar
2 tbsp water
2 large eggs
Preheat the oven to 350 F. Grease a 9 x 14 inch baking dish.
To make the blondies, in a medium bowl, stir together the flour and baking powder. In another large bowl, add the soft butter and sugar. Cream using an electric mixer until fluffy. Beat in the eggs one at a time until well blended. Mix in the vanilla. Add the flour to the wet ingredients a little at a time, mixing with the mixer between each addition until no flour remains. Fold in the chocolate chips using a wooden spoon. Set aside.
For the brownies, in a small bowl, stir together the flour, baking soda and salt. In a large bowl, combine the chocolate chips and vanilla. In a saucepan, combine the butter, sugar, and water. Bring to a boil and immediately remove from heat. Pour the hot mixture over the chocolate chips and stir until the chips are melted. Add the eggs one at a time, mixing with the electric mixture until blended. Stir in the flour mixture and mix with a wooden spoon until just combined.
Pour the brownie mixture into the blondie bowl. Very lightly stir until the blondies and brownies are swirled, but not mixed together. Pour the mixture into your prepared pan, evening out the top of the mixture with a spatula. Bake for 45 minutes or until a knife or cake tester comes out clean.