The Blondies vs. Brownies Dilemma? I don’t know about you but I find it hard to choose. In which case, this blondie brownie recipe makes my choice a lot easier!
Blondies vs. Brownies?
Do you know the main difference?
Brownies use cocoa powder, or chocolate in the recipe.
Blondies use dark brown sugar and vanilla extract for flavor.
There is no rule that says you can’t put chocolate chips or even white chocolate chips in blondies, or dark or light brown sugar instead of white granulated sugar in brownies.
And I think that’s what I love about either recipe.
But in particular what I love about this recipe.
This recipe has a layer of blondie brownies on top and bottom, but in the middle there is a deep rich layer of brownie batter with a fudgy texture.
I love a good bar cookie and that is what these chewy blondies combined with fudgy brownies are.
Don’t get me wrong. You know I love chocolate chip cookies, but sometimes it’s quicker to just press the whole shebang into a pan!
And man, this blondies vs. brownies recipe is an easy recipe to make.
I made these chewy blonde brownies to send with Manservant when he went on his boy’s week to Montana.
These dense cookie bars made it easily up there, as I carefully placed them in an airtight container after wrapping them in plastic wrap.
It’s dry out here in the West and I didn’t want them to end up crumbly.
These can be served at room temperature, but I must admit they taste pretty dang good straight from the freezer, too.
These are so good, so thankfully this recipe makes a lot!
Making Blondie Brownies?
Begin by preheating the oven to 350.
Then grab your 13 x 9 pan and line it with parchment paper.
Combine the chocolate chips, condensed milk and 2 T of butter in a large bowl to make the chewy brownie layer.
Melt in microwave, or oven, or on top of the stove and stir to combine.
To make the blondie batter, mix the remaining two sticks of melted butter with the dark or light brown sugar, eggs, salt, pecans, vanilla extract and all purpose flour.
Spread half the dough in a thin layer so that it covers the bottom of the prepared pan.
Now cover that dough with the chocolate layer and spread evenly.
Finally, top the chocolate layer with the rest of the blondie mixture and spread as evenly as possible.
You may want to use a flat metal spatula, to press the layers evenly all the way around!
Baking time is about 30 minutes or until golden brown on the edges and set in the middle.
Cool on a wire rack.
Make sure to not overbake or you will end up with cakey blondies!
When the brownie blondie bars have cooled slice into bar shapes or squares.
You will love the butterscotch flavor in these!
I love this brownie blondies recipe with its gooey texture.
Brownie lover? I promise you will love the brownie layer combined with this easy blondie recipe.
This recipe with a rich vanilla flavor, chewy texture and some simple ingredients, manages to please not only brownie fans, but blondie lovers too!
Not sure what kind of chocolate chips to use?
Honestly, use your favorite kind. Dark chocolate chips or semi-sweet? Milk chocolate chips might make these a bit sweet though.
This is a great blondie brownie recipe that is sure to satisfy those who can’t decide whether to choose a brownie or a blondie.
Blondies vs. brownies? You decide!
Personally, I’d take both!
If you like this recipe I found it in the book by Allyson Reedy – a Denver girl who knows my vices- 50 Things to Bake Before You Die.
I had to start somewhere!
Blondies Vs. Brownies?
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Can’t decide between a brownie or a blondie? This recipe has you covered!
12 ounces chocolate chips or chopped chocolate
1 14 oz can sweetened condensed milk
2 T rich European butter (preferred)
2 sticks unsalted butter, melted
2 1/4 c brown sugar-light or dark
2 room temperature large eggs
1 t kosher salt
1 c toasted pecans, chopped
1 1/2 t vanilla extract
2 c unbleached all-purpose flour
Preheat the oven to 350. Line a 9 x 13″ ungresed baking pan with parchment paper, leaving an overhang on the sides so you can lift the whole kit and kaboodle out of the pan.
Combine the chocolate, condensed milk and 2 T of room temperature butter in a microwaveable dish. Melt in microwave at power level 7 for 1 minute. Stir. Add another 20 seconds and stir again until mixture is melted. Be careful so it doesn’t blow up in the microwave. Or just melt on the stove top. Set aside to cool.
In a large mixing bowl, blend the melted butter, sugar, eggs, salt, pecans, vanilla and flour. Mix well, but do not overmix.
Spread half of the blondie dough into the prepared pan. Completely cover that layer with the brownie layer, spreading evenly over the top. Cover the chocolate layer with the rest of the blondie layer. I use a metal spatula to evenly press it all the way around and in the middle.
Bake for 30 to 35 minutes until golden brown in the edges and set in the middle, rotating halfway though so the cookie bars bake evenly.
Let cool on a wire rack and cut into bars.
Store in an airtight container. These can also be frozen, in which case I cut them into bars before freezing.
Thanks to 50 Things to Bake Before You Die. (Slightly adapted)
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