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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