Brondies

An awesome dessert mashup - chewy brownies and fudgy blondies in every truly indulgent bite!

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Ingredients

For the brownie layer

75 grams or 1/3 cup butter
90 grams or 1/2 cup dark or semi sweet chocolate
60 grams or 1/3 cup brown sugar
60 grams or 1/3 cup granulated sugar
1 egg at room temperature
1 teaspoon vanilla extract
20 grams or 1/4 cup cocoa powder
42 grams or 1/3 cup all purpose flour

For the Blondie layer

75 grams or 1/3 cup butter
125 grams or 1/2 cup plus 2 tablespoons brown sugar
1 egg at room temperature
1 teaspoon vanilla extract
125 grams or 1 cup all purpose flour

Instructions

Preheat your oven to 180 C or 350 F.
Line a 8 x 8 inch square pan with parchment paper or foil. Else, butter well and dust with flour .
To make the brownie layer : In a saucepan or microwave , melt chopped chocolate and butter together until smooth.In another bowl, whisk the egg, vanilla and sugars for a couple of minutes until light and fluffy. Add the chocolate -butter mixture into this and whisk until smooth. Add the cocoa and flour .Whisk until smooth.
To make the Blondie layer :Melt the butter and whisk in the brown sugar. Whisk the egg and vanilla in until incorporated. Add flour and whisk it in.
Spread the blondie batter in your prepared pan and smoothen the top.
Spread the brownie layer on top as evenly as possible.
Bake at 180 C for 28 to 32 minutes until a toothpick inserted in the centre comes out with only a few moist crumbs.
Cool completely and slice.

Notes

This stays well for 3 to 4 days at room temperature in an airtight container.
I used a 52 % couverture dark chocolate but I am sure compound will work as well.
You can use salted or unsalted butter.