Very immodestly , I consider myself a person of above average intelligence ( of course most people don’t agree with me !) but I often have “damn , why didn’t I think of that!” moments. Which is exactly what I thought when I came across these brondies on Foodgawker.

The picture gave it away : Brownie + Blondie = Brondie! I find dessert mash ups  very interesting (think brookies , duffins, cronuts) and this one blew my mind. So simple , yet so good. Chocolate plus butterscotch , chewy plus fudgy , brownie plus blondie – its a no brainer really!

So all the credit of this recipe goes to Lights Camera Bake . Google gave back exactly three relevant results for the brondies , both earlier than Emma’s version but one used ready made mixes , and the other had a cookie layer sandwiched between TWO brownie layers ( too rich even for me, maybe some other day!) . So I followed Emma’s recipe and followed it almost to a tee. I mean , look at the pictures of her blondies and you will know why !

You could try making a brondie with a combination of your favourite Brownie and Blondie recipes but you will need to scale down the recipes for thinner layers . Also , the baking times and temperatures of both should be similar. So if you are upto the math and the experimentation , go ahead.

But I strongly recommend trying this one. They did not disappoint. Far from that actually .I was sold at the crackly top, but one bite into the “yin and yang” bar -pure indulgence !

Brondies

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

Print Recipe Pin Recipe

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.

Yes , its two recipes and more than a couple of dirty dishes . But two really easy recipes . So its a small price to pay for such delicious sinfulness ! There is the small matter of outrageous calories per bar , but lets just enjoy small pieces and not make them very often.What say? Are you ready to try the new cookie in town!

Affiliate links : Just so you know, I have baked these Brondies in my trusty Morphy Richards 52 Litre Oven . I also used (and love!) Cocoacraft 52% Dark Couverture Chocolate and Cocoacraft Cocoa Powder.

Happy baking !