Decadent Brownie Blondie Fusion
Homemade Brownie Blondie Recipe: A Perfect Blend of Rich Chocolate and Sweet Vanilla
Craving that store-bought ‘Ma*o’ Brownie Blondie but find it a bit too pricey? Now you can recreate that irresistible taste right in your own kitchen! This recipe guides you to a delightful fusion of a chewy blondie base topped with a rich, fudgy brownie layer. Impress your friends and family with this gourmet-style dessert that looks as amazing as it tastes. Perfect for any occasion, it’s easier than you think!
Blondie Batter Ingredients- 45g unsalted butter, softened
- 55g granulated sugar
- 1 large egg
- 75g cake flour
- 20g milk
- 1g baking powder
Brownie Batter Ingredients- 75g unsalted butter (for brownie layer)
- 180g dark or milk chocolate, chopped
- 60g granulated sugar
- 2 large eggs
- 70g cake flour
- 75g unsalted butter (for brownie layer)
- 180g dark or milk chocolate, chopped
- 60g granulated sugar
- 2 large eggs
- 70g cake flour
Cooking Instructions
Step 1
Let’s start with the blondie base. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, which will contribute to a tender texture.
Step 2
Add the egg gradually, in three additions, beating well after each addition until fully incorporated and the mixture is smooth and creamy. Be sure to scrape down the sides of the bowl as needed. This prevents the mixture from separating.
Step 3
Sift the cake flour and baking powder into a separate bowl. Add the dry ingredients to the butter mixture and mix with a spatula until about 80% combined. Don’t overmix! Pour in the milk and continue mixing gently until just combined and no dry streaks of flour remain. Overmixing can lead to a tough texture.
Step 4
Line a square baking pan (approximately 8×8 inches or similar) with parchment paper, leaving an overhang for easy removal later. Pour the blondie batter into the prepared pan and spread it evenly with a spatula, ensuring the surface is flat.
Step 5
Now, let’s prepare the brownie layer. Combine the butter for the brownie layer and the chopped chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler method) and stir gently until both the butter and chocolate are completely melted and smooth. Be careful not to let water get into the chocolate.
Step 6
Once the chocolate and butter mixture is smooth, stir in the granulated sugar until well combined. In a separate small bowl, lightly whisk the two eggs. Gradually add the whisked eggs to the chocolate mixture, a third at a time, stirring continuously after each addition until fully incorporated. This creates a rich, fudgy texture.
Step 7
Sift the cake flour into the brownie batter. Gently fold it in with a spatula or whisk until just combined and no dry flour is visible. Using a whisk here can help ensure the flour is incorporated smoothly without overmixing. Again, be mindful not to overwork the batter.
Step 8
Carefully spoon the brownie batter over the blondie batter in the pan. Gently spread it to cover the blondie layer evenly. Smooth the top surface. Bake in a preheated oven at 170°C (340°F) for about 30 minutes. To check for doneness, insert a toothpick or skewer into the center; it should come out mostly clean with a few moist crumbs attached. If it comes out with wet batter, bake for a few more minutes.
