blondie-topped-brownies
Emily Wyckoff

Blondie-Topped Brownies

It being the new year, I started 2013 with the best of intentions. I would eat more fruits and vegetables, eliminate or cut down on processed foods (good bye fries and chips), cut down on wine (ugh), vary my workout routine (hello stretching), and no sugar during the week (this means baking too). I officially started this regime this past Monday, I made these brownie/cookie combo bars Wednesday night. Three days is better than none, right?

These bars – a thick, gooey brownie, topped with a chocolate chip cookie layer – are off the charts rich. Just to ward off any requests for calorie count, full disclosure – they come in at 7 eggs and 4+ sticks of butter. They are an indulgent treat – don’t bother. They are so thick you can barely get your mouth around one. They are off the charts good, and one batch would make about 40 or so bars, so they make a lot. The pan weighs about 10 pounds.

Everyone loved them. In my house, forget the souffles, the crumbles, the mousses (a word?), the cakes. Cookies and brownies are king – and these bars are the best of both worlds. Note – these are better completely cooled and actually left to rest overnight.

Blondie-Topped Brownies (click here for printable recipe)

(adapted from dessertgirl.com)

Ingredients:

For Brownie Layer:

1 1/4 cups unsweetened cocoa powder

1 1/4 cups flour

1 teaspoon salt

1 1/2 cups butter, melted

3 cups sugar

5 eggs

2 teaspoons vanilla

For Blondie Layer:

2/3 cup butter, melted

2 cups brown sugar, packed

2 eggs

2 teaspoons vanilla

scant 2 cups flour

1 teaspoon baking powder

1 teaspoon salt

2 cups chocolate chips

Directions:

Preheat oven to 375 degrees F. Line a 9″ x 13″ baking pan with foil and spray the foil with non-stick cooking spray.

Make the brownie layer: Sift together cocoa powder, flour and salt in medium bowl. Set aside. With an electric mixer beat butter and sugar until thoroughly combined. Beat in eggs one at a time, add vanilla, and beat on medium speed until mixture is creamy and light yellow, periodically scraping down bowl. Gradually add cocoa/flour mixture, beating on low speed until completely mixed. Transfer to prepared pan and bake for 20 minutes, or until brownies are just starting to set in center. Reduce oven temp to 350 degrees F.

While brownies are baking, make the blondie layer: With an electric mixer beat butter and brown sugar until smooth. Beat in eggs one at a time, add vanilla and beat on medium speed, scraping down the bowl occasionally, until mixture is light and fluffy. In a medium bowl combine flour, baking powder, and salt. Slowly add to butter/sugar mixture and beat until thoroughly combined. Fold in chocolate chips.

Carefully and quickly spoon blondie batter over brownies so the brownie layer is completely covered. Move quickly as the blondie dough will sink into the brownie layer. The blondie layer doesn’t have to be perfectly even, as it will spread out as it bakes.

Bake for 30-40 minutes, until blondie layer is browning on edges and has a dull finish, and a toothpick inserted in the middle comes out clean. Let bars completely cool, ideally overnight.


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