Brownie Blondie
You get the best of both worlds with this brownie and blondie mashup. Swirl the two batters together to create a delicious traybake that’s slightly chewy with a squidgy centre and intensely chocolatey with a hit of caramel.
For the blondie batter:
Buttery baking spread
White chocolate, chopped into chunks
Pinch of sea salt
Light brown soft sugar
1 medium egg
Plain flour
For the brownie batter:
Dark chocolate, chopped into chunks
1 medium egg
Light brown soft sugar
Vegetable oil
Plain flour
You will also need:
20cm square baking tin, lined with baking parchment
Step 1 of 9
Preheat the oven to 180°C/160°C fan/Gas Mark 4.
Step 2 of 9
For the blondie batter: add the butter, sugar, half the white chocolate and caramel to a pan and heat gently until fully melted. Set aside to cool for 5 minutes
Step 3 of 9
Whisk the egg into the cooled butter and sugar mixture. Add the flour to a large bowl and pour in the sugar and egg mix. Fold gently to combine everything until the mixture is smooth with no flour lumps. Stir in the remaining white chocolate chunks.
Step 4 of 9
For the brownie batter: add the caramel and chocolate to a pan and heat gently until everything has melted. Set aside to cool for 5 minutes.
Step 5 of 9
Whisk the egg into the cooled chocolate and caramel mix. Add the sugar and oil to a large bowl and pour in the chocolate mix. Give the mix a good stir to combine.
Step 6 of 9
Fold in the flour and stir until you have reached a smooth and glossy consistency.
Step 7 of 9
Add alternating scoops of the blondie and brownie batter to the pan and using a skewer or butter knife, swirl the two batters together.
Step 8 of 9
Place in the centre of the oven and bake for 30-35 minutes or until there is a slight wobble to the centre. Remove and allow to cool for 10 minutes before placing in the fridge to firm up.
Step 9 of 9
When ready to serve, cut into squares and enjoy!
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