Blondie Brownie Recipe

The perfect blondie, closely related to the brownie and chocolate chip cookie, is all found in the Blondie brownie recipe. Most people want a recipe that will give them a dense brownie but not so much that it leaves that heavy feeling in the pit of their stomach and of course, most people want a delicious Blondie brownie that leaves you wanting just a little bit more after that final decadent bite.

The density of the blondie is all in the perfect balance of flour and butter. First, it’s important to use creamed butter because it incorporates air into the batter which keeps your blondie from turning into a brick.

Also, you need to find a recipe which uses the right amount of flour; too much and you’ll end up with a dense cookie lacking in flavor, but with too little you’ll have a greasy bar which tastes like butter.

Luckily for you, I have a blondie brownie recipe that offers the balance of the ingredients which will give you the award winning taste you are searching for!

Yield: 36 brownies

Ingredients:

• 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespons (1 1/2 sticks) unsalted butter, melted and cooled
• 1 1/2 cups of packed (10 1/2 ounces) light brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1 cup of pecans, toasted and coarsely chopped

Directions:

1) Move the oven rack to the middle of the oven and then heat to 350 degrees. Spray a 9 x 13 inch pan with non-stick cooking spray, coating it lightly. Also, if non-stick spray isn’t really your thing, you could also use parchment paper to line the pan. It gets the job done just the same, but without the grease.

2) Mix the flour, baking powder and salt all together in a medium sized bowl and set aside. You’ll need it later.

3) Mix the melted butter and brown sugar together in a large bowl until mixed. Add the eggs one by one and then the vanilla. Stir well.

4) Using a rubber spatula, fold the flour mixture (from step 2) into the egg mixture (from step 3) until just barely combined. It’s very important that you don’t over mix.

5) Fold the semisweet chocolate chips, the white chocolate chips, and the nuts into the batter. Then pour your mixture into the prepared pan and smooth it with your rubber spatula for a clean finish.

6) Bake your brownies in the oven for about 22 to 25 minutes or until the top is shiny, slightly cracked, and almost firm to the touch. Also, as tempting as it may be, be sure not to cut them as soon as they come from the oven. Try to let them cool for at least 5-10 minutes. They’ll cut easier and cleaner that way.

7) After the Blondie brownies have cooled completely, using a sharp knife cut into squares.

8) I know your mouth is watering… so go ahead… Enjoy!

Well?

How delicious did your brownies turn out?

This Blondie brownie recipe has helped me discover a new kind of brownie and I hope you liked it too!