Brownie Blondie

Brownie Blondie

40 min bake, 180°C, 23cm square tin

Ingredients

Brownie

Half the brownie recipe.

Blondie

For the 23cm tin

unsalted butter  115g
brown sugar      220g
eggs             2
vanilla extract  5g
flour            170g
salt             6g
white chocolate  100g
walnuts          50g

Recipe

1. Make the brownie mix following the brownie recipe using half quantities. Set aside.

2. Brown the butter for the blondie: melt it in a saucepan over medium heat, stirring, until it turns golden and smells nutty. Pour into a bowl and leave to cool for 10 minutes.

3. Whisk the brown butter, brown sugar, eggs and vanilla together until smooth.

4. Fold in the flour and salt until just combined. Stir in the white chocolate and walnuts if using.

5. Grease and line the tin. Alternate large spoonfuls of brownie and blondie batter across the tin, then run a knife or skewer through in long strokes to swirl. Don’t overdo it or you’ll lose the contrast.

6. Bake at 180°C for 40 minutes. A toothpick should come out with some wet batter, not clean. Leave to cool completely in the tin before cutting.