Brownie Blondie

Brownie Blondie

40 min bake, 180°C, 23cm square tin

Ingredients

Brownie

Half the brownie recipe

unsalted butter  140g
chocolate        115g
granulated sugar 200g
dark brown sugar 50g
eggs             3
vanilla extract  5g
flour            65g
cocoa powder     40g
salt             6g
espresso powder  4g
flaky sea salt   pinch

Use 60–70% cacao chocolate and Dutch-processed cocoa.
Reserve 15g of the cocoa powder for brownie step 5.

Blondie

For the 23cm tin

unsalted butter  90g
dark brown sugar 150g
egg              1
vanilla extract  4g
flour            65g
salt             3g
white chocolate  75g
walnuts          50g

Melt the white chocolate and stir it into the batter rather than adding as chunks. This is what makes it fudgy.

Recipe

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

2. Brown the butter for the blondie: melt in a saucepan over medium heat until golden and nutty smelling. Take off the heat, add the brown sugar and whisk while still hot. Leave to cool for 5 minutes.

3. Whisk in the egg and vanilla.

4. Fold in the flour and salt until just combined. Fold in the melted white chocolate and walnuts.

5. Grease and line the tin. Alternate large spoonfuls of brownie and blondie batter across the tin.

6. Bake at 180°C for 10 minutes until just melted. Take it out and feather the top with a skewer. It’s much easier to swirl once the batter has softened.

7. Put back in and bake for another 30 minutes. A toothpick should come out with some wet batter, not clean. Leave to cool completely in the tin before cutting.