Help! Summer has held me hostage. I’ve been forced to swim with my kids. Read more books. Sleep in. Socialize with other human beings. Cook my food outdoors. And sit back and watch my house get messier and messier. Summer has been such a tyrant! She convinced me that I shouldn’t eat much because “it’s swimsuit season, dear”, but she also encouraged me to drink a lot more wine. I told her that wine has a lot of calories, and she told me that “wine calories” don’t count and I should just shut my trap. It’s been a nightmare, I tell you! I snuck away briefly from Summer just to post this recipe on Project Pastry Love. She doesn’t like me to be responsible, you see. I did manage to bake a little while Summer had her back turned. I made a birthday cake for someone special. I made a mirror cake to impress you (coming soon), and I baked these Brownie Blondie Bars. Anyway, I’ve got to go. There’s a conga line forming in my backyard, and I best jump in before Summer notices my absence.
Send help!
The brownie blondie bar came out of baking Melissa Stadler’s amazing and brilliant Trifecta Bar (a cookie bar made up of a brownie layer, blondie layer, and rice krispie layer). Okay, so I left out the rice krispie layer, and I know what you’re thinking, “Liz, you’re just the worst.”, but in my defense I’m not that into rice krispie treats anymore.
Here’s how it’s done. Place foil in a 8-inch square baking pan, and smooth out brownie batter onto the bottom. I sprinkled sea salt over top of the batter because I wanted to kick it up a notch.
And I’ve a salt problem.
Next, cover the brownie batter with the blondie batter. I used a piping bag and piped out the batter all around. Then I gently smoothed it out with an offset spatula. Oh, and I mixed in a little espresso powder in my blondie batter. I love how it pairs so beautifully with the chocolate, while keeping my kids up for days!
Bake in a 325 F. degree oven for about 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing, and cutting into squares.
That’s what I’m talkin’ about!
- 1 stick (113 g) Unsalted Butter, at room temperature
- 1 cup (200 g) Sugar
- 1/3 cup packed (67 g) Light Brown Sugar
- 2 Large Eggs
- 2 tsp. Vanilla Extract
- ¾ cup (94 g) All-Purpose Flour
- ½ cup (43 g) Unsweetened Cocoa Powder
- ¼ tsp. Salt
- 1/8 tsp Sea Salt to sprinkle on top of batter
- 1 stick (113 g) Unsalted Butter, at room temperature
- ¾ cup packed (150 g) Light Brown Sugar
- 2 TBS Sugar
- 1 Large Egg
- 1 and ½ cups (187 g) All-Purpose Flour
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 tsp. Espresso Powder
- 1 cup (165 g) Chocolate Chips
- Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with foil, and then grease the foil. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat the butter and both sugars until creamy, about 5 minutes. Mix in the eggs one at a time, and then the vanilla. Scrape down the sides of the bowl. Mix in the dry ingredients until incorporated.
- Pour the batter into the prepared pan. Using an offset spatula, smooth over the top, and then sprinkle with sea salt all around. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and espresso powder. Set aside.
- In another bowl, beat the butter and both sugars until creamy. Mix in the egg, and vanilla until combined. Scrape down the sides of the bowl. Stir in the dry ingredients, and then finally stir in the chocolate chips.
- Spoon or pipe the blondie batter on top of the brownie batter. Using an offset spatula, gently smooth out the blondie batter. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Once cooled, gently remove the bar by pulling on the foil. Place on a cutting board and cut into squares. Enjoy!
- 8-inch square baking pan
- Foil
- Offset spatula
- Hand-held or standing mixer
- Piping bags (optional)
- Wire rack
