Wednesday, August 11, 2010

Kara's Blondie Brownies

Kara's Blondie Brownies - made August 8, 2010 from Tate's Bake Shop

I love this brownie because it’s a simple yet brilliant combination at the same time. The bottom layer is a chocolate chip cookie layer and the top layer is a chocolate brownie layer. Nothing could be simpler. It takes a little more time to put together but it’s not complicated. Make the first batch like you’re making chocolate chip cookie dough, spread it evenly on the bottom then make the brownie batter and spread on top of the chocolate chip cookie layer. It works better to have the chocolate chip cookie layer on the bottom because it’s heavier and more like a dough whereas the brownie layer is more fluid/liquid and truly a batter. If you did it the other way around, the brownie batter is so soft that you wouldn’t be able to spread the (stiffer) chocolate chip cookie dough on top of it without it sinking and mixing in with the brownie.

I used regular-size chocolate chips when I first made these but I’ve found that mini chocolate chips work better for the chocolate chip cookie layer – they’re not quite so chunky. Definitely don’t overbake these! The toothpick inserted near the center should come out with a few moist crumbs (not raw batter) but shouldn’t come out “clean”. Clean means potentially overbaked = dry.

2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup salted butter, softened to room temperature
1 ¾ cups firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla
1 cup chopped pecans
1 cup semisweet chocolate chips

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
1 teaspoon vanilla
1/3 cup salted butter
2/3 cup granulated sugar
2 tablespoons water
2 large eggs

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.
2. To make the blondies: In a large bowl, stir together the flour, baking powder, and salt.
3. In another large bowl, cream the butter and sugar until they are light and fluffy. Beat in the eggs, one at a time, until they are well blended. Mix in the vanilla. Stir in the flour mixture until it is well blended. Scrape down the sides of the bowl. Fold in the pecans and chocolate chips. Spread the batter evenly in the prepared pan. Set it aside.

Note: Use a 9-inch square pan if you just want to make blondies.

4. To make the brownies: In a small bowl, stir together the flour, baking soda and salt.
5. In a large bowl, combine the chocolate chips and vanilla.
6. In a saucepan, combine the butter, sugar and water. Bring the mixture just to a boil. Pour the hot mixture over the chips and stir them until they are melted. Add the eggs one at a time, mixing well after each addition. Stir in the flour mixture and mix it till it is just combined.
7. Pour the mixture over the blondie mixture and spread it evenly.
8. Bake the brownies for 30 to 35 minutes, or until an inserted toothpick comes out with a moist crumb. You don’t want to overbake these brownies. When they are cool, cut them into squares.

Yield: 24 bars


  1. Great recipe! Thank you for posting it, and for your assembly tip.
    I would really like to make it, and was wondering if you might be able to say how the author measures a cup of all-purpose flour, or how much it should weigh?
    Thank you!

  2. Hi Natty - the way to measure a cup of flour is to stir your flour in the canister to aerate it first, spoon lightly into a measuring cup until it's over the top then sweep the flat side of a knife to level it across the top. Never pack it down into the cup or you'll end up with too much flour. Normally a cup of all-purpose flour is about 4.4 ounces.

  3. Hi, and thank you so much for your kind reply!
    I always weigh the flour, but can never know how the author measured it.
    And while the spoon-and-sweep is advocated by many bakers, other notable ones apparently are "dippers", and in their book the weight for a cup of flour is 5 ounces.
    That's a lot of guesswork!
    I will follow your advice, and measure 125 grams per cup of flour in this recipe.
    Thank you for your help, and a very enjoyable blog!

  4. Yes, one method has the flour at 4 ounces and another has it at 5 ounces. I defaulted to Shirley Corriher's Bakewise and the most common one she uses is 4.4 ounces. I err on the side of using a little less flour than risking using too much. Enjoy the brownies and thanks!