If you can't decide between baking brownies or blondies then I can't blame you. Save yourself the difficulty of deciding and have two-in-one with these ultra-fudgy brondies! Every bit as delicious as a brownie and blondie plus you get both in one mouthful - what's not to love?! These can be eaten warm if, like me, you just can't resist them out of the oven, but they slice much better if you leave them cool to room temperature and then put them in the fridge for an hour.
Recipe
Prep time: 30 minutes
Cook time: 25-30 minutes
Makes: 16 brondies
Ingredients:
For the blondie:
110g Butter
185g Light Brown Sugar
1 1/2 Large Eggs*
1 tsp Vanilla Extract
110g Plain Flour
1 Bag (120g) Cadbury's Caramel Nibbles**
For the brownie:
110g Butter
75g Dark Chocolate
185g Caster Sugar
1 1/2 Large Eggs*
65g Plain Flour
1 tbsp Cocoa Powder
*Beat one egg and split between the brownie and blondie mix (half a beaten egg should be 2tbsp)
** Or use 2x100g of Cadbury's caramel chocolate bars (see video at the end of the page)
Method:
Preheat the oven to 180°C. Grease and line a 20x20cm tin.
Make the blondie layer. Melt the butter in the microwave or a saucepan. (OPTIONAL: brown the butter - once melted, reduce to a low heat and let simmer for 5 minutes, stirring occasionally until the butter browns to a caramel colour (there may be bits at the bottom of the pan but don't worry about these) - be careful not to burn it.)
Transfer the butter to a large mixing bowl and allow to cool for 5 minutes. Add the brown sugar and whisk to combine. Add the eggs and vanilla and whisk until the mixture has a smooth consistency, Fold in the plain flour until combined. Put the mixture to one side*.
Make the brownie layer. Melt the butter with the dark chocolate (either in the microwave in 20s intervals or in a bowl over hot water) and allow to cool. In a separate mixing bowl, whisk the eggs with the sugar for 2-3 minutes until pale and fluffy.
Add the butter/chocolate mixture to the egg mixture and whisk to combine. Add in the flour and cocoa powder and fold in until it is completely combined.
To assemble, pour in the blondie layer into the bottom of the tin and spread evenly. Then add the caramel buttons on top to create an even layer. Pour over your brownie mix and try to cover the caramel buttons. It doesn't matter if the layers mix a bit!
Bake in the oven for 25-30 mins until set with a shiny top. Leave to cool completely and then place in fridge for an hour to help with slicing. Enjoy!
*If you only have one mixing bowl, pour the blondies into the bottom of the tin at this stage and use this bowl for the brownie mix.
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