Tuesday, March 16, 2010
An Exercise in Contrasts: Blondie Brownies
Of all of the people in my family (in-laws excluded), I am probably the one least likely to choose the chocolate dessert when there is another option. If it's made with high quality dark chocolate, I am embarrassed to say that I probably won't like it. However, the exception for me is brownies from a box. I know, not especially dignified, but sooo delicious.
That being said, if I'm having company, I feel like I owe them better than that. So this is one of my favorites: a layer of blondies (aka chocolate chip cookie batter in disguise), topped with a layer of brownies. The last time I served them, one of my friends told me to "blog the [expletive] out of them." So there you go. Enjoy!
Blondie Brownie Bars:
1 box of brownie mix (make sure it's the kind that fits a 9 x 13 pan), with all required ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 cup skim milk
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips
Preheat the oven to 350.
Prepare the brownies as instructed by the box. Set aside.
Mix the butter, vanilla, eggs, milk, and both types of sugar until well blended. Add the dry ingredients and mix. Add the chocolate chips and mix the batter until the chips are evenly distributed.
In a 9 x 13 pan, evenly spread the cookie batter through the pan. Pour the brownie batter on top and spread evenly. Bake at 350 for 40-45 minutes, or until the middle is solid and a toothpick comes out clean. Be careful-- these are really thick, so they might need more time than that, depending on your oven.
Allow to cool before cutting and serving.