Blondie Chunk Brownies

Holy shizit.

It happened.

The dreams of many have come true (well, maybe it’s mostly my dream but I have to assume there are other sickos out there like me).

Imagine a buttery blondie chopped up into chunks, and baked into the World’s Greatest Fudge Brownie. Hello? Are you okay? I think you blacked out for a bit there.

Don’t waste any more time, friend. Bake your blondies now, so they are ready for their reincarnation as a part of one of the best brownies of all time.

I’m so excited!

Adapted from my Chewy Pecan Bar and World’s Greatest Fudge Brownie recipes…

BLONDIES:

2 eggs, lightly beaten

1 cup white sugar

1 cup brown sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

Pinch of salt

1 cup pecans (toasted & chopped)

3/4 cup butter, melted

BROWNIES:

4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder
1. BLONDIES:
  1. Preheat oven to 350° and grease a foil-lined 9 x 9″ baking pan.
  2. In a large bowl, mix all ingredients together.
  3. Spread evenly into baking pan, and bake for 25 minutes (they might seem a teeny bit under baked). Allow to cool on a wire rack and slice half of bar into 1″ chunks. (Eat the other half, by all means). Freeze chunks in an airtight container until ready to be thrown into brownie batter.
2. BROWNIES:
  1. Preheat oven to 350° and grease a foil-lined 9 x 9″ baking pan.
  2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
  3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
  4. Stir frozen chunks of blondies into batter.
  5. Pour into prepared pan and bake for 33 – 36 minutes (until center is just set).
  6. Cool & cut into squares.
  7. Indulge.
Tips:
- Check out the original brownie post for more tips & tricks…
- And the original Chewy Pecan post for tips there too…
- The blondies will be a bit under cooked, and this is the plan (so they don’t dry up all to hell when you re-bake them as chunks in the brownies).
- The blondie chunks should be frozen when you throw them in the brownie batter, so they don’t dry up all to hell.
- Skip the nuts if you’d like… and add 1 cup of chocolate chips into the brownie batter if you’re inspired accordingly!
- These freeze well.
- Enjoy!
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August 27th, 2014 | More Sweets Please | 2 Comments | Tags: Blondies, Brownies & Bars, World's Best

2 Responses and Counting...

Helen Morgan 08.27.2014

BAHAHA! Cant wait to try them! I love your ‘prologues”, Jodi.
More Sweets Please

Thanks, Helen- these are totally worth the double-batch-baking effort. Trust me! Enjoy!