Tuesday, January 15, 2013
Blonde & Brunette Bars
Yes, I wanted the best of both worlds, put together in a single, delicious bar. I combined a blondie bar with a brownie to make this layered treat.
I did adjust my regular brownie recipe so that it would better match the consistency of the blonde layer. I normally like a gooey brownie, but the blonde layer would have been cooked long before the brunette layer. So I used only two eggs instead of my normal three. In this version I also used bittersweet chocolate and a bit less sugar.
I like crunch, so I put cacao nibs in the blonde layer and macadamia nuts in the brunette layer.
Verdict: The guys at my meeting last night seemed to enjoy them! I think they came out great!
1/3 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt.
cacao nibs (optional)
Heat oven to 350 degrees. Prepare a 9x9 pan by lining the bottom with parchment paper and spraying/greasing the sides and paper with oil.
In a small bowl mix together the flour, baking soda, baking powder, and salt and set aside. In a small pan or bowl, melt the butter. Mix in the brown sugar and add vanilla. After the mixture has cooled, mix in the beaten egg. Mix the wet mixture into the dry ingredients. Add optional cacao nibs. Press mixture into the bottom of the 9x9 pan and set aside.
5 ounces of bittersweet chocolate
1/2 cup butter
1 teaspon vanilla
2 eggs, beaten
1 cup of sugar
1 cup of flour
1/3 cup of chopped nuts of your choice (optional)
Place butter and chocolate in a microwave bowl and microwave for 1 minute on high. Stir. Add an additional minute if needed to fully melt the chocolate. Mix thoroughly and set aside to cool. When room temperature, add vanilla and beaten eggs and blend together. Add sugar and mix thoroughly before adding flour and optional nuts. Mix to incorporate.
Pour the brownie batter over the blonde batter and spread evenly. Bake in oven for 30 minutes until toothpick comes out clean.