What makes the brownie layer rich and fudgy?

Using melted butter and cocoa powder creates a dense, moist texture, while chocolate chips add bursts of intense chocolate flavor.

How can I make the blondies nut-free?

Simply omit the chopped pecans from the blondie layer for a nut-free version without compromising the buttery texture.

Yes, once cooled, the squares keep well in an airtight container for several days, allowing flavors to meld beautifully.

Store in an airtight container at room temperature for 2-3 days or refrigerate up to a week to maintain freshness.

Adding swirls of peanut butter or caramel into the brownie batter enhances richness and adds a delightful flavor twist.

A decadent assortment of rich chocolate brownies and buttery blondies, perfect for sharing at gatherings or as a sweet treat for any occasion.

This dessert platter brings back sweet memories of family celebrations and joyful moments together.

For the Brownie Layer: 115 g (1/2 cup) unsalted butter, melted, 200 g (1 cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 65 g (1/2 cup) all-purpose flour, 40 g (1/2 cup) unsweetened cocoa powder, 1/4 tsp salt, 100 g (2/3 cup) dark chocolate chips
For the Blondie Layer: 115 g (1/2 cup) unsalted butter, melted, 200 g (1 cup) light brown sugar, packed, 1 large egg, 1 tsp vanilla extract, 125 g (1 cup) all-purpose flour, 1/4 tsp salt, 80 g (1/2 cup) white chocolate chips, 50 g (1/3 cup) chopped pecans (optional)

Preheat:: Preheat the oven to 175°C (350°F). Line two 20 cm (8-inch) square baking pans with parchment paper, leaving some overhang for easy removal.
Brownie Batter:: In a medium bowl, whisk melted butter and sugar until smooth. Mix in eggs and vanilla. Sift in flour, cocoa powder, and salt. Stir until just combined. Fold in chocolate chips.
Blondie Batter:: In another bowl, combine melted butter and brown sugar, whisking until creamy. Add the egg and vanilla, mixing well. Fold in flour and salt until just combined. Stir in white chocolate chips and pecans (if using).
Pour and Smooth:: Pour each batter into its prepared pan. Smooth tops with a spatula.
Bake:: Bake both pans for 30 35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Cool and Cut:: Cool completely in the pans on a wire rack. Lift out using the parchment overhang. Cut each slab into 12 squares.
Serve:: Arrange brownies and blondies together on a platter and serve.

Sharing this dessert platter always creates joyful family moments and lasting memories.

For extra richness, add a swirl of peanut butter or caramel to the brownie batter.

2 square baking pans (20 cm 8-inch), mixing bowls, whisk, spatula, parchment paper, wire rack, sharp knife

Each square contains approximately 180 calories, 9 g total fat, 24 g carbohydrates, and 2 g protein.

This dessert platter combines two favorites in one irresistible treat sure to delight everyone.

→ What makes the brownie layer rich and fudgy?: Using melted butter and cocoa powder creates a dense, moist texture, while chocolate chips add bursts of intense chocolate flavor.
→ How can I make the blondies nut-free?: Simply omit the chopped pecans from the blondie layer for a nut-free version without compromising the buttery texture.
→ Can these squares be prepared in advance?: Yes, once cooled, the squares keep well in an airtight container for several days, allowing flavors to meld beautifully.
→ What is the best way to store leftover squares?: Store in an airtight container at room temperature for 2-3 days or refrigerate up to a week to maintain freshness.
→ Are variations like peanut butter swirl suggested?: Adding swirls of peanut butter or caramel into the brownie batter enhances richness and adds a delightful flavor twist.