Bake off: Brownies Vs Blondies

Rich fudgy brownies Vs Chewy butterscotch blondies

Which do you prefer? Is blonde the new brown? Or brown the new blonde?

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Personally, I’m in the brownie camp. Probably because I have a hugeeee sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you!? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

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Brownies = milk chocolate Reese’s cups + Brownie Oreos

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The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes! Grab your baking tins and be your own judge 🙂

 

Blondies (makes 16 small, 12 large)

170g unsalted butter
250g light brown sugar
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until liquid.

Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and a toothpick inserted into one of the edges comes out clean. Remove from the oven and leave to completely cool before slicing.

Your blondies will keep in an airtight container at room temperature for up to 4 days.

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Brownies (makes 16 small, 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour and fold together until you have a thick chocolate mixture.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Bake in the centre of the oven for 17-20 minutes*. The top should no longer be shiny and the edges should be starting to crack. Test the brownies with a toothpick, it should come out almost clean. Remove from the oven and leave to completely cool before slicing.

Your brownies will keep in an airtight container at room temperature for up to 4 days.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

 

 

Peanut Butter Snickers Bar Blondies

Lately I’ve been obsessing over Snickers.
Peanuts, caramel, chocolate and nougat. Seriously what is there not to love?
After the success of my Caramel Snicker Brownies, I started to think about other ways I could use Snickers in bakes. The result?
Peanut Butter Snickers Bar Blondies!

Soft and chewy peanut butter blondies stuffed with gooey melted Snickers bar chunks and drizzled with melted chocolate. Absolute heaven!

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Ingredients (makes 12 blondies)
125g light brown sugar
125g dark brown sugar
175g self-raising flour
130g unsalted butter, cut into chunks
70g creamy peanut butter (I used Skippy)
1 tsp vanilla extract
2 medium eggs, at room temp
3 x standard sized (48g each) Snickers bars, cut into small chunks
a few squares of milk/dark chocolate

Method

Preheat oven to 170°C and line a 20cm square baking tray with greaseproof paper.

In a large, microwave-safe bowl melt the butter in 20 second blasts on high power. Leave to cool for a couple of minutes.

Sieve the sugars into a separate bowl and pour in the melted butter, use a wooden spoon to combine the ingredients until smooth. Add the eggs, vanilla extract and peanut butter and mix together. Add the flour and fold the mixture together, be careful not to over mix at this point.

Finally, fold in 2/3 of the Snickers chunks before transferring the mixture to your prepared baking tray. The mixture will be very thick so try to spread it out into an even layer, pushing it into the side, as best as possible. Press the remaining Snickers chunks into the top. Bake in the centre of the oven for 20 minutes, until the edges are just starting to crack and are firm to the touch. Remove from the oven and leave to completely cool.

Once the blondies have cooled, melt the squares of chocolate in the microwave and drizzle it over the top of the blondies. Cut into 12 and serve. Blondies will keep in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.