Description
Why choose when you can have it all? These brownie blondie bars are a decadent sweet treat.
Ingredients
- ½ cups Butter, Melted
- ¾ cups Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1 Tablespoon Strong Brewed Coffee, At Room Temperature
- ¼ cups Cocoa Powder
- ⅓ cups Flour, Plus 2 Tablespoons, Divided
- ½ teaspoons Baking Powder, Divided
- 3 Tablespoons Semi-sweet Chocolate Chips, Divided
- 3 Tablespoons Butterscotch Chips, Divided
Preparation
Preheat oven to 350ºF. Lightly spray an 8×8 baking dish with cooking spray before lining it with parchment paper. The spray will help the parchment stick to the dish making life a whole lot easier.
In a medium-sized bowl, mix melted butter and sugar together until smooth. Add eggs and vanilla and stir until eggs are fully incorporated into butter and sugar.
Scoop out approximately half of the wet ingredients (approximately ¾ cup) and transfer to a separate medium-sized bowl.
In one of the bowls, make the brownie batter by combining coffee, cocoa powder, 2 tablespoons flour, and ⅛ teaspoon baking powder with the wet ingredients. Mix until just combined. Fold in 2 tablespoons chocolate chips.
In the other bowl, make the blondie batter by combining remaining flour and baking powder with the wet ingredients until just combined. Next, gently fold in 2 tablespoons butterscotch chips.
Now for the fun part: Using a tablespoon or small scoop, plop generous blobs of the brownie batter in the prepared pan. Space the batter blobs a few inches apart. Do the same with the blondie batter and drop the batter blobs in amongst the brownie ones. Using a small spatula or dinner knife, spread the batters so they create an even layer in the pan with no gaps.
Sprinkle another tablespoon each of chocolate chips and butterscotch chips over the top of the batter.
Bake for 25–35 minutes, or until an inserted toothpick comes out clean. Allow to cool in the pan before removing and slicing.
Makes 9 bars.
