Dede Wilson

creator of 

Double Chocolate Brownie
Pecan Blondie Bars

Yes, the title is a mouthful and so are these! Can’t decide whether you’re in the mood for a Blondie or a Brownie? Why not layer both in one pan? That is the conclusion I came to, which led to this rich, dense, chocolate and nut filled creation. The bottom layer is a fudgy chocolate brownie made with melted semisweet chocolate and studded with milk chocolate chunks. The top layer is dolloped on top, like a cobbler, and it is a classic Blondie teeming with toasted pecans. These are very moist and freeze very well.

Makes 25 bars

Brownie:
½ cup all-purpose flour
1/8 teaspoon salt
3 ounces milk chocolate, chopped into rough ½-inch to ½-inch pieces, such as Ghirardelli or Callebaut (31.7%)
or
½ cup milk chocolate chips
½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 ounces semisweet chocolate, finely chopped, such as Ghiradelli
½ cup sugar
½ cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature

Blondie:
1 cup all-purpose flour
Heaping ½ teaspoon baking powder
Heaping 1/8 teaspoon salt
1 cup toasted pecan halves, chopped
½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
1 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature

For the Brownie Layer: Position rack in middle of oven. Preheat oven to 325 degrees F. Coat a 9-inch square pan with nonstick spray.

Whisk flour and salt together in a small bowl to aerate and combine; toss in chopped milk chocolate (or chips) and set aside.

Melt butter and semisweet chocolate together in top of double boiler or microwave (if you can do this in a large bowl you can then make entire recipe in same bowl). Whisk together until smooth then whisk in sugars and vanilla. Whisk in eggs one at a time. Allow mixture to cool slightly, then stir in flour mixture, mixing just until combined. Scrape into prepared pan.

For the Blondie Layer: Whisk flour, baking powder and salt together in a small bowl to aerate and combine; toss in pecans and set aside.

Melt butter in medium saucepan or microwave (if you can microwave this in a medium/large bowl you can then make entire recipe in same bowl). Whisk in brown sugar until smooth then whisk and vanilla. Whisk in egg until well blended. Stir in flour mixture just until combined. Use a small ice cream scoop (such as a Zeroll #40) or two spoons to make golf-ball sized dollops of the blondie batter all over the brownie layer. You should still be able to see a tiny bit of the brownie batter underneath.

Bake for about 40 to 45 minutes or until a toothpick inserted in the center shows a few moist crumbs. The edges will have begun to come away from the sides of the pan. Cool pan completely on rack. Cut into 25 bars (5×5). Store at room temperature in airtight container up to 4 days in single layers separated by parchment paper. Bars may also be frozen for up to a month double wrapped in plastic wrap, then again in foil and placed in a zipper top bag.

Tip: Do not be tempted to double the recipe and bake in a 13 x 9 x 2-inch pan; it wont work. I tried. The bars are so heavy and dense that the middle areas just do not cook. These do freeze very well and if you cut them before freezing you can defrost just a few at a time, as a needed. They are actually good, still kind of cold.