Brondies Recipe
Brondies are the ultimate cookie mashup which bring together chocolate and butterscotch, chewy and fudgy in each bite!
In association with Vivatta (ChakkiAtta)
Brownie + blondie = Brondie! Brondies are the ultimate cookie mashup which bring together chocolate and butterscotch, chewy and fudgy in each bite! Absolutely delicious. These are perfect to serve during your tea parties or you can even make these delicious bites for your kids birthday parties.
Serve Brondies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party.
If you like this recipe, you can also try other Brownie recipes such as
15 M
35 M
50 M
16 Servings
Ingredients
-
For the brownie layer
- 1/3 cup Butter , at room temperature
- 1/2 cup Chocolate Bar , dark or semi sweet
- 1/3 cup Brown Sugar (Demerara Sugar)
- 1/3 cup Sugar , granulated
- 1 Whole Egg , at room temperature
- 1 teaspoon Vanilla Extract
- 1/4 cup Cocoa Powder
- 1/3 cup All Purpose Flour (Maida) For the blondie layer
- 1/2 cup Brown Sugar (Demerara Sugar) , plus 2 tablespoons brown sugar
- 1/3 cup Butter , at room temperature
- 1 Whole Egg , at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup All Purpose Flour (Maida)
How to make Brondies Recipe
To bgein making the Brondies recipe, preheat your oven to 180 C or 350 F. Line a 8 x 8 inch square pan with parchment paper or foil. Else, butter well and dust with flour.
To make the brownie layer, in a saucepan or microwave, melt chopped chocolate and butter together until smooth. In another bowl, whisk the egg, vanilla and sugars for a couple of minutes until light and fluffy. Add the chocolate butter mixture into this and whisk until smooth.
Next, add the cocoa and flour and whisk until smooth.
To make the Blondie layer, melt the butter and whisk in the brown sugar. Whisk the egg and vanilla in until incorporated. Add flour and whisk it in.
Spread the blondie batter in your prepared pan and smoothen the top. Spread the brownie layer on top as evenly as possible.
Bake at 180 C for 28 to 32 minutes until a toothpick inserted in the centre comes out with only a few moist crumbs. Cool completely and slice.
Serve Brondies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party.
This stays well for 3 to 4 days at room temperature in an airtight container.
I used a 52 % couverture dark chocolate but I am sure compound will work as well.
You can use salted or unsalted butter.
akshatha
Big time foodie , all time hogger , part time blogger , obsessive baker . Visit my little space at www.floursandfrostings.com to make your life a little sweeter!
