BLONDE AND BRUNETTE BROWNIES

                  

Yesterday I was so hungry for a little something sweet and I remembered “blondies” from my childhood.  They are like brownies only golden in color instead of brown.  So I thought I would try a brownie type creation with a layer of blondies on the bottom and a layer of regular brownies (brunettes) on top.  Well they turned out great in taste although they are a bit gooey and hard to cut into beautiful squares.  I’ve decided that that’s ok (since they are delicious) and that this is a “good problem to have” as the saying goes!  I hope you enjoy this delightful and decadent treat.

Ingredients:  For the blondie layer

1/3 cup melted butter

1 cup brown sugar, packed

1 egg, beaten

2 t. vanilla

1 cup flour

½ t. baking powder

¼ t. baking soda

½ t. salt

Instructions:

*In a mixing bowl combine melted butter and sugar.

*Add egg and vanilla.

*Stir in flour, baking powder, soda and salt.  Mix well.

*Spread mixture into a square pyrex baking dish that has been sprayed with PAM.

*Set aside while you prepare the brunette layer.

Ingredients:  For the brunette layer

1/3 cup melted butter

1 and 1/3 cups sugar

3 eggs, beaten

2 t. vanilla

¾ cup flour

½ cup cocoa

1 and ½ t. baking powder

½ t. salt

½ cup semi-sweet chocolate chips

Instructions: 

*In a mixing bowl combine melted butter and sugar.

*Add eggs and vanilla.

*Stir in flour, cocoa, baking powder, salt and chocolate chips.  Mix well.

*Spread mixture as evenly and as gently as possible on top of the blondie layer that is already in the pyrex dish. 

*Bake at 350 degrees for 45 minutes or until mixture is done.

*Let cool and cut as desired.

*If you wish you can swirl the 2 layers together with a knife before you put it in the oven.