# Components:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/2 cup unsweetened cocoa powder
07 - 1/4 teaspoon salt
08 - 2/3 cup dark chocolate chips
→ Blondie Layer
09 - 1/2 cup unsalted butter, melted
10 - 1 cup packed light brown sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 1 cup all-purpose flour
14 - 1/4 teaspoon salt
15 - 1/2 cup white chocolate chips
16 - 1/3 cup chopped pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk melted butter and granulated sugar until smooth. Add eggs and vanilla extract, mixing well. Sift in flour, cocoa powder, and salt, then stir until just combined. Fold in dark chocolate chips.
03 - In a separate bowl, combine melted butter and packed brown sugar, whisking until creamy. Incorporate egg and vanilla extract. Fold in flour and salt until just combined. Stir in white chocolate chips and pecans, if using.
04 - Divide each batter evenly between the prepared pans. Smooth the tops with a spatula to ensure even baking.
05 - Bake pans for 30 to 35 minutes, until a toothpick inserted in the center emerges with a few moist crumbs.
06 - Allow pans to cool completely on a wire rack. Lift out the baked slabs using parchment overhang and cut each into 12 squares.
07 - Arrange the brownie and blondie squares on a serving platter and present immediately.
