Swirled brownie and butterscotch blondie bars
Bigger Bolder Baking with Gemma Stafford · 8 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- melted butter
- oil
- granulated white sugar
- dark brown sugar
- salt
- vanilla extract
- room temperature eggs
Brownie batter: whisk by hand melted salted butter, a little oil, granulated and dark brown sugar, salt, vanilla extract and room-temperature eggs.
- all-purpose flour
- unsweetened cocoa powder
Sift in all-purpose flour and unsweetened cocoa powder, with no raising agent, and mix to a batter. Set aside.
- melted butter
- dark brown sugar
- vanilla extract
- salt
- eggs
Blondie batter: whisk melted butter, dark brown sugar, vanilla extract, a little salt and eggs.
Fold about two-thirds of the butterscotch chips into the blondie batter; reserve the rest.
Drop alternating dollops of the two batters into a lined 9x13 pan.
Dolloping and the 100-hour trick
Variation: cover and refrigerate for a few days before baking for a saltier, stronger-flavored, moister result.
Swirl the batters together with a butter knife, horizontally then vertically; scatter the reserved butterscotch chips on top.
Swirling with a butter knife
Bake at 350F / 180C for around 35 minutes, no longer; the middle should still be gooey with a jiggle.
Cut into big squares; serve topped with vanilla ice cream, fudge sauce and caramel sauce if wanted.