Five Layer Brownie Blondies
A layer of chewy brownie, oreos, dark chocolate chips, a butterscotch blondie layer and peanut butter cups!
Servings 12
Equipment
- 8 or 9" square pan metal, aluminum preferably (glass and ceramic pans will conduct heat slower and will require an increase in bake time).
Ingredients
For the Brownie Layer
- 1/2 cup butter 113g
- 1 cup brown sugar 220g
- ½ cup dutch process cocoa 60g
- 1/4 tsp fine sea salt
- Small splash of vanilla
- 2 large eggs
- 1/4 cup all purpose flour 31g
Oreos
dark chocolate chips
For the Blondie Layer
- ½ cup unsalted butter 113g
- 1 cup light brown sugar 210g
- 1 large egg
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 ½ cups all purpose flour 180g
Peanut butter cups
- flaky sea salt
Instructions
- Preheat the oven to 350 F. Line an 8 or 9” square pan with parchment paper (ensure you have overhang on all sides).
- I like to make the brownie and blondie layers at the same time since the ingredients and steps are almost identical: set the butter in a heatproof bowl and melt it. Whisk in the sugar, salt and vanilla. Give it a really good whisk so that the mix is nice and smooth then add the egg to the blondie bowl and the eggs to the brownie bowl (the brownie batter will be lighter in color due to the extra egg).
- Add the flour to the bowls and the cocoa to the brownie batter, whisk well.
- Spread the brownie batter over the prepared pan. Place about 9 oreo cookies and press them a bit so they sink into the brownie batter. Sprinkle the chocolate chips on top.
- Now spread the blondie layer on top and add the peanut butter cups, don’t worry about pressing these in.
- Bake for about 40 minutes until puffy in the center and it has fallen after rising, if you find it’s over browning before it’s puffing cover it with foil so the center will cook.
- Sprinkle flaky sea salt over the bars and allow to cool fully before slicing.