The 2-in-1 pan is aptly named, and being used well here with our Blondie and Brownie Duo. Satisfy all the sweet tooths in your house by using one pan and one oven to prepare two different delicious treats.
Ingredients
Nonstick cooking spray
Blondies:
- 1 1/3 cups unbleached, all-purpose flour
- 1 teaspoons kosher salt
- ¼ teaspoon ground cinnamon
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into 1-inch pieces and at room temperature
- 1/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup bittersweet chocolate, chopped
- 2/3 cup white chocolate chips
- 2/3 cup walnut halves
Brownies:
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup unbleached all-purpose flour
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
Preparation
- Lightly coat the 2-in-1 pan, fitted with the divider, on both sides. Reserve.
- First prepare the blondie batter. Combine the flour, salt, and cinnamon in a small bowl; reserve. Put the butter and the sugars into a large mixing bowl. Using a hand mixer fitted with the beaters, cream the butter and sugars until light and fluffy. At a low speed, add the eggs, one at a time, followed by the vanilla extract. Add the dry ingredients and mix on low until just combined, and then add the chips and nuts. Transfer the batter to one side of the prepared pan.
- Prepare the brownie batter. Put the butter, and bittersweet and unsweetened chocolates into a double boiler set over medium heat. Once melted, remove from the heat and stir in the flour and the cocoa powder. Reserve. While the chocolate mixture is cooling, put the eggs, sugar, vanilla, and salt into a large mixing bowl (you can use the same ones from the blondie batter). Using a hand mixer fitted with the beaters, mix well until lightened and very smooth – the goal here is to incorporate a lot of air into this part of the mixture (it is what helps make that signature crackly and shiny top of the brownies). Add the chocolate mixture and stir well until there are no streaks. Transfer the brownie batter to the prepared pan next to the blondies.
- Select Bake and set the temperature to 325°F and the time to 25 minutes. Once preheated slide the filled pan into the lower position. The blondies/brownies are done when they pull away from the sides of the pan (they will be soft in the center).
- Remove and allow to cool in the pan completely before removing and serving.