# 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)
# Directions:
01 - Preheat the 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 thoroughly. Sift in flour, cocoa powder, and salt, then stir until just combined. Fold in dark chocolate chips.
03 - In a separate bowl, whisk melted butter and packed brown sugar until creamy. Incorporate egg and vanilla extract, mixing well. Fold in flour and salt until just combined. Stir in white chocolate chips and pecans if using.
04 - Pour the brownie batter into one prepared pan and the blondie batter into the other. Smooth tops evenly with a spatula.
05 - Bake both pans for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
06 - Cool completely in the pans on a wire rack. Use the parchment overhang to lift out each slab and cut into 12 squares.
07 - Arrange the brownie and blondie squares together on a serving platter and present.
