# What You'll Need:
→ Brownie Layer
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup (65 g) all-purpose flour
06 - 1/2 cup (40 g) unsweetened cocoa powder
07 - 1/4 teaspoon salt
08 - 2/3 cup (100 g) dark chocolate chips
→ Blondie Layer
09 - 1/2 cup (115 g) unsalted butter, melted
10 - 1 cup (200 g) packed light brown sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 1 cup (125 g) all-purpose flour
14 - 1/4 teaspoon salt
15 - 1/2 cup (80 g) white chocolate chips
16 - 1/3 cup (50 g) chopped pecans (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper, leaving 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; stir until just combined. Fold in dark chocolate chips.
03 - In a separate bowl, whisk melted butter and light brown sugar until creamy. Add egg and vanilla extract; mix thoroughly. Fold in flour and salt until combined. Stir in white chocolate chips and pecans if using.
04 - Divide batters evenly into prepared pans. Smooth tops 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 - Allow pans to cool completely on a wire rack. Lift out the slabs using the parchment overhangs and cut each into 12 squares.
07 - Arrange brownie and blondie squares together on a serving platter and present.
