I like brownies but I am not the greatest fan of it. I do however love butterscotch so I decided to combine both into one pastry. I call is Blacks & Blondies. The recipe below are in two parts – making of the brownie (the blacks) and the butterscotch (the blondies).
I hope you like it!
For the Blacks (Fudgy Brownies) –
- 1 1/2 pounds (680 grams) semisweet or bittersweet chocolate, chopped
- 1 cup (2 sticks) (226 grams) unsalted butter, cut into pieces
- 6 large eggs
- 2 cups (400 grams) granulated white sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking pwder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1 cup (130 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 3/4 cup packed (160 grams) refined white sugar
- 1 teaspoon pure vanilla extract
- 3.5 ounce (100 grams) bar of good quality white chocolate, coarsely chopped or 1/2 cup of white chocolate chips
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 2 tablespoons (28 grams) unsalted butter
To Make the Brownies –
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with a nonstick cooking spray) a 8 x 8 inch pan. Then line the pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Remove from heat and set aside.
- Meanwhile, in a large bowl whisk (can use a hand mixer) together the eggs and sugar. Fold in the melted chocolate mixture and vanilla extract.
- Whisk together the flour, baking powder, and salt and then fold into the chocolate and sugar mixture until well combined.
- Pour into the prepared pan and bake for about 40 – 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool on a wire rack. Set aside while making the blondies.
- Butter, or spray with a non stick vegetable spray, an 8 x 8 inch square baking pan.
- Meanwhile, in a small saucepan, melt the butter. Remove from heat and let cool to room temperature.
- In a bowl, whisk together the flour, salt, and baking soda.
- In the bowl of your electric mixer (or with a hand mixer), beat the egg and brown sugar until light and frothy (2-3 minutes). Beat in the vanilla extract and then the melted butter. Scrape down the sides of the bowl then, on low speed, beat in the flour mixture until incorporated. Fold in the chopped white chocolate.
- Pour the batter into the prepared pan, smooth the top, and bake for about 25 – 30 minutes, or until the top of the blondies are dry, golden brown, and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack.
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. This should be enough ganache to cover a 9 inch (23 cm) cake or torte.
To Make the Blacks & Blondies -
- Cover the top of the Blacks (Brownies) with the chocolate ganache. I usually poke holes on top of the brownies so the ganache could sip through the holes and adds more moisture and fudginess to the brownies.
- Before putting the Blondies on top of the blacks, spread a good amount of ganache at the bottom of the blondies. Place the blondies on top of the blacks brownies, producing a two-toned or black & white cake.
- Cut into 2 X 2 inch squares. Serve at room temperature or chilled. Store leftovers in the refrigerator. These freeze very well.