# What you'll need:
→ 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)
# Method:
01 - Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper, leaving overhang on sides.
02 - In a medium bowl, whisk melted butter and granulated sugar until smooth. Add eggs and vanilla, mixing well. Sift in flour, cocoa powder, and salt; fold gently to combine. Fold in dark chocolate chips.
03 - In a separate bowl, whisk melted butter and packed light brown sugar until creamy. Add egg and vanilla, mixing thoroughly. Fold in flour and salt until just combined. Stir in white chocolate chips and pecans, if using.
04 - Divide each batter evenly into the prepared pans, smoothing the 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 brownies and blondies out using the parchment paper overhang. Cut each slab into 12 squares.
07 - Arrange brownie and blondie squares on a serving platter and present.
