Blondies and Brownies – Twice as Good

With this ingenious brownie confectionery non-stick baking tin (48 pieces, 3.5 x 3.5 x 1.5 cm) you'll manage two delicious variations at once!

Brownies and blondies are always a hit – and together in one tin? Guaranteed success!

The quantities in the description are for a full tin (48 pieces). If you – like us – want to make half brownies and half blondies, simply divide all the ingredients by 2.

Preheat the oven (top/bottom heat) to 170°C.

Spread the walnuts on a tray and roast them for about 5 minutes. Then remove and leave to cool.

Melt the butter in a light-coloured pan over medium to high heat. Once it has melted, reduce the heat and let it simmer gently. After 3–4 minutes it starts to smell nutty and golden particles form. Immediately pour the butter, including the particles, into a bowl.

Add the sugar to the hot butter and stir everything with a wooden spoon. Let the mixture cool for about 3 minutes. Add the egg and vanilla and mix well. Add the flour and salt and stir everything together.

Next, fold in the chocolate chips and walnuts. The dough is very thick – almost like mouldable cookie dough. Spray your baking tin with FunCakes non-stick spray so the mini bakes come out easily later. Portion 20 g of dough into each cavity and fill half the tin this way. Set aside.

Roast the pecans for about 5 minutes as well and leave them to cool.

Melt the Chocolate drops together with the butter over a water bath, stirring with a dough scraper until everything is completely melted.

Let the mixture cool slightly and stir in the sugar. Add the eggs gradually (two at a time). Add the flour and salt mixture and gently fold everything in.

Finally, add the chopped pecans. The dough is noticeably more fluid. Fill it into the remaining cavities using a piping bag or a teaspoon (again about 20 g per piece).

Bake the mini brownies & blondies for 12–15 minutes at 170°C (top/bottom heat) – depending on your desired texture. Then leave them to cool completely before removing them from the tin.

We decorated the blondies with white Ganache, chocolate curls and chopped walnuts.
The brownies get caramel Ganache, pieces of pecan and caramel chips on top.