Blondies and Brownies – Twice as Good
Two American classics, one baking tray – together they're simply irresistible
Brownies and blondies are among the most popular American classic cakes – small, moist and incredibly versatile. While brownies get their intense, chocolatey flavour from melted chocolate, blondies are the "light" version, made with brown sugar and vanilla, which gives them a caramel note and an especially soft, chewy texture. With a clever mini baking tin you can bake both variations at once on a single tray – perfectly portioned, ideal for sharing and guaranteed to be a hit at any occasion. It's the easiest way to serve cookies and brownies side by side.
Ingredients
BLONDIES – DOUGH
Step by step
Preparation
Prepare the baking tin and oven
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.
Brownie confectionery non-stick baking tin
Blondie dough with browned butter
Make browned butter (important!)
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.
Incorporate sugar, egg and flour
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.
Natural extract, 20 ml
White flour, 1 kg
Fold in the chocolate chips and fill the tin
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.
FunCakes non-stick spray, 200 ml
Callebaut white chocolate 28 %, 1 kg
Brownie confectionery non-stick baking tin
Brownie dough with dark chocolate
Roast the pecans and melt the chocolate
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.
Callebaut Dark chocolate 54.5%, 400 g
Stir in the sugar, eggs and flour
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.
White flour, 1 kg
Add the pecans and fill the tin
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).
FunCakes non-stick spray, 200 ml
Brownie confectionery non-stick baking tin
Baking the blondies and brownies
Bake for 12–15 minutes at 170 °C
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.
FunCakes non-stick spray, 200 ml
Brownie confectionery non-stick baking tin
Decorating
Blondies with white Ganache and brownies with caramel
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.
FunCakes Caramel cream, 300g
White chocolate Ganache, 260 g
Caramel chips 65 g
Callebaut white chocolate 28 %, 1 kg
Blondies & Brownies – twice as good
Ingredients
BLONDIES – DOUGH
BLONDIES – DECORATION
BROWNIES – DOUGH
BROWNIES – DECORATION
Preparation
- Roast the nuts: Roast walnuts and pecans separately for about 5 minutes, leave to cool.
- Blondie dough: Brown the butter, stir in the sugar, add egg and vanilla. Work in the flour and salt, fold in the chocolate chips and walnuts.
- Brownie dough: Melt chocolate and butter over a water bath, stir in the sugar, add the eggs one after another. Work in the flour and salt, fold in the pecans.
- Fill the tins: Grease the baking tin, fill 20 g of dough into each cavity (half blondie dough and half brownie dough).
- Bake: Bake for 12–15 minutes at 170°C top/bottom heat, leave to cool completely.
- Decorate: Decorate the blondies with white Ganache and walnuts, the brownies with caramel Ganache and caramel chips.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Callebaut Dark chocolate 54.5%, 400 g
FunCakes Caramel cream, 300g
FunCakes non-stick spray, 200 ml
White chocolate Ganache, 260 g
Caramel chips 65 g
Natural extract, 20 ml
White flour, 1 kg
Callebaut white chocolate 28 %, 1 kg
Equipment
Wooden spoon set Heart
Brownie confectionery non-stick baking tin
Delivery in 1–2 working days · Free shipping from CHF 100*
How to make sure they turn out perfectly
The browned butter is the secret to the nutty, caramel flavour of the blondies. Make sure to let it simmer only gently and to take it off the heat in time, as soon as golden particles form.
Fancy only brownies or only blondies? No problem – simply fill the whole tin with one dough. The quantities are already set for 48 pieces. It also works beautifully as a batch of vegan brownies if you swap in your favourite plant-based ingredients.
The mini baking tin isn't only for brownies and blondies but also for mini cakes, cupcakes and many other sweet creations – think brownie cookies and more. Perfect for getting creative!
Frequently asked questions
Yes, you can swap the nuts entirely to your taste! Instead of walnuts or pecans, hazelnuts, almonds or even macadamia work perfectly too.
Yes, of course! You can fill the whole tin with just one dough – the quantities in the recipe are already set for 48 pieces. And the best part: in this tin you can also make many other treats, such as mini cakes, cupcakes or other sweet creations.
They're best stored airtight at room temperature for 4–5 days – this way they stay lovely and moist. For a longer shelf life (6–7 days) you can also keep them in the fridge.
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Related products
White flour, 1 kg
Vanilla extract, 20 ml
Wooden cellar set heart
Caramel cubes 65 g
Brownie confection nonstick baking dish
Ganache white chocolate, 260 g
FunCakes baking release spray, 200 ml
FunCakes caramel cream, 300g
Callebaut white chocolate 28 %, 1 kg
Callebaut dark chocolate 54.5%, 400 g
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