Triple Chip Chocolate Swirled Blondies

Oh, well hello there!  It’s been a while!

Triple Chip Chocolate Swirled Blondies

Sorry for my extended absence, but if you follow me on Twitter you already know that I have spent the last month working furiously on my second cookbook.  I am happy to report it is all done, all 30 pictures included, and if all goes as my publisher plans it will be seeing store shelves sometime next May!  Also, my first book, Everything Pie, should be available in a book store near you.   Between the book, attending IFBC in New Orleans, learning I will be speaking at Camp Blogaway in 2012, and wrapping up a major office remodel at work (my secret daytime identity is that of a mild mannered office manager if you did not know) I felt the need for some brownie love.

These fudgy little wonders are a product of having three kinds of chips in the pantry, but only about 1/4 cup each.  I thought about making cookies with them, but then I remembered it had been a little while since I had made brownies.  Then I remembered it had been even longer since I made blondies.  To split the difference I decided to make both, with three kinds of chips, all swirled together.  The finished product is the right balance of blondie to brownie, and the variety of chips means no single bite will taste exactly alike.  I absolutely adore that!  One note, be sure not to over-bake these or they will loose their fudge like texture and become a little hard.  I suggest removing them from the oven a minute before you think they should be done.

Triple Chip Chocolate Swirled Blondies     Yield 24 bars

For the blondie layer:
4 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1 egg
2 egg yolks
1/2 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons peanut butter chips
2 tablespoons semi-sweet chocolate chips
2 tablespoons white chocolate chips

For the brownie layer:
4 tablespoons butter
2 tablespoons (1 ounce) semi-sweet chocolate chips
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1 tablespoon Dutch-processed cocoa powder
1/4 teaspoon salt
2 tablespoons peanut butter chips
2 tablespoons semi-sweet chocolate chips
2 tablespoons white chocolate chips

Heat the oven to 350 F and spray an 8×8-inch baking pan with non-stick cooking spray.

Triple Chip Chocolate Swirled Blondies

In a medium bowl mix together the butter, brown sugar, egg, egg yolks, and vanilla.  Once smooth add in the flour and salt.  Stir until the mixture is just smooth then add the chips and stir to combine.  Set aside.

Triple Chip Chocolate Swirled Blondies Triple Chip Chocolate Swirled BlondiesTriple Chip Chocolate Swirled Blondies

In a microwave safe bowl combine the butter and first addition of chocolate chips.  Heat for 20 seconds then stir.  Heat on 10 seconds bursts until the mixture is melted and smooth.  Pour the melted chocolate mixture into a medium bowl and add the sugar, egg, and vanilla.  Mix until smooth then add the flour, cocoa powder, and salt.  Stir until the mixture is just smooth then add the chips and stir to combine.

Triple Chip Chocolate Swirled BlondiesTriple Chip Chocolate Swirled Blondies

Spread the blondie mixture into the prepared pan, then spoon the brownie mixture over the top.  With a butter knife swirl the mixture by dipping the knife into the batter and folding it so the blondie mixture swirls to the top.  Do now over-swirl.

Triple Chip Chocolate Swirled Blondies

Bake for 25 to 35 minutes, or until the edges of the brownie are firm and the center is just set but not firm.  If the brownies jiggle they need a minute or two more.  Remove from the oven and cool for 20 minutes in the pan, then turn out onto a wire rack to cool completely.

Triple Chip Chocolate Swirled Blondies

Slice and enjoy!

Triple Chip Chocolate Swirled Blondies

© 2011, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Congrats on finishing the book! I love these blondies.

  • The perfect solution to the brownie vs. blondie debate: both. With extra chocolate and peanut butter chips.

  • Perfect blondies! I’ll take extra chocolate in mine 🙂

  • Oh my delicious! These look incredible. Congrats on the book(s)! I’m looking forward to adding these to my collection!

  • Welcome back! Looking forward to getting my hands on both cookbooks, even though I may get disowned in the process… apparently I own too many cookbooks already, according to a certain someone who lives in my house. 🙂
    Love how these blondies have a little bit of everything. Will have to make these next time I’m craving something sweet and can’t make up my mind as to what I want to bake!

  • I could go for 2 (or 10) of these right now!

  • I think these would easily fit into my idea of ‘clean out the cupboard cookies’ albeit in the brownie category. I’ve managed some tasty treats with a hodge podge like this; I can only imagine how good they must be!

  • gorgeous! these blondies look amazing!!

  • Congrats on finishing the second book! These blondies look insanely delicious!

  • That is great! Congrats! These blondies are calling my name…they look fantastic!

  • Joy

    The blondies look great.

  • Congratulations on wrapping up your second book and good luck with the office remodel. If it turns out as good as they blondies you are going to love going to work!

  • I cannot wait to make these!

  • These look amazing!! I am going to try to make this for my next tailgate!

  • Not just chocolate but triple chocolate, I SO Wish I wasn’t counting calories right now, I will have to eat them vicariously.

  • This blondies are perfect.. I would love to try it.

  • Ann

    How delicious are these! Congratulations on finishing your cookbook…that’s quite an accomplishment! You must be thrilled beyond belief!

  • These looks delicious!

  • I want some!! lol! Those look so delicious!.

  • NUM NUM NUM… I think that pretty much sums it up.

  • Congrats on finishing your second cookbook! I love the looks of these brownies – I’m half tempted to head to the kitchen right now to make a batch.

  • Jen

    I just made these– they were great! I definitely needed about 35 minutes or so…I thought they were done, so I let them cool and it turned out the inside was still unbaked. I stuck them back in for a little while longer and that did the trick! Great recipe.

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