Bake with love Blondie Brownie Heart!

Are you more of a blondie or brownie fan?

Well with this recipe, you won’t have to choose! Perfect for sharing for Valentine’s Day or as it’s so delicious, you may just want to eat it all yourself! I made this in a heart cake tin, but the mix also fits an 8inch square tin. Or if you want to make just a brownie or blondie, simply double the relevant recipe!

INGREDIENTS

Brownie Ingredients:

105g baking spread/butter
125g white sugar
65g dark choc
15g cocoa powder
1.5 eggs
50g plain flour from Cotswold Flour
1tsp vanilla
80g chopped white and milk chocolate from Montezuma’s Chocolate
4 chopped Oreos

Blondie Ingredients:

105g baking spread/butter
85g white sugar
40g dark brown sugar
65g white choc from Montezuma’s Chocolate
15g custard powder (optional)
1.5 eggs
50g plain flour from Cotswold Flour
1tsp vanilla
80g chopped white chocolate from Montezuma’s Chocolate
50g strawberry or cherry jam from Cherry Tree Preserves
3 chopped Jammy Dodgers

METHOD

Preheat your oven to 160C (fan)
To make the brownie: melt the baking spread, sugar, 65g dark chocolate, and cocoa powder in the microwave
Whisk in the eggs and vanilla, then fold in the flour, then the chopped chocolate and Oreos
To make the blondie: melt the baking spread, brown and white sugar, 65g white chocolate, and custard powder in the microwave
Whisk in the eggs and vanilla, then fold in the flour, then the chopped chocolate and Jammy Dodgers
Pour the blondie into one side of a greased and lined heart tin/8 inch square tin and the brownie mix in the other
Add dollops of jam on the blondie side and add more biscuits and chocolate on top to decorate on both sides
Bake for 25-30 minutes
Leave to cool completely (if you can!) as this will ensure it goes all dense and fudgy

Thank you so much to the amazing Bonnie from Bon Bon’s Bakes for this delicious recipe! If you’d like to see more, please visit her on Instagram @bonbons.bakes

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.