The best of both worlds: blondie and brownie. Rich and dense texture brownie bottom topped with a gooey blondie layer with a chewy texture
Preheat oven to 350F and line 8"x8" square pan with parchment paper.
Place the butter and chopped chocolate in a medium bowl and melt together. You can use the microwave or a double broiler.
Add the sugar and mix until incorporated then mix in the egg and egg yolk. Set aside while you make the blondie batter.
Fold in the flour and salt and mix until fully blended.
In a medium bowl, mix the melted butter, vanilla extract, and sugar then mix in the egg.
Fold in the flour and salt. (at this stage you can fold the flour into the brownie batter)
Pour the brownie batter into the prepared pan then the blondie batter.
Use a knife to create a few swirls hen bake for 22 minutes. The blondies are ready when a toothpick comes out with a few moist crumbs from the center.
Remove from the oven and alow to completely cool before inverting and slicing.