Blondie-Topped Brownies

Ingredients

• For the brownie layer:
• 1 1/4 cups unsweetened cocoa powder
• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, melted
• 3 cups sugar
• 5 eggs
• 2 teaspoons vanilla
• Optional: 1 cup chopped nuts
• For the blondie layer:
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped nuts
• 2/3 cup unsalted butter, melted
• 2 cups packed dark brown sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• One 12-ounce bag semisweet chocolate chips

Directions

1. Heat the oven to 350 degrees F. Coat the bottom and sides of a large baking pan very well; a 3-quart oblong, 9x16-inch pan works here. You could also divide the batter between two 8x8-inch baking pans.
2. Start with the brownie layer. In a large mixing bowl, whisk the cocoa, flour, salt, and nuts, if you are adding them. In another mixing bowl, use an electric mixer to beat the melted butter with the sugar. Add the eggs one at a time, beating after each addition, and keep going until the mixture is creamy, smooth, and pale yellow. Mix in the vanilla. Add the dry ingredients gradually, mixing on low until everything is combined. Transfer the batter to your prepared pan or pans.
3. Bake the brownie layer for 20 minutes. It will still be underbaked, just starting to firm up. While it bakes, make the blondie batter. If the 20 minutes are up before the blondie batter is ready, take the brownies out and leave them in the pan. Keep the oven on at 350 degrees F.
4. Now make the blondie batter. Sift the flour, baking powder, and salt into a medium mixing bowl. Stir in the pecans or walnuts, or skip the nuts if that is your plan, then set the bowl aside.
5. In a large mixing bowl, beat the melted butter and brown sugar with an electric mixer. Beat in the eggs and vanilla. Add the flour mixture a little at a time, mixing well after each addition. Fold in the chocolate chips at the end; the batter will be quite thick.
6. Carefully spoon the blondie batter over the partly baked brownie layer, doing your best to scatter it evenly. Do not spread it across the top, since that can tear into the brownie layer underneath. It is fine if the surface looks a little patchy; the oven will help the blondie batter settle, and a few brownie spots showing through are no problem.
7. Return the pan to the oven and bake for 20-30 minutes, until the blondie layer is just starting to turn lightly brown and a toothpick inserted in the center comes out mostly clean. Cool the bars in the pan; refrigerating them for a few hours can help them set cleanly before slicing.