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Makes 16
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For the brownie layer
For the blondie layer
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 33×23cm tin with non-stick parchment paper, letting the excess extend over the sides.
- For brownie layer, beat the butter and sugars in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- Sieve in the flour, cocoa powder, espresso powder and salt. Beat until just combined.
- Pour the batter into the prepared tin and bake for 25-30 minutes.
- For the blondie layer, beat the butter and brown sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- Sieve in the flour, baking powder and salt. Stir until combined. Fold in the chopped milk chocolate and the Baileys.
- Remove the brownie layer from the oven. Pour the blondie on top and carefully spread to an even layer.
- Bake for 15-20 minutes. Remove from the oven, tent with foil and bake for another 15-20 minutes until the top is golden brown and a skewer inserted into the centre comes out slightly gooey. Leave to cool completely in the tin before cutting into squares.
Nutrition Facts
Per serving: 509kcals, 24.5g fat (15.2g saturated), 72.2g carbs, 53.4g sugars, 5.2g protein, 2.3g fibre, 0.174g sodium
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