I don't know which dessert I like better- blondies or brownies?!  When I can't decide which I want to make, I make my slutty brownies, which combines the two into one mind blowing dessert!  

Orly's Gluten Free Slutty Brownies (Blondie Topped Brownies)

Brownie Layer:

1 1/4 cups (125g) unsweetened dutch cocoa powder
1 1/4 cups Blends by Orly Sydney Blend
1 teaspoon salt
1 1/2 cups (310g) butter, softened
3 cups (570g) sugar
5 eggs
2 teaspoons vanilla

Blondie Layer:
2/3 cup (160g) butter, softened
2 cups (320g) brown sugar, packed
2 eggs
2 teaspoons vanilla
scant 2 cups (295g) Blends by Orly London Blend
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips

Heat: Pre-heat the oven to 375°F. Line 2x- 9-inch square baking pans with parchment paper.  

Mix: Make the brownie layer: Mix together the cocoa powder, Sydney Blend and salt in medium size bowl. Set aside. With an electric mixer, beat the butter and sugar until creamy. Scrape down the sides of the bowl.  Beat in the eggs and vanilla one at a time, and beat on medium speed until the mixture is light yellow.  Gradually add the cocoa/flour mixture, beating on low speed until completely mixed. Transfer to the prepared pans and bake for 20 minutes, or until the brownies are just starting to set in the center. Reduce the oven temperature to 350°F.

While the brownies are baking, make the blondies: With an electric mixer, beat the butter and brown sugar until smooth and creamy. Beat in the eggs and vanilla, one at a time, and beat on medium speed.   Scraping down the bowl and continue mixing until the batter is light and all ingredients are fully mixed in. In a medium size bowl, combine the London Blend, baking powder, and salt. Slowly add to the butter/sugar mixture and beat until thoroughly combined. Add the chocolate chips and mix for another 30 seconds to disperse into the dough.

Spoon blondie batter over the brownies so that the brownie layer is completely covered. You can use a large pallet knife if you'd like to spread an even layer.  Be careful that the blondie dough doesn't sink into the brownie layer.  The blondie layer will spread out as it bakes.

Bake for 30-40 minutes, until blondie layer is browning on the edges and has a dull finish, and a toothpick inserted in the middle comes out clean. Let cool completely and refrigerate overnight before cutting into bars.  If you like raw and gooey cookie and brownie dough like I do, serve immediately.