Brownies and blondies

Preheat the oven to 180 ° C.

Grease the baking tin and cover it with baking paper.

Make the blondies. Melt the butter in a saucepan over low heat. Remove from heat and allow to cool slightly.

Meanwhile, halve the vanilla pod in the length and scrape out the marrow with the tip of a knife.

Put the marrow with the eggs and the white caster sugar in a bowl and beat for 5 minutes with a mixer.

Pour the melted butter in a thin stream while mixing.

Slice the white chocolate. Sift the self-raising flour over the bowl and mix in the salt, cream cheese and white chocolate.

Add the macadamias and pour the batter into the baking tin. Bake for about 30 minutes in the middle of oven.

Remove from the oven and allow to cool. Leave the oven on. During the cooling of the blondies, make the batter for the brownies.

Melt the butter in the saucepan. Cut the dark chocolate fine.

Remove the saucepan from the heat and stir in the dark chocolate so that it can melt.

Meanwhile, halve the vanilla pod in the length and scrape out the marrow with the tip of a knife.

Put the marrow with the eggs and the dark caster sugar in a bowl and beat for 5 minutes with a mixer.

Stir in the melted chocolate and pour it into the egg mixture.

Remove the blondies from the baking tin. Grease the baking tin again and cover with baking paper.

Sift the self-raising flour over the bowl, mix in the salt and spread ⅔ of the batter over the baking tin.

Divide the peanut butter with a teaspoon.

Spoon the rest of the batter and bake the brownies in the middle of the oven for about 20 minutes. Remove from the oven and allow to cool.

Take the brownies out of the shape. Dust the brownies with cocoa powder and the blondies with powdered sugar.

Cut each into 16 squares and place them in a checkerboard pattern on a tray for example. Yummy! .