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Home » Recipes » Brownies

Brownie Blondies

Published: October 4, 2021 Modified: Jan 10, 2022 by Cambrea Gordon. This post may contain affiliate links.

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brownie blondie bars.
brownie blondie bars.

These brownie blondies are made in one bowl and are the perfect combination of a cookie and a brownie! They are so quick and easy to whip up for a last-minute occasion or craving. With a perfectly soft and chewy texture, these brownie blondies will have you reaching for more every time!

two brownie blondies stacked on top of each other.
Two brownie blondies stacked.

These brownie blondies are a perfect example of how good mashing dessert recipes together can be.

With a brownie bottom and cookie top, where could you go wrong?

With just one bowl and a handful of pantry ingredients, they are too easy to NOT make. Try the brownie blondies for yourself, I already know you're going to be as obsessed as I am!

Jump to:
  • why you'll love these brownie blondies
  • ingredient notes
  • helpful equipment & tools
  • expert baking tips
  • instructions
  • storage & freezing
  • faq's
  • related brownie recipes you'll love!
  • Recipe 📖

why you'll love these brownie blondies

  • Brownie batter bottom
  • Cookie dough top
  • The brownie blondies are made in one bowl
  • Hints of coffee in both batters
  • These bars have a soft, chewy, and rich flavor!

ingredient notes

brownie blondie bar ingredients.
Brownie blondie ingredients.
  • Brown sugar- You can substitute dark brown sugar, but light brown works best for the brownie blondies to be chewy!
  • Espresso- Either fresh ground espresso or instant coffee granules work well.
  • Cocoa powder- I prefer dark dutch processed cocoa powder for the richest and darkest chocolate flavor.

Full ingredient measurements and instructions can be found in the recipe card below!

brownie blondies on a round platter.
Brownie blondies on a serving tray.

helpful equipment & tools

  • Kitchen scale: I always recommend weighing your dry ingredients for accurate results when baking.
  • Whisk: A standard metal or silicone hand whisk is perfect for making the batters.
  • 8x8 nonstick baking pan: This is the exact pan I use for making brownies. It makes your brownie blondies perfectly thick and chewy!
  • Mixing bowls: Any medium-sized bowls will work well for making the batters.
  • Tooth pick- I use this to swirl the batters together. You could also use a skewer or knife as well.

expert baking tips

  • Prep and line your pan first- If the batters sit for too long they will get thicker and are then harder to swirl together.
  • Always spoon measure your flour- This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
  • Swirl the batters together- Use a toothpick to swirl the batter once in the pan.
  • Don't over mix- Don't over mix the batters or the brownie blondies will be tough and dense.
  • Don't over bake- Don't over bake the bars or they will be dry and crumbly.
  • Wait to cut them- Don't cut the brownie blondies while they're still warm or they will be too gooey and will fall apart.

instructions

step by step

Before you start making the brownie blondies: Prepare your 8x8 nonstick pan with parchment paper and preheat the oven to 350 F/177C. Measure all the ingredients needed for both batters before you start mixing.

Step 1: Make the brownie batter. Whisk together the brown sugar, granulated sugar, espresso, and melted butter in a large bowl.

Step 2: Whisk in the eggs one at a time until combined.

  • mixing the sugar and butter for the brownie blondies
  • mixing the egg into the brownie blondie batter

Step 3: Whisk in the flour, cocoa powder, and salt until just combined. Set the bowl aside.

Step 4: Make the blondie batter. Whisk together the brown sugar, espresso, and melted butter in a large bowl. Then whisk in the egg and mix until well combined.

  • the brownie batter for the brownie blondies.
  • mixing the blondie batter for the brownie blondies.

Step 5: Add the flour, salt, and baking powder into the bowl.

Step 6: Whisk until just combined.

  • adding the dry ingredients to the blondie batter.
  • blondie batter for the brownie blondies.

Step 7: Use a large scoop to scoop the chocolate batter into the four corners of the pan.

Step 8: Use a different scoop for the cookie and scoop it into the empty spots in between the chocolate batter.

Step 9: Use a toothpick to swirl the two batters together. Bake the brownie blondies for 25-30 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.

  • scooping the batter into the pan for the brownie blondies.
  • brownie blondie batter before swirling.
  • brownie blondie batter before baking.

NOTE- The brownie blondie batter will get thicker as it sits, which is why it's important to have your pan and all your ingredients ready before you start mixing! If it gets too thick you won't be able to swirl them together.

storage & freezing

  • Room temperature: Once cool, wrap brownie blondies tightly in plastic wrap and keep them at room temperature for 2-3 days. Do not refrigerate!
  • Freezer: Place the brownies in a sealable container and freeze them for up to one month.
brownie blondies stacked on each other.

faq's

How do I know they are done baking?

The middle should be puffy and the color of the top will be a deep golden brown. Stick a toothpick in at an angle into the center and it should have a streak of chocolate on it but not be covered in wet batter.

The bars are too gooey and raw in the center!

They are most likely underbaked. Stick the toothpick in at an angle instead of straight up and down to make sure that the batter is baked in the center.

Can I bake this recipe in a 9x13 pan?

You could definitely use a bigger pan, although I recommend doubling the recipe otherwise the bars will be thin. If you don't double the recipe I recommend checking them at 18 minutes for doneness.

related brownie recipes you'll love!

  • Dirt and Worms Halloween Brownies
  • Miso Brownies
  • Espresso Brownies
  • Soft & Chewy Chocolate Snickerdoodles

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

two brownie blondies stacked on top of each other.
5 from 3 votes
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Brownie Blondies

These brownie blondies feature a fudgy and gooey brownie layer, crisp and buttery brown sugar blondie layer, and fresh espresso grounds to bring all the flavors together.
Servings 9 bars
Prep 10 mins
Cook 25 mins
Total 35 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • whisk
  • 2- medium bowls
  • dark nonstick 8x8 baking pan
  • parchment paper
  • toothpick

Ingredients 
 

Brownie Layer

  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • ⅔ cup granulated sugar
  • 1 teaspoon espresso grounds or instant coffee granules
  • 2 large eggs
  • ⅔ cup all-purpose flour
  • ½ cup dark cocoa powder
  • ½ teaspoon kosher salt

Blondie Layer

  • ¼ cup unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • ½ tsp espresso or instant coffee granules
  • 1 large egg
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 350 degrees F/177 C. Prep an 8x8 pan with parchment paper so that it hangs off two sides. Set aside.

Making the Chocolate Layer

  • In a medium bowl, whisk the melted butter, espresso, light brown sugar, and granulated sugar together.
    ½ cup unsalted butter, melted, ½ cup light brown sugar, packed, ⅔ cup granulated sugar, 1 teaspoon espresso grounds or instant coffee granules
  • Whisk in the eggs one at a time until fully combined.
    2 large eggs
  • Add the flour, cocoa powder, and salt and whisk them into the batter until JUST combined. Set the brownie batter aside.
    ⅔ cup all-purpose flour, ½ cup dark cocoa powder, ½ teaspoon kosher salt

Making the Blonde Layer

  • In a medium bowl, whisk together the brown sugar, melted butter, and espresso until combined.
    ¼ cup unsalted butter, melted, ¾ cup light brown sugar, packed, ½ teaspoon espresso or instant coffee granules
  • Whisk the egg into the batter until fully combined.
    1 large egg
  • Add in the flour, baking powder, and salt and whisk until JUST combined.
    ¾ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
  • Use a large cookie scoop or ¼ measuring cup to scoop the brownie batter into the prepared pan starting in all four corners and then in the middle.
  • Then do the same with the cookie batter.
  • Use a tooth pick to swirl the batters together, then bake on the middle rack for 25-30 minutes or until the middle is puffy and the top is a deep golden brown. Stick a tooth pick into the center at an angle, the toothpick should be streaked with chocolate but not be covered in wet batter.
  • Let the tray cool on a wire rack until completely cool before cutting.

Notes

Step by step process photos are provided above, in the body of this post.
  • Prep your pan first- line your baking pan with parchment paper first and set it aside so it's ready. If the batters sit for too long they get thicker and are harder to swirl together.
  • Always spoon measure your flour-This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
  • Swirl the batters together- use a toothpick to swirl the batters together once they are scooped into the pan to create the marble texture.
Once cool, wrap the tray tightly in plastic wrap and keep at room temperature for 2-3 days.
To freeze, place the brownies in a sealable container and freeze for up to 1 month for best quality.

Nutrition

Serving: 1bar | Calories: 360kcal | Carbohydrates: 49.5g | Protein: 5.1g | Fat: 17.6g | Saturated Fat: 10.6g | Cholesterol: 95mg | Sodium: 330mg | Fiber: 2g | Sugar: 30.7g

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Reader Interactions

Comments

  1. Mikayla says

    October 20, 2021 at 12:13 am

    5 stars
    These bars are amazing! I made them twice in one week, and they are so fast to whip up. If you're looking for a recipe people will love and you're in a pinch for time, these are perfect! The consistency is chewy perfection and the flavors are balanced just right. I will say, definitely follow all the tips listed in the notes..it helped my second batch come out even better!

    Reply
    • cambreabakes says

      October 20, 2021 at 3:24 pm

      Yay! Thanks so much for making them Mikayla! 🙂

      Reply
  2. Stephanie says

    October 05, 2021 at 10:23 pm

    5 stars
    These were so good. Never had a brownie blondies before. The tops of them had a meringue like snap to it and underneath was perfectly soft and chewy brownie and cookie! I will definitely be making these again.

    Reply
    • cambreabakes says

      October 05, 2021 at 11:01 pm

      Thanks so much for making them stephanie!

      Reply

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Hi, I'm Cambrea, a classically trained Pastry Chef turned Recipe Developer and Food Photographer. Here at Cambrea Bakes, you'll find modern twists on classic baked good recipes for any occasion.

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