Brownie blondies are a brownie and cookie mash up and you only need 9 ingredients to make them! Featuring a rich and fudgy brownie layer, a crackly molasses blondie layer, and hints of espresso, you'll never have to choose between making a brownie or cookie again.
These brownie blondies are the perfect example of how good mashing dessert recipes together can be!
Why should you have to choose between a brownie or a cookie when you can have both right? The main difference between a brownie and a blondie? Blondies are named because they are "blonde brownies" and are made without chocolate. Instead they have a golden molasses and vanilla flavor.
Both batters for these brownie blondies are made in one bowl and then swirled with a tooth pick for a subtle marbled top crust.
The chocolate layer is rich, super moist and has an extremely gooey center. The blonde cookie layer is soft, chewy, and has delicious notes of molasses.
The flavors of these brownie blondies melt together with the espresso grounds that helps bring out the richness of both flavors.
Jump to:
Why You'll Love This Recipe
- Both batters are made in one bowl and will use the exact same ingredients.
- The cookie and brownie textures pair perfectly together for a gooey and chewy bar.
- The added espresso grounds bring out the richness of the chocolate and molasses flavor of the brown sugar.
- With little prep time, these brownie blondies only take 10 minutes before they are ready to bake!
What You Need
Ingredient Notes and Substitutions
- Brown sugar- you can substitute dark brown sugar, but light brown works best for this recipe.
- Flour- this recipe was tested with all-purpose flour and should not be substituted.
- Butter- unsalted butter is best for this recipe. You can melt the butter in the microwave or in a pot on the stove.
- Espresso- both 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.
- Eggs- you should not substitute the eggs for anything else.
Expert Tips
- 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 tooth pick to swirl the batter once it is scooped into the pan.
- Don't over mix- don't over mix the batters or your bars will be tough and dense. Once there are no more large flour pockets, stop mixing.
- Don't over bake- don't over bake the bars or they will be dry and crumbly.
- Wait to cut them- don't cut them too early while they're still warm or they will be too gooey and will fall apart.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of the page.
Step 1: Make the brownie batter. Whisk together the brown sugar, granulated sugar, espresso, and melted butter in a large bowl until well combined.
Step 2: Whisk in the eggs one at a time until each one is completely combined before adding the next one.
Step 3: Whisk in the flour, cocoa powder, and salt until just combined. Do not over mix! Set the bowl aside while you make the other batter.
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.
Step 5: Add the flour, salt, and baking powder into the bowl.
Step 6: Whisk until just combined and there are no more dry flour pockets. Do not over mix!
Step 7: Use a large scoop or ¼ measuring cup and scoop the chocolate batter into the four corners of the pan, then in the middle.
Step 8: Use a different scoop or cup for the blonde batter and scoop it into the empty spots in between the chocolate batter.
Step 9: Use a toothpick to swirl the two batters together.
Serving Recommendations
Serve these brownie blondies a la mode with a scoop of ice cream or eat them as is!
For best texture, reheat the brownies in the microwave for 30 seconds for a fresh from the oven taste.
Storage and Freezing Instructions
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.
FAQ's
This recipe has not been tested with oil so it's not recommended.
The middle should be puffy and the color of the top will be a deep golden brown. Stick a tooth pick 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 blonde batter will be less moist than the brownie so sticking it in at an angle will ensure you hit the brownie batter.
You most likely under baked them. Stick the tooth pick in at an angle instead of straight up and down to make sure that the batter is baked in the center.
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.
Measuring ingredients with a kitchen scale is highly recommended as it will give you the most accurate results. Scales are inexpensive and you can find them anywhere!
More Recipes You'll Love
- Miso Black Cocoa Brownies
- Dirt and Worms Brownies
- Chocolate Snickerdoodles
- Double Chocolate S'mores Cookies
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
Brownie Blondie Espresso Bars
Equipment
- whisk
- 2- medium bowls
- dark 8x8 baking pan
- parchment paper
- tooth pick
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted 113 grams
- ½ cup light brown sugar, packed 109 grams
- ⅔ cup granulated sugar 140 grams
- 1 teaspoon espresso grounds or instant coffee granules
- 2 large eggs
- ⅔ cup all-purpose flour 76 grams
- ½ cup dark cocoa powder 44 grams
- ½ teaspoon kosher salt
Blondie Layer
- ¼ cup unsalted butter, melted 56.5 grams
- ¾ cup light brown sugar, packed 157 grams
- ½ teaspoon espresso or instant coffee granules
- 1 large egg
- ¾ cup all-purpose flour 95 grams
- 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.
- Use a different scoop to scoop the blonde batter on top in between the chocolate sections.
- 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
- 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 tooth pick to swirl the batters together once they are scooped into the pan to create the marble texture.
- Don't over mix- don't over mix the batters or your bars will be tough and dense. Once there are no more large flour pockets, stop mixing.
- Don't over bake- don't over bake the bars or they will be dry and crumbly.
- Wait to cut them- don't cut them too early while they're still warm or they will be too gooey and will fall apart.
Stephanie says
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.
cambreabakes says
Thanks so much for making them stephanie!