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!
These brownie blondies are a perfect example of how good mashing dessert recipes together can be.
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!
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!
- 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!
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.
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.
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.
Step 5: Add the flour, salt, and baking powder into the bowl.
Step 6: Whisk until just combined.
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.
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.
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.
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.
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!
- 2- medium bowls
- dark nonstick 8x8 baking pan
- parchment paper
- 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
- 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
- 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.
- 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.