Brownie blondies are two delicious desserts in one! They are half brownie and half blondie with a fudgy and gooey texture. This recipe is easy to make with no mixer and simple ingredients that comes out perfect every time!
This twist of two desserts into one means you'll never have to choose again!
Half brownie, half blondie, these brownie blondies are the best of both worlds.
They have a mix of caramel and chocolate flavor, are super gooey, and fudgy, and have pools of chocolate in every single bite!
They are so easy to make, and even though you have to make two batters, they come together quickly and no mixer is required.
If you are a fan of brownies and blondies this recipe is guaranteed to be your new favorite!
For more blondie brownie recipes, try Birthday Brownies and S'mores Brownies.
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why you'll love this recipe
- Best of both worlds: Can't choose between making brownies or blondies? With this recipe, you don't have to decide! They are the best of both worlds and are guaranteed to satisfy any chocolate or cookie craving.
- Easy recipe: Both batters come together with almost the same simple ingredients. You don't even need a stand mixer to make them!
- Fudgy: If you are a fudgy brownie lover, you are going to love every gooey bite of these bars.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Cocoa powder: This recipe is best with dark unsweetened cocoa powder for the richest flavor. You can substitute it for regular cocoa powder as well!
- Brown sugar: I prefer light brown sugar for this recipe to give more distinction between the blondie and brownie batter but you can also use dark brown sugar.
- Egg: You will need whole eggs and extra egg yolk. The extra yolk is what makes them extra chewy!
- Chocolate chips: This recipe is best with semi-sweet or dark chocolate chips. I recommend a high-quality brand like Ghiradelli or Guittard for the best flavor.
- Chopped chocolate bar: I love how the chopped chocolate looks in these bars but you can also use regular chocolate chips instead.
recipe instructions
Here's how to make these brownie blondies! You do not need a stand mixer to make them but you will need two mixing bowls and a whisk. Before you start, line a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
STEP ONE: Make the blondie batter. In a medium bowl, whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until light and fluffy. Then stream the hot melted butter into the bowl, constantly whisking until combined.
STEP TWO: Mix in the dry ingredients. Fold the all-purpose flour, baking powder, salt, and chopped chocolate into the batter with a rubber spatula until just combined. Evenly spread all but about ⅔ cup of the batter into the prepared baking pan. Set the pan and the reserved blondie batter aside.
STEP THREE: Make the brownie batter. Whisk together the granulated sugar, egg, and vanilla extract in a separate small bowl until light and fluffy. Melt together the chocolate chips and butter, stirring until melted and smooth. Once smooth, stream it into the batter bowl, whisking constantly until just combined. Then fold in the all-purpose flour, cocoa powder, salt, and chopped chocolate until just combined.
STEP FOUR: Layer the brownie batter. Evenly spread the brownie batter on top of the blondie batter.
STEP FIVE: Layer the reserved blondie batter. Using a spoon or cookie scoop, scoop the dough into tablespoon size balls on top of the brownie batter.
STEP SIX: Swirl and bake! Use a skewer or toothpick to swirl the batters together. Don't over-swirl or you will lose the marbled look. Sprinkle the top with more chopped chocolate. Then bake for about 25 minutes or until a toothpick inserted into the center comes out with the tip smeared in chocolate.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Wait to cut them: I know it can be super hard to wait but it's so worth it! Cutting them too soon will make them fall apart when you try and pick them up.
- Don't overbake them: The best part of these brownies is the gooey and fudgy texture. To know they are done baking, insert a toothpick into the center. It should come out with the tip smeared with chocolate. If it comes out clean, that's a sign they are overbaked.
- Baking times may vary: Because all ovens are different, your brownies may take longer or bake quicker than the baking time in the recipe. I recommend checking on them occasionally and checking for doneness!
storage & freezing
- Room temperature: Store the cooled brownies in an airtight container at room temperature for 2-3 days. You can also keep them in the pan and wrap the pan tightly with plastic wrap.
- Freezer: Cut, then store in an airtight container or freezer bag for up to 1 month!
faq's
You will know when the top of the blondie batter looks golden brown and shiny. Stick a toothpick into the center and pull it out. If the tip is smeared with chocolate, they are done! They will continue to bake even out of the oven.
Definitely! I recommend making a double batch otherwise they will be way too thin. They will also take longer to bake so start checking them at around 30 minutes.
I have not tested this recipe with gluten-free flour but would love to hear how they turn out!
If the middle sinks while cooling it's likely they are underbaked. If a toothpick inserted comes out covered in thick batter, they need more time to bake!
more brownie recipes to try
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 Blondies
Equipment
Ingredients
For the Blondie Batter
- ½ cup + 1 tbsp light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 cup + 2 tbsp all-purpose flour
- ¼ cup chopped dark chocolate
- ¼ teaspoon baking powder
- ½ teaspoon salt
For the Brownie Batter
- ¼ cup + ⅛ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoon unsalted butter melted
- ⅓ cup semi-sweet chocolate chips
- ¼ cup all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- ¼ cup chopped dark chocolate
- ¼ teaspoon salt
- ⅛ cup chopped dark chocolate, for the top
Instructions
Make the Blondie Batter
- Preheat the oven to 350 F/180 C and line a square 8x8 baking pan with parchment to line all four sides.
- In a large bowl whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until fluffy, about 1 minute.½ cup + 1 tablespoon light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Stream the melted butter into the bowl while whisking constantly until combined.½ cup unsalted butter
- Fold in the flour, baking powder, salt, and chopped chocolate until just combined.1 cup + 2 tablespoon all-purpose flour, ¼ cup chopped dark chocolate, ¼ teaspoon baking powder, ½ teaspoon salt
- Spread all but about ⅔ cup of the batter evenly into the baking pan with an offset spatula. Reserve the ⅔ cup for the top.
Make the Brownie Batter
- In a separate medium bowl, whisk together the sugar, vanilla extract, and egg until fluffy, about 1 minute.¼ cup + ⅛ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Melt the butter and chocolate chips together until smooth.4 tablespoon unsalted butter, ⅓ cup semi-sweet chocolate chips
- Stream the melted butter and chocolate into the bowl, whisking constantly until combined.
- Fold in the flour, cocoa powder, chopped chocolate, and salt until just combined.¼ cup all-purpose flour, ¼ cup unsweetened dark cocoa powder, ¼ cup chopped dark chocolate, ¼ teaspoon salt
- Evenly spread the brownie batter into the pan.
- Use a spoon to dollop the reserved blondie batter on top. Then use a toothpick or skewer to swirl them together.
- Sprinkle the extra chopped chocolate on top.⅛ cup chopped dark chocolate, for the top
- Bake for 25-26 minutes or until a toothpick inserted into the center comes out with just the tip smeared in chocolate.
- Let them cool completely on a wire rack before cutting, then enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Wait to cut them: I know it can be super hard to wait but it's so worth it! Cutting them too soon will make them fall apart when you try and pick them up.
- Don't overbake them: The best part of these brownies is the gooey and fudgy texture. To know they are done baking, insert a toothpick into the center. It should come out with the tip smeared with chocolate. If it comes out clean, that's a sign they are overbaked.
- Baking times may vary: Because all ovens are different, your brownies may take longer or bake quicker than the baking time in the recipe. I recommend checking on them occasionally and checking for doneness!
- Room temperature: Store the cooled brownies in an airtight container at room temperature for 2-3 days. You can also keep them in the pan and wrap the pan tightly with plastic wrap.
- Freezer: Cut, then store in an airtight container or freezer bag for up to 1 month!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Gemma says
This is my favorite recipe of yours! I make them at least once a month, especially when there’s a party or birthday to bring them to. Everyone always loves them and they always look so pretty!
Cambrea Gordon says
That's amazing! So happy to hear that, thanks Gemma!
Hanna says
They turned out perfect! So pretty too, they were also highly delicious 😋
Shelbi says
YUM!! If I could give this recipe 100 stars I would! They were the perfect combination of a brownie and a cookie. I brought them to share for a work meeting this week and they were gone in seconds!
Carson says
I saw these on Instagram and immediately put them on my bake list! I've seen a lot of brownie blondie recipes on pinterest and instagram but these are by far the prettiest ones I've seen. They turned out just as instructed. I made sure to read through all the tips and the blog copy and I'm so glad they turned out! Thank you for such an amazing recipe!
Stephanie says
I was skeptical about mixing brownies and blondies together but these were a treat!! So delicious and they turned out just like the photos. I can't wait to make them again everyone loved them!
Mary Lee says
Absolutely wonderful! I thought these tasted like a perfect hybrid of chocolate chip cookie and brownie. The recipe was easy enough to put together, and the finished swirled look feels fancy. I’ll make these again for sure! Definitely do the toothpick test for doneness AND look for golden brownness in the blondie swirls. I initially pulled mine out of the oven at 25 minutes, and they needed more time.
Cambrea Gordon says
Yay! So happy to hear that and thank you so much for sharing them with me on Instagram!! 🙂
Tara says
Will substituting the dark chocolate with milk chocolate compromise the taste? I don’t like dark chocolate but I may not notice the dark when it’s combined with cookie.
Cambrea Gordon says
Hi Tara! It shouldn't make a huge difference, it will likely make them sweeter if anything using milk chocolate. You can always use semi-sweet for an in-between chocolate flavor too!
kushigalu says
These blondies look amazingly deliicous. I am drooling. Thanks for the recipe.
Cambrea Gordon says
I hope you enjoy them!
Carrie Robinson says
Oh wow! These just might be the most perfect dessert bars ever! Loving this flavor combo. 🙂
Biana says
Love these blondies! They will be great with a glass of cold milk.
Mirlene says
Talk about an amazing and delicious dessert! The blondies and brownies are the perfect combo. Almost ate them all!
Cambrea Gordon says
Yay! Thanks Mirlene!
Caitlin says
This is the best dessert ever - and they look so good on a dessert table too! Can't wait to make them again.
Cambrea Gordon says
I'm so glad to hear that, thanks for trying them Caitlin!
Ieva says
Made these beauties a handful of times now, and they turn out beautifully every time! Love how soft and gooey they are, and they freeze very well too!
Cambrea Gordon says
Amazing! Thanks for the kind review Leva!
Renee | The Good Hearted Woman says
Oh my gosh! I'm not sure we should make these very often - they get gobbled up *way* too fast! These brownie blondies have just the right amount of crunch and chew, and the bite is fudgy bliss. Thank you!
Cambrea Gordon says
Amazing! I am thrilled to hear you loved it, thanks Renee!
Ai says
These were AMAZING! Easy to make, and both the texture and flavor were incredible. Making these again for sure!
Cambrea Gordon says
Yay! So happy to hear that Ai!
Mikayla says
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!
cambreabakes says
Yay! Thanks so much for making them Mikayla! 🙂
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!