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!

brownie blondies on parchment paper.

This twist of two desserts into one means you’ll never have to choose again!

I used half of the base of my espresso brownies and chocolate chip blondies to make these brownie blondies!

They have a mix of caramel and chocolate flavors, 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.

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, just like my miso brownies!
  • Fudgy: If you are a fudgy brownie lover, you are going to love every gooey bite of these bars.

Ingredient Notes and Substitutions

ingredients needed to make brownie blondies in bowls.

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.

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

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 8×8 baking pan with parchment paper and preheat the oven to 350 F/180 C.

STEP 1: 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 (image 1 below).

Then stream the hot melted butter into the bowl, constantly whisking until combined.

STEP 2: 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 2/3 cup of the batter into the prepared baking pan. Set the pan and the reserved blondie batter aside (image 2 below).

a process collage showing how to make brownie batter for the brownie blondies.

STEP 3: 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 (image 3 above).

STEP 4: Layer the brownie batter. Evenly spread the brownie batter on top of the blondie batter (image 4 above).

a process shot of the brownie batter and blondie batter in a pan.

STEP 5: Layer the reserved blondie batter. Using a spoon or cookie scoop, scoop the dough into tablespoon-size balls on top of the brownie batter (image 5 above).

STEP 6: Swirl and bake! Use a skewer or toothpick to swirl the batters together. Don’t over-swirl, or you will lose the marbled look (image 6 below).

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.

a process shot of the swirled brownie blondie batter in a pan.

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 and 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!

FAQs

How do I know brownie blondies are done baking?

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.

Can I make this recipe in a 9×13 pan?

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.

Can I use gluten-free flour?

I have not tested this recipe with gluten-free flour, but I would love to hear how they turn out!

Why did my brownie blondies sink in the middle?

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!

a few brownie blondies on parchment paper sprinkled with salt.

If you tried this or any other recipe on my website, please let me know how it went in the comments, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

brownie blondies cut into bars and sprinkled with sea salt.

Brownie Blondies

5 from 30 votes
– by Cambrea Gordon

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!
Print Recipe Save Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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
  • 1/4 cup chopped dark chocolate
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

For the Brownie Batter

  • ¼ cup + 1/8 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoon unsalted butter, melted
  • cup semi-sweet chocolate chips
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened dark cocoa powder
  • 1/4 cup chopped dark chocolate
  • ¼ teaspoon salt
  • 1/8 cup chopped dark chocolate, for the top

Instructions

Make the Blondie Batter

  • Preheat the oven to 350 F/180 C and line a square 8×8 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 tbsp (126 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 (55 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
  • Stream the melted butter into the bowl while whisking constantly until combined.
    ½ cup (113 g) unsalted butter
  • Fold in the flour, baking powder, salt, and chopped chocolate until just combined.
    1 cup + 2 tbsp (142 g) all-purpose flour, 1/4 cup (35 g) 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 2/3 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 + 1/8 cup (83 g) granulated sugar, 1 (55 g) large egg, 1 teaspoon vanilla extract
  • Melt the butter and chocolate chips together until smooth.
    4 tablespoon (57 g) unsalted butter, ⅓ cup (75 g) 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 (30 g) all-purpose flour, ¼ cup (20 g) unsweetened dark cocoa powder, 1/4 cup (35 g) 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.
    1/8 cup (18 g) 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

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.
Storage: 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.
Freezing: Cut, then store in an airtight container or freezer bag for up to 1 month!
Serving: 1bar | Calories: 167kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 127mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Vitamin A: 315IU | Calcium: 19mg | Iron: 1mg

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

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Recipe Rating




38 Comments

  1. Made these for a brownie making competition at work and one! They’re delicious! Add a dollop of PB on top *chefs kiss*5 stars

  2. Very good. My family loved them! The only thing I did differently was I melted white chocolate with butter in the brownie part. And used only dark chocolate for the rest of the chocolate. It was so good though. I think it would taste good with a little bit of lemon added to the blondie part.5 stars

  3. I made them in a whoopee tin but overfilled them I think. They tasted magical though!5 stars

  4. I love them! They turned out perfect!5 stars