Brownie Blondies
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!
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
- 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
- ⅓ 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 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.
- Stream the melted butter into the bowl while whisking constantly until combined.
- Fold in the flour, baking powder, salt, and chopped chocolate until just combined.
- 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.
- Melt the butter and chocolate chips together until smooth.
- 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.
- 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.
- 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!
