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+ servings
two brownie blondies stacked on top of each other.
5 from 3 votes
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Brownie Blondies

These brownie blondies feature a fudgy and gooey brownie layer, crisp and buttery brown sugar blondie layer, and fresh espresso grounds to bring all the flavors together.
Servings 9 bars
Prep 10 mins
Cook 25 mins
Total 35 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • whisk
  • 2- medium bowls
  • dark nonstick 8x8 baking pan
  • parchment paper
  • toothpick

Ingredients 
 

Brownie Layer

  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • cup granulated sugar
  • 1 teaspoon espresso grounds or instant coffee granules
  • 2 large eggs
  • cup all-purpose flour
  • ½ cup dark cocoa powder
  • ½ teaspoon kosher salt

Blondie Layer

  • 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

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.
  • 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.

Notes

Step by step process photos are provided above, in the body of this post.
  • 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.
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.

Nutrition

Serving: 1bar | Calories: 360kcal | Carbohydrates: 49.5g | Protein: 5.1g | Fat: 17.6g | Saturated Fat: 10.6g | Cholesterol: 95mg | Sodium: 330mg | Fiber: 2g | Sugar: 30.7g