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