Brownie Blondies

These brownie blondies are a perfect combination of blondies and brownies! Gooey, fudgy with notes of caramel and just 8 ingredients and no mixer required!

Course Dessert

Cuisine American

Prep Time 15

Bake 30

Total Time 45

Servings brownie blondies

Calories 206kcal

Author Gabby

Equipment

Ingredients

Brownies

6 tablespoon butter, melted (regular or dairy free)
6 tablespoon light brown sugar
½ cup granulated sugar
1 egg
½ tablespoon vanilla extract
6 tablespoon unsweetened cocoa powder SEE NOTES
⅛ teaspoon salt
6 tablespoon all-purpose flour SEE NOTES

Blondies

6 tablespoon butter, melted (regular or dairy free)
½ cup light brown sugar
6 tablespoon granulated sugar
1 egg
½ tablespoon vanilla extract
⅛ teaspoon salt
¾ cup all-purpose flour SEE NOTES

US Customary - Metric

Instructions

Brownies

Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper, leaving parchment paper hanging over the sides of the pan so that you can easily remove the brownie blondies from the pan later.
Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in the light brown sugar and granulated sugar. Whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
Add the eggs and vanilla and whisk well.
Pour the flour, cocoa powder, and salt into the bowl and mix with the whisk until just combined. Do not over-mix! Set aside while you make the blondies.

Blondies

In another medium bowl, add melted butter, brown sugar, and granulated sugar. Again, whisk the butter and sugars together until it resembles a paste that pulls away cleanly from the side of the bowl.
Add in the eggs and vanilla, then whisk well.
Add the flour and salt into the bowl and mix with the whisk until just combined. Again, do not over-mix!
Use a measuring cup to scoop about ¼-1/3 cup of brownie batter into one corner of the baking pan. Use a different measuring cup to scoop the ¼-1/3 cup of blondie batter into the space beside it. They will start to spread together since the batter is runny - that's okay.
Add another scoop of brownie batter to the corner opposite where the other scoop of brownie batter was, then if there is room, do the same with the blondie batter. Add a scoop of brownie batter over top of the blondie batter, then a scoop of blondie batter over top of one of the brownie batter areas, and alternate this way until all batter is gone. (Process photos are in the post above for reference).
Take a butter knife and lightly draw an "S" shape in the top of the batter with the tip of the knife, creating a marble effect (Photo in post above for reference). This step is optional, as it just creates a prettier look on top. Bake for 25-35 minutes or until a toothpick inserted in the middle of the brownie blondies comes out with just a few wet crumbs on it (but not covered in batter).
Let cool completely in the pan before slicing!

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

COCOA POWDER: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.

MEASURING FLOUR and COCOA POWDER: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownie blondies will take longer to bake as well.

MARBLING: Your brownie blondies will likely have a different pattern than the ones in the photos, as it all depends how the batters decide to blend. Each time I make these the pattern is slightly different! The most important thing is to try not to mix the batters together too much, so that the blondies don't get lost in the brownies.

MEASURING CUPS: Use one measuring cup to scoop the brownie batter into the pan, and another measuring cup to scoop the blondie batter in. Using the same cup will cause the batters to mix together too much.

Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. If they've already been sliced, you can store them at room temperature in an airtight container.

Doubling Instructions: To double the recipe, double all ingredients and bake the brownie blondies in a 9x13 pan for 20-35 minutes.

Nutrition