Description
Brownie blondies combine the best of two classic desserts into one decadent treat. Featuring both fudgy and gooey textures, this easy-to-make recipe requires no mixer and simple pantry ingredients, resulting in perfect brownie and blondie layers swirled together in a beautiful marble effect. Ideal for dessert lovers who want a rich, chocolatey twist with a buttery blondie base.
Ingredients
For the Blondie Batter
- ½ cup + 1 tbsp light brown sugar, packed (126 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg (55 g)
- 1 large egg yolk (18 g)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted (113 g)
- 1 cup + 2 tbsp all-purpose flour (142 g)
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chopped dark chocolate (35 g)
For the Brownie Batter
- ¼ cup + 1/8 cup granulated sugar (83 g)
- 1 large egg (55 g)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted (57 g)
- ⅓ cup semi-sweet chocolate chips (75 g)
- ¼ cup all-purpose flour (30 g)
- ¼ cup unsweetened dark cocoa powder (20 g)
- ¼ cup chopped dark chocolate (35 g)
- ¼ teaspoon salt
For Topping
- 1/8 cup chopped dark chocolate (18 g)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, making sure to cover all four sides for easy removal.
- Make the Blondie Batter: In a large bowl, whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until the mixture is fluffy, about 1 minute. Slowly stream the melted butter into the bowl while whisking constantly until incorporated. Fold in the all-purpose flour, baking powder, salt, and chopped dark chocolate until just combined. Spread all but about 2/3 cup of this batter evenly in the prepared pan using an offset spatula, reserving the rest for swirling.
- Make the Brownie Batter: In a separate medium bowl, whisk together the granulated sugar, egg, and vanilla extract until fluffy, about 1 minute. Melt the butter and semi-sweet chocolate chips together until smooth, then stream this chocolate mixture into the bowl while whisking until combined. Fold in the all-purpose flour, cocoa powder, chopped dark chocolate, and salt until just combined. Spread this batter evenly over the blondie layer in the pan.
- Swirl the Blondie Batter: Dollop the reserved blondie batter over the brownie layer in small spoonfuls. Use a toothpick or skewer to gently swirl the two batters together to create a marbled effect. Sprinkle the remaining chopped dark chocolate evenly on top.
- Bake: Place the pan in the preheated oven and bake for 25-26 minutes. Test doneness by inserting a toothpick into the center – it should come out with just a slight smear of chocolate, indicating a fudgy texture.
- Cool and Serve: Let the brownie blondies cool completely in the pan on a wire rack before cutting into 16 squares. This step ensures the bars hold together well when served.
Notes
- Wait to cut them: Allow the blondies to cool completely before cutting to prevent them from falling apart.
- Don’t overbake: The batter should remain fudgy and gooey; a toothpick inserted should come out with chocolate smears, not completely clean.
- Storage: Store cooled blondies in an airtight container at room temperature for 2–3 days or wrap the baking pan tightly with plastic wrap.
- Freezing: Cut into squares and freeze in an airtight container or freezer bag for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
