Brownie Blondies

These brownie blondies combine an intensely chocolate, fudgy brownie with a golden, chewy blondie for the best of both bar cookies combined in one pan. This is an easy recipe (using melted butter) that will have you coming back again for more!

This recipe was inspired by my raspberry and white chocolate blondies and my eternal love for chocolate. Since making those chewy golden blondies, I've been wanting to pair them with darker chocolate. The combination not only provides a striking visual contrast, but adds a nice brown sugar flavor to these rich and fudgy brownies.

For other intensely chocolate brownies, you might try these brownies with cherries soaked in port wine.

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Recipe Tips
• 📖 Recipe
• More Bar Cookies
• 💬 Comments

Ingredients

Here are the ingredients you will need to make these brownie and blondie bars. Most of the ingredients are split between two bowls so that you can make both batters at the same time, or one batter directly followed by the next.

Unsalted butter - Using unsalted butter allows you to control the total amount of salt in the recipe. With salted butter, brands use different amounts of salt, so you're never sure where you're starting with salt quantity. You're going to melt the butter for both the batters, so no need to worry if you haven't gotten your butter out of the fridge in advance! Using melted butter results in a more chewy, dense bar.

Granulated sugar - To provide sweetness and moisture.

Brown sugar - Either light or dark brown sugar is fine to use here. Brown sugar helps make the blondie portion moist and chewy and gives it a wonderful caramel taste. Like the melted butter, it also results in a denser bar.

Eggs - The brownie batter uses whole eggs, while the blondie batter benefits from only using an egg yolk for a richer, more fudgelike consistency.

Kosher salt - for enhanced flavor.

Vanilla extract - for added flavor.

Baking powder - For leavening in the brownies. The blondie batter does not include any baking powder, as I prefer it to have a more dense texture. (Don't worry, the brownies are very fudgy - not cakelike at all.)

All purpose flour - Flour binds the batter together and provides structure. I encourage you to weigh your flour (and other ingredients) using a digital scale for best results. Feel free to substitute all purpose flour with a cup for cup style gluten free flour if desired.

Chocolate chips - I used semisweet chocolate chips in this recipe.

See recipe card for quantities.

Instructions

Follow the below steps to make these brownie blondies.

Prep 1: Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4)

Prep 2: Line an 8 x 8 inch (20 x 20 cm) metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked bars. I like to use binder clips to clip the paper to the sides so that it doesn't slump into the wet batter.

BROWNIE BATTER

Step 1: In a microwave safe mixing bowl, heat butter, chocolate chips and granulated sugar in 30 second increments, stirring each time, until butter and chocolate are fully melted, 60-90 seconds. Stir together until butter is well incorporated and the mixture looks smooth and glossy.

Step 2: Add eggs, vanilla and salt. Mix thoroughly. With a spoon or spatula, mix in flour and baking powder just until completely incorporated.

Step 3: If your batter is still warm from the melted butter, it will most likely be thinner in consistency. If so, pour it into the prepared pan and distribute to the four corners. If it has cooled and become a thicker dough, scrape the batter into the pan and spread it into the corners. Set aside while you prepare the blondie batter.

BLONDIE BATTER

Step 1: In a separate microwave safe mixing bowl, heat butter and brown sugar in 30 second increments, stirring each time, until butter is fully melted, 60-90 seconds total. Stir together until butter is well incorporated and the mixture looks smooth and glossy.

Step 2: Add egg yolk, vanilla and salt. Mix thoroughly. With a spoon or spatula, mix in flour just until completely incorporated.

Step 3: Place spoonfuls of the blondie batter around the top of the brownie batter, leaving space between them so that the brownie batter shows through underneath. Hold a skewer or toothpick upright and swirl it through the batter to create a subtle marble swirl pattern. Don't overmix or the two batters will run together and you'll lose the definition and contrast.

Step 4: Place pan into preheated oven and bake for 26-28 minutes, until fully set, no longer jiggly in the middle, and gently pulling away from the edges. Cool completely on a rack before slicing.

Hint: I find it easiest to swirl the batters together when they are still somewhat warm and runny (meaning the melted butter hasn't fully cooled). If your batter has firmed up, that's ok - you'll just have a less defined swirl. Prep all your ingredients in advance so that you can work promptly.

Variations

If you'd like to add some variety to this recipe for brownies and blondies, try the following additions (or go wild and add both!)

• Coffee - Add 2 Teaspoons of espresso powder (affiliate link) to the brownie batter for a punch of coffee flavor.
• Chocolate chips - Stir ½ cup (3 oz) chocolate chips into the brownie batter for extra chocolate taste and texture.

Equipment

I use this 8 x 8 inch nonstick metal pan (affiliate link) for most of my bar cookies.

Glass and metal pans conduct heat differently. Glass bakeware takes longer to heat up than metal pans, and retains heat for longer once hot. Using a glass pan without adjusting this recipe might result in overbaked edges, as the batter will take longer to cook, and then might bake too quickly towards the sides. If you only have a glass pan, you may need to experiment with lowering the heat by 25 degrees Fahrenheit and baking for an additional 10 minutes. King Arthur Baking has visual examples of recipes tested using different pans here.

Use small or medium binder clips (affiliate link) from the office supply store to keep the parchment paper lining the pan from falling down into the wet batter. I also use them as bag clips to keep my pantry ingredients sealed!

Storage

Store cooled bars in an airtight container at room temperature for up to a week.

Freeze, well wrapped in an airtight container, for up to 3 months.

Recipe Tips

For clean slices, wait until the blondie brownies have fully cooled to cut them into squares. Use a sharp chef's knife and wipe the blade clean between slices.

If you're feeling clear headed, feel free to get out two medium bowls and make both batters at the same time. I have one ceramic bowl with a dark brown rim, which I designate my brownie bowl to avoid confusing myself. You can also remember to keep the bRownie bowl on the Right, and the bLondie bowl on the Left.

I've written the instructions for the batter separately for those that would prefer the simplicity of making first one batter, and then the other.

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More Bar Cookies

If you like this brownie blondie recipe, you might also enjoy these other bar cookies.