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Home » Recipes » Cookies and Bars

Brownie Blondies

Updated: Jan 29, 2025 · Published: Jan 28, 2022 by Kathleen Culver · This post may contain affiliate links · 5 Comments

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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!

Brownie blondie squares casually arranged on a cooling rack with brown parchment underneath. A bowl of chocolate chips, a small plate with a brownie on top, and a dark blue napkin peek into the frame. The background surface is textured tan stone.

This recipe was inspired by my raspberry and white chocolate blondies and my eternal love for all things 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
A closeup of a pan of brownie blondies sliced into squares with light and dark swirls thoughout in a marble pattern. The crust has a shiny, crackly top. One square has been turned on edge to show the interior.

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.

Various small ceramic bowls hold the ingredients for brownie blondie bars. The bowls rest on a warm speckled tan stone surface.

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.

Be sure to also check out my raspberry white chocolate blondie recipe, as well as these biscoff blondies.

A pan of brownies with blondie batter swirled throughout in a marble pattern. The crust has a shiny, crackly top.

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.

Three brownie blondie bars stacked on top of each other on a wooden cutting board. Another bar rests to the right. A warm tan textured surface is underneath. The background is also a warm tan textured pattern.
Sliced squares of brownies casually arranged on brown parchment underneath. A bowl of chocolate chips peeks into the frame at top left. The background surface is textured tan stone.

📖 Recipe

Brownie blondie squares casually arranged on a cooling rack with brown parchment underneath. A bowl of chocolate chips, a small plate with a brownie on top, and a dark blue napkin peek into the frame. The background surface is textured tan stone.
Print Recipe Pin Recipe

Brownie Blondies

These brownie blondies combine an intensely chocolate, fudgy brownie with a chewy, golden, brown sugar blondie for the best of both bar cookies. An easy recipe (melted butter!) that will have you coming back again for more.
AuthorKathleen Culver
Prep time20 minutes minutes
Cook time25 minutes minutes
Total time45 minutes minutes
Servings16 squares (8 inch / 20 cm square pan)
Prevent your screen from going dark

INGREDIENTS

Brownie Batter

  • 56 grams (¼ cup, 2 oz) unsalted butter
  • 213 grams (1¼ cups, 7.5 oz) chocolate chips
  • 100 grams (½ cup) granulated sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • 2 grams (½ teaspoon) kosher salt
  • 30 grams (¼ cup) all purpose flour
  • ½ teaspoon baking powder

Blondie Batter

  • 56 grams (¼ cup, 2 oz) unsalted butter
  • 100 grams (½ cup) brown sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 2 grams (½ teaspoon) kosher salt
  • 83 grams (½ cup + 3 Tablespoons) all purpose flour

INSTRUCTIONS

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

  • 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.
    56 grams (¼ cup, 2 oz) unsalted butter, 213 grams (1¼ cups, 7.5 oz) chocolate chips, 100 grams (½ cup) granulated sugar
  • Add eggs, vanilla and salt. Mix thoroughly. With a spoon or spatula, mix in flour and baking powder just until completely incorporated.
    2 large eggs, ½ teaspoon vanilla extract, 2 grams (½ teaspoon) kosher salt, 30 grams (¼ cup) all purpose flour, ½ teaspoon baking powder
  • If your batter is still warm, it will most likely be pourable. 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

  • 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.
    56 grams (¼ cup, 2 oz) unsalted butter, 100 grams (½ cup) brown sugar
  • Add egg yolk, vanilla and salt. Mix thoroughly. With a spoon or spatula, mix in flour just until completely incorporated.
    1 large egg yolk, ½ teaspoon vanilla extract, 2 grams (½ teaspoon) kosher salt, 83 grams (½ cup + 3 Tablespoons) all purpose flour
  • 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.
  • 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 removing from pan and slicing.

EQUIPMENT

  • 8 x 8 baking pan

Made this recipe? Please leave a comment and a star review! ★★★★★

Sliced bar cookies on brown parchment paper with a bite taken out of one. Chocolate chips are strewn nearby.
Brownie blondie squares casually arranged on brown parchment paper with a wooden cutting board underneath. A bowl of chocolate chips, a small plate with a brownie on top, and a dark blue napkin peek into the frame. The background surface is textured tan stone.

More Bar Cookies

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

  • Raspberry white chocolate blondies on a wooden cutting board.
    Raspberry White Chocolate Blondies
  • Lemon rhubarb bar on a white plate.
    Lemon Rhubarb Bars
  • Caramel pecan bars on a blue plate.
    Caramel Pecan Shortbread Bars
  • Top view of cut squares of brownies on white parchment paper on a grey stone background
    Brownies with Port Wine Soaked Cherries

Comments

    4.75 from 4 votes (2 ratings without comment)

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  1. Jayne says

    March 09, 2022 at 12:48 am

    Fyi, The blondie method I think has part of the brownie one "heat butter and brown sugar until fully melted, 60-90 seconds in 30 second increments, stirring each time, until butter and chocolate are fully melted"

    Also my blondie mixture was really hard/dense compared to the brownie mix .. not sure what I did wrong!?... Smelling delicious in the oven now though 😍

    Reply
    • Kathleen Culver says

      March 09, 2022 at 8:17 am

      Hi Jayne,
      Thanks for catching that! I based this recipe off my raspberry white chocolate blondies, which do have white chocolate melted in with the butter.
      I've corrected the instructions to reflect that it's just butter and brown sugar being melted here!

      Also, the blondie mixture will firm up as it cools. Did you make it first?
      It shouldn't impact the final product at all - it just makes it harder to swirl the batters together.
      I try to prep all the ingredients in advance so that I can work quickly and mix them while the batters are still warm.

      If you use a digital scale, that will also ensure that you have the precise amount of flour needed.
      Scooping the flour into the measuring cup is less accurate and might also impact the final batter.

      Hope you enjoy them!
      I kept sneaking to the freezer to eat these. : )
      Kathleen

      Reply
      • Jayne says

        March 16, 2022 at 2:19 am

        I made the blondie batch kinda at the same time but the butter and brown sugar may have cooled a bit by the time I added the flour. It didn't matter thought, the end result was the perfect fudgy crunchy outside brownie/blondie - my family loved it! Thanks👍

        Reply
  2. Donna Janigo says

    February 04, 2022 at 12:34 pm

    I’ve been wanting to make these, but I had to wait until we had company so I didn’t eat them all myself 🙂 We have company, so I made them. Thanks for the great recipe. I’m sure my company will love them.

    Donna Janigo
    PS Hope you are doing well 🙂

    Reply
    • Kathleen Culver says

      February 04, 2022 at 1:04 pm

      Hi Donna!
      I understand the predicament - I tested these three times so I have a lot on hand.
      I keep going down to the basement freezer to get myself one!
      Hope you and your guests have a lovely weekend and enjoy the brownies! 🙂
      It's great to hear from you.
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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