Brownie Blondies

Can’t choose between blondies and brownies? Me either! Brownie blondies are rich, decadent, with a fudgy texture and taste so delicious. With real chocolate in both layers, you’ll never have to choose again.

And let’s not forget that perfect crackly flaky top too.

In each bite, you’ll get the caramelly sweet flavour from the blondie layer and the chocolatey fudgy brownie layer. These brownie blondies were created to be the ultimate brownie and the ultimate blondie combined and I think I like them better than either on their own.

So, no, today is not the day to start your diet, nor is it the day you go to the dentist. Today is the day you unabashedly eat brownie and blondie all at once because you deserve it!

If brownies are your jam, try these chocolate caramel brownies are a must try. But if blondies light up your life, then you have to try these raspberry chocolate chip blondies.

Ingredients you’ll need

It may look like a few ingredients here but I promise each one adds some kind of amazingness to these brownie blondies. If you want to leave anything out, make it the chocolate chips since they’re a bonus anyway. But don’t, please don’t.

Detailed quantities and instructions in the recipe card below.

• Butter: Use unsalted butter here so you can control the salt level.
• Flour: You’ll need just plain flour / all-purpose flour.
• Sugar: Two types of sugar go to work here. White sugar gives us general sweetness and that flaky top while brown sugar gives us a caramel edge and unbeatable chewiness. I generally use light brown sugar but dark brown sugar will also work.
• Eggs: You’ll need 3 large eggs for this recipe.
• Salt: There’s just a touch of salt in them for balance.
• Baking powder: Technically this is optional. They’ll bake up fine without baking powder but I just like the tiniest bit of lift in my brownies.
• Oil: Yes, oil in place of some butter because it adds moisture.
• Vanilla extract: It’s important to use vanilla extract and not essence – the latter is synthetic and not natural so the flavour is not so good.
• Chocolate: With 4 types of chocolate (count ‘em), these brownie blondie bars are decadent in all the best ways. White chocolate and dark chocolate are melted and each mixed into half the batter. Then, chocolate chips – white and milk – take these bars to the next level. You can also use chocolate chunks in place of the chips.
• Cocoa: Cocoa powder adds even more intense chocolate flavour to the brownie portion. I use dutch-process cocoa powder but feel free to swap for regular unsweetened cocoa powder.

Tools you’ll need

• Mixing bowls
• Silicone spatula – the best kind for scraping every last bit of batter out.
• Handheld electric beater – you could use a balloon whisk but it’ll take a little elbow grease.
• 8×8 inch square baking tin

How to make blondies brownies

You make one batter! Just one. The blondie recipe is created by adding chocolate to half of the batter while the brownie recipe is created by adding dark chocolate and cocoa to the other half. Whether you’re a brownies blondies person or a blondies brownies person, there’s no judgment here. Let’s get baking!

Detailed instructions in the recipe card below.

1. Make the base batter: Beat together eggs and sugar for a minute, then add butter oil and vanilla and stir to combine. Now add the dry ingredients and mix until just combined.
2. Flavour the batter: Tip half the batter into a second bowl (or the bowl you mixed the dry ingredients in). Flavour one half with melted white chocolate and white chocolate chips and mix – this is your blondie batter. Flavour the other with melted dark chocolate, cocoa, a little more oil and milk chocolate chips and mix – this is your brownie batter.
3. Assemble and bake: Dollop scoops of each batter randomly into a prepared pan (one lined with baking paper). Bake for 40-50 minutes until a toothpick comes out looking sticky but not with wet or uncooked batter. Give them little swirl if you like.

Let them cool for at least 35 minutes in the tin before trying to transfer to a wire rack. From there, you can serve them still warm with ice cream or let them set up fully to be more portable.

Variations

The chocolate chips are a wonderful decadent add-in but you can leave them out completely if you prefer. You could also swap them for other things like nuts or M&Ms for instance.

You could swap the milk chocolate chips for dark chips and the white ones for butterscotch chips. You could even throw in some peanut butter chips.

you could also try these fabulous Kit Kat brownies.

Storage

Brownies blondies are rich which means they’re great for making for parties or potlucks since one batch goes a long way.

However, if you just want to make a batch for yourself, you’ll be happy to know they freeze beautifully. Simply cut the cooled brownie blondies into squares, then freeze in an airtight container in the freezer for up to 3 months.

You can thaw them at room temperature (about ½ an hour) or give them a zap in the microwave to bring them up to temperature more quickly.

Any leftovers can be stored in an airtight container in a cool place (like the pantry) for 4-5 days.

You can also make these ahead of time and freeze them for up to 3 months. Let them cool completely to room temperature, before wrapping the whole pan 2-3 times in plastic wrap, then freeze. Let them thaw in the fridge overnight.

More brownies and blondies you’ll love

• Biscoff Brownies
• Biscoff Blondies
• Ferrero Rocher Brownies
• How to make Perfect Brownies
• Oreo Blondies
• Strawberry Lemon Blondies