This brownie and blondie mash-up is going to become a favourite. Brownie blondies are rich, decadent, with a fudgy texture and 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.
Why you’ll love it
I can never choose between blondies and brownies so I chose to combine them instead. These brownie blondies are the result of combining two gorgeously fudgy treats
In each bite, you’ll get the caramelly sweet flavour from the blondie layer but the fudgilicious flavour of chocolate from the 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!
Whether you’re a brownies blondies person or a blondies brownies person, there’s not judgment here. Let’s get baking!
Table of contents
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.
- 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 blondies 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.
- 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, then you add white chocolate to half and dark chocolate and cocoa to the other for the ultimate in chocolatey flavours.
Detailed instructions in the recipe card below.
- Make the base batter: Beat together eggs and sugar for a minute, then add butter oil and vanilla and mix to combine. Now add the dry ingredients and mix until just combined.
- 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. Flavour the other with melted dark chocolate, cocoa, a little more oil and milk chocolate chips and mix.
- 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.
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.
If you try to cut them when they’re still too warm, you may end up with a gooey mess, so give them time to set up.
Tricks and tips
- Please weigh ingredients like flour and cocoa (when a weight is given) using a kitchen scale. They’re cheap and will make sure all your bakes are perfect. A little too much or too little of these ingredients can make a huge difference to the result.
- Eggs should be at room temperature: Make sure to bring your eggs up to room temperature before starting so everything blends together well. If you forgot to take them out of the fridge, just leave them in a bowl of warm (NOT hot or boiling) water for 10 minutes.
- Butter should be melted but not hot: Once you’ve melted the butter, give it a chance to cool a little if it feels hot to the touch. If you just melt it in 20 – 30 second increments in the microwave, it likely won’t get hot enough to be of any concern.
- All ovens vary: This is really important as all ovens are different. Many run hotter or colder than the temperature gauge suggests. This means that what takes 45 minutes in my oven may take 40 or even 50 in yours. I always recommend keeping an oven thermometer inside your oven (2 if it’s a large one) so you can confirm the interior is at the right temperature. They’re very cheap.
- How to know when they’re ready: It can be tricky to work out when brownies and blondies are ready so there are a few signs to look out for.
- Top is dry and crackly
- They don’t wobble when you shake the pan but aren’t hard
- Stick in a toothpick – it should come out with moist crumbs or looking a little sticky but never with wet or unbaked batter.
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.
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.
If you try this brownie blondies recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More brownies and blondies you’ll love
- Biscoff Brownies
- Ferrero Rocher Brownies
- How to make Perfect Brownies
- Oreo Blondies
- Strawberry Lemon Blondies
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- ¾ cup granulated sugar (150g / 5.3oz)
- ¾ cup light brown sugar, packed (150g / 5.3oz)
- 1 ½ cups plain (all-purp) flour (195g / 6.9oz)
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 85 g unsalted butter, melted (3oz)
- ⅓ cup oil + 2 tablespoons extra (notes 1)
- 2 teaspoons vanilla
- 75 g white chocolate melted (1.8oz)
- ⅓ cup white choc chips
- 75 g dark (50%) chocolate, melted (1.8oz)
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup milk choc chips
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking pan with baking paper
- Combine the flour, baking powder, salt in a medium bowl and mix well until there are no lumps left.
- In a large bowl, using an electric beater, beat the eggs and both sugars for one minute.
- Add the melted butter, ⅓ cup of oil and vanilla and mix to combine.
- Add the flour mixture and beat through until just combined.
- Tip half the batter into a second bowl (or the bowl you mixed the flours in).
- Add the melted white chocolate to one bowl and mix through then fold in the white chocolate chips.
- To the other bowl add the melted dark chocolate, cocoa and remaining tablespoon of oil and beat in. Fold in the milk chocolate chips.
- Dollop big spoonfuls of each batter randomly into the prepared tin.
- Bake for 40-50 minutes until a toothpick comes out with some sticky crumbs attached.
- Cool in the tin for around 35-40 minutes before removing to cool further.
- Can be served warm and gooey, or let them cool completely for the chocolate chips to re-set.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- Tablespoon: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- Baking powder is not the same as baking soda.
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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