Name: Brownie Blondies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
Cuisine: American
Ingredients: 2.25 ounces chocolate; 0.56 cup unsalted butter; 0.5 cup brown sugar; 0.75 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 0.5 tsp salt; 0.75 cup all-purpose flour; 0.75 cup Dutch-process cocoa powder; 2 ounces chocolate; 0.25 cup unsalted butter; 0.5 cup brown sugar; 1 egg; 0.5 tsp vanilla extract; 0.25 tsp salt; 0.67 cup all-purpose flour; 0.25 tsp baking powder; 2 ounces chocolate

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Brownie Blondies

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Ingredients

Warning0 allergens identified

Instructions

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Brownie Layer

Preheat the oven to 350 degrees F and line a 9 inch square pan with parchment paper.

In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove from the double boiler and allow to cool for a few minutes.

Meanwhile, in a large bowl, add the sugars, eggs, vanilla, and salt. Using an electric mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.

While mixing on low speed, slowly pour in the chocolate butter mixture.

Once it is fully combined, add the flour, cocoa powder, and chocolate, and mix on low speed until fully combined.

Set aside as you make the blondie layer.

Blondie Layer

In a medium bowl, whisk together the melted butter and brown sugar until fully combined.

Then, mix in the egg, vanilla and salt.

Fold in the flour and baking powder until just combined.

Lastly, fold in the chocolate.

Assemble

To the prepared square pan, alternate the brownie and blondie batters and smooth out the top, careful not to swirl them too much.

Lastly, top the brownie blondies with more chopped chocolate, if desired.

Bake for about 28-32 minutes or until the blondie layer is golden and the brownie layer appears set.

Allow the brownie blondies to cool completely in the pan before removing.

Cut into diamonds or squares, and enjoy!

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Tips & Tricks (5)

Brown Your Butter First 🧈
Brown the unsalted butter for both layers before mixing to add a rich, nutty depth that elevates the overall flavor complexity of your brownie blondies.
Don't Overmix Your Batter 🥄
Mix each batter just until combined after adding flour to avoid developing gluten, which keeps your brownie layer fudgy and your blondie layer chewy rather than tough.
Chop Your Chocolate Unevenly 🍫
Cut chocolate into varying sizes—some chunks, some shards—so you get a mix of melty pockets and chewy chocolate pieces throughout every bite.
Chill Your Dough Before Layering ❄️
Refrigerate the brownie layer for 15 minutes before spreading the blondie batter on top to prevent the layers from merging together during baking.
Test with a Toothpick, Not a Cake Tester 📍
Use a toothpick instead of a cake tester to check doneness—it should have a few moist crumbs clinging to it, indicating fudgy brownies and chewy blondies rather than overbaked bars.