These brownie blondies are swirled with fudgy brownie and gooey blondie layers. The best of both worlds - a brownie and blondie in one!
These brownie blondies are a combination of my go-to brownie and blondie recipes, and oh my they are good. You get rich, fudgy brownie, chewy blondie, and melty, gooey chocolate in every single bite! I mean how could you say no to that?! Though the two layers are separate recipes, they're both so easy to make and come together in a flash.
For more brownie and blondie recipes, try Brown Butter Brownies, Olive Oil Brownies (Dairy Free), Nutella Swirled Banana Blondies, Chocolate Cherry Brownies, and Decadent Oreo Brownies.
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Ingredient Notes
- Flour: Use a high quality unbleached all-purpose flour.
- Sugars: A combination of granulated sugar and brown sugar is essential for the best brownies, while just brown sugar in blondies yields the softest, chewiest texture. Feel free to use either light brown sugar or dark brown sugar!
- Cocoa Powder: I prefer to use dutch-process cocoa powder for a richer chocolate flavor.
- Baking Powder: Add ¼ teaspoon to the blondie batter for the perfect texture and small amount of rise. The brownie layer does not need any leavening, as it's meant to be ultra dense & fudgy!
- Eggs: Use large Grade AA whole eggs for best flavor.
- Unsalted Butter: Use a high quality European-style butter for best flavor and overall results.
- Chocolate: You'll need some chocolate to melt and add to the brownie batter, and some to mix in both batters as well as add on top for pieces of dark chocolate chips studded throughout each bite! You can also switch up the mix-ins to milk chocolate, white chocolate chips, or even butterscotch chips!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this brownie blondie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the brownie batter. 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.
STEP 2: Make the blondie batter. 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.
STEP 3: Assemble & bake. To the prepared square baking 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.
STEP 4: Cool & cut. Allow the brownie blondies to cool completely in the pan before removing. Cut into diamonds or squares, and enjoy!
Expert Baking Tips
- Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard.
- Beat the sugars and eggs for 3-4 min. Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownie sections that gorgeous shiny top.
- How to cut brownie blondies: To get clean cut squares, use a sharp knife and run it under hot water (and wipe clean) before each cut.
Recipe FAQs
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder.
Store these brownie blondies in an airtight container at room temperature for 3-5 days or in the freezer for about 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Brownie Blondies
Ingredients
For the brownie layer:
- 63 g (2 ¼ oz) chocolate
- 127 g (9 tablespoon) unsalted butter
- 106 g (½ cup) brown sugar
- 150 g (¾ cup) granulated sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 90 g (¾ cup) all-purpose flour
- 63 g (¾ cup) dutch process cocoa powder
- 56 g (2 oz) chocolate, for mixing into batter
For the blondie layer:
- 56 g (4 tablespoon) unsalted butter, melted
- 106 g (½ cup) brown sugar
- 1 egg, room temp
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 80 g (⅔ cup) all-purpose flour
- ¼ teaspoon baking powder
- 56 g (2 oz) chocolate, for mixing into batter
Instructions
For the 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.
For the 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.
For assembly:
- 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!
Notes
- Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard.
- Beat the sugars and eggs for 3-4 min. Be sure to beat the sugars and eggs for a full 3-4 minutes! This is what will give the brownie sections that gorgeous shiny top.
- How to cut brownie blondies: To get clean cut squares, use a sharp knife and run it under hot water (and wipe clean) before each cut.
Grace says
These are amazing!! Would definitely make them again.
Caroline says
These were amazing will be making again😍
Susan says
Made these yesterday and OH WOW they are so good! Will definitely make again!