Brownie Blondies

These brownie blondies are a combination of my go-to brown butter brownies (without the brown butter) and a variation of these blondies, and oh my they are good. You get rich, fudgy brownie, gooey blondie, and melted 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 - all you need are a couple glass bowls, a whisk, and a rubber spatula. I bet if you start now, you'll have a warm tray of these brownie blondies on your kitchen counter in less than an hour!

For more brownie recipes, try Brown Butter Brownies, Olive Oil Brownies (Dairy Free), Red Velvet Brownies, and Chocolate Cherry Brownies.

Ingredient Notes

• All-Purpose Flour: You'll need a little less than 1 ½ cups of flour for both the brownie and blondie layers. 
• 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 leaveners, as it's meant to be ultra dense & fudgy!
• Eggs: You'll need three eggs (2 for the brownie layer and 1 for the blondies layer) at room temperature. 
• Brown Sugar: I opted for dark brown sugar in this recipe because the extra molasses content that adds more depth of flavor, but you can use light brown sugar. 
• Granulated Sugar: You'll need ¾ cup of granulated sugar for just the brownie layer. 
• 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 chocolate studded throughout each bite! I recommend using semi-sweet or bittersweet.
• Unsalted Butter: For both layers, you'll need a total of 13 tablespoon of butter or 1 ½ sticks + 1 tbsp. 

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 3: Assemble. Spread about ⅔ of the brownie batter into the prepared pan. (I reserved about 200g for the top)

STEP 4: Bake. Add all of the blondie batter in large dollops on top the brownie layer, then fill in the gaps with the remaining brownie batter. Top with more chocolate and bake!

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