Brownie Blondies
These brownie blondies are swirled with fudgy brownie and gooey blondie layers. The best of both worlds - a brownie and blondie in one!
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.
Nutrition Facts
Serving: 1brownie blondie | Calories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 135mg | Potassium: 163mg | Fiber: 3g | Sugar: 26g | Vitamin A: 336IU | Calcium: 35mg | Iron: 2mg
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