These brownie blondies are a chewy and fudgy chocolate brownie marbled with a blonde brownie. The perfect combination of vanilla and chocolate.
When you’re in the mood for something chocolate and vanilla these brownie blondies are the best of both worlds. A simple and rich brownie paired with a sweet and chewy blondie that have been swirled together for the ultimate brownie experience. This way no one has to choose which flavor they prefer!
And if you’re feeling like a different kind of blondie you should try these white chocolate raspberry blondies that are loaded with so much flavor. Or if you’re in the mood for something chocolate these cherry chocolate chip blondies or my brown butter salted toffee blondies will do the trick.
WHY YOU WILL LOVE THESE
QUICK & EASY- Although you need to make two different brownies here, they can be made so quick in two separate bowls with no mixer required.
CHEWY & FUDGY- These brownies are made with melted butter and chocolate to help keep them so moist and chewy.
CHOCOLATE & VANILLA- Sometimes it’s hard to decide which one you’re in the mood for, but with these you don’t have to decide. You get both!
INGREDIENT NOTES
- Butter- You will use melted butter for both the brownie and the blondie.
- Chocolate Chips- You will use some chocolate chips to melt with the butter and then add some at the end that will not be melted.
- Sugar- We’re using both sugars to help with a chewy inside and a crackly top.
- Eggs- Make sure they are room temperature so they have an easier time mixing with the other ingredients.
- Flour- If you do not have a scale to weigh your flour, make sure that you fluff it and spoon it in.
STEP BY STEP INSTRUCTIONS
STEP 1: Prepare. Preheat oven to 350 F. Line a 8×8 pan with parchment paper and spray.
TO MAKE THE BROWNIES:
STEP 2: Melt Butter and Chocolate. Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
STEP 3: Wet Ingredients. In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again.
STEP 4: Dry Ingredients. Whisk in baking powder, salt, flour and cocoa powder. Fold in ¼ cup of chocolate chips and set aside.
TO MAKE THE BLONDIES:
STEP 5: Wet Ingredients. Melt butter. In another medium mixing bowl mix together butter and sugars. Add the egg and vanilla and mix again.
STEP 6: Dry Ingredients. Add baking powder, salt and flour and mix again until completely combined.
STEP 7: Batter in Pan. Using a 2-3 tbsp cookie scoop or spoon, start with the brownie batter and scoop balls of batter into the pan, leaving space in between for blondie batter. Do not use all the batter, save about ¼ of it for the end.
STEP 8: Filling in. Now take the blondie batter and fill in spaces so that there is black and white batter alternating. Then use the leftover brown batter to fill in any holes, and lightly spread the batter around so that it’s every distrputed around the pan. You want to do it lightly so that the brownie batter doesn’t take over the blondie batter.
STEP 9: Bake. Bake for about 27-30 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Then allow them to sit and firm up while they cool.
EXPERT BAKING TIPS
Allowing your ingredients to come to room temperature before beginning will always result in a better bake. If you don’t have time to let your eggs sit out for long, place them in a bowl with some luke warm water until they are not longer cold.
Both the brownies and the blondies do not need to be done in a mixer. Just a simple mixing bowl and whisk will do perfectly.
When melting the butter and chocolate together just make sure you do not burn the chocolate. This is why I like to do it in short increments, stirring in between.
The most common reason is because they were over baked. You want to remove them from the oven when they start to pull away from the pan at the edges and a toothpick comes out clean from the center.
Yes! You can double this recipe very easily and bake it in a 9×13 pan instead. Just add 5 minutes to the baking time and then watch them after that if they are not done yet.
Mix-ins are always a good addition to a brownie. I have suggested using chocolate chips in the brownie part. You could also add white chocolate chips to the blondie batter. Or you could add something else such as nuts, toffee chips, butterscotch chips or even M&M’s.
STORING AND FREEZING
These brownie blondies are great for staying fresh on the counter. Just store them in an airtight container or wrap well with plastic wrap and they’ll last for 4-5 days.
FREEZING
If you’re wanting to prepare these ahead of time you can just wrap the whole pan well in plastic wrap and freeze until needed, or take them out of the pan, cut them and place in ziplock bags. You can also freeze any leftovers and they will stay fresh for up to 3 months. Just set them out and allow them to get to room temperature before serving.
OTHER BROWNIE RECIPES TO TRY
Double Chocolate Fudge Brownies
Peanut Butter Marshmallow Brownies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Brownie Blondies
Ingredients
Brownie:
- 6 tbsp melted butter
- 3 ounces semi-sweet chocolate chips melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temp
- 1 tsp vanilla
- ¼ tsp baking powder
- ¼ tsp salt
- 6 tbsp all-purpose flour
- 2 tbsp cocoa powder
- ¼ cup semi-sweet chocolate chips for mixing
Blondie:
- 6 tbsp melted butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg room temp
- 2 tsp vanilla
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 350 F. Line a 8×8 pan with parchment paper and spray.
Brownie:
- Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again.
- Whisk in baking powder, salt, flour and cocoa powder. Fold in ¼ cup of chocolate chips and set aside.
Blondie:
- Melt butter. In another medium mixing bowl mix together butter and sugars. Add the egg and vanilla and mix again.
- Add baking powder, salt and flour and mix again until completely combined.
- Using a 2-3 tbsp cookie scoop or spoon, start with the brownie batter and scoop balls of batter into the pan, leaving space in between for blondie batter. Do not use all the batter, save about ¼ of it for the end.
- Now take the blondie batter and fill in spaces so that there is black and white batter alternating. Then use the leftover brown batter to fill in any holes, and lightly spread the batter around so that it's every distrputed around the pan. You want to do it lightly so that the brownie batter doesn't take over the blondie batter.
- Bake for about 27-30 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Then allow them to sit and firm up while they cool.
These were so good!
So good!!