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5 from 1 vote

Brownie Blondies

Can't decide if you want brownies or blondies? No problem! Brownie Blondies are the best of both worlds combined into one!
Made with pantry ingredients and no special equipment, you'll be enjoying this sweet treat in no time at all.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: blondies, brownie blondies, brownies
Servings: 16
Calories: 228kcal
Author: Viana Boenzli

Equipment

  • Mixing bowl
  • Whisk
  • Large mixing spoon
  • 9 x 9 inch baking pan
  • Parchment paper (optional, but makes it really easy to lift the brownie blondies out of the pan with no sticking!)

Ingredients

Brownies

  • 6 tablespoons salted butter, melted
  • ¾ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup all purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt

Blondies

  • 6 tablespoons salted butter, melted
  • 2 tablespoons granulated sugar
  • ⅔ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • Pinch of salt

Instructions

  • Preheat oven to 350℉.

Brownie Batter

  • Whisk together melted butter and both sugars in a bowl.
  • Then, add the egg and vanilla, and whisk again until smooth.
  • Stir together the flour, cocoa, and salt.
  • Add flour/cocoa/salt mixture to the wet ingredients and stir just until you don't see the flour anymore (don't overmix!).

Blondie Batter

  • Using another bowl, whisk together melted butter and both sugars.
  • Then, add the egg and vanilla, and whisk again until smooth.
  • Stir together the flour and salt.
  • Add the flour/salt mixture to the wet ingredients and stir just until you don't see the flour anymore (don't overmix!).

Assembling Batter In The Baking Pan

  • Either grease your brownie pan or line it with parchment paper.
  • Place about one-fourth of the brownie batter in one corner of the brownie pan and then another one-fourth in the opposite corner. Then, place half of the blondie batter in the other two corners (one-quarter of the batter in each corner). Spread each dollop of batter out to cover the bottom of the pan.
  • For the second layer, place dollops of brownie batter over top of the blondie batter, and vice versa, and spread it out, so there are alternating layers of brownie batter and blondie batter.
  • Completely optional - Using a butter knife, make swirls throughout the batter, to give it a pretty appearance when baked.

Baking

  • Bake on the middle rack of the oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Let cool completely in the pan before slicing.
  • Enjoy!

Notes

  • Mix in ideas
    Both blondies and brownies are wonderful for adding lots of fun mix-ins:
    • Chocolate chips - Add chocolate, butterscotch, toffee, or white chocolate chips to your batter
    • Nuts - Stir in some walnuts, pecans, hazelnuts, or almonds
    • Candy - M&Ms would sure be fun for the kids!
    • Toppings - Dust the top with powdered sugar, drizzle with my salted caramel sauce, or serve a la mode with a big scoop of ice cream
 
  • How long are brownies good for? My brownie blondies are good for several days when kept on the counter in an airtight container.
 
  • Can you freeze brownies? Yes you can, but be aware that the texture may change slightly. Once the brownie blondies have completely cooled, wrap tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to enjoy, let thaw at room temperature for several hours.
 
 
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Nutrition

Calories: 228kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 24g | Vitamin A: 296IU | Calcium: 22mg