Description
These Brownie Blondies combine the fudgy, gooey texture of brownies with the sweet, caramel notes of blondies. Made with just 8 simple ingredients, these treats require no mixer and come together quickly for a perfect bake with a beautiful marbled effect.
Ingredients
Brownies
- 6 tbsp butter, melted (regular or dairy free)
- 6 tbsp (75 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg
- ½ tbsp vanilla extract
- 6 tbsp (30 g) unsweetened cocoa powder
- ⅛ tsp salt
- 6 tbsp (48 g) all-purpose flour
Blondies
- 6 tbsp butter, melted (regular or dairy free)
- ½ cup (100 g) light brown sugar
- 6 tbsp (79 g) granulated sugar
- 1 egg
- ½ tbsp vanilla extract
- ⅛ tsp salt
- ¾ cup (94 g) all-purpose flour
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper, leaving edges overhanging for easy removal later.
- Make brownie batter: Melt the butter either in the microwave or on the stove. In a medium bowl, whisk together melted butter, light brown sugar, and granulated sugar until the mixture forms a paste that pulls cleanly away from the bowl’s sides. Add the egg and vanilla extract, whisking well. Fold in the cocoa powder, flour, and salt, mixing just until combined to avoid overmixing. Set aside.
- Make blondie batter: In a separate bowl, whisk melted butter with brown sugar and granulated sugar until a paste forms that pulls cleanly from the bowl. Whisk in the egg and vanilla extract, then gently fold in flour and salt until just combined. Avoid overmixing.
- Layer the batters: Using measuring cups, alternately scoop about ¼ to ⅓ cup of brownie batter and blondie batter into different areas of the prepared pan. Continue layering the batters in an alternating fashion until all batter is used, allowing them to slightly spread and mingle.
- Optional marbling: Use a butter knife to lightly swirl an “S” shape across the batter’s surface to create a marbled effect for a prettier presentation.
- Bake: Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs but no wet batter.
- Cool and serve: Allow the brownie blondies to cool completely in the pan before lifting them out with the parchment paper and slicing into 16 pieces.
Notes
- Use unsweetened cocoa powder for the best chocolate flavor in the brownie batter.
- Do not overmix the batters to keep the texture fudgy and tender.
- Butter can be substituted with dairy-free alternatives if desired.
- The marbling step is optional but adds a visually appealing swirl on top.
