An Easy Blondie Brownie Recipe
Blondies or brownies? How about both – prepare to be blown away! This is the perfect combination of blondies and brownies that taste utterly amazing! Find out how to make it below…
If you love brownies and blondies, then you’re going to LOVE this recipe. It’s an indulgent mix of brownies and blondies baked together to form a marbled traybake of goodness – no you are not dreaming!
It’s gooey, fudgy, decadent and it looks so good and inviting too! This is the moment where two desserts become one, and trust me, this is a recipe you’re not going to forget.
Despite what it looks like, making this beauty is actually quite easy. You’re simply making a separate brownie batter, a separate blondie batter and marbling the two together.
What’s A Blondie Brownie?
A blondie brownie is a delicious dessert that combines brownies and blondies into one recipe.
Brownie batter and blondie batter are strategically spooned into a baking tin, when baked, a distinctive pattern of brownie sections and blondie sections are revealed. The aim is that in each portion you’ll bite into a rich cocoa brownie and into a light caramel tasting blondie.
Watch How To Make It
Why You’ll Like This Recipe
- The delicious contrast between the rich cocoa brownie and the brown sugar caramel tasting blondie is just incredible. It works perfectly and no section is overpowering.
- The texture is fudgy, soft, dense and gooey.
- There’s diced dark chocolate sprinkled on top of the batter, so when baked, the chocolate melts and turns into pools of deliciousness.
- It’s extremely easy and quick to make (despite mixing up two batters). You can make this recipe using an electric whisk or mix the ingredients together by hand.
- You need the majority of the same ingredients to make the brownie and blondie batter, only a few ingredients like the type of sugar and cocoa powder differ.
Brownie Blondies Recipe Ingredients
Below are the ingredients needed to make this recipe:
- Butter: Use salted or unsalted butter (I prefer using salted butter). Also, regular butter or margarine is fine to use.
- Caster Sugar & Light Brown Sugar: Caster sugar is used for the brownie mixture and light brown sugar with caster sugar is used for the blondie mixture. If you only have light brown sugar, then you can use it for both the brownie and blondie batter. Light brown sugar adds a delicious caramelised flavour.
- Eggs: Use eggs at room temperature for best results.
- Vanilla Extract: Adding vanilla is optional but it will be missed! It enhances the flavour for both batters.
- Plain Flour: I use plain flour when making brownies as it helps to maintain a fudgy and gooey texture. Self-raising flour turns the brownies and blondies cake-like.
- Cocoa Powder: Use a rich and dark cocoa powder for best results and flavour. I like using Dr Oetker rich and dark cocoa powder, but any brand is fine to use.
What Do Blondie Brownies Taste Like?
Brownie blondies have two distinct flavours in one dessert. The brownie part has a deep chocolate flavour that comes from the cocoa and melted chocolate base. Whereas the blondie part has more of a browned sugar and caramel flavour similar to butterscotch.
How To Make Easy Brownie Blondies
Below is a step-by-step guide on how to make the best blondie brownie. Full recipe instructions are on the recipe card:
How To Make The Brownie Batter
Preheat your oven to 180°C (160°Fan, gas mark 4, 350°F) and line a 9″ Square baking tray with parchment paper.
I like to leave parchment paper over the sides of the tin, as it makes removing the brownie blondies from the baking tray so much easier.
Melt the butter and chocolate in the microwave on a medium to high heat. Stop the microwave regularly every 10 to 15 seconds and stir to prevent burning or the mixture turning grainy.
Place the eggs, caster sugar and vanilla extract into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes frothy, has doubled in size and the colour has turned pale.
Pour the cooled melted butter and dark chocolate mixture into the bowl with the whisked eggs and sugar mixture. Whisk together until combined.
Add plain flour and cocoa powder and whisk until evenly combined.
How To Make The Blondie Batter
Add butter to a large mixing bowl and heat in the microwave on a medium to high heat until melted. Leave the butter to cool down for 1 to 2 minutes, then add caster sugar and light brown sugar and whisk until combined.
Add eggs and vanilla to the bowl and whisk until combined and evenly distributed. Then add plain flour into the mixture and whisk until combined.
Bring The Brownie & Blondie Together
Use half of the brownie mixture to fill two quarters of the baking tin and half of the blondie mixture to fill the remaining corners of the tin.
Then place blondie batter on top of the brownie batter and brownie batter on top of the blondie batter until all the batter is gone. Watch the video to see how I did this.
Use a knife or skewer to lightly marble the top by moving it in an S shape.
Lastly, top the brownie blondies with diced dark chocolate and bake it in the oven for 20 to 25 minutes. Leave the mixture to cool down completely before cutting into it.
How Do I Know When My Brownie Blondies Are Done?
Your brownie blondies are done when the sides start to turn golden brown, and the batter doesn’t wobble when taking it out of the oven.
A great way to check is with the classic toothpick test, if it comes out with moist crumbs clinging to it then it’s done. If it comes out completely clean, then it is overdone and if it’s covered in batter then it’s underbaked.
As these brownie blondies are made to be gooey and fudgy, the batter will continue to cook as it’s cooling down. If you cut it whilst it’s hot, the mixture is likely to be runny.
My Top Tips
The blondie mixture is runnier than the brownie mixture, so it will spread out in the tin a lot easier. Use a clean spoon to help spread the brownie batter into the corners.
The finishing look of the brownie blondie changes each time you make it. If it looks like there’s a dominating brownie colour at the top, don’t worry! Once baked, the blondie colour shows up.
Avoid over mixing the brownie and blondie batter together, otherwise the colours will merge together and you’ll lose the distinctive sections. It will still taste good, but it wouldn’t look as great.
If you like a crackly top, make sure to thoroughly whisk the butter and sugar together (when making blondies) and the sugar and eggs together (when making brownies). This is what helps the crackly top appear when baking.
Make the batter one at a time or make sure you’re not mixing utensils when making the two different batters. This is to prevent the batters from mixing together and from the colours to bleed into one another.
Wait until the blondie brownies have cooled down completely before cutting into it otherwise be prepared for mess! Whilst warm, the mixture is still runny as it hasn’t set yet.
How To Store And Freeze
Store any leftovers in an airtight container and keep at room temperature for up to 3 days. Make sure its sealed securely to help it stay fresh.
If you want to keep it for longer or make it in advance, then technically you can freeze these brownie blondies, but the texture will change and they won’t be as fudgy. To freeze, place it in an airtight and freezer-safe container and keep in the freezer for up to 3 months.
Brownies are made with cocoa powder and melted chocolate; it has a dark brown appearance and tastes of chocolate. Whereas blondies are made with a brown sugar, vanilla and butter base, which creates a light brown colour that tastes similar to caramel.
If you can’t see the blondie section anymore, then it’s likely that the two batters were mixed together too much. When marbling the batter, aim to only marble the top layer and don’t place the knife or skewer all the way to the bottom.
More Brownie And Blondies Recipes
- Crunchie Brownies
- Mini Egg Brownies
- Malteser Brownies
- Biscoff Brownies
- Cherry Bakewell Blondies
- Biscoff Blondies
- 100 g Dark Chocolate Plus 50g More For Toppings (Optional)
- 100 g Butter
- 100 g Caster Sugar
- 2 Eggs
- ½ tsp Vanilla Extract
- 50 g Plain Flour
- 25 g Cocoa Powder
- 110 g Butter
- 50 g Caster Sugar
- 50 g Light Brown Sugar
- ½ tsp Vanilla Extract
- 1 Egg
- 125 g Plain Flour
- Preheat your oven to 180°C (160°Fan, gas mark 4, 350°F) and line a 9″ Square baking tray with parchment paper.
- Melt the butter and chocolate in the microwave on a medium to high heat. Stop the microwave regularly every 10 to 15 seconds and stir to prevent burning or the mixture turning grainy.100 g Butter
- Place the eggs, caster sugar and vanilla extract into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes frothy, has doubled in size and the colour has turned pale.100 g Caster Sugar, 2 Eggs, ½ tsp Vanilla Extract
- Pour the cooled melted butter and dark chocolate mixture into the bowl with the whisked eggs and sugar mixture. Whisk together until combined.
- Add plain flour and cocoa powder and whisk until evenly combined.50 g Plain Flour, 25 g Cocoa Powder
- Add butter to a large mixing bowl and heat in the microwave on a medium to high heat until melted110 g Butter
- Leave the butter to cool down for 1 to 2 minutes, then add caster sugar and light brown sugar and whisk until combined.50 g Caster Sugar, 50 g Light Brown Sugar
- Add eggs and vanilla extract to the bowl and whisk until combined and evenly distributed. Then add plain flour into the mixture and whisk until combined.½ tsp Vanilla Extract, 1 Egg, 125 g Plain Flour
Bring The Brownie & Blondie Together
- Use half of the brownie mixture to fill two quarters of the baking tin and half of the blondie mixture to fill the remaining corners of the tin.
- Then place blondie batter on top of the brownie batter and brownie batter on top of the blondie batter until all the batter is gone. Watch the video to see how I did this.
- Use a knife or skewer to lightly marble the top by moving it in an S shape.
- Lastly, top the brownie blondies with diced dark chocolate and bake it in the oven for 20 to 25 minutes. Leave the mixture to cool down completely before cutting into it.100 g Dark Chocolate
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