Brownie Blondies
Here's how to make the best brownie blondies with this easy recipe. This dessert combines two tasty desserts into one delicious treat.
Equipment
Ingredients
Brownie Ingredients
- 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
Blondie Ingredients
- 110 g Butter
- 50 g Caster Sugar
- 50 g Light Brown Sugar
- ½ tsp Vanilla Extract
- 1 Egg
- 125 g Plain Flour
Instructions
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.
- 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
Blondie Batter
- 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
Video
Notes
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 wet 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.
Why can’t I see the blondies?
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.
Nutrition
Calories: 235kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 59mgSodium: 99mgPotassium: 99mgFiber: 2gSugar: 14gVitamin A: 375IUCalcium: 19mgIron: 2mg
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