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–+ servings
3 Brownie blondies on top of each.
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5 from 33 votes

ULTIMATE Brownie Blondies (VIDEO)

This Brownie blondies recipe is the perfect combination of chewy chocolate brownies and fudge blondies! It is rich, yet very well balanced in sweetness! The recipe comes together really quickly and easily, no stand mixer required
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 792kcal
Author: Katalin Nagy

Equipment

Ingredients

For the brownie part

For the blondie part

Metric - US Customary

Instructions

  • Pre-heat oven to 180 C / 356 F
  • Prepare a 7 inch /18 cm square brownie pan. Brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside

Start with the brownie part

  • Melt butter and chocolate in a bowl over simmering water
  • In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the melted butter and chocolate mixture into the egg sugar mixture, combine with a Rubber spatula. Do not use a mixer at this point
  • Sift in flour, salt and cocoa powder and fold the mixture together. Do not over mix
  • Pour the batter into the prepared 7 inch /18 cm square brownie pan , smooth the top with an Offset spatula

Continue with the blondie part

  • Melt butter in the microwave
  • In another bowl whip the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the melted butter into the egg sugar mixture, combine with a Rubber spatula. Do not use a mixer at this point
  • Sift in flour and salt, and fold the mixture together. Do not over mix
  • Last, fold in white chocolate chips
  • Pour the blondie batter on top of the brownie batter
  • Make the brownie blondie swirl by gently swirling the two batter together. Make sure that you do not fully melt the two together
  • Bake for 35 minutes. The dessert is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over bake! It will further set as it cools
  • Let it cool in the 7 inch /18 cm square brownie pan then carefully cut
  • Any leftover can be stored in an air-tight container either on room temperature or in the fridge for 3-4 days

Video

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, but also make sure you add the salt stated in the recipe as that will balance the sweetness
  2. Use combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
  3. Egg should be used at room temp
  4. Baking powder is not included in this recipe intentionally, so ýour Brownie blondies will turn out wonderfully fudge and gooey
  5. The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownie blondies so try to use high quality ingredients
TECHNIQUE NOTES
  1. Digital scale is required for consistent, happy baking experience:)
  2. Melt chocolate over double boiler so you won´t burn it
  3. While making the brownie blondie swirl make sure that you do not fully melt the two together, as that might results in the blondie part disappearing in the brownies batter
  4. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  5. Each oven is different so you might need to adjust the baking time slightly but in my oven I bake the brownie blondies for 35 minutes. It is ready when the edge looks sort of baked, and the middle slightly gooey but not raw.
  6. For the best fudge brownie experience consider rather slightly under bake your dessert
  7. Do not attempt to cut the blondie bar while it is still hot, as it further sets as it cools
 

Nutrition

Calories: 792kcal | Carbohydrates: 100g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 679mg | Potassium: 283mg | Fiber: 4g | Sugar: 78g | Vitamin A: 995IU | Calcium: 99mg | Iron: 3mg