A super simple recipe for Brownie Blondies! This delicious combo is the ultimate sweet treat and perfect if you can't decide whether to have a brownie or a blondie.
We love this recipe; it takes a little longer than traditional brownie and blondie recipes, but patience pays off. The brownie batter is made first, followed by the blondie batter, and then swirled together in the baking tin. The result is this fabulous marble-topped creation.
What is a Brownie Blondie?
A Brownie Blondie is equal parts of brownie batter mixed with blondie batter. Brownie batter is soft and gooey, and Blondie batter is cakier.
Why You'll Love This Recipe
- Sweet, sinful, indulgent.
- Soft and fudgy with a crinkle top.
- It looks so cute!
Note: The full quantities are shown in the recipe card below.
Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
White sugar - also known as granulated sugar.
Brown sugar - adds a lovely rich caramel flavour.
Cocoa powder - use good-quality cocoa powder. Either Dutch-processed for a deep, smooth flavour or unsweetened cocoa powder if that's what you have available.
Eggs - use large eggs if possible.
Plain flour - also known as all-purpose flour.
Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
Baking powder - also known as baking soda.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Start by making the brownie batter. If you use large eggs, the consistency will be quite runny (which is better for swirling).
2. Pour the brownie batter into the prepared baking tin.
3. Make the blondie batter - it's a little thicker than the brownie batter.
4. Dollop it over the brownie batter.
5. Swirl a few times with a skewer or knife.
6. Bake in the oven for 35-45 minutes until a toothpick inserted into the middle comes out clean. Leave the brownie blondie to cool in the tin for 30 minutes before slicing it into 16 squares.
Serving Suggestions and Variations
We love our Brownie Blondies served with vanilla ice cream for dessert or just plain and simple for afternoon tea.
For variations to the recipe, you could always add chocolate chips or walnuts to the batter before baking.
FAQs & Expert Tips
Brownies are chocolatey, whereas blondies have hints of caramel and butterscotch.
To check whether the Brownie Blondie is ready, insert a toothpick into the centre. If it comes out clean, then it's ready.
Yes, wrap them individually in cling film, then store them in an airtight container in the freezer for up to three months. You can quickly defrost them in the microwave for a few seconds.
The Brownie Blondies will keep for a few days stored in an airtight container.
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- 1 square baking tin measuring 20cm x 20cm (8")
For the Brownies
- 115 g unsalted butter
- 175 g white sugar
- 50 g cocoa powder, unsweetened, sifted
- 2 eggs
- 70 g plain flour, sifted
For the Blondies
- 60 g unsalted butter
- 50 g white sugar
- 65 g brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 140 g plain flour, sifted
- ½ teaspoon baking powder
- pinch of salt
- Preheat the oven to 160°C fan / 180°C / 350°F. Grease and line a 20cm (8") square baking tin with baking/parchment paper.
For the Brownie Batter
- Melt the butter in a medium-sized heavy-based saucepan over medium heat, stirring until the butter melts. Add the sugar and cocoa powder and mix well until combined. Take off the heat and pour the mixture into a large mixing bowl.
- Add the eggs to the bowl and whisk well to combine. Add the flour and fold until just combined. Pour the mixture into the base of the prepared baking tin.
For the Blondie Batter
- Melt the butter in a medium-sized heavy-based saucepan over medium heat, stirring until the butter melts. Add the white and brown sugars and stir well until combined. Take off the heat and pour the mixture into a large mixing bowl.
- Add the egg and vanilla extract to the bowl and whisk well until combined. Add the flour, baking powder and pinch of salt and fold until combined.
- Drop spoonfuls of the mixture over the brownie batter in the tin and swirl 4-5 times with a skewer or knife.
- Bake in the oven for 35-45 minutes. Leave the tin to cool for 20 minutes, then cool completely before cutting it into 16 squares.