Brownie Blondies

A delicious combo of brownie and blondie batter swirled together to make one amazing bake.

Course Brownies, Bars and Slices

Cuisine Western

Keyword brownie blondie

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 211kcal

Author Vicki - Easy Deliciousness

Equipment

20 cm (8") square baking tin

Ingredients

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 not baking soda (bi-carb), as it doesn't provide the same rise
pinch of salt

Metric - US Customary

Instructions

Preheat the oven to 160°C fan / 180°C / 350°F. Grease and line a 20 cm (8") square baking tin with baking or parchment paper.

For the Brownie Batter

Melt the butter in a medium-sized heavy saucepan over medium heat, stirring until it melts. Add the sugar and cocoa powder and mix well until combined. Remove the saucepan from 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 saucepan over medium heat, stirring until it melts. Add the white and brown sugars and stir well until combined. Remove the saucepan from 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.

Notes

Storage

Keep the Brownie Blondies stored in an airtight container for 3 days.

To freeze the Brownie Blondies, 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.

Nutrition