My rich and decadent Brownie Blondies are the perfect dessert bar packed with delicious layers of both brownies and blondies! Luscious chocolate brownies are topped with sweet & salty brown sugar blondies to make the perfect sweet indulgence!
My Brownie Blondies are sweet, rich, and utterly irresistible! You and your family will love them!
Brownies are incredible and blondies are amazing – make a dessert with both and you’ve got a showstopper on your hands! A layer of rich chocolate brownies is topped with a layer of buttery blondies – when they combine, it’s a flavor combination that will blow your mind!
Don’t be intimidated by the idea of making two desserts at once! My step-by-step instructions and recipe notes make it easy! There’s no need to stress when it comes to this dessert!
Kids are sure to love my brownie blondies! Older kiddos can get in the kitchen to help too! It’s an easy recipe that’s perfect for introducing kids to baking!
❤️ Why You'll Love This Recipe!
It’s a Perfect Indulgence! Brownies and blondies are two awesome desserts! Combine them and serve with a big scoop of vanilla ice cream – it’s absolutely perfect!
It’s Easy! For this recipe, you simply make the batters, bake the brownie layer, then bake the blondie layer on top – so easy, right?
It’s Great for Sharing! This dessert serves 18 or more and is perfect to bring to a potluck, cookout, or office party! No one will be able to resist it!
My delectable brownie blondies require a few ingredients, but they come together quickly! You just might have some or all of these in your pantry and fridge, too!
Brownie Bottom Layer
- Butter— Your butter should be melted for this recipe. I like to use a good quality European butter for this!
- Sugar – Sugar adds sweetness, of course! You can use plain, white, granulated sugar here.
- Light Brown Sugar – I like to add light brown sugar for extra depth and richness. Make sure the brown sugar is packed when you scoop it!
- Vanilla Extract – Vanilla is necessary because it balances the flavors of the chocolate. Use 100% pure vanilla extract if you can!
- Espresso Powder – Espresso powder really enhances the flavor of the chocolate! It’s the perfect complement, but the amount won’t make it taste like mocha – just extra delicious! (See Tips & Recipe Notes)
- Salt – Salt helps to balance the flavors here and add depth to the brownie. Don’t skip it!
- Eggs – You’ll want your eggs to be room temp for this recipe, so they blend well with the batter and don’t curdle if your melted butter is still warm.
- Cocoa Powder – Unsweetened, 100% natural cocoa powder is the best option! It should be sifted too, using a sifter or fine-mesh sieve. (See Tips & Recipe Notes)
- All-Purpose Flour – You can use whatever your favorite brand of flour is for this recipe!
Blondie Top Layer
- Butter – You also want the butter to be melted for this half of the recipe!
- Light Brown Sugar – Blondies have a butterscotch or caramel flavor, which is provided by the brown sugar and butter, so be sure to include it!
- Vanilla Extract – The vanilla enhances the buttery blondies and gives a sweet note. You should also try to use 100% pure vanilla extract here if you can.
- Baking Powder – Baking powder gives an added lift to the blondies. Make sure you’re using baking powder and not baking soda when making this recipe!
- Salt – Salt is a terrific complement to the blondies’ caramel, butterscotch flavor. It also shouldn’t be skipped here.
- Eggs – Should be room temperature again, so that the eggs blend perfectly into the batter.
- All-Purpose Flour – Use your preferred flour brand here! I do not recommend exchanging with whole wheat flour, cake flour, or self-rising flour.
🔪 Step-by-Step Instructions
My amazing brownie blondies come together so quickly! Get your oven fully preheated to ensure they cook perfectly!
Make the Brownie Layer
- Prep. Preheat your oven to 350°F (175°C). Then, line a 9x13 baking pan with parchment paper. Leave enough excess parchment paper to be able to lift the brownie blondies out of the pan when done.
- Mix the Brownie Batter. In a large mixing bowl, or the bowl of your stand mixer, combine 1 ½ cups (3 sticks) of melted butter with 2 ½ cups sugar and ½ cup packed brown sugar. Mix until well combined, scraping the sides of the bowl as you go. Add ½ tablespoon of vanilla extract, ½ teaspoon of salt, and 2 teaspoons of espresso powder and stir until evenly distributed.
- Finish the Brownie Batter. Incorporate 5 large, room temperature eggs one at a time and mix until smooth between each addition. Stir in 1 ¼ cups of sifted cocoa powder until fully incorporated, then add 1 ¼ cups of all-purpose flour and mix just until the flour is incorporated.
- Bake the Brownie Layer. Transfer the brownie batter to your prepared pan and bake the layer for 25 minutes at 350°F (175°C).
Make the Blondie Layer
- Mix the Blondie Batter. Clean your bowl and add 1 cup (2 sticks) of melted butter and 1 cups of packed light brown sugar. Mix until well combined and then add 1 tablespoon of vanilla extract, 1 teaspoon of baking powder, and ½ teaspoon of salt. Mix until smooth.
- Finish the Blondie Batter. Incorporate 2 large eggs one at a time, mixing until smooth again. Add 2 cups of AP flour and mix until just combined.
- Assemble Brownie Blondies. Remove the brownie layer from your oven when the 25 minutes are up. Then, spoon the blondie batter over the brownie layer. Use your spatula to spread the blondie batter to the edges of the pan. *Your brownie layer is not fully set and it may mix with the blondie batter slightly – this is OK.
- Bake Brownie Blondies. Return the pan of brownie blondies to your oven and continue baking at 350°F (175°C) for an additional 25 to 35 minutes. Once an inserted knife or cake tester comes out with just a few crumbs or fudgy (but not raw or doughy), the brownie blondies are done.
- Done! Cool the brownie blondies in the pan on a wire cooling rack completely before using the parchment paper to lift them out to slice before serving.
These incredible, ultra-rich Brownie Blondies are served perfectly for dessert with a scoop of vanilla bean ice cream – use your favorite brand! They’re also good on their own as a pick-me-up, or the best midnight snack ever. Enjoy!
💭 Tips & Recipe Notes
Unsure where to find espresso powder? Check near the instant coffee!
- Espresso powder is just dry, powdered espresso that’s mixed with water – just like instant coffee! You can also use instant coffee powder/granules if that’s all you’re able to find!
- In a pinch, you can use 1 tablespoon of very strongly brewed coffee instead!
If you forget to take out your eggs for them to come up to room temperature, use my quick hack!
- Place eggs in a bowl filled with warm (but not hot) water. Let the eggs sit for 1 minute, change the water, and repeat. Once that minute is up, touch the eggs. If all the chill is gone, they’re ready (though they shouldn’t be warm or hot to the touch)! If they’re still cold, you can repeat once more to bring them up to room temp.
The second layer of the brownie blondies may take longer than 25 minutes.
- This is normal, and it may take up to 35 minutes for the second layer to be completely done!
- You want the brownie blondies to be slightly firm (though not hard) to the touch, not jiggly, and they should have only a few crumbs when testing the center.
If you’re serving a crowd, you might not have any leftover brownie blondies – they’re just too delicious! But if you do have some extras, wrap the pan very well in plastic and they’ll keep on the counter or in the fridge for up to 4 days. They’re best eaten within the first 1 to 2 days, though.
You can also freeze a whole tray of brownie blondies for a later date! Do not cut them and wrap the pan tightly in plastic wrap and then aluminum foil. They’ll keep in the freezer for up to 3 months.
When you’re ready to eat, simply let them defrost at room temperature before cutting and serving!
Yes! If you like mix-ins, try adding chopped walnuts or pecans, chocolate chips, butterscotch chips, or even toasted coconut to the brownie blondies for a little extra crunch or flavor!
If you want a softer, more milk-chocolate flavor for the brownie layer, you can definitely use Dutch-process cocoa! Due to the nature of its processing, Dutch-process cocoa is much more mellow in flavor than regular cocoa powder, which some people prefer!
Sure! While I have not personally tested it, you can substitute the all-purpose flour in this recipe for gluten-free flour! Just make sure you’re using a 1:1 version with xanthan gum added to keep the texture nice!
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Brownie Bottom Layer
- 1 ½ cups butter (melted - 3 sticks)
- 2 ½ cups sugar
- ½ cup light brown sugar (packed)
- ½ tablespoon vanilla extract
- 2 teaspoon espresso powder
- ½ teaspoon salt
- 5 large eggs (at room temperature)
- 1 ¼ cups unsweetened cocoa powder (sifted)
- 1 ¼ cups all-purpose flour
Blondie Top Layer
- 1 cup butter (melted - 2 sticks)
- 2 cups light brown sugar (packed)
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs (at room temperature)
- 2 cups all-purpose flour
- Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment paper. Leave enough excess parchment paper to be able to lift the brownie blondies out of the pan when done.
Mix the Brownie Batter
- In a large mixing bowl or the bowl of your stand mixer combine sugars and melted butter. Mix until well combined, scraping the sides of the bowl as you go. Add the vanilla extract, salt, and espresso powder and stir until evenly distributed.1 ½ cups butter, 2 ½ cups sugar, ½ cup light brown sugar, ½ tablespoon vanilla extract, ½ teaspoon salt, 2 teaspoon espresso powder
- Incorporate the eggs one at a time and mix until smooth again between each addition. Stir in the sifted cocoa powder until fully incorporated, then add the flour and mix just enough that the flour is mixed in thoroughly.5 large eggs, 1 ¼ cups unsweetened cocoa powder, 1 ¼ cups all-purpose flour
Bake the Brownie Layer
- Transfer the brownie batter into your prepared pan and bake the bottom layer for 25 minutes at 350°F (175°C).
Mix the Blondie Batter
- Clean your bowl and add the melted butter and light brown sugar. Mix until well combined then add the vanilla extract, baking powder, and salt. Mix until smooth.1 cup butter, 2 cups light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt
- Incorporate the eggs one at a time, mixing until smooth again. Add the flour and mix until just combined.2 large eggs, 2 cups all-purpose flour
Assemble and Bake
- Remove the brownie layer from your oven when the 25 minute bake time is up, then spoon the blondie batter over the brownie layer. Use your spatula to spread the blondie batter to the edges of the pan. *Your brownie layer is not fully set, it may mix with the blondie batter slightly - this is OK.
- Return the pan of brownie blondies to your oven and continue baking at 350°F (175°C) for an additional 25-35 minutes. Once an inserted knife or cake tester comes out with a few crumbs or fudgy (but not raw doughy), the brownie blondies are done.
- Cool the brownie blondies in the pan on a wire cooling rack completely before using the parchment paper to lift them out to slice for serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!