Brownie Blondies

My Brownie Blondies are rich and decadent. The perfect dessert bar is 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!

Check out my chocolate dessert recipes, or try my chocolate Godiva martini!

Imagine a layer of rich, chocolatey brownies fused with buttery blondies. This combination creates a flavor sensation that's simply unforgettable.

Making this dual-layered treat is easier than you might think.

You'll find the process stress-free and enjoyable with clear, step-by-step instructions and helpful recipe notes. Perfect for bakers of any skill level, this recipe is designed to be straightforward and fun.

If you are making boxed brownies, see my post on how to make them better.

🥘 Ingredients

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 Ingredients

• Butter— Your butter should be melted for this recipe. I like to use good quality European butter for this!
• Sugar – You can use plain, white, granulated sugar.
• 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 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 and adds 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 Ingredients

• 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 and butterscotch flavors. It also shouldn’t be skipped here.
• Eggs – Should be at room temperature 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.

🔪 How To Make Brownie Blondies

My amazing brownie blondies come together so quickly! Get your oven fully preheated to ensure it bakes perfectly!

Make the Brownie Layer

1. 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.
2. 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.
3. 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.
4. 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

1. Mix the Blondie Batter. Clean your bowl and add 1 cup (2 sticks) of melted butter and 1 cup 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.
2. 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.
3. 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 may mix slightly with the blondie batter – this is OK.

Bake The Brownie Blondies

1. Bake the brownie blondie bars. 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.
2. 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.

Serve this incredible dessert with a scoop of vanilla ice cream. Enjoy!

💭 Angela's Pro Tips & Notes

• Rich and Decadent Treat: These Brownie Blondies are a luxurious dessert bar, combining the best of both worlds - rich chocolate brownies and sweet, salty brown sugar blondies.
• Layered Delight: Experience the perfect blend of flavors with luscious chocolate brownie layers topped with the sweet and salty goodness of brown sugar blondies.
• Sweet Indulgence: Ideal for those who love a decadent treat, these Brownie Blondies offer a delightful sweet indulgence, perfect for satisfying your dessert cravings.

🥡 Storing

If you’re serving a crowd, you might not have any leftovers. But if you have some extras, wrap the pan very well in plastic, and they’ll be on the counter or in the fridge for up to 4 days. They’re best eaten within the first 1 to 2 days, though.

Freezing

You can also freeze a whole tray for a later date! Do not cut them; wrap the pan tightly in plastic wrap and 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!

❓ Recipe FAQs

🍫 More Brownie Recipes

• Fudge Brownies
• Cosmic Brownies
• Chocolate Maraschino Cherry Brownies
• Peanut Butter Banana Brownies
• Strawberry Swirl Brownies

📖 Recipe Card