These marbled Blondie Brownies are chewy, decadent, and so easy to make. With 8 simple ingredients and no stand mixer required, you will have a new family favorite.
Not to mention, this recipe is the best of both worlds- white chocolate blondies and fudgy brownies swirled together in one delicious bar.
Looking for more deliciously simple bar recipes? Check these out!
Why These Are The BEST Marbled Blondie Brownie Bars
- You get the iconic crackly crinkle top every single time.
- Both batters require the same ingredients… well almost. The only difference in the batters is white chocolate chips go in the blondies, semi sweet chocolate chips and unsweetened cocoa powder goes in the brownies. Both batters are simple so don’t be intimidated!
- You don’t need a stand mixer, hand mixer, or any other fancy equipment. All you need is a bowl, a whisk, and a spatula. This makes it a fun and easy activity to do with your loved ones.
- They are the perfect dessert bars for parties, potlucks, and holidays. Easily double the recipe to feed more. You can even make them in disposable pans!
Blondie Brownies Video Tutorial:
What Is A Blondie Brownie?
It is exactly what is sounds like, a brownie and a blondie mixed together in one bar. It is bites of sweet white chocolate blondie and fudgy chocolate brownie all at the same time. You will love their great texture, perfect crackly and crinkly top, and that it’s the ultimate marbled dessert.
What Is The Difference Between a Brownie and a Blondie?
Both brownies and blondies are classified as cookie bars, are prepared similarly, and are cut into squares. The main difference between them is the type of chocolate used in their batters. Blondies contain white chocolate while brownies contain semi- sweet chocolate and unsweetened cocoa powder.
What do Blondies Taste Like?
Everyone is familiar with the taste of brownies because they are such a popular dessert. But blondies tend to be less known and highly underrated in my opinion. Blondies have a wonderful sweet vanilla and caramel flavor to them. They are filled to the brim with white chocolate making them just as chocolatey and flavorful as their counterpart (brownies).
Blondie Brownies Ingredients
One thing I love about this recipe is that both batters have the same ingredients (with a few exceptions to the chocolate and cocoa powder). This makes it easier to prep your ingredients and whip up your batters in minutes.
- Salted Butter: If you only have unsalted butter, add about a 1/4 teaspoon of salt to each batter.
- Chocolate Chips:
- semi- sweet in the brownies
- white in the blondies
- Sugar: I use white, granulated sugar in my recipes because it creates that iconic crackly crinkly top every single time.
- Eggs: Be sure they are at room temperature before adding them into your batters.
- Vanilla: An essential boost of flavor.
- Flour: I use simple all-purpose flour.
- Cocoa Powder: This is used in the brownie batter only. I recommend using unsweetened cocoa powder because it goes best with the semi- sweet chocolate. If you only have Dutch- process cocoa you can use it. I recommend pairing it with milk chocolate chips.
NOTE: This recipe does not have leavening agents in it (baking powder, baking soda). That is what gives this recipe the fudgy, gooey, consistency we love.
How To Make Blondie Brownies
Don’t be intimidated by having to make two batters at the same time, this one is so easy! Below is a short summary of the steps but the recipe card will have more details. Just follow my easy instructions and you will be eating the best Blondie Brownies in no time.
- Prepare your 8×8 baking pan with parchment paper, nonstick cooking spray, and binder clips (to hold the parchment in place).
- Melt the butter and chocolate together.
- Brownie Batter. Whisk together the butter chocolate mixture and sugar. Whisk in the egg and vanilla. Fold in the flour and extra semi sweet chocolate chips.
- Blondie Batter. Whisk together the butter chocolate mixture and sugar. Whisk in the egg and vanilla. Fold in the flour and extra white chocolate chips.
- Scoop the batters into your baking pan, be sure to alternate them.
- Swirl the batters lightly with a spatula or butter knife to create a marbled pattern.
- Bake for 30 to 40 minutes or until a toothpick test comes out clean. Make sure you remove the binder clips before placing the Blondie Brownies in the oven.
- Slice and serve.
PRO TIP: Cut your blondies with a plastic knife when they are warm (wait until they have been out of the oven for about 30 minutes). I know it sounds crazy but plastic knives are the absolute best! The Blondie Brownies don’t stuck to the knife which leaves clean cuts.
How To Melt Chocolate, The EASY Way
We have all fallen victim to seized chocolate. One minute it is melting together perfectly and the next minute it is a clumpy, hard mess. NEVER AGAIN! In this recipe the butter and chocolate need to be melted together before being incorporated into our batters.
I found the easiest way to do this is to…
- Place your white chocolate chips and semi-sweet chocolate chips in two seperate heat safe bowls.
- Melt the butter in a small saucepan and remove it from the heat once it begins to boil and sputter. You could melt the butter in the microwave too.
- Pour half of the butter over your white chocolate chips and the other half over your semi-sweet chocolate chips.
- Allow the butter to sit and melt the chocolate for 10 minutes.
- Stir the butter and chocolate together until it has become a fully incorporated mixture and all the chocolate chips are melted.
Storage and Reheating Information
Any leftover Blondie Brownies can be stored in an airtight container at room temperature for up to 7 days. In the refrigerator they will keep for up to 2 weeks.
These also freeze beautifully as a whole tray or cut into squares. To freeze the tray you will want to allow it to cool and then wrap them well in plastic wrap and then aluminum foil. They will keep for up to 3 months this way. To freeze them in bars you can store them in an airtight container for up to 3 months.
When you are ready to eat the Blondie Brownies, let them defrost at room temperature which takes about 30 minutes to 1 hour, or in the refrigerator overnight. You can also throw them in the microwave for about 1 minute if you are wanting to eat one quickly.
Frequently Asked Questions About Blondie Brownies (FAQ’s)
Yes! Make the recipe as normal but bake the Blondie Brownies in a 9×13 baking pan. This will give you between 18 to 24 servings depending on how large you cut the slices.
If your yellow blondie batter has disappeared, this means you over swirled the batters together. I avoid this by alternating scoops of each batter into my pan and then lightly swirling them together. You won’t have to swirl your batter very much when it is already sporadically incorporated in your pan.
This can happen for three reasons. One, you did not whisk together the sugar and butter chocolate mixture well enough (the sugar should be almost completely dissolved). Two, your butter chocolate mixture was a little too cool when it was whisked together with the sugar (so the sugar did not dissolve into the butter chocolate mixture). Three, the recipe was altered.
This is because they were under baked or not baked at the correct temperature. To know when your Blondie Brownies are done you want to stick a toothpick in the middle of them. When it comes out clean, they are done.
More Brownie and Blondie Recipes You Might Enjoy:
- Biscoff Blondies
- Ferrero Rocher Brownies
- Raspberry White Chocolate Blondies
- Brownie Cookie Cheesecake Bars
- Cherry White Chocolate Blondies
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Blondie Brownies
EQUIPMENT
INGREDIENTS
Blondies
- ½ cup salted butter
- ½ cup white chocolate chips; - divided in half
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- ⅓ cup all-purpose flour
Brownies
- ½ cup salted butter
- ½ cup semi-sweet chocolate chips; - divided in half
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- ½ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
INSTRUCTIONS
- Preheat oven to 350° F (177° C) and center the oven rack.
- Fit an 8×8 baking dish with parchment paper and spray with non-stick cooking spray. Use 4 binder clips, one on each side, to hold the parchment paper in place.
Melting the Butter and Chocolate
- Place the white chocolate chips and semi-sweet chocolate chips in two seperate heat safe bowls.
- Melt the salted butter (two stick total) in a small saucepan and remove it from the heat once it begins to boil and sputter.
- Pour half of the butter over the white chocolate chips and the other half over the semi-sweet chocolate chips. Allow it to sit for 10 minutes.
- Stir the butter and chocolate together until it has become a fully incorporated mixture and all the chocolate chips are melted.
Making the Blondie Batter
- In a large bowl whisk together the butter white chocolate mixture and granulated sugar until light and fluffy.
- Add the vanilla and eggs, whisk until incorporated.
- Fold in the flour until the batter just begins to come together but is not fully incorporated.
- Fold in the ¼ cup of white chocolate chips. Set aside.
Making the Brownie Batter
- In a large bowl whisk together the butter semi-sweet chocolate mixture and granulated sugar until light and fluffy.
- Add the vanilla and eggs, whisk until incorporated.
- Fold in the flour until the batter just begins to come together but is not fully incorporated.
- Fold in the ¼ cup of semi-sweet chocolate chips. Set aside.
Constructing the Blondie Brownies
- Using a cookie scoop or a large spoon, scoop the batters into the baking pan making sure to alternate them.
- Using a spatula or butter knife, carefully swirl the batters together to create a marbled pattern.
- Bake for 30 to 40 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out clean with few crumbs.
- Allow the Blondie Brownies to cool for 30 minutes before cutting with a plastic knife into 12 equal slices.
VIDEO
RECIPE NOTES
Storing Information:
- At room temperature: In an airtight container for up to 7 days.
- In the refrigerator: In an airtight container for up to 10 days.
Freezing Information:
- In Slices: In an airtight container for up to 3 months.
- As a tray: Wrapped in plastic wrap and then aluminum foil for up to 3 months.
Reheating Information:
- At room temperature for 30 minutes to 1 hour.
- In the refrigerator overnight.
- In the microwave for 1 minute.
Doubling This Recipe:
- Make the recipe as normal but bake the Blondie Brownies in a 9×13 baking pan. This will give you between 18 to 24 servings depending on how large you cut the slices.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Hey Elizabeth!
Thank you for sharing this recipe! I’m looking to make it as part of the Thanksgiving dessert table.
My question, please, about the recipe is: There are 2 sticks of butter in the recipe, but only 1 is used for melting and adding to 1/2 of each kind of chocolate chips. Ok……so what happens with the other stick-1/2 c. of butter? I did read over the recipe several times, but I apologize in advance if I missed something.
Thanks so much! <3
Hey Laurel!
It’s because the blondie and brownies are two different battersvand treated as two different elements. Each require one stick of butter equaling two sticks of butter total.
Hope this helps!
~E
My husband loves both brownies and blondies. I made these for him and he LOVED them!
Your blondie brownies taste AMAZING!! I love the tip about using a portion scooper to put the different batter into the pan. So easy to make and my family ate the whole pan in ONE day!!!
You had me at brownie! These were absolutely delicious!
Yes, yes , yes! These are perfection. I am going to add these blondies to my fall gift packages for friends. So delicious, they are in for a treat. Thanks, Elizabeth!
I hate to say that I can not make these brownies too often. They’re dangerously good and moreish. After 2-3 pieces in one sitting, I realize this won’t be good for my diet program. Thank you for sharing the recipe though.
The best of both worlds! Thanks for the detailed tips, too!
These came out great and were a hit at our Back to School family picnic.
Looooove these! These are so tasty, moist, and chocolatey! Perfect and the kids loved them, too!
These were like the dessert lovechild I never knew I always needed. Soooo good!
These look incredible! I can’t wait to make them for my kids. Do you think I could use a flax egg or other egg substitute?
Hey Jen!
And yes, I think that any egg substitute would work. Your Brownie Blondies might not be as thick but still delicious!
~Elizabeth