This fudge brownie blondies recipe is the best of both worlds! Brownie blondie swirl bars made with white and semisweet chocolate chips, cocoa powder, and brown butter – all to make the best fudge blondie brownie recipe ever!
If you like this brownie blondies recipe, I’ve got lots of different blondie recipes for you to try – check out my Biscoff Blondies with White Chocolate, my Raspberry and White Chocolate Blondies, or a brownie recipe like my Condensed Milk Brownies!
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What is the difference between a brownie and a blondie?
Brownies and blondies share a bar shape, a chewy texture, crispy edges, and many of the same basic ingredients. They're both made with an easy recipe and are great at bake sales!
But the main difference between the gooey blondie layer and the brownie layer in these bars is the addition of deep chocolate flavor. The brownie layer in this brownie blondies recipe is full of cocoa powder and lots of gooey chocolate chips -- perfect for any brownie lover!
But blondie lovers will not be disappointed -- the blondie layer has a nutty flavor and gooey texture that is irresistible! If you're familiar with my fudgy brownie recipes like my Chocolate Walnut Brownies or my S'mores Brownies, you'll love this brownie blondies recipe!
What is a blondie brownie made of?
These brownie blondie bars are a combination of chewy blondies and a rich fudge brownie recipe. The detailed measurements are in the recipe card below, but here's what you'll need:
- brown butter - I like to use unsalted butter for this brownie blondies recipe -- see instructions in the recipe card below for how to brown your butter, or check out my Browned Butter 101 post! You can also make it easier and use melted butter -- this fudge blondie recipe is so good either way!
- eggs - your eggs should be at room temperature to to ensure easy mixing and even baking.
- pure vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- light brown sugar - you can also use dark brown sugar for a richer flavor. I love the notes of brown sugar in this brownie blondie recipe!
- granulated sugar - a little white sugar adds sweetness and texture to these brownie blondie swirl bars.
- all-purpose flour - I always recommend measuring your flour by weight with a kitchen scale so that you don't inadvertently overmeasure it while scooping with a measuring cup.
- salt - adding salt helps to bring out the sweetness in the sugars, while keeping this brownie blondies recipe from ending up too sweet.
- unsweetened cocoa powder - this is the main ingredient that turns part of our batter from blondies to brownies!
- semi-sweet chocolate chips and white chocolate chips - delicious bursts of melted white and dark chocolate add so much deliciousness to this recipe!
For this blondie brownies recipe, you'll need a 9x9 inch pan lined with parchment paper. You'll also want a couple of mixing bowls, a whisk and a rubber spatula. I also like to let these chocolate brownie blondies cool on a wire rack.
Brownie Blondies Recipe, Step By Step
You can see the full ingredient measurements, detailed instructions, and recipe video below in the recipe card, but here are the basic steps of this brownie blondies recipe!
1. Whisk together wet ingredients: brown sugar, white sugar, browned butter, eggs, and vanilla until smooth and thickened.
2. Sift in your flour and salt and fold in until smooth and evenly combined. Remove one-third of batter to a separate bowl.
3. In the first bowl, stir in white chocolate chips, and then add cocoa powder and semisweet chocolate chips to the smaller bowl and stir until smooth.
4. Layer half of vanilla blondie batter unto the bottom of a square baking pan lined with a parchment overhang, then layer chocolate brownie batter on top of the blondie batter.
5. Add remaining blondie batter in spoonfuls evenly on top of the brownie batter, then swirl with a knife to create a marbled look.
6. Bake until a toothpick entered into the center of the pan comes out clean, or with a few moist crumbs.
Hint: Take your chocolate brownie blondies out of the oven a few minutes early for that gooey flavor and texture!
Make this chocolate brownie blondies recipe your own by adapting it to your dietary needs!
- Make them dairy free - swap the butter for vegan butter, or dairy-free margarine and use dairy free chocolate chips.
- Make them egg-free - replace the eggs in the recipe with Bob's Red Mill Egg Replacer.
This brownie blondies recipe is great for variations because there are so many ways to switch it up!
- Pecan Blondie Brownie Recipe - add toasted pecans, or any other nuts you like, to complement the nutty flavor from the brown butter in this brownie blondies recipe!
- Skip browning the butter - This recipe is delicious even if you don't brown the butter -- just pop your butter in the microwave to melt it, then let it cool slightly before mixing it into this brownie blondies recipe!
- Replace the chocolate chips with chocolate chunks for even more gooey goodness, or with butterscotch chips for a sweet butterscotch flavor in these brownie blondie swirl bars!
- Brownie Blondie Swirl Bars à la Mode - top warm brownie blondies with vanilla ice cream and a drizzle of caramel sauce!
You can store these brownie blondie swirl bars at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days. These blonde brownies also freeze well, wrapped in plastic wrap and stored in an airtight container or freezer bag.
To get clean cuts, let your chocolate brownie blondies recipe chill in the fridge for several hours before cutting them. Wipe your knife with a wet paper towel before cutting, and clean it with the damp paper towel after each cut.
Equipment you may need
- butter knife
- 1 cup (227 g) unsalted butter - browned (see note) or melted; cooled to room temperature
- 3 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ⅔ cup (147 g) light brown sugar - packed
- ⅔ cup (133 g) granulated sugar
- 1 cup (125 g) all-purpose flour - measured by weight with a kitchen scale or with the spoon-and-level method
- 1 teaspoon (6 g) salt
- 5 tablespoon (25 g) unsweetened cocoa powder
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (90 g) white chocolate chips
- Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, leaving an overhang for easy removals of the brownie blondies.
- In a large bowl, whisk together brown sugar, white sugar, and browned butter.1 cup unsalted butter, ⅔ cup light brown sugar, ⅔ cup granulated sugar
- Add in eggs and vanilla, and whisk well until mixture is thickened and lighter in color.2 teaspoon pure vanilla extract, 3 large eggs
- Sift in flour and salt, and fold in until just combined. Remove one-third of batter to a separate bowl.1 cup all-purpose flour, 1 teaspoon salt
- To your first bowl (the one with the larger amount of batter), add white chocolate chips and stir to combine.½ cup white chocolate chips
- To your second bowl, stir in cocoa powder and semisweet chocolate chips until well combined.5 tablespoon unsweetened cocoa powder, ½ cup semi-sweet chocolate chips
- Spread half of the white chocolate blondie batter evenly into the bottom of your prepared 9x9 pan. Top with the chocolate brownie batter; spread to even.
- Add remaining white chocolate blondie batter in scattered spoonfuls on top; swirl with butter knife to create a marble effect.
- Bake in preheated oven for 28-30 minutes, or until a toothpick entered into the center comes out clean, or with a few moist crumbs.
- Let cool 15 minutes before enjoying warm, or transfer to a wire rack to cool completely.
Heat butter in a large light-colored sauté pan over medium high heat, stirring often.
Watch carefully as it begins to foam and the milk solids separate, and once the milk solids begin to turn a deep golden brown and the butter has a nutty aroma, remove from heat to a heat-safe container, scraping all the brown bits with it.
- Add 2 tablespoons of water to replenish the water that evaporated while the butter was browning.
- Let cool a bit to room temperature before adding it in to this recipe.
Frequently Asked Questions
Like heaven! They're the perfect combination of fudgy, chocolatey, brownies and brown sugar white chocolate blondies! With brown butter to make everything more nutty and delicious!
I don't blame you if you would like your brownie blondies to be a little extra gooey! Just reduce the cooking time by 2-5 minutes, taking them out when the edges are set but the inside is still underdone. Then allow them to cool fully before enjoying, which will allow the bars to set but remain gooey!
These chocolate brownie blondies will stay fresh at room temperature in an airtight container up to 3 days, and in the fridge up to 5 days.