Easy & Fudgy Brownie Blondies

Easy and fudgy Brownie Blondies are two favorite desserts combined into one. Soft and chewy blondies swirled with chunks of chocolate are layered with a decadent brownie. Skip the box mix and prepare these homemade bars in under 45 minutes!

Why choose between brownies and blondies when you can have both! These gooey and fudgy bars begin with a chewy blondie layer similar to birthday blondies and are topped with a brownie layer from birthday cake brownies.

These dessert bars are made from scratch in under 45 minutes (no mixer needed!). With a hectic family schedule, they are ideal for a busy weeknight dessert or a special occasion. You can even double the batch to serve a large group.

You’ll love the combination of decadent chocolate with soft and chewy blondies. For more fudgy desserts, try white chocolate chip brownies and fudge cake.

Why You'll Love This Recipe

• Easy to make. You don’t need a mixer to make these brownie blondies. Simple ingredients and a whisk and spatula for mixing is as easy as it gets.
• Two in one. No need to decide between brownies and blondies. These bars are the best of both worlds in every bite!
• Chewy, fudgy & gooey. Between the chewy and fudgy chocolate layer and the gooey blondies, the combination of textures makes these bars irresistible!

Ingredients You'll Need

• Butter. Creates a chewy texture with a rich flavor for both layers.
• Chocolate bar. Adds a rich flavor to the brownies and adds texture to the blondies. Its higher quality is preferred compared to chocolate chips. I use semi-sweet chocolate, but you can use a dark chocolate bar for a more intense flavor.
• Granulated sugar. Adds sweetness and moisture to both layers of these blondie brownies. 
• Light brown sugar. Creates a gooey texture in the blondies. Replace the granulated sugar in the brownie batter with brown sugar for an even fudgier brownie.
• Eggs. Helps hold the ingredients together and adds moisture.
• Vanilla. Always select a good quality pure vanilla extract for the best flavor.
• All-purpose flour. Provides the structure for the brownies and blondies. All-purpose flour has the right amount of protein to produce a soft and tender texture. I prefer using unbleached flour because of its natural process (versus chemical additives), and it provides a tastier, natural flavor.
• Baking powder. The leavening agent helps the blondies rise during baking. Because the batter is heavy, the blondies will become flat without the leavener.
• Cocoa powder. Using unsweetened cocoa powder adds a rich flavor to the brownie layer. If you have Dutch-processed cocoa powder on hand, you can use that instead. It will create a more intense flavor.
• Cornstarch. Used to produce a thicker consistency and improve the brownie layer's shiny crust.
• Salt. A little goes a long way. Salt helps enhance the sweetness of these brownie blondies.

Equipment & Tools

• 8x8 square baking pan.
• Parchment paper. Line the pan and hang the paper over the edges to easily remove the brownies from the pan when baked.
• Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements for consistent results.
• Measuring spoons.
• Microwave-safe bowl. A small bowl for melting the butter and chocolate together.
• Large bowl. For combining the brownie batter and the blondie batter.
• Medium bowl. Used to whisk the dry ingredients for the blondie batter.
• Rubber spatula. Makes it easy to fold in the dry ingredients.
• Offset spatula. Helpful for spreading the batters into an easy layer.

Step-By-Step Instructions

Before you begin: Preheat the oven to 350°F/177°X. Line an 8x8-inch square baking pan with parchment paper. Read the recipe from start to finish.

How to Make the Brownie Batter

Note: Whisking the eggs and sugar together until thickened and a pale yellow color is referred to as the “ribbon stage.” The mixture will fall from the whisk like ribbons. This technique creates taller and creamier brownies with a shiny crust.

How to Make the Blondie Batter

Recipe Tips & Tricks

• Weigh ingredients. Using cup measurements can cause variations in ingredients (too much flour will result in cakey brownies and less fudgy brownies). It’s best to use a scale for accuracy.
• Metal or glass pan. Use a metal or glass 8x8-inch square baking pan for even baking. A dark-coated pan can cause your brownies to overbake.
• Parchment paper lined pan. Line your baking pan with parchment paper. Your brownies won’t stick, and lifting them from the pan will be easy.
• Don’t overmix. Mix your batters just until the dry ingredients are incorporated. If you overmix the batters, the gluten in the flour will develop and your brownies and blondies will become dense. Better to have some traces of flour in your batter than dense bars.
• Cool completely. Allow the brownie blondies to cool completely before slicing. The chocolate and butter need to firm up.

Recipe Variations

• Less gooey. If you prefer less gooey blondies, use 75 g (⅓ cup) of light brown sugar and 3 tablespoons of granulated sugar. It’ll produce a more cookie bar consistency.
• Serve a la mode. Slice the brownie blondies into bars and serve warm topped with vanilla ice cream.
• Brown butter. Use brown butter for extra flavor, like in these chocolate chip cookies. Make sure to measure the butter before adding it to the sugar. When butter boils, it loses some of its moisture.
• Mini chocolate chips. Add 60 g (⅓ cup) mini chocolate chips to the brownie batter for added texture.

Storage & Freezing Tips

To store. Keep these brownie blondies stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week.

To freeze. Store leftovers in an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.

Frequently Asked Questions

More Decadent Brownies and Blondies To Try

Please leave a starred rating and comment below if you make these Decadent Fudgy Brownie Blondies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

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