These brownie blondies are easy to make, super delicious, and ready in less than 30 minutes. All you need are seven ingredients and one bowl.
I've always had a "thing" for brownies. I love them, and I bake them often. I must have tried what feels like 100 recipes until now. And this brownie blondies recipe is just as impressive - one of the best desserts for me! It has the same dense, satisfying texture, sweet and comforting, perfect with a cup of coffee (or milk if you like milk).
Try these White Chocolate and Raspberry Blondies as well; you will love them! Or try these Mini Egg Cookie Bars.
Ingredients: 7
Working time: 5 minutes
Baking time: 22 minutes
No mixer!
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Recipe ingredients
Flour: Plain all-purpose flour works best. Measuring with a scale gives the most consistent results.
Unsalted butter: Use good-quality butter, ideally European-style with at least 80% fat. Spreadable or low-fat butter is not suitable.
Brown sugar: Light brown sugar is preferred. Dark brown sugar also works. White sugar is not typical here, as brown sugar adds the right flavor.
Nuts: Walnuts are commonly used, but pecans, almonds, hazelnuts, or macadamia nuts all work.
Chocolate chips: Use milk or semisweet chocolate chips. White chocolate chips can also be used. Try these Chocolate Cherry Brownies with chocolate chips, too.
Other ingredients: Egg, vanilla extract, and a pinch of fine salt.
See the recipe card for complete information on ingredients and quantities.
How to make brownie blondies?
Preparations: Preheat the oven and prepare a small baking pan. Grease it lightly, line it with parchment paper or aluminum foil.
Batter:
- Step #1: Melt the butter. Pour the melted butter into a medium bowl. Add brown sugar and vanilla extract. Whisk well.
- Step #2: Whisk in the egg.
- Step #3: Combine flour and salt, add the flour mixture to the wet ingredients, and whisk again.
- Step #4: Stir in the chopped walnuts and the chocolate chips using a spoon or a rubber spatula.
Bake:
- Step #5: Transfer the blondie batter to the prepared pan.
- Step #6: Bake for 20-25 minutes; my blondie brownies needed precisely 22 minutes. They should be lightly golden brown around the edges, but still slightly undercooked in the middle
- Step #7: Let cool in the pan. Cut into squares before serving
Tips
When baking, it's preferable to use a kitchen scale; it takes the guessing out of baking and ensures the best results. Using too much flour will result in a cakey, tough cake. If using cups, spoon the flour into the cup and level it with a knife.
When lining the baking pan with parchment paper, leave some overhang on two sides of the pan. This step will make it easier to lift the blonde brownies from the pan.
Don't overcook. They should be slightly undercooked in the middle, as they will continue to cook as they cool in the pan. Try these Tiramisu Brownies next; they are amazing!
How to store and freeze?
Storage: Let them cool, cut them, and keep them in an airtight container. The brownie blondies will be perfect for at least 3 days when kept at room temperature and at least 5-6 days if kept in the refrigerator.
Freezing: Let them cool completely, cut them into squares, and freeze them solid on a tray or large plate. Once frozen, transfer to freezer bags and freeze for up to 3 months. Then, defrost in the fridge overnight or at room temperature for a few hours.
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๐ Recipe
Easy Brownie Blondies Recipe
Equipment
- Baking pan 8x8-inch (20x20 cm)
Ingredients
- 1 stick unsalted butter Note 2
- 1 cup brown sugar Note 3
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ยผ cup all-purpose flour
- ยผ teaspoon fine sea salt
- ยฝ cup chocolate chips Note 4
- ยฝ cup chopped walnuts Note 5
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease the baking pan and line it with parchment paper, leaving an overhang so that you can easily lift the blondies once cool.
- Batter: Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave. Add brown sugar and vanilla extract. Whisk well. Whisk in the egg. Add flour and salt, and combine. Stir in the chocolate chips and chopped walnuts with a spoon.1 stick unsalted butter/ 115 g + 1 cup brown sugar/ 200 g + 1 teaspoon pure vanilla extract + 1 large egg + 1 ยผ cup all-purpose flour/ 160 g + ยผ teaspoon fine sea salt + ยฝ cup chocolate chips/ 120 g + ยฝ cup chopped walnuts/ 60 g
- Bake: Transfer the batter to the prepared tin. Bake for 20-25 minutes (I needed exactly 22 minutes) or until lightly brown around the edges but still slightly undercooked in the middle (Note 6). Let cool in the pan.
- Cut into squares before serving.
Notes
- Measurements: It's preferable to use a kitchen scale when baking; it ensures the best results. Using too much flour will result in a cakey, tough blondie. If using cups, spoon the flour into the cup and level it with a knife.
- Preferably unsalted butter with at least 80% fat. Don't use reduced-fat butter, spread, or margarine for making blondies or brownies.
- Sugar: Light or dark brown sugar.
- Chocolate: Milk or semisweet chocolate chips or chopped chocolate. For a change, use white chocolate chips.
- Or other nuts you like (pecans, macadamia, hazelnuts, almonds).
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