The Best of Both Worlds: My Ultimate Brownie Blondies Recipe

👩‍🍳 Instructions

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   1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly spray with non-stick spray.
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   2. Prepare Brownie Batter: In a medium bowl, combine melted butter, granulated sugar, and light brown sugar. Whisk in eggs and vanilla extract until glossy and lightened (1-2 minutes).
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   3. In a separate small bowl, whisk together flour, cocoa powder, and salt. Add dry ingredients to wet, mixing gently with a spatula until just combined. Fold in semi-sweet chocolate chips. Set aside.
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   4. Prepare Blondie Batter: In another medium bowl, combine melted butter, light brown sugar, and granulated sugar. Whisk in the egg, egg yolk, and vanilla extract until smooth and creamy (about 1 minute).
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   5. In a separate small bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet, mixing gently with a spatula until just combined. Fold in white chocolate chips, if using.
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   6. Assemble: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of blondie batter over the brownie layer, then dollop the remaining brownie batter in the empty spaces. Use a butter knife or skewer to gently swirl the batters together, creating a marbled effect. Do not overmix.
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   7. Bake: Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
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   8. Cool: Let cool completely in the pan on a wire rack for at least 2 hours before lifting out with parchment paper and cutting into squares. Enjoy!