Why choose when you can have it all? These brownie blondie bars are a decadent sweet treat.
Brownie Blondie Bars
A few weeks ago, with a thought to share something sweet and decadent for everyone’s favorite Hallmark holiday, Valentine’s Day, I pulled out my baking supplies and cranked up my oven. Inspired by a blondie recipe from Simply Recipes and Ina Garten’s outrageous brownies I tried to create a you-don’t-have-to-choose brownie blondie bar: A mash-up of two classic treats – rich chocolate brownies and golden sweet blondie bars with butterscotch chips.
Things didn’t go exactly as planned, but I’m not one to give up when chocolate and butterscotch are involved, so I persevered and kept tweaking and changing things up until I arrived at what I think is a heavenly batch of brownie blondie bars studded with both semi-sweet chocolate chips and butterscotch chips.
With so many trade-offs and choices in life, I think when it comes to dessert you can (and should!) have it all.
Getting the two batters just right was the challenge in the first few batches – one turned out a bar with dried out brownie bites and another produced a blondie batter that was way too thin. After a few tries, this version I’m sharing with you today is just right – cakey, slightly chewy brownie blondie bars that didn’t last long at our house. It’s hard to eat just one.
No mixer necessary for these decadent bites, although you will need two bowls and I can promise the extra cleaning up is worth it. Every bite is a little surprise and sure to please whoever is lucky enough to share the batch with you.
If you decide to share, that is.
15 minPrep Time
30 minCook Time
45 minTotal Time
- Cooking spray
- 1/2 cup of butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
For the Brownie Batter
- 1 tablespoon strong brewed coffee, at room temperature
- 1/4 cup cocoa powder
- 2 tablespoons flour
- 1/4 teaspoon baking powder
- 3 tablespoons semi-sweet chocolate chips, divided
For the Blondie Batter
- 1/3 cup of flour
- 1/4 teaspoon baking powder
- 3 tablespoons butterscotch chips, divided
- Preheat the oven to 350 degrees. Lightly spray a 8x8 baking dish with cooking spray before lining it with parchment paper. The spray will help the parchment stick to the dish making life a whole lot easier.
- In a medium sized bowl, Mix the melted butter and sugar together until smooth. Add the eggs and vanilla and give it all a few good stirs until the eggs are fully incorporated into the butter and sugar.
- Scoop out approximately half of the wet ingredients (approximately 3/4 cup) and transfer it to a separate medium sized bowl.
- In one of the bowls, make the brownie batter by combining the coffee, cocoa powder, 2 tablespoons of flour, and 1/8 teaspoon of baking powder with the wet ingredients. Mix until just combined. Fold in the chocolate chips.
- In the other bowl, make the blondie batter by combining the flour and baking powder with the wet ingredients until just combined. Next, gently fold in the 2 tablespoons of butterscotch chips.
- Now for the fun part: Using a tablespoon or small scoop, plop in generous blobs of the brownie batter in the prepared pan. Space the batter blobs a few inches apart. Do the same with the blondie batter and drop the batter blobs in amongst the brownie ones. Using a small spatula or dinner knife, spread the batters so they create an even layer in the pan with no gaps.
- Sprinkle another tablespoon each of chocolate chips and butterscotch chips over the top of the batter.
- Bake the brownie blondie bars for 25-35 minutes, or until an inserted toothpick comes out clean. Allow them to cool in the pan before removing and slicing.
- Makes 9 bars