Blondie Brownie

This is an easy, no-fuss blondie brownie recipe. One bowl, no mess, no need to chill the dough and you don't have to wait for the butter to soften. You need this recipe for fast last-minute desserts.

4.53 from 34 votes

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Prep Time: 10

Cook Time: 28

Total Time: 38

Servings: servings

Calories: 183kcal

Author: Dahn Boquist

Ingredients

1-½ sticks butter 12 tablespoons, melted
1-¼ cups brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
1-¾ cups flour
½ teaspoon salt
1 teaspoon baking powder
1-½ to 2 cups chocolate chips or a mixture of the following add-ins:

Optional add-ins (use up to 2 cups of the following):

Chocolate chips
Butterscotch chips
White chocolate chips
Chopped toasted nuts
Toffee chips
Roughly crumbled graham crackers

Instructions

Preheat the oven to 350°F and spray an 8 x 8-inch pan with baking spray.
Add the melted butter and brown sugar to a bowl and beat it on medium speed until there are no lumps and the brown sugar starts to dissolve.
Add the eggs, egg yolk, and vanilla extract and beat for 1 minute until well combined. Don't overmix or the batter will get airy and fluffy and the blondies will have a cake-like texture.
Sift the flour, salt, and baking powder over the batter and stir it until there are no streaks of flour.
Fold in the chocolate chips and any other add-ins you would like.
Spread the batter into the pan and bake for 28 to 34 minutes.**
When finished baking, allow it to cool completely before slicing.

Notes

Be careful not to over-bake the blondies as they can dry out and get a cake-like texture instead of a moist, chewy texture. When you insert a toothpick in the center, it should have a few crumbs stuck to it. If the toothpick comes out completely clean, the blondies might be over-baked.

You can bake these blondie brownies without any add-ins or you can switch up the flavor each time you make them by adding a combination of the suggested add-ins.