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Baked brownie squares on a cooling rack.

Brownie Blondies

These brownie blondies are the perfect thick and chewy square. Double chocolate brownie batter, swirled with white chocolate blondie mix and baked to brownie perfection.
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Course: Aldi recipes, Baking, brownies
Cuisine: American/ British
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 18 squares

Ingredients

Blondie batter

  • 115 g salted butter, melted and cooled
  • 100 g light brown sugar
  • 75 g caster sugar
  • 1 large free range egg, room temperature
  • 140 g plain flour
  • 85 g white chocolate cut into chunks

Brownie batter

  • 115 g salted butter, melted and cooled
  • 215 g caster sugar
  • 2 large free range eggs, room temperature
  • 70 g plain flour
  • 50 g cocoa powder
  • 85 g dark chocolate chunks

Instructions

  • Start by lining a square baking tin (9x9) 23cm with non stick baking paper. *You can use an 8x8 baking tin without needing to make an adjustments to the recipe.
  • Preheat the oven to 160ºC fan/ 180ºC or 325ºF.

For the blondie batter

  • Melt the butter in the microwave in a medium mixing bowl. Let the butter cool for about 2 minutes before adding in the eggs, brown and white sugars. Whisk everything well.
  • Mix the flour into the blondie batter and add in the white chocolate chunks.
  • *You can use white chocolate chips here instead of the chunks if you prefer.
  • Mix everything well and set the bowl aside while you make the brownie batter.

For the brownie batter

  • Melt the butter in a second microwave safe bowl and leave to cool for about 2 minutes. Add the eggs and sugar and whisk well.
  • Add the flour and cocoa powder to the bold and mix to incorporate everything.
  • Fold in the chocolate chunks. *Chocolate chips can be substituted for the chocolate chunks.
  • Using a cookie scoop, ice cream scoop or a large spoon, drop spoonfuls of the brownie and blondie batters in an alternating pattern. Continue with this until the pan is full and all the mix has been used.
  • There may be some gaps between the mixes. Don't worry about that. They get filled in when the mixes get swirled together.
  • Use a toothpick, skewer or a knife with a thin blade and swirl the brownie and blondie mixes together.
  • Bake in the preheated oven for 30-35 minutes. Once baked, remove from the oven and place the pan on a cooling rack to cool completely before slicing.

Notes

  1. Use a metal baking pan instead of glass or ceramic. Your squares will bake faster and more evenly.
  2. You can use chocolate chips instead of chocolate chunks.
  3. Use two different scoops or spoons to drop the batters into the pan. That way you have defined sections of batter, rather than mixing them.

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 100mg | Potassium: 123mg | Fiber: 2g | Sugar: 26g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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