Brownie Blondies

🧂 Ingredients

• 1 ½ cups butter

  (melted - 3 sticks)
• 2 ½ cups sugar
• ½ cup light brown sugar

  (packed)
• ½ tablespoon vanilla extract
• 2 teaspoon espresso powder
• ½ teaspoon salt
• 5 large eggs

  (at room temperature)
• 1 ¼ cups unsweetened cocoa powder

  (sifted)
• 1 ¼ cups all-purpose flour
• 1 cup butter

  (melted - 2 sticks)
• 2 cups light brown sugar

  (packed)
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs

  (at room temperature)
• 2 cups all-purpose flour

Instructions

• 1 Preheat your oven to 350°F (175°C) and line a 9x13 baking pan with parchment
  paper. Leave enough excess parchment paper to be able to lift the brownie
  blondies out of the pan when done.
• 2 In a large mixing bowl or the bowl of your stand mixer, combine sugars and
  melted butter. Mix until well combined, scraping the sides of the bowl as you
  go. Add the vanilla extract, salt, and espresso powder and stir until evenly
  distributed.
• 3 Incorporate the eggs one at a time and mix until smooth again between each
  addition. Stir in the sifted cocoa powder until fully incorporated, then add the
  flour and mix just enough that the flour is mixed in thoroughly.
• 4 Transfer the brownie batter into your prepared pan and bake the bottom layer for
  25 minutes at 350°F (175°C).
• 5 Clean your bowl and add the melted butter and light brown sugar. Mix until well
  combined, then add the vanilla extract, baking powder, and salt. Mix until
  smooth.
• 6 Incorporate the eggs one at a time, mixing until smooth again. Add the flour and
  mix until just combined.
• 7 Remove the brownie layer from your oven when the 25-minute bake time is up, then
  spoon the blondie batter over the brownie layer. Use your spatula to spread the
  blondie batter to the edges of the pan. *Your brownie layer is not fully set; it
  may mix slightly with the blondie batter - this is OK.
• 8 Return the pan of brownie blondies to your oven and continue baking at 350°F
  (175°C) for an additional 25-35 minutes. Once an inserted knife or cake tester
  comes out with a few crumbs or fudgy (but not raw doughy), the brownie blondies
  are done.
• 9 Cool the brownie blondies in the pan on a wire cooling rack completely before
  using the parchment paper to lift them out to slice for serving.

Nutrition Info