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    A Full Living » Blog » Dessert Recipes

    Published: Feb 21, 2022 · Modified: Apr 9, 2022 by Briana · This post may contain affiliate links.

    Brownie Blondies

    Jump to Recipe Jump to Video Print Recipe
    blondie brownies

    These Brownie Blondie Bars are the best mashup yet. Fudgy brownies with a chewy blondie top with chocolate chips are undeniably one of the tastiest cookie bars you've ever tried! They have a wonderfully chewy texture, they're rich and decadent. This recipe is also totally gluten free, refined sugar free, and low carb with a few simple tweaks! Plus, you don't even need a hand mixer.

    hand holding a brownie blondie up to the screen to show the inside texture

    Disclosure: This post is brought to you in partnership with our friends at Bob’s Red Mill. Thank you for supporting the brands that make A Full Living possible!

    Need a really, really great recipe? We're going to start with a brownie layer base, then top it will a delicious blondie layer stuffed with chocolate chunks. The result is something pretty heavenly. They have a chewy and dense texture, and truthfully they are just one of the best desserts we've ever made.

    Both brownie and blondie lovers will rejoice! You'll never have to decide again which flavor you want to go with, now, you can have both!

    If you're looking for more delicious chocolatey recipes, be sure to check out these keto chocolate chip cookie bars, these gluten free caramel slice bars with chocolate ganache, or these delicious cakesicles.

    stack of brownie blondies with a bag of bob's red mill almond flour in the background
    Jump to:
    • ❤️Why you'll love this
    • 🍫Ingredients
    • ✏️Ingredient Notes
    • 📖Step-by-step instructions
    • ✨Tips & tricks
    • 💭Frequently asked questions
    • 🍪More recipes to try
    • 🥣Storage
    • 🌟Leave a review!
    • 📖 Recipe
    • 💬 Community

    ❤️Why you'll love this

    • Fudgy brownies + chocolate chip blondies: Let's face it - these bars are your new favorite mashup. What could go wrong, seriously?
    • Refined sugar free, gluten free, & low carb: Did we mention these are healthy treats that don't taste healthy?! You're going to be amazed at these amazing creations.
    • No special equipment needed: No mixer required! All you need is a few bowls, rubber spatulas, and a whisk to make these decadent morsels!
    • Made with high quality ingredients & pantry staples: The ingredients used here are very high quality, and they make this blondie brownie recipe irresistible. The best part is, most of these ingredients you already have in your pantry and fridge if you love baking with low sugar, low carb, and gluten free ingredients.

    🍫Ingredients

    Here are the ingredients you will need, plus a few extras.

    brownie blondies ingredients graphic with text to denote different ingredients

    ✏️Ingredient Notes

    Here is a list of ingredients, you can see the recipe card for quantities, and nutritional information.

    Dry ingredients

    • Almond flour & coconut flour - Our preferred gluten free and low carb flour. Bob’s Red Mill Super-Fine Almond Flour is super finely ground, so you’re not going to get a bunch of grainy bits in your baked goods. We also use a bit of Bob’s Red Mill coconut flour for the perfect balance in texture. Make sure you don’t substitute the almond flour for coconut flour, however. Coconut flour is very drying and is not a 1:1 substitute for almond flour.
    • Cocoa powder - We generally opt for Dutch process cocoa powder, because it's so rich tasting, less acidic and it's mild. You can use any cocoa powder you want here.
    • Kosher salt - To enhance the flavor and sweetness.
    • Xanthan gum- For binding the bars together. Since they're gluten free, the xanthan gum helps maintain the shape of the blondie brownie bars. If you skip this part, just be aware that these blonde brownies might be a little more crumbly in texture.
    • Granular erythritol - The best replacement for white sugar, but you can use any sweetener you prefer.
    • Brown sugar replacement - Pretty essential, especially for the blondie batter. Traditionally dark brown sugar gives a delicious caramel-like flavor to the blondies.

    Wet ingredients

    • Melted butter - Unsalted butter is best. We like the butter to be hot when added to the sweeteners, so we can dissolve the sugar replacements in the butters.
    • Vanilla extract
    • Strong brewed coffee or espresso - Deepens the flavor of the chocolate in the brownie layer, and adds some moisture. You could also use some instant coffee or espresso powder. You will likely just need to add 1-2 tablespoons of room temperature water to the batter to make sure it's moist enough.
    • Large eggs- room temperature
    • Cream cheese - Makes these treats super rich, moist, and adds structure.
    • Chocolate - We use both unsweetened chocolate for the brownie batter, and sugar free (but sweetened) dark chocolate to cut into chunks for the blondie layer.

    If you prefer viewing the brownie blondies instructions in a different format, be sure to check out the Google web story.

    📖Step-by-step instructions

    🔪Prep work

    • Bring the cream cheese and eggs out of the fridge 2 hours before baking so they can become room temperature.
    • Grease and line an 8x8 baking pan with parchment paper, with the paper hanging over the sides to help pull the bars out when they are done baking. You can also use binder clips to hold the parchment in place.
    • Preheat the oven to 350°F.
    • Make the espresso or strong brewed coffee, and allow it to sit out for about 30 minutes before adding it to the batter so it can cool off a bit. If you add it in while it's too hot, it will scramble the egg.

    🍫Make the brownie layer

    Start by melting the unsweetened chocolate in the microwave in 15-second intervals at 50% power, mixing with a rubber spatula between each interval. Set aside.

    In a large mixing bowl, add the granular erythritol, and ¼ cup of the brown sugar replacement, followed by 6 tablespoons of melted butter. Whisk together until combined.

    melted chocolate in a ramekin with a rubber spatula
    melted butter, white sweetener and brown sweetener in a glass bowl

    Mix in the melted chocolate, cream cheese, espresso, and vanilla extract. Mix until well combined, then add in the egg & whisk together. Make sure to scrape the sides of the bowl with a rubber spatula to ensure everything is incorporated.

    mixed together butter and sweeteners with melted chocolate, cream cheese, vanilla extract and espresso in the bowl
    chocolate batter for brownies with an egg cracked into the mixture

    Now, sift in almond flour, coconut flour, cocoa powder, kosher salt, and xanthan gum, and use a rubber spatula to combine. Set aside.

    sifting dry ingredients for brownies into a bowl
    sifted dry ingredients in a bowl for brownies
    using a rubber spatula to fold in dry ingredients for brownie batter

    🍪Make the blondie layer

    In a separate bowl, add the remaining brown sugar and melted butter. Whisk to combine and dissolve the sweetener, then add in the vanilla extract and cream cheese.

    brown sugar and melted butter with cream cheese and vanilla extract

    Whisk everything together, then add in the egg and whisk again to combine.

    adding egg into the blondie batter

    Now, sift in the remaining almond flour, coconut flour, kosher salt, and xanthan gum, then combine with a rubber spatula.

    Add in the optional chopped chocolate, and gently fold to combine.

    sifted almond flour mixture in a bowl to make blondies
    adding chocolate chunks to the blondie batter
    rubber spatula folding chocolate chip blondie batter

    ✨Bake!

    Add brownie batter to the bottom of the baking pan and use an angled spatula to spread it. Top with big globs of the brownie batter, leaving some spaces to show the brownie underneath.

    spreading brownie batter on in a baking pan with an angled spatula
    adding blondie batter on top of the brownie mixture

    Bake for 35 minutes uncovered, then cover with aluminum foil if the blondies begin to brown too much. Cook for another 15-20 minutes until a toothpick comes out mostly clean, with a few crumbs on it.

    Sprinkle with sea salt if desired.

    Allow to cool in the baking pan for 15 minutes, then transfer to a wire rack to finish cooling before cutting in.

    baked brownie blondies in a pan with white parchment
    baked blondie brownies on parchment cooking on a wire rack

    Cut into 9 - 12 pieces (your choice) and enjoy!

    stack of delicious brownie blondies with little white flowers surrounding it

    ✨Tips & tricks

    Here's our top tips to make sure your brownie blondies turn out perfectly every time.

    • If the tops of the bars begin to brown too quickly, cover in aluminum foil and continue baking until they are set in the middle. This will ensure the brownie batter layer gets cooked through, without burning the top. Almond flour tends to brown more quickly than regular all-purpose flour, and we obviously want to make sure everything cooks through properly.
    • Make sure to use a square baking pan, 8x8 inch size to achieve those thick, chewy layers. If you use a different baking pan, just be aware that the bake time will be altered.
    • Make sure to allow the bars to cool in the hot baking pan before removing them and allowing them to cool for about 10-15 minutes more on a wire rack. One of the most important things to do in gluten free baking is to allow things to set up properly and cool so they don't fall apart as easily when cut. Plus, we like to underbake these brownie blondie bars slightly, so allowing them to cool in the pan helps finish cooking them.
    • Grease and prepare the baking pan with parchment paper hanging off all sides of the pan to prevent any sticking and then remove the bars from the pan easily. We also like to use binder clips to help hold the parchment in place. This will help prevent strange shapes from occurring on the corner pieces of the bars since the parchment can't fold.
    • Sea salt is optional, but highly recommended.
    stack of brownie blondies with white baby's breath and a bag of bob's red mill almond flour in the back

    💭Frequently asked questions

    Do I have to add chocolate chunks to the brownie batter?

    No, they are optional, but we highly recommend them!

    Why are my brownie blondies cakey?

    You may have added too much flour. It's best to use a kitchen scale to weigh the amounts in grams to ensure you use the correct amounts.

    🍪More recipes to try

    Need a new dessert recipe? Here are a few more gluten free, low carb recipes you'll love, made in partnership with Bob's Red Mill!

    • White chocolate raspberry cookies - Big, chewy cookies with fresh raspberries and white chocolate chips!
    • Blood orange chocolate cupcakes - Chocolatey, rich, citrusy, moist, and beautiful!
    • Keto plum crumble bars - Can you tell we're into fruit? Jammy, gooey, and yummy. You'll love these fruity bars.

    🛒Shop this post

    Want more supplies for this recipe or to shop our kitchen or pantry? We've linked our favorites right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    flat lay of brownie blondies cut into pieces with one flipped up towards the screen to show the center

    🥣Storage

    Store in an airtight container on the counter for up to 2 days, then transfer to the fridge where they will keep for an additional 3-4 days.

    These bars can also be frozen if individually wrapped tightly in plastic wrap, then stored in a freezer storage bag for up to 6 months. Thaw in the fridge.

    If stored cold, make sure to allow them to sit out at room temperature before digging in for best results.

    🌟Leave a review!

    Make sure to leave a 5-star review below! This helps other readers find our recipes via Google, and encourages them to try them. Also be sure to leave a comment with your experience!

    Take a photo and share with us by tagging us on Instagram or follow along on Pinterest for more ideas!

    📖 Recipe

    brownie blondies

    Brownie Blondies

    These Brownie Blondie Bars are the best mashup yet. Fudgy brownies with a chewy blondie top with chocolate chips are undeniably one of the tastiest cookie bars you've ever tried! They have a wonderfully chewy texture, they're rich and decadent. This recipe is also totally gluten free, refined sugar free, and low carb with a few simple tweaks! 
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Cooling time: 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 12 servings
    Author: Briana

    Ingredients

    For the brownie layer:

    • 6 tablespoons unsalted butter, melted
    • 48 grams brown sugar replacement (¼ cup)
    • 48 grams granular erythritol (¼ cup)
    • ½ tablespoon vanilla extract
    • 2 ounces cream cheese, softened
    • 1 ounce espresso or strong brewed coffee
    • 1 ounce unsweetened chocolate, melted
    • 1 large egg, room temperature
    • 42 grams Bob's Red Mill super-fine almond flour (6 tablespoons)
    • 32 grams cocoa powder (¼ cup, Dutch-processed cocoa)
    • 4 grams Bob's Red Mill coconut flour (½ tablespoon)
    • ½ teaspoon kosher salt
    • ¼ teaspoon Bob's Red Mill xanthan gum

    For the blondie layer:

    • 6 tablespoons unsalted butter, melted
    • 96 grams brown sugar replacement (½ cup)
    • ½ tablespoon vanilla extract
    • 2 ounces cream cheese, softened
    • 1 large egg, room temperature
    • 112 grams Bob's Red Mill super-fine almond flour (1 cup)
    • 14 grams Bob's Red Mill coconut flour (2 tablespoons)
    • ½ teaspoon kosher salt
    • ¼ teaspoon xanthan gum
    • 2 ounces sugar free dark chocolate chunks, chopped (optional)
    • Flakey sea salt for garnish, optional

    Instructions

    • Grease and line an 8x8 baking pan with parchment paper, with the paper hanging over the sides to help pull the bars out when they are done baking. You can also use binder clips to hold the parchment in place. Preheat the oven to 350°F.

    Make the brownie layer:

    • Start by melting the unsweetened chocolate in the microwave in 15-second intervals at 50% power, mixing with a rubber spatula between each interval. Set aside.
    • In a large mixing bowl, add the granular erythritol, and ¼ cup of the brown sugar replacement, followed by 6 tablespoons of melted butter. Whisk together until combined.
    • Mix in the melted chocolate, cream cheese, espresso, and vanilla extract. Mix until well combined, then add in the egg & whisk together. Make sure to scrape the sides of the bowl with a rubber spatula to ensure everything is incorporated.
    • Now, sift in almond flour, coconut flour, cocoa powder, kosher salt, and xanthan gum, and use a rubber spatula to combine. Set aside.

    Make the blondie layer:

    • In a separate bowl, add the remaining brown sugar and melted butter. Whisk to combine and dissolve the sweetener, then add in the vanilla extract and cream cheese. Whisk everything together, then add in the egg and whisk again to combine.
    • Now, sift in the remaining almond flour, coconut flour, kosher salt, and xanthan gum, then combine with a rubber spatula. Add in the optional chopped chocolate, and gently fold to combine.

    Assemble & bake:

    • Add brownie batter to the bottom of the baking pan and use an angled spatula to spread it. Top with big globs of the brownie batter, leaving some spaces to show the brownie underneath.
    • Bake for 35 minutes uncovered, then cover with aluminum foil if the blondies begin to brown too much. Cook for another 15-20 minutes until a toothpick comes out mostly clean, with a few crumbs on it. Sprinkle with sea salt if desired.
      Allow to cool in the baking pan for 15 minutes, then transfer to a wire rack to finish cooling before cutting in.
    • Cut into 9 - 12 pieces (your choice) and enjoy!
    • Store in an airtight container at room temperature for up to 2 days, then transfer to the fridge for an additional 3 days.

    Video

    Notes

    • Bring the cream cheese and eggs out of the fridge 2 hours before baking so they can become room temperature.
    • Make the espresso or strong brewed coffee, and allow it to sit out for about 30 minutes before adding it to the batter so it can cool off a bit. If you add it in while it's too hot, it will scramble the egg.
    • Almond flour tends to brown faster than regular flour, so if you notice the top starting to brown too quickly, make sure to cover it with aluminum foil. 

    Nutrition

    Calories: 258kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 246mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Dessert
    Cuisine: American

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