Brownie Blondies

5 from 1 vote

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!

Prep Time20

Cook Time45

Cooling time30

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 258kcal

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