Frosted Brownie Blondies
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This small batch of chocolate Frosted Brownie Blondies are a cross between a brownie and blondie, The fudgy chocolate you love in a brownie combined with the butterscotch goodness of a blondie. The bars are finished with a creamy chocolate butter-free frosting.
Frosted Brownie Blondies
Full disclosure: this recipe happened by accident. A happy accident as it turns out. I tried to get fancy and cook a butterscotch sauce for what was originally a blondie recipe. Wouldn’t you know it – the butterscotch sauce wasn’t cool enough when I added the chocolate chips. So you can guess what happened next. I decided to just go with it, and BAM! These little frosted brownie blondies, or ‘Browndies’, were born!
Now, I’m sure I’m not the first one to run across the whoops moment when adding chocolate chips to a heated syrup. However, I am owning this as my new go-to brownie recipe!
And just for good measure, we’ve gone ahead and frosted these delightful little bars. And I will be upfront and proud to say that the chocolate frosting is made without butter! Have no fear though, there is still butter in the browndies. 🙂
What is a Brownie Blondie
Something delicious, obviously. Kidding aside, they are simply a joining of a brownie and a blondie. Here are some of the differences:
- Brownies typically use granulated sugar. These use brown sugar – just as you would a blondie.
- Blondies usually only have intact chocolate chips. The chocolate chips in these brownies have been melted along with the brown sugar (more on that in a moment).
- Brownies may include cocoa powder for an extra chocolate flavor. We are not using that here. I wanted the mixture of flavors to come through with this recipe (i.e. chocolate + butterscotch).
The result is a fudgy, soft bar – that still has that classic brownie crackly top – that may have you questioning why you haven’t tried these before!
Melting Brown Sugar and Chocolate Chips
Say what?! Because this is how the happy accident happened, I am sticking with it. Also, when you melt down the brown sugar, you do start to impart a bit of butterscotch flavor. Similar to how I make butterscotch small batch pudding.
You will see in the recipe I add a bit of water when you are melting everything together. This just helps the mix not overcook or burn. So, you have to trust me on this one. It all comes together quickly, so the step of melting everything together doesn’t add all that much time. Plus, it is so worth it!
Baking in a Loaf Pan
One of the essential kitchen tools when baking small batch desserts is the 9-inch x 5-inch loaf pan. Depending on how you slice your brownies (or other baked treats you may bake in the pan), you can get 2, 4, 6 or even 8 slices of goodness.
Because bars are pretty indulgent, I sliced them into smaller servings for 8. Though, when you eat two at a time, you still go through them pretty quickly.
You could certainly use a 6-inch square or round pan, but most likely you have a loaf pan already. If not, I’ve included a link to the one I use above!
Chocolate Frosting
This super yummy and eat-by-the-spoonful chocolate frosting is made without butter! Oh goodness no you say! To be clear though, I cannot call it vegan frosting because the chocolate chips used still have milk fat in them.
But, if you are wanting to take it all the way to vegan, you can find vegan chocolate chips at your specialty grocery. Or, just use unsweetened chocolate. I personally, prefer the flavor of the chocolate chips with a little sugar and fats in them.
Frosted Brownie Blondies
Equipment
Ingredients
Brownie Blondies
- ½ cup light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon water
- ⅓ cup semi-sweet chocolate chips (or bittersweet/dark)
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
Instructions
Brownie Blondies
- Preheat oven to 350F degrees and adjust oven rack to the middle position. Line a 9×5 inch loaf pan with a piece of parchment paper to fit the length of the pan, and long enough the hang over the sides. This creates a sling to lift the brownies out of the pan.
- In a small saucepan, cook the brown sugar, butter, water (this helps the sugar to dissolve evenly and not burn) and chocolate chips over medium heat until the sugar has melted – about 3 to 5 minutes. Remove from the heat and stir in the vanilla extract. Let cool slightly.½ cup light brown sugar, 2 tablespoons unsalted butter, 1 tablespoon water, ⅓ cup semi-sweet chocolate chips, ½ teaspoon vanilla extract
- In a small mixing bowl, whisk together the flour, baking powder and salt. Stir in sugar mixture and the egg. Mix until no dry streaks remain.½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 large egg, room temperature
- Pour the batter into the prepared pan and spread evenly. Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool the brownies in the pan set on a wire rack for 10 minutes. Then lift the brownies out of the pan and cool completely on the wire rack.
Frosting
- Prepare the frosting according to the recipe. You can make the frosting ahead of time and refrigerate. When ready to use, bring the frosting to room temperature and give a good stir.Chocolate Butter Free Frosting, Chocolate Fudge Frosting
- Frost cooled brownies and cut into desired sliced. Enjoy!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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