Frosted Brownie Blondies

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 supposed to be my butterscotch and nuts blondies for two 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 were born.

And just for good measure, I’ve gone ahead and frosted these delightful dessert bars.  And I will be upfront and proud to say that the chocolate frosting is made without butter! 

Have I left you inspired for more blondie recipes? Try my peanut butter and chocolate chip small batch blondies for the ultimate gooey treat. Or, go gluten free and whip up a batch of my almond flour chocolate cherry blondies for two.

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!

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!

Frosted Brownie Blondies

5 from 2 reviews

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.  Finish the bars with a creamy fudge frosting or butter free chocolate frosting. 

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by Erin Cernich

Yield6 Servings

Prep10 minutes minutes

Cook22 minutes minutes

Total Time32 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  9×5-Inch Loaf Pan

Ingredients

Brownie Blondies

• ▢ ½ cup light brown sugar
• ▢ 3 tablespoons unsalted butter
• ▢ 1 tablespoon water
• ▢ ⅓ cup semi-sweet chocolate chips
• ▢ ½ teaspoon vanilla extract
• ▢ 1 large egg, room temperature
• ▢ ½ cup all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt

Frosting

• ▢ Chocolate Butter Free Frosting
• ▢ Chocolate Fudge Frosting

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, heat 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 minutes. Remove from the heat and stir in the vanilla extract. Let cool to room temperature. Add the egg and whisk for about 1 minute to aerate and blend the ingredients well.
  ½ cup light brown sugar, 3 tablespoons unsalted butter, ⅓ cup semi-sweet chocolate chips, ½ teaspoon vanilla extract, 1 tablespoon water
• ▢
  Sprinkle (or sift) the flour, baking powder, and salt over the wet ingredients. 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 cooling rack for 10 minutes. Then lift out of the pan and cool completely on the wire rack.
• ▢
  Frost cooled brownies and cut into desired slices. The brownie blondies can be covered and kept at room temperature for up to 5 days.

Nutrition Estimates

Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 151mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 167IU | Calcium: 49mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.