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.
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 (a.k.a Browndie)
Something that is delicious, obvs. 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 browndies 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 really 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 the Brown Sugar + 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 we make our Butterscotch 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 the 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 these little browndies 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. Or if you are my Husband, 3 at a time. But that is a sign they are good, right?!
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!
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.
I have made buttercream frosting without butter before – my Chocolate ‘Buttercream’ Made with Coconut Oil. Though, after making this frosting recipe, it is going to have to replace the original. Adding the coconut cream solids and melting it all down is essential when making this frosting. The coconut cream makes the frosting smooth and creamy. And the coconut oil adds some of that fat content you need to keep the frosting sturdy enough to, well, frost.
So, we can’t call it vegan and we certainly can’t call it healthy. How about it’s healthy enough. We still add a bit of powdered sugar to give the frosting its volume and texture. And again, I dare you not to eat it with a spoon like it is yogurt. It is just that good.
There you have it! My happy accident frosted brownie blondies, or Browndies, because it’s clever! And I will leave you with a quote from Husband – “Next time you make these, can you please make a bigger batch.”
- 1 – 9×5-Inch Loaf Pan
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/2 cup light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon water
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chips (dark chocolate, semi-sweet, or bittersweet)
- 6 tablespoons unsweetened canned coconut milk (refrigerate the can overnight)
- 2 tablespoons cold pressed refined coconut oil
- 5 tablespoons chocolate chips (dark chocolate, semi-sweet, or bittersweet)
- 1 and 1/4 cup confectioner’s (powdered) sugar
- Preheat oven to 350o degrees and adjust oven rack to the middle position. Using a 9-inch x 5-inch loaf pan, cut a piece of parchment paper to fit the length of the pan. Create a 'sling' with the parchment paper so that it lines the bottom of the pan and runs up the long sides, with extra extending over the top of the pan. This will make it easy 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 3-5 minutes. Remove from the heat and stir in the vanilla extract. Let cool slightly.
- In a small mixing bowl, whisk together the flour, baking powder and salt. Stir in the egg and sugar mixture until just combined, and no flour streaks remain.
- Pour the batter into the prepared loaf pan and spread out evenly. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool the brownies in the pan on a wire rack for 10 minutes. Then using the parchment paper sling, lift the brownies out of the pan and cool completely on the wire rack.
- The coconut cream will come from a can of coconut milk. Refrigerate the can of coconut milk at least overnight. This causes the liquid and coconut solids to separate, so you can scoop out the solids to use in the frosting. You will have extra coconut cream and liquid which can be used in smoothies, or to make more frosting!
- In a small saucepan, cook the coconut cream, coconut oil and chocolate chips over medium heat until the mixture has completely melted and blended together.
- Transfer the mix to a small mixing bowl and cool in the refrigerator for 5-10 minutes.
- Using a handheld mixer, add the powdered sugar to the the chocolate mixture and beat until light and fluffy – about 5 minutes.
- Frost the cooled cupcakes and enjoy!