Tag Archives: Chocolate brownie

Black and White Brownie Blondie Swirl

I made these amazing Candy Corn White Chocolate M&M Blondies three times Halloween week with rave reviews. Today I was talking about them at work and someone mentioned to me that she ate them together with a brownie and found them heavenly, which got me thinking….could I create a hybrid blondie brownie swirl and create that heavenly effect all in one bite? After getting my munchkin off to bed, I decided to try it. Because what else would I do with an extra hour for daylight savings? Sleep?

So I present to you what I’m calling the Black and White Brownie Blondie Swirl.

First I made brownie batter, adapting a recipe from Cooking Light Way to Bake. After preheating the oven and prepping a 9×13 cake pan with aluminum foil and nonstick cooking spray, I got started. I combined the dry ingredients, flour, unsweetened cocoa powder, and salt in a bowl.

I melted together 1/3 cup of butter and 2 ounces of unsweetened chocolate in the microwave for a minute, stopping to stir every 15 seconds. After letting it cool a little I added a cup of sugar, 1/4 cup of skim milk, vanilla extract, 2 egg yolks, and a whole egg and whisked it all together.

I combined the butter mixture with the dry ingredients and set aside the brownie batter for a bit.

blondie brownies

I then moved onto the blondie batter. I melted a stick of butter in a microwave safe bowl, then added a cup of light brown sugar, a tablespoon of vanilla extract, and an egg and stirred until smooth. I added a cup of all-purpose flour and mixed until just combined, then threw in a cup of white chocolate chips.

blondie brownies

I poured the blondie batter into the prepared pan then spooned the brownie batter on top.

blondie brownies

I swirled the batters together with a knife to create a pretty marbleized effect and popped it in the oven.

blondie brownies

Twenty minutes later…and voila!




Black and White Brownie Blondie Swirl (adapted from and inspired by Averie Cooks and Cooking Light Way to Bake)

For the brownies:

1 cup all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon salt

1/3 cup unsalted butter

2 ounces unsweetened chocolate

1 cup sugar

1/4 cup skim milk

1 teaspoon vanilla extract

2 large egg yolks

1 large egg

cooking spray

For the blondies:

1/2 cup (1 stick) unsalted butter

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour

1 cup white chocolate chips

The Recipe

1. Preheat the oven to 350F. Prep a 9×13 inch baking pan by lining it with aluminum foil and coating the foil with nonstick cooking spray.

2. For the brownies, mix together the flour, cocoa, and salt. Melt the unsweetened chocolate and butter in a large microwave safe bowl for 1 minute or until smooth, stopping to stir every 15 seconds. Cool sightly then add milk, sugar, vanilla, whole egg, and egg yolks. Whisk together then add the butter mixture to the dry ingredients, stirring until moistened and fully combined. Set aside.

3. For the blondies, melt the butter in a large microwave safe bowl. After it cools slightly, add in the egg, brown sugar, and vanilla and stir until smooth. Add the flour and mix until fully combined. Then stir in the white chocolate chips.

4. Pour the blondie batter into the prepared cake pan. Spoon the brownie batter on top of the blondie batter, then swirl together with a knife.

5. Bake for 20 minutes or until a knife inserted into the center comes out nearly clean. Let cool in the pan for at least 30 minutes before slicing and serving.


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