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Marble Blondies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Chewy, fudgy marble blondies combine the best of vanilla and brownie flavors in one easy-to-make treat.
Ingredients:
  • Nonstick cooking spray, for greasing the pan
  • 1 cup (226g) unsalted butter, melted and cooled
  • 1 1/3 cups (270g) packed light brown sugar
  • 1/3 cup (70g) granulated sugar
  • 2 large eggs plus 1 large yolk, room temperature, divided
  • 1 tablespoon vanilla extract
  • 2 cups (270g) all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 3 1/2 ounces semi-sweet chocolate, melted and cooled
  • 2 tablespoons Dutch-process cocoa powder
  • 1/4 teaspoon espresso powder, optional
  • 1/2 cup white chocolate chips
  • 1/2 cup semi-sweet chocolate chips
Instructions:
  • Preheat the oven to 350°F with a rack in the middle. Lightly coat a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper ensuring a slight overhang on two sides, then spray again to coat the parchment and sides.
  • In a large bowl, vigorously whisk together melted butter, brown sugar, granulated sugar, 2 eggs, and vanilla until fully combined, smooth, and glossy, about 2 minutes.
  • Prepare the blondie batter: In a separate large bowl, whisk together the flour, salt, and baking powder. Next, gently fold the flour mixture into the butter mixture until fully combined, ensuring there are no dry streaks left.
  • Combine 1 rounded cup of blondie batter with melted chocolate, cocoa powder, espresso powder (if using), and remaining egg yolk in a bowl with the flour mixture. Fold together until just combined.
  • Incorporate chocolate chips: Gently fold white chocolate chips into the blondie batter and semi-sweet chocolate chips into the brownie batter using separate rubber spatulas until evenly mixed, being careful not to merge the batters.
  • In the prepared square baking pan, alternate rounded tablespoons of blondie batter and level tablespoons of brownie batter to create a checkerboard pattern on the bottom. Smooth out the layers with a spatula and repeat with the remaining batter for a second layer.
  • Create a marble effect: Gently swirl the batters together using a small offset spatula, butter knife, or skewer. Use quick motions to combine the batters, leaving a textured surface as you go. Don't worry about smoothing it out; it will settle once baked.
  • Bake the blondies on the middle oven rack for 30 to 40 minutes, or until they rise, set, and a toothpick comes out clean or with moist crumbs (not wet batter).
  • Let the blondies cool in the pan for 15 minutes. Lift them out using the parchment paper, place them on a wire rack, and let them cool completely for at least 1 hour. Slice the blondies into 16 squares with a sharp knife. Enjoy! Store any leftovers in an airtight container at room temperature for up to 4 days. If you loved the recipe, please leave us a rating and comment below!

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