Imagine the rich, chewy texture of a blondie combined with the fudgy decadence of a brownie, all swirled together in a beautiful marble pattern. That’s what makes Marble Blondies a dessert masterpiece. Each bite offers a delightful contrast—sweet, buttery blondie batter complemented by the deep chocolate flavor of brownie swirls. Whether you’re baking for a special occasion, a potluck, or just craving something extraordinary, these marble blondies are guaranteed to impress.
This recipe brings together two classics in one pan, offering the best of both worlds. Plus, the mesmerizing swirl pattern ensures your blondies not only taste delicious but also look stunning on the plate.
Why You’ll Love Marble Blondies
- Two Desserts in One: A perfect blend of blondies and brownies for everyone to enjoy.
- Beautiful Swirls: The marbled effect is both visually striking and easy to achieve.
- Rich and Chewy Texture: A satisfying bite with soft, gooey centers and a slightly crisp top.
- Customizable: Add your favorite mix-ins like nuts, coconut, or extra chocolate chips.
- Perfect for Any Occasion: Great for parties, holidays, or even as a mid-week treat.
Ingredients for Marble Blondies
Before diving into the baking process, let’s gather everything you’ll need. Here’s a detailed list of ingredients broken down by section.
For the Blondie Batter
Ingredient | Quantity | Notes |
Unsalted butter | 1 cup (226g), melted and cooled | Adds richness and moisture |
Light brown sugar | 1⅓ cups (270g) | For sweetness and a caramelized flavor |
Granulated sugar | ⅓ cup (70g) | Balances the sweetness |
Eggs | 2 large, room temperature | Provides structure and richness |
Vanilla extract | 1 tbsp | Enhances the flavor |
All-purpose flour | 2 cups (270g) | The base of the batter |
Kosher salt | 1¼ tsp | Balances sweetness |
Baking powder | 1 tsp | Helps the blondies rise slightly |
White chocolate chips | ½ cup | Adds pops of creamy sweetness |
For the Brownie Batter
Ingredient | Quantity | Notes |
Blondie batter | ⅓ of the total batter (about 1 cup) | Reserved from the main batter |
Semi-sweet chocolate | 3½ oz, melted and cooled | For a rich chocolate flavor |
Dutch-process cocoa powder | 2 tbsp | Adds depth and color to the brownie batter |
Espresso powder (optional) | ¼ tsp | Enhances the chocolate flavor |
Egg yolk | 1, room temperature | Adds richness |
Semi-sweet chocolate chips | ½ cup | For extra chocolatey goodness |
For the Pan
Item | Purpose |
Nonstick cooking spray | Prevents sticking |
Parchment paper | Makes removal easier |
How to Make Marble Blondies
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F and set a rack in the middle position.
- Lightly spray a 9-inch square baking pan with nonstick cooking spray.
- Line the pan with parchment paper, ensuring it overhangs the sides for easy removal. Lightly spray the parchment and sides again.
Step 2: Make the Blondie Batter
Whisk the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract.
- Mix until the batter is smooth, light in color, and glossy, about 2 minutes.
Combine the Dry Ingredients
- In a separate bowl, whisk the all-purpose flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined, ensuring there are no streaks of flour.
Add the White Chocolate Chips
- Gently fold the white chocolate chips into the blondie batter.
Step 3: Make the Brownie Batter
- Transfer ⅓ of the blondie batter (about 1 rounded cup) into the bowl that previously held the dry ingredients.
- Add the melted chocolate, cocoa powder, espresso powder (if using), and egg yolk.
- Fold the mixture until just combined, ensuring the chocolate is fully incorporated.
- Stir in the semi-sweet chocolate chips.
Step 4: Layer and Marble the Batters
First Layer
- Drop alternating rounded tablespoons of the blondie batter and level tablespoons of the brownie batter across the bottom of the prepared pan.
- Use a small offset spatula or the back of a spoon to gently spread the blondie batter and tap the brownie batter with your fingertips to create an even layer.
Second Layer
- Repeat the process with the remaining batters, dropping tablespoons of blondie batter over brownie batter and vice versa.
Marble the Batters
- Use the spine of a butter knife, a thick skewer, or an offset spatula to create a swirling pattern. Drag and swirl the batters together using quick, thoughtful motions.
Step 5: Bake the Blondies
- Bake on the middle rack of the oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the blondies cool in the pan on a wire rack for 15 minutes.
Step 6: Cool and Slice
- Use the parchment overhang to carefully lift the blondies out of the pan.
- Allow them to cool completely on the wire rack for at least 1 hour.
- Once cool, slice into 16 squares using a sharp knife.
Step 7: Serve and Store
- Enjoy your marble blondies immediately or store them in an airtight container at room temperature for up to 4 days.
Tips for Perfect Marble Blondies
- Use Room Temperature Ingredients: This helps the batters mix smoothly for a consistent texture.
- Don’t Overmix: Fold the ingredients gently to avoid overworking the batter.
- Swirl with Care: Use light, controlled motions when marbling to create beautiful patterns without overmixing the layers.
- Check for Doneness: Look for moist crumbs on the toothpick; overbaking can dry out the blondies.
- Cool Completely: Slicing too early may cause the blondies to fall apart.
Nutritional Information (Per Blondie Square)
Nutrient | Amount (Approx.) |
Calories | ~270 |
Protein | 3g |
Carbohydrates | 34g |
Fat | 14g |
Fiber | 1g |
Sugar | 25g |
Creative Variations for Marble Blondies
1. Nutty Marble Blondies
- Add chopped walnuts or pecans to the blondie batter for extra crunch.
2. Peanut Butter Swirl
- Drop small dollops of peanut butter over the top layer before swirling for a nutty twist.
3. Triple Chocolate Marble Blondies
- Use dark, milk, and white chocolate chips in the blondie and brownie batters for a chocolate lover’s dream.
4. Festive Blondies
- Add colorful sprinkles for holidays like Christmas, Easter, or birthdays.
5. Gluten-Free Option
- Substitute the all-purpose flour with a gluten-free flour blend.
FAQs About Marble Blondies
1. Can I freeze marble blondies?
Yes! Wrap individual blondie squares in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
2. What’s the best way to store leftover blondies?
Store leftover blondies in an airtight container at room temperature for up to 4 days.
3. Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate adds a richer, more intense flavor to the brownie batter.
4. What’s the purpose of espresso powder?
Espresso powder enhances the chocolate flavor in the brownie batter. You can omit it if you prefer.
5. Can I double the recipe?
Yes! Use a 9×13-inch pan and increase the baking time by 5–10 minutes.
6. Can I use milk chocolate chips?
Yes, but keep in mind that milk chocolate chips are sweeter and may alter the balance of flavors.
Conclusion: Bake Your Own Marble Blondies Today!
Marble Blondies are the perfect treat for when you can’t decide between blondies and brownies. Their rich, chewy texture and striking swirl pattern make them a dessert that looks as good as it tastes. Whether you’re baking for a special occasion or just because, this recipe is sure to satisfy your sweet tooth.
So grab your ingredients, preheat that oven, and get ready to bake the best marble blondies ever!
Print
Marble Blondies: A Perfect Fusion of Blondies and Brownies
- Total Time: 1 hour 10 minutes
- Yield: 16 blondie squares
Description
Marble Blondies are the perfect fusion of two beloved desserts: blondies and brownies. Featuring a rich, chewy texture and a striking swirl of buttery blondie batter and fudgy brownie batter, these treats offer the best of both worlds in every bite. Perfect for parties, holidays, or a simple indulgent dessert, they’re as fun to bake as they are to eat!
Ingredients
For the Blondie Batter:
- 1 cup (226g) unsalted butter, melted and cooled
- 1⅓ cups (270g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups (270g) all-purpose flour
- 1¼ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ cup white chocolate chips
For the Brownie Batter:
- ⅓ of the blondie batter (about 1 cup)
- 3½ oz semi-sweet chocolate, melted and cooled
- 2 tablespoons Dutch-process cocoa powder
- ¼ teaspoon espresso powder (optional)
- 1 egg yolk, room temperature
- ½ cup semi-sweet chocolate chips
For the Pan:
- Nonstick cooking spray
- Parchment paper
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C) and position a rack in the middle.
- Lightly spray a 9-inch square baking pan with nonstick cooking spray.
- Line the pan with parchment paper, leaving an overhang on two sides for easy removal. Spray the parchment lightly.
Step 2: Make the Blondie Batter
- In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and glossy (about 2 minutes).
- Add the eggs and vanilla extract, whisking until fully combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Gently fold in the white chocolate chips.
Step 3: Make the Brownie Batter
- Transfer ⅓ of the blondie batter (about 1 cup) to a separate bowl.
- Add the melted chocolate, cocoa powder, espresso powder (if using), and egg yolk. Mix until fully incorporated.
- Stir in the semi-sweet chocolate chips.
Step 4: Layer and Marble the Batters
- Drop alternating tablespoons of blondie and brownie batter across the bottom of the prepared pan.
- Use an offset spatula or the back of a spoon to gently spread the batter into an even layer.
- Repeat the process with the remaining batter, alternating layers.
- Drag a butter knife or skewer through the batter in swirling motions to create a marbled effect.
Step 5: Bake the Blondies
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let the blondies cool in the pan on a wire rack for 15 minutes.
Step 6: Cool and Slice
- Using the parchment paper overhang, carefully lift the blondies out of the pan.
- Allow them to cool completely on a wire rack for at least 1 hour.
- Slice into 16 squares with a sharp knife.
Step 7: Serve and Store
- Serve immediately or store in an airtight container at room temperature for up to 4 days.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing.
- Don’t Overmix: Gently fold the batters to maintain a tender, chewy texture.
- Check for Doneness: Look for moist crumbs on the toothpick; overbaking will result in dry blondies.
- Cool Completely: Allow the blondies to cool fully for clean, even slices.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: American