Brownie Blondies, Blond Brownies, Brownie Double Deckers… Hey, Brownies!

brownie blondies n

When faced with a difficult choice such as brownies or blondies, my answer is both! We love dense, chewy brownies, and lots of Dutch processed cocoa makes the brownie layer in this recipe super chocolatey. Slightly caramelizing the brown sugar gives the blondie layer a rich caramel flavor. There doesn’t seem to be a clever portmanteau to name these bits of deliciousness… How about Double Decker Blondie Brownies?

Every couple of weeks I have a bake sale in my classroom. Students save up tickets and can buy various privileges, or they can choose to spend their earnings on Barbra’s Bakery. Everyone wins, right? I get to bake and they get to enjoy freshly made items created just for them. The tasty products keep them earning tickets!

Last Friday, I asked my students for some ideas. They were smitten with the blondies I’d previously whipped up and suggested a double-decker version of blondies and brownies sandwiching a layer of chocolate frosting. I love sweets, but that sounded too sweet. However, the double-decker idea was intriguing. The key would be to somehow keep the layers separate for an appealing visual effect, like a black and tan beer.

The trick turned out to be first partially baking the brownie layer and then gently layering on the blondie dough before the final bake. The concoction was a big hit with the students and also with all the lucky adults who got to participate in the tasting.

Brownie Double Deckers


For the brownie

  • 1 1/4 cups dutch processed cocoa
  • 1 1/4 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups unsalted butter, melted
  • 3 cups granulated sugar
  • 5 eggs
  • 2 tsp vanilla extract

For the blondie

  • 2/3 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • a little less than 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Line a 9 x 13 inch baking dish with foil and generously butter. Set aside.
  3. Sift together dry brownie ingredients – flour, cocoa, and salt – in a large bowl.
  4. In a medium bowl, mix together melted butter and granulated sugar.
  5. Mix in one egg at a time until all 5 eggs are thoroughly mixed in.
  6. Stir in vanilla extract.
  7. Stir dry ingredients into wet.
  8. Pour brownie batter into baking dish and bake for 20 minutes. Brownie should be just starting to set.
  9. While brownie is baking, make blondie dough.
  10. Place butter and brown sugar in a medium pot. Stir over medium heat until mixture is just melted.
  11. Let mixture cool for a few minutes, then stir in eggs and vanilla.
  12. Stir in flour one cup at a time.
  13. Stir in baking powder and salt. Do not overmix.
  14. After the brownies have baked for 20 minutes, reduce oven temperature to 350 degrees F (175 degrees C).
  15. Carefully spoon blondie mixture on top of brownies. Gently spread blondie mixture to cover brownies. Don’t worry about making the dough perfectly even, it will spread during baking.
  16. Bake double-decker for an additional 30 minutes. A toothpick inserted in the center of the brownies will come out clean when it is done.
  17. As delicious as these smell straight out of the oven, they taste best when totally cool. We served ours with freshly brewed cups of chai tea.

Recipe adapted from Rachel Ray.

7 thoughts on “Brownie Blondies, Blond Brownies, Brownie Double Deckers… Hey, Brownies!

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