These Blondie Brownies are two desserts in one! The browned butter blondie layer is topped with a fudgy brownie layer for the ultimate treat! I drizzled a few of mine with homemade salted caramel sauce for a truly decadent dessert, but these are so rich and delicious they don't really need it!
Preheat oven to 350° F. Grease an 8"x8" baking pan and line with parchment (see note) that overhangs the edges (for easy removal of the brownies later). Set aside.
Place butter in a small saucepan over medium heat. Once melted, continue to cook butter, swirling occasionally, until browned bits format the bottom (~4-5 minutes). Butter will smell nutty. A good rule of thumb is that the butter stops bubbling and sputtering once it’s browned. Allow browned butter to cool slightly (enough that it won't scramble your egg when you add it later).
Preheat oven to 350° F. Grease an 8”x8” pan, line with parchment that overhangs the sides of the pan (see note), and set aside. In a small bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine sugar, brown sugar, and slightly cooled browned butter. Stir to combine. Add egg and vanilla bean paste (see note) and mix to combine. Add flour mixture and stir until just incorporated.
Scrape batter into prepared pan and smooth the top. Your batter may firm up a bit if your butter has cooled, but it will still turn out fine! Set the pan aside while you prepare the brownie layer.
For Brownie Layer:
In a small bowl, combine the dry ingredients (cocoa powder, flour, and salt) and set aside.
In a large bowl, combine the melted butter and brown sugar. Stir to combine.
Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Add vanilla extract and chocolate extract (see note) and stir to combine.
Add dry ingredients and mix until just incorporated. Scrape batter into pan with the blondie batter and smooth the top.
Bake 35-38 minutes, or until the brownies pull away from the sides of the pan a bit and a toothpick inserted into the center comes out with a few moist crumbs attached. Allow to cool completely in the pan on a wire rack.
For (Optional) Caramel Sauce:
Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. I like to stir it for awhile to give the salt a chance to dissolve. Sauce will thicken as it cools. Drizzle salted caramel sauce over brownies as desired.
Your Blondie Brownies will keep in an airtight container on your kitchen counter for 3-5 days (storing them in the refrigerator may dry them out). For longer storage, freeze them in an airtight container for up to three months!Enjoy!
Note on vanilla bean paste: One of my favorite ingredients ever, you can’t beat vanilla bean paste when it comes to flavor! If you prefer to substitute, you can use an equal measure of vanilla extract.Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some here. Even better, make yourself some Homemade Chocolate Extract for next time!Note on parchment: I like to line the pan with parchment that overhangs the sides of the pan for this recipe, which allows you to lift the Blondie Brownies from the pan when they’re done for easier slicing and serving. I prefer to use a nonstick parchment to ensure I can easily remove it after baking.