Filed Under: Bar Dessert | Chocolate | Cookies

Gooey Chocolate Chunk Blondies

Recipe By Tessa Arias
July 18th, 2017
4.71 from 31 votes
4.71 from 31 votes

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required. Baking tips & tricks listed below!

Yield: 9 blondies

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Tons of butterscotch and chocolate flavor here!
Texture: Ultra chewy and gooey, the best texture combination ever.
Ease: Ridiculously easy. In 35 minutes you can have a freshly baked tray of these waiting to cool and enjoy.
Pros: My go-to blondie recipe!
Cons: Absolutely none.
Would I make this again? Of course.

Recently I made these Gooey Chocolate Chunk Blondies step-by-step on my Instagram story.

It’s quite a simple recipe, but you know I always have to add in some special tweaks and tricks to make it that much better. The magic and science of baking is my speciality. Keep reading to learn how I improve upon a basic recipe!

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.

I took my go-to standard blondie recipe and added in an extra egg yolk for richness and chewiness. Dark brown sugar instead of light brown sugar for even more butterscotch flavor, and even more molasses to really make these as moist and flavorful as possible.

Also, I swapped in bread flour for half of the all-purpose flour. Bread flour’s higher protein content will make these extra chewy and wonderful.

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.

What if I don’t have molasses? Do I have to use bread flour?

If you don’t have bread flour, feel free to use all-purpose. They’ll just be slightly less chewy. Same for the molasses. If you must omit that, it won’t ruin the recipe.

But often times it’s these little details that add up that make the difference between good and GREAT.

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.

Lastly, to really hit the flavor home, I used bars of Ghirardelli chocolate chopped into large pieces. They get super melty and delicious, and really make a world of difference.

Chocolate chips have ingredients added in to help them keep their fun chip shape, so I’d really recommend taking the time to chop chocolate bars for the best results.

For a finishing touch, I sprinkled with a little flaky sea salt to give these a delightful salty sweet flavor. If you don’t like that, then just skip it!

Photos by Sarah Fennel.

4.71 from 31 votes

How to make
Gooey Chocolate Chunk Blondies

Yield: 9 blondies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required. Baking tips & tricks listed below!


  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1 tablespoon molasses, optional
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine salt
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (64 grams) bread flour
  • 6 ounces semisweet chocolate, chopped into chunks
  • Flaky sea salt, for sprinkling


  1. Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil. Spray with nonstick cooking spray.
  2. In a large bowl combine the butter and sugar with a rubber spatula. Add the egg, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flours. Stir in 3/4 of the chocolate chunks.
  3. Pour the batter into the prepared pan. Sprinkle with the remaining chocolate chunks, pressing into the batter slightly. Bake for 25 minutes, or until set but still gooey. Allow to cool before cutting. Sprinkle with sea salt before serving.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Jenny from — July 18, 2017 at 12:05 pm

    Wow, I am all in for simple recipes! Yum, will have to try these!

  2. #
    Marjolein — July 18, 2017 at 12:58 pm

    Molassess is not very easy to find where i live. Wat could i use instead? Honey?

    • #
      Tessa — July 18, 2017 at 2:03 pm

      Please read the post 🙂

      • #
        Farah — April 22, 2020 at 2:07 am

        Can i use regular flour instead of cake flour? Its unavailable where i live

  3. #
    Brenda — July 21, 2017 at 7:15 am

    If i don’t have molasses can I not use it or what can I substitute it with?

  4. #
    Bonnie — July 22, 2017 at 8:43 am

    This recipe doesn’t have any baking powder or soda?

    • #
      Tessa — July 25, 2017 at 11:57 am

      Nope, that’s why they’re so rich and chewy 🙂 Most blondie recipes don’t use chemical leavening like that.

  5. #
    Kelli — July 22, 2017 at 11:52 pm

    Baking my 4th batch as we speak. Sometimes you feel like a ‘nut’, for me that’s most of the time, & unable to stop myself from adding a handful of pecans in the batter & atop. Bumped it up on my 3rd n’ 4th batches with browned butter. Nothing beats the wonderful aroma of sweet/nutty browned butter; tastes great too. Had a large bag of bread flour that goes to waste before able to use it.. NOW betcha I’ll use it up in no time. Thank you for sharing your recipe, my co-workers LOVED & devoured them! One that doesn’t care for chocolate ate a 2nd! Sweet Dreams!

    • #
      Tessa — July 25, 2017 at 11:56 am

      Wonderful, Kelli! Glad you customized the recipe to your preferences 🙂

  6. #
    Mike — July 24, 2017 at 1:47 am

    Looks delicious! I’ve always loved Blondies, but it seems like no place around here sells them. I’ve never seen them at any of the deli bakeries at the grocery stores in my area, (greater Cincinnati) and the last time I had one was about five years ago when I made them myself. The last time I had one before that was at a church function when I was about 12 years old. I don’t understand why they are not more popular. Brownies are delicious, but everyone now and then it’s nice to have something different, something rich in butterscotch flavor like a nice, moist Blondie.

    • #
      Tessa — July 25, 2017 at 11:53 am

      I don’t understand why they’re not more popular either!!

  7. #
    Laura — July 31, 2017 at 12:57 pm

    Tessa, I have successfully made a whole bunch of your recipes. Thanks for providing some wonderful treats. I have a problem with dairy, and I have successfully subbed earth balance in all of them, but the sub on this was a disaster. The chemical taste of the earth balance just overpowered everything else. I know that the casein protein is what gives me problems so I know that I can tolerate ghee. Do you think that ghee might be a good sub for the butter. The ghee doesn’t ever really solidify at room temperature, but I think it would be OK. I could tell that if it weren’t for the earth balance these could be earth shaking, so I don’t want to give up just yet. Again, thanks so much for all the wonderful recipes.

  8. #
    Susan — August 7, 2017 at 5:00 pm

    Hi, just a quick question. Is it OK if I browned the butter? How would it affect the taste and texture? Thanks!

  9. #
    Caitlin — August 27, 2017 at 12:10 pm

    I tried to make this recipe using a square glasses baking dish and followed suggestions online to reduce heat by 25 degree farenheit and had a complete catastrophe.. what’s do you recommend so this doesn’t happen again without having to buy a new pan, or do they just cook better in a baking pan

  10. #
    Caitlin — August 27, 2017 at 12:12 pm

    Also is the tin foil required?

  11. #
    Shannon — February 22, 2018 at 10:10 am

    Yum!!! Just made these and they are THE BEST blondies! Honestly, you really nailed it, Tessa! Thank you for another great recipe

  12. #
    Teresa — March 11, 2018 at 10:58 pm

    I made these today…OMG!!!! So gooey, so chocolatey…so, so good!!! I was just wondering if you’ve made them in bigger batches, say 9×13?!??? If so, do you have the recipe adjustments? My husband and son devoured them!! Thank you!!!

  13. #
    JD — March 31, 2018 at 9:49 pm

    Love this recipe. The first time I tried it, I made several unintentional modifications – err, mistakes – but they still came out tasting great. Biggest mistake was using a dark-colored Pyrex which caused them to be very undercooked. Still delicious but more like something you eat with a spoon. So I went out and bought an 8″ x 8″ USA Pan (favorite brand of bakeware – I will gladly use any excuse to get another one!) My second batch with the new pan came out perfect; they look exactly like the picture. I made sure my oven was a true 350 with a thermometer, and they were perfectly done at 25 minutes. On this second batch, I also used dark brown sugar and molasses (didn’t have either on hand for Batch #1) and Tessa was right: it really moves the needle from good to great. A question about the brown sugar: a lot of recipes tell you to pack the brown sugar, which I did. I much prefer weighing ingredients so I checked how much my “packed cup” weighed and it was exactly 7.00 oz. Does that sound about right? Wait. One more question: Do you have a recommended temperature to check with an instant read thermometer? It’s a little hard to check with a toothpick because if you stick it in where there is chocolate, it will look moist, even if the batter part is done. Chocolate, quit tormenting me. Thanks for the great recipe and love your blog. Your posts and videos are fun and enthusiastic and really make me want to go bake stuff. 😉

  14. #
    khadz — April 26, 2018 at 3:21 am

    is treacle same as molasses?can i use treacle instead?

  15. #
    Nafisah — November 10, 2018 at 5:21 am

    I’ve tried loads of your recipies, Tessa. You have never failed me! It all tasted so good! Especially this one. Please keep on sharing! LOVE IT! You’re amazing!

  16. #
    professor p — December 30, 2018 at 7:35 am

    looking for blondes like my mom made, your recipe is the closest but she cooked the butter/brown sugar on the stove top (my job to stir) can’t find that variation anywhere, any ideas on how to?

  17. #
    Ashley — January 20, 2019 at 1:52 pm

    I was asked to make Blondies (I can’t say if I’ve ever had them before). I made this recipe (because I LOVE your recipes!), I followed it to a T with the exception of using milk chocolate chips. I don’t know if that is where I went wrong or if it was that I used a 1 packed cup of brown sugar, but they are not right. I had to cook them about 40 minutes at 350. There is a really strong flavor and aftertaste, I am not sure if it is the molasses or brown sugar. They are also 2-3 shades darker than pictures. I am so disappointed in myself! Where did I go wrong?

  18. #
    KD — January 21, 2019 at 11:13 am

    Looks amazing! Suggestions for butter substitute (gallbladder probs)…applesauce to the rescue?

  19. #
    Teresa Greene — February 1, 2019 at 5:30 am

    I love the idea of using flaked sea salt on desserts. I usually use sea salt that we use everyday. Tessa, is there a particular brand of flake sea salt you prefer. Love all your baking tips you share with us!

  20. #
    Jeannie Hertsgaard — February 1, 2019 at 2:24 pm

    I am going to double this recipe for a 13 x 9 pan and after reading the comments I know it’s the only way for me to go . There are times (very few for me) that a smaller amount is fine, but if I’m going to bake something, I want it to give me more of the awesomeness at one time. I’m never one to ‘go small’ when it comes to baking – my motto is always ‘go big!’

  21. #
    Linda Taylor — April 4, 2019 at 11:24 am

    These are so delicious. I will be making them again… soon!

  22. #
    Sabrina — April 5, 2019 at 5:29 pm

    Went out to grab bread flour and molasses just so I could make these. They were delicious but had an “off” flavor that I was not that in to. I think it might have been the molasses so gonna try them again without it and see if I like the flavor more. Really easy prep!

    • #
      Tessa — April 9, 2019 at 3:57 pm

      Hi Sabrina – did you perhaps use black strap molasses? That stuff isn’t for baking, you want to bake with unsulphured 🙂

    • #
      Justina — October 3, 2019 at 1:51 pm

      I have to agree. I used unsulphured molasses and don’t like the taste AT ALL. It overpowers it.

  23. #
    Talitha — April 20, 2019 at 10:00 am

    Hi! i was wondering if you explain the science behind the bread flour? what does it do? Really hope you’d reply! And thank you so so much for this recipe!

    • #
      Janiya — April 12, 2020 at 4:06 am

      As far as I know the higher protein content in bread flour makes a chewier texture whereas in AP flour the reduced protein will give you something more airy, hope it helps even though I’m a year late haha!

  24. #
    Leah Strom — May 24, 2019 at 7:55 am

    Tried these for the first time last night. Not my favorite of your recipes. I used all ingredients and followed the directions as listed. My batch turned out greasy and the molasses flavor (and smell) was very overwhelming. Not sure where I went wrong. I think they have potential, so next time I will omit the molasses and add a couple tablespoons more flour.

  25. #
    Martina — June 4, 2019 at 6:37 am

    Hi Tessa…I made these blondies past weekend and they were very tasty. My only problem was that they were toooo sweet. I have the same problem always with recipes from USA websites. I used muscovado dark sugar, less than its needed, and again they were too sweet. I will make them again, but with 2/3 amount of sugar

  26. #
    Ashley Siewsankar — August 23, 2019 at 6:16 am

    Is the bread flour necessary or can this be made using just APF?

  27. #
    Zainab — November 18, 2019 at 8:39 pm

    Those look really delicious.. Can I use date molasses? Or do you think that will affect the taste?

  28. #
    Namrita Asokan — November 28, 2019 at 7:01 am

    I made these last night and they were so good! Thank you so much! Will try more of your recipes soon as I’m extremely fond of them!

  29. #
    Jasmine Pippitt — January 17, 2020 at 7:59 pm

    Delicious! Will definitely make again.

  30. #
    Marissa — March 13, 2020 at 5:00 pm

    I made this recipe today, following all instructions exactly except for the fact that I browned the butter. The texture was great – gooey and chewy but crisp around the edges. If I were to make them again, I would omit or reduce the molasses. I love molasses, but I think its flavor lends itself better to oatmeal cookies – my family members and I all agreed that it was a bit too strong in this recipe. But otherwise, they were great!

  31. #
    carmen — April 7, 2020 at 7:06 am

    they turned out really well. they were so gooey and yummy, went down a treat! thank you. i added milk and dark chocolate and it was super good.

  32. #
    Tosca — April 16, 2020 at 5:29 am

    Absolutely loved this recipe! Super easy to make, and I pretty much had all the ingredients already! I omitted the molasses and bread flower, because I didn’t have them, and due the quarantine thing I was not about to make an extra grocery run… 😉 But they came out fantastic! Super chocolaty, chewy, and a perfect blondie taste! My mom absolutely loved them!

  33. #
    Amritha — April 20, 2020 at 9:16 am

    Tried this one was super yum .the chewy texture made it even more relishing..super easy to make.We loved it. thanku for the recepie.want more now!

  34. #
    Farah — April 22, 2020 at 2:08 am

    Can i use regular flour instead of cake flour, its unavailable where i live

  35. #
    Alisha Khanna — July 16, 2020 at 8:11 pm

    25 minutes was perfect, the bread flour gave an amazing chewy/crunch texture. My ONLY sub, which I recommend is maple syrup instead of molasses, I put a little under a tablespoon because I was nervous it is thinner than molasses. Highly suggest trying that sub, they were delicious!

  36. #
    Nami — July 18, 2020 at 5:54 am

    What happens if I chill the dough overnight?

  37. #
    Amanda — August 14, 2020 at 12:58 pm

    These are so yummy and easy to whip up! I didn’t have molasses, so I subbed with maple syrup as I saw someone suggest. I also didn’t have bread flour, but regular flour still worked. I’ll definitely be making these again, and maybe adding some nuts next time.

  38. #
    A — August 23, 2020 at 10:42 am

    It pains me to give one of your recipes such a low rating. It was too too sweet and I just don’t like the taste of molasses (I have sensitive taste buds). It was also greasy. I followed recipe exactly as I do all of your recipes. This is the first that disappointed 🙁 it was chewy though.

  39. #
    Vegan Vinny — September 20, 2020 at 10:19 pm

    I subbed out the eggs for flax meal to make it vegan, and I used chocolate chips instead of chunks cause that’s what I had. Damn this was good!!

    • #
      Vegan Vinny — September 20, 2020 at 10:23 pm

      Oh and I also used only all purpose flour and used some old honey type stuff instead of molasses as well as using a little less sugar. So this is a pretty versatile recipe.

  40. #
    Sue — October 12, 2020 at 12:03 pm

    Such a lovely recipie thanks so much 🙂

  41. #
    Letty — October 25, 2020 at 10:50 am

    Made this recipe yesterday I doubled it and omitted the molasses. The bread flour gives these brownies a lovely chewy texture I think I may make this a thing in my future brownie recipes as well thank you as always well thought out recipes to share with us all

  42. #
    Samira — December 9, 2020 at 12:32 am

    Kids and I were craving something baked for dessert, so I tried this recipe, and while it was easy to make, I found it turned out too sweet. And I like sweet.

    I think next time I’ll add maybe a 1/4 cup less sugar. Also felt the bars were too greasy. They seem undercooked in the middle, but the edges were nice and brown, so not sure I could’ve cooked them longer without them burning.

    All in all would make this again with just a few tweaks.

  43. #
    Rawiya AL-Riyami — February 5, 2021 at 7:30 am

    Can I refrigerate the dough overnight and bake it the next day?

  44. #
    Amber — February 9, 2021 at 11:37 am

    SO GOOD! I used all AP flour because I didn’t have cake flour and these turned out great! So chewy, I even loved the corner pieces and I’m usually a middles kind of girl

  45. #
    Janna — February 21, 2021 at 11:33 am

    These blondies are unbelievable!!! I can’t believe I actually made something this pretty! I used chopped chocolate and it made it so soft and delicious. The molasses lends a lovely taste to it – I can’t get enough!! I am fully gluten-free and lactose-free, so I made these with King Arthur’s gluten-free measure-for-measure flour and Miyoko’s vegan butter. A++++++ would make again!!!!

    • #
      Tessa — February 22, 2021 at 2:54 pm

      So thrilled you enjoyed these blondies! Hooray!!

  46. #
    Beth Sklar — March 24, 2021 at 4:51 pm

    Just made these today. They taste great and are chewy. However, I didn’t spray the tinfoil enough (I don’t like the taste of nonstick spray) and they stuck to it. I will use parchment paper next time.

  47. #
    Teresa Mayberry — April 16, 2021 at 2:27 pm

    Psst – I think you meant SEA salt instead of SEAL salt.

    • #
      Tessa — April 20, 2021 at 9:47 am

      Oh my gosh, HAHA!!! Thanks!

  48. #
    Teresa Mayberry — April 16, 2021 at 2:43 pm

    For a 9 x 13 pan, should everything be doubled?

    • #
      Tessa — April 20, 2021 at 9:48 am

      Yup! Same baking time, just a larger pan 🙂

  49. #
    Adyaa — May 6, 2021 at 9:29 am

    Hiii.. Wanna make this bt is there any egg replacement as m a vegetarian.. Thanks in advance ❤

    • #
      Tessa — May 6, 2021 at 11:53 am

      I don’t bake with substitutions, sorry! I believe the eggs are necessary for the overall texture of these bars.

  50. #
    Tara — May 16, 2021 at 8:22 pm

    Extremely easy and so deliciously gooey!

  51. #
    Patricia — July 6, 2021 at 2:16 pm

    May I use regular flour for all of the recioe? I don’t ususally buy bread flour. Also the molasses , will it make a huge difference if I do not add it ?. Thanks so much. Love your recipes

    • #
      Tessa — July 6, 2021 at 3:01 pm

      Please read my tips above the recipe, I answer both of those questions 🙂

  52. #
    Michael Dwyer — July 13, 2021 at 8:10 am

    “The main difference between a blondie and a brownie is the chocolate.” But these blondies are rich with melt-in-your-mouth chocolate! They even seem to have a slight taste of cinnamon. The salt (ground himalayan sea salt) adds a nice contrast. I also mixed up bittersweet, semisweet, and milk chocolate pieces to fill out my 6 ounces with what was available. I even needed an ounce or so of chocolate chips, which I melted before stirring into the batter. Oh, and I forgot that my “other” flour was cake and not bread, which may also have softened them. And oh, were they good!

    • #
      Tessa — July 14, 2021 at 9:43 am

      Definitely sounds chocolaty, YUM!!

  53. #
    Mikery2 — July 18, 2021 at 9:08 pm

    Just made this today and ate a big portion for dessert tonight. The best blondies ever. Molasses gives it a dark, rich earthy flavor which is not overwhelming. And, of course, I doubled the chocolate- 6 oz of dark choc bar chunks and 6 oz of milk choc bar chunks. This is a very simple but really delicious recipe.

    • #
      Tessa — July 19, 2021 at 10:22 am

      Mmmm sounds amazing with the extra chocolate!! So happy you enjoyed this recipe!

  54. #
    Donna — August 1, 2021 at 2:33 pm

    I made these and brought them to a party last night. They were gone within minutes! And I’ve never gotten so many compliments on a dessert as this spectacular one. Tessa, you are my baking guru. I have learned so much from you including if I follow your recipe exactly I can’t fail. I also have bought all the accessories you’ve recommended. They have helped me be the kind of baker I’ve always wanted to be. Thank you!

    • #
      Emily — August 2, 2021 at 3:33 pm

      So awesome to hear your blondies were such a hit, Donna! I’ll be sure to relay your kind comment to Tessa, that’s wonderful to hear! 🙂

  55. #
    Heena — August 2, 2021 at 8:10 pm

    Hello Tessa!!!
    You said to line the pan with foil… Any particular reason for that? Can I swap it with parchment paper?

    PS –
    I came across this recipe after Thekitchnn posted it with wrong handle. I am sad for that chaos but happy that I found this super easy recipe!❤️

    • #
      Emily — August 3, 2021 at 8:34 am

      Welcome, Heena! You are welcome to line the pan with parchment instead, it’s more of a personal preference 🙂 Be sure to still spray with nonstick cooking spray. Enjoy your blondies!

  56. #
    Rachael — September 25, 2021 at 4:21 pm

    Delicious and very chewy/gooey! Not too sweet, either 🙂 I also used light brown sugar and only all purpose flour and they still turned out awesome.

    • #
      Emily — September 27, 2021 at 2:40 pm

      So happy you enjoyed them, Rachael!

  57. #
    Kathy — October 8, 2021 at 7:41 am

    When I was a kid our school made cookie bars that were amazing. I knew there was a special ingredient that made them extra special. I have wondered what it was for 45 years. I just read through your recipe and it finally dawned on me. Molasses!!!!! You solved a nagging question! Thank you thank you thank you! I can’t wait to go buy the ingredients and make these! I will be in the kitchen tomorrow, on my day off, baking with joy, thanks to your recipe. I can’t wait to get started. I will be thinking of these Blondies at work all day today! You made my day!

    • #
      Emily — October 8, 2021 at 10:44 am

      Aw, that’s so sweet! So happy to hear we solved the “secret” ingredient! Please let us know how your blondies turn out, fingers crossed they’re just like how you remember! 🙂

  58. #
    Lesley Davies — October 14, 2021 at 10:18 am

    Can I double this recipe, if so for how long would I bake it for?
    Thanks in advance

    • #
      Emily — October 15, 2021 at 10:15 am

      Sure! Bake in a 9×13 pan for the same amount of time 🙂 Enjoy your blondies!

  59. #
    Jean — October 24, 2021 at 4:00 pm

    Subbed the butter for canna butter and it made perfect little pot blondies

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