Gooey Chocolate Chunk Blondies - Handle the Heat
Filed Under: Bar Dessert | Chocolate | Cookies

Gooey Chocolate Chunk Blondies

By Tessa Arias
  |  
July 18th, 2017
4.70 from 36 votes
4.70 from 36 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.

4.70 from 36 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!

Ingredients

  • 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

Directions

  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
Author: Tessa Arias

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!)

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!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Caitlin — October 24, 2022 at 6:27 pm

    Excellent recipe. If the molasses flavor is too much, scale it back. Half a tbsp or even just a teaspoon or two would impart some flavor. My kids absolutely love it. I make sure not to over bake them!

    • #
      Emily — October 25, 2022 at 7:20 am

      So happy to hear this recipe is a hit with your family, Caitlin!

  2. #
    Lani — June 28, 2022 at 8:16 pm

    Made these today. I love molasses cookies, but i didn’t care for the molasses in these. They’re easy to make, so I will try them without the molasses next time.

    • #
      Kiersten @ Handle the Heat — June 29, 2022 at 7:13 am

      Can’t wait to hear what you think next time, without the molasses, Lani!

  3. #
    Rae — May 31, 2022 at 12:49 pm

    I made this today and it came out so well! The mixture thickened a bit while I was cutting the chocolate, but it came out fine, and now I see I should do it before 🙂
    My family enjoyed it, so thank you!

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:06 am

      So wonderful to hear you and your family enjoyed these blondies, Rae! 🙂

  4. #
    Carol — May 10, 2022 at 8:50 pm

    I have made this recipe probably a dozen times, and I always get serious compliments. It is sooooo easy to follow and yummy

  5. #
    Katie — April 25, 2022 at 3:50 pm

    These did not work for me. The butter was bubbling all over the place when I checked it at 20, and the scattered chocolate chips on the top were completely melted. I kept it in for longer, maybe 30 minutes, and it was still bubbling all over but the blondies were then more crunchy than chewy. Could this be because the butter was melted instead of creamed?

    • #
      Emily — April 26, 2022 at 1:45 pm

      Sorry to hear of your issues, Katie! It sounds to me like maybe an ingredient was forgotten, or is it possible too much butter was added in? We’ve not experienced this issue, so it’s hard to say what went wrong without having baked alongside you. I definitely hope you give this recipe another try, please let us know how it goes if you do!

  6. #
    Lew — April 21, 2022 at 11:17 pm

    If I don’t have bread flour, what flour can I use as a substitute?

    • #
      Emily — April 22, 2022 at 9:39 am

      Hi Lew! Feel free to use all all-purpose flour, they’ll just be slightly less chewy!

  7. #
    BB — February 22, 2022 at 5:38 pm

    I just made these today, and found the molasses too noticeable and unpleasant. I might try them again without it.

  8. #
    Laura — February 21, 2022 at 4:08 pm

    These are very good! I made these for a Valentine’s Day treat, and I will definitely be making them again. Satisfied my sweet tooth perfectly♥️
    I didn’t have bread flour, so I used all purpose flour and chopped up a Lindt milk chocolate bar for the recipe.

    • #
      Emily — February 22, 2022 at 4:48 pm

      So happy you loved this recipe, thanks for taking the time to comment! 🙂

  9. #
    Debra Fisher — January 20, 2022 at 1:01 pm

    Is there no baking powder or baking soda? I’ve never made blondies or any cookie recipe without either. Just curious if it’s a typo.

    Thanks! I’ve made many of your recipes and loved them!!

    • #
      Emily — January 21, 2022 at 9:28 am

      Hi Debra! No leavener in these, the egg helps to provide structure and a little bit of rise, but keeps them extra chewy and less cakey. Can’t wait for you to enjoy these!

  10. #
    Sherri — December 13, 2021 at 8:12 am

    Can the batter be frozen, or the finished blondies? I want to do as much pre-Christmas baking as I can!

    • #
      Emily — December 13, 2021 at 3:32 pm

      Sure! You’ll want to freeze after baking, just keep in mind that because of their fudgy texture, they might become a little bit more moist after thawing. Cut them into portions, wrap tightly in plastic wrap, and freeze in an airtight container. Defrost in the fridge. Please let us know what you think of this recipe when you give it a try 🙂

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]