Tessa's Recipe Rundown
Taste: Tons of butterscotch and chocolate flavors.
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: Simple, crowd-pleasing recipe.
Cons: Absolutely none.
Would I make this again? Definitely.
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These Gooey Chocolate Chunk Blondies hit all the most delicious notes in one gooey, chewy bite.
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.
After all, the magical Science of Baking is my specialty!
This chewy, gooey Blondie Recipe contains an extra egg yolk for richness and chewiness, dark brown sugar instead of light brown sugar for even more butterscotch flavor, and the addition of a little molasses to really make these as moist and flavorful as possible. I also used half all-purpose flour and half bread flour. Learn more about why this is important just below!
Sprinkle of Science
How to Make Gooey Chocolate Chunk Blondies
Do I Have to Use Bread Flour?
The additional protein content in bread flour brings additional structure and makes these Blondies delightfully chewy. If you don’t have bread flour, feel free to use all-purpose instead (you will need 1 cup or 128 grams of all-purpose flour in total) – just note that your blondies will be less chewy. Be sure to measure your flour accurately – learn more about that here.
Do I Have to Add Molasses?
I love the flavor a little added molasses brings to these Gooey Chocolate Chunk Blondies. It also provides additional moisture for a richly decadent bite. If you don’t have molasses or don’t prefer the flavor, feel free to skip it.
What Type of Chocolate Should I Use For Gooey Chocolate Chunk Blondies?
- I used bars of Ghirardelli chocolate chopped into large pieces to take these Gooey Chocolate Chunk Blondies to the next level. They get super melty and delicious and really make a world of difference.
- Feel free to use milk chocolate, white chocolate, bittersweet, etc., whatever your preference. Just note that using a sweeter or more bitter chocolate bar will alter the overall sweetness level of the Blondies.
- If you can’t find Ghirardelli baking bars, feel free to use any other baking chocolate you like.
- Chocolate chips have ingredients added in to help them keep their chip shape, so I recommend taking the time to chop chocolate bars for this recipe for best results.
Flaky Sea Salt: The Perfect Finishing Touch
I love to sprinkle these Gooey Chocolate Chunk Blondies with a little flaky sea salt after they’re done baking for a delightful salty-sweet flavor. If you don’t like that, feel free to skip it.
What’s the Best Pan for Blondies?
I highly recommend using a light-colored metal 8×8-inch pan for these Gooey Chocolate Chunk Blondies. We want to make sure the blondies cook through completely but remain soft and gooey in the center. Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out. Learn more about Glass vs. Metal Pans here.
What if I Don’t Have a Metal Pan?
If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.
Can I Double This Gooey Chocolate Chunk Blondies Recipe?
Yes! Just double all ingredients and bake it in a 9×13-inch metal baking pan, adding a few minutes to the baking time.
How to Store Gooey Chocolate Chunk Blondies
You can store the blondies for 2 days at room temperature or up to 5 days in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve, to prevent stale edges.
Can I Freeze Gooey Chocolate Chunk Blondies?
You can also freeze these blondies (sliced or as a whole slab) for up to 3 months. Store wrapped in plastic wrap and inside an airtight container. Thaw overnight at room temperature before serving.
More Recipes You’ll Love:
- Blondies Recipe
- Peanut Butter S’mores Blondies
- Chocolate Coconut Blondies
- Raspberry Dark Chocolate Blondies
- Best Ever Chewy Brownies
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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 sea salt
- 1/2 cup (64 grams) all-purpose flour
- 1/2 cup (64 grams) bread flour*
- 6 ounces (170 grams) semisweet chocolate, chopped into chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal pan with foil. Spray with nonstick cooking spray.
- 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.
- 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.
Notes
This post was originally published in 2017 and has been updated with additional baking tips. Photos by Sarah Fennel.
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!!!
Yum!!! Just made these and they are THE BEST blondies! Honestly, you really nailed it, Tessa! Thank you for another great recipe
Also is the tin foil required?
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
Hi, just a quick question. Is it OK if I browned the butter? How would it affect the taste and texture? Thanks!
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.
Hi Laura! I would be hesitant to use ghee, I don’t think it would taste right. I think coconut oil would be a better sub because it has a sweet more delicate flavor profile. I think slightly less coconut oil than the amount of butter would work. You can see how I use coconut oil here:
https://handletheheat.com/coconut-oil-chocolate-chip-cookies/
https://handletheheat.com/coconut-oil-brownie/
Let me know what you think!
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.
I don’t understand why they’re not more popular either!!
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!
Wonderful, Kelli! Glad you customized the recipe to your preferences 🙂
This recipe doesn’t have any baking powder or soda?
Nope, that’s why they’re so rich and chewy 🙂 Most blondie recipes don’t use chemical leavening like that.
If i don’t have molasses can I not use it or what can I substitute it with?
Molassess is not very easy to find where i live. Wat could i use instead? Honey?
Please read the post 🙂
Can i use regular flour instead of cake flour? Its unavailable where i live
Wow, I am all in for simple recipes! Yum, will have to try these!