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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Gooey Chocolate Chunk Blondies
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 (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.
Recipe Notes
This post was originally published in 2017 and has been updated with additional baking tips. Photos by Sarah Fennel.
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.
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!
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!
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!
Hi Sabrina – did you perhaps use black strap molasses? That stuff isn’t for baking, you want to bake with unsulphured 🙂
I have to agree. I used unsulphured molasses and don’t like the taste AT ALL. It overpowers it.
These are so delicious. I will be making them again… soon!
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!’
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!
Looks amazing! Suggestions for butter substitute (gallbladder probs)…applesauce to the rescue?
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?
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?
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!
is treacle same as molasses?can i use treacle instead?
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. 😉