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.
What happens if I chill the dough overnight?
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!
Can i use regular flour instead of cake flour, its unavailable where i live
Tried this one today.it 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!
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!
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.
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!
Delicious! Will definitely make again.
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!
Those look really delicious.. Can I use date molasses? Or do you think that will affect the taste?
Is the bread flour necessary or can this be made using just APF?
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