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.
For a 9 x 13 pan, should everything be doubled?
Yup! Same baking time, just a larger pan 🙂
Psst – I think you meant SEA salt instead of SEAL salt.
Oh my gosh, HAHA!!! Thanks!
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.
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!!!!
So thrilled you enjoyed these blondies! Hooray!!
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
Can I refrigerate the dough overnight and bake it the next day?
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.
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
Such a lovely recipie thanks so much 🙂
Yummy!!
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. This was good!!
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.
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.
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.