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 love your recipes, but this one is not good. The blondies are so dense and unappealing in texture…
Agree with another comment. This turned out too dense and undercooked in the middle with the outside close to burning. Maybe it needs 1/2 tsp baking powder?
Sorry to hear that, Kelsey! Do you bake at high altitude? Did you use a glass or ceramic pan? Glass conducts heat more slowly so the center of the batter is the last thing to cook. Those types of pans take longer to bake and your brownies may not set properly in the center before the edges become overcooked and dry…we highly recommend using a metal baking pan. Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated). I hope you give this recipe another try! Let us know if you do.
Subbed the butter for canna butter and it made perfect little pot blondies
Can I double this recipe, if so for how long would I bake it for?
Thanks in advance
Lesley
Sure! Bake in a 9×13 pan for the same amount of time 🙂 Enjoy your blondies!
I left out the molasses because I didn’t have any, so I don’t know what it tastes like with molasses but without it is very tasty! I made these and everyone loved them, so a couple days later I am making them again but doubling the recipe, so maybe they will last lol thank u for the recipe ❤️
When I was a kid our school made cookie bars that were amazing. I knew there was a special ingredient that made them extra special. I have wondered what it was for 45 years. I just read through your recipe and it finally dawned on me. Molasses!!!!! You solved a nagging question! Thank you thank you thank you! I can’t wait to go buy the ingredients and make these! I will be in the kitchen tomorrow, on my day off, baking with joy, thanks to your recipe. I can’t wait to get started. I will be thinking of these Blondies at work all day today! You made my day!
Aw, that’s so sweet! So happy to hear we solved the “secret” ingredient! Please let us know how your blondies turn out, fingers crossed they’re just like how you remember! 🙂
Delicious and very chewy/gooey! Not too sweet, either 🙂 I also used light brown sugar and only all purpose flour and they still turned out awesome.
So happy you enjoyed them, Rachael!
Hello Tessa!!!
You said to line the pan with foil… Any particular reason for that? Can I swap it with parchment paper?
PS –
I came across this recipe after Thekitchnn posted it with wrong handle. I am sad for that chaos but happy that I found this super easy recipe!❤️
Welcome, Heena! You are welcome to line the pan with parchment instead, it’s more of a personal preference 🙂 Be sure to still spray with nonstick cooking spray. Enjoy your blondies!
I made these and brought them to a party last night. They were gone within minutes! And I’ve never gotten so many compliments on a dessert as this spectacular one. Tessa, you are my baking guru. I have learned so much from you including if I follow your recipe exactly I can’t fail. I also have bought all the accessories you’ve recommended. They have helped me be the kind of baker I’ve always wanted to be. Thank you!
So awesome to hear your blondies were such a hit, Donna! I’ll be sure to relay your kind comment to Tessa, that’s wonderful to hear! 🙂
Just made this today and ate a big portion for dessert tonight. The best blondies ever. Molasses gives it a dark, rich earthy flavor which is not overwhelming. And, of course, I doubled the chocolate- 6 oz of dark choc bar chunks and 6 oz of milk choc bar chunks. This is a very simple but really delicious recipe.
Mmmm sounds amazing with the extra chocolate!! So happy you enjoyed this recipe!
“The main difference between a blondie and a brownie is the chocolate.” But these blondies are rich with melt-in-your-mouth chocolate! They even seem to have a slight taste of cinnamon. The salt (ground himalayan sea salt) adds a nice contrast. I also mixed up bittersweet, semisweet, and milk chocolate pieces to fill out my 6 ounces with what was available. I even needed an ounce or so of chocolate chips, which I melted before stirring into the batter. Oh, and I forgot that my “other” flour was cake and not bread, which may also have softened them. And oh, were they good!
Definitely sounds chocolaty, YUM!!
May I use regular flour for all of the recioe? I don’t ususally buy bread flour. Also the molasses , will it make a huge difference if I do not add it ?. Thanks so much. Love your recipes
Please read my tips above the recipe, I answer both of those questions 🙂
Extremely easy and so deliciously gooey!
Hiii.. Wanna make this bt is there any egg replacement as m a vegetarian.. Thanks in advance ❤
I don’t bake with substitutions, sorry! I believe the eggs are necessary for the overall texture of these bars.