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
Gooey Chocolate Chunk Blondies
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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.
Recipe Notes
This post was originally published in 2017 and has been updated with additional baking tips. Photos by Sarah Fennel.
This was amazing. Will be making again and again.
I have always loved your recipes and this one is no exception!! We just need to know our oven and we may need to extend or decrease the time. For mine, i needed 35 mins or else it wasn’t set in the middle. Thanks so much for sharing fab recipes!!!
Excellent recipe. If the molasses flavor is too much, scale it back. Half a tbsp or even just a teaspoon or two would impart some flavor. My kids absolutely love it. I make sure not to over bake them!
So happy to hear this recipe is a hit with your family, Caitlin!
Made these today. I love molasses cookies, but i didn’t care for the molasses in these. They’re easy to make, so I will try them without the molasses next time.
Can’t wait to hear what you think next time, without the molasses, Lani!
I made this today and it came out so well! The mixture thickened a bit while I was cutting the chocolate, but it came out fine, and now I see I should do it before 🙂
My family enjoyed it, so thank you!
So wonderful to hear you and your family enjoyed these blondies, Rae! 🙂
I have made this recipe probably a dozen times, and I always get serious compliments. It is sooooo easy to follow and yummy
did you use molasses?
These did not work for me. The butter was bubbling all over the place when I checked it at 20, and the scattered chocolate chips on the top were completely melted. I kept it in for longer, maybe 30 minutes, and it was still bubbling all over but the blondies were then more crunchy than chewy. Could this be because the butter was melted instead of creamed?
Sorry to hear of your issues, Katie! It sounds to me like maybe an ingredient was forgotten, or is it possible too much butter was added in? We’ve not experienced this issue, so it’s hard to say what went wrong without having baked alongside you. I definitely hope you give this recipe another try, please let us know how it goes if you do!
If I don’t have bread flour, what flour can I use as a substitute?
Hi Lew! Feel free to use all all-purpose flour, they’ll just be slightly less chewy!
I just made these today, and found the molasses too noticeable and unpleasant. I might try them again without it.
These are very good! I made these for a Valentine’s Day treat, and I will definitely be making them again. Satisfied my sweet tooth perfectly♥️
I didn’t have bread flour, so I used all purpose flour and chopped up a Lindt milk chocolate bar for the recipe.
So happy you loved this recipe, thanks for taking the time to comment! 🙂
Is there no baking powder or baking soda? I’ve never made blondies or any cookie recipe without either. Just curious if it’s a typo.
Thanks! I’ve made many of your recipes and loved them!!
Hi Debra! No leavener in these, the egg helps to provide structure and a little bit of rise, but keeps them extra chewy and less cakey. Can’t wait for you to enjoy these!
Can the batter be frozen, or the finished blondies? I want to do as much pre-Christmas baking as I can!
Sure! You’ll want to freeze after baking, just keep in mind that because of their fudgy texture, they might become a little bit more moist after thawing. Cut them into portions, wrap tightly in plastic wrap, and freeze in an airtight container. Defrost in the fridge. Please let us know what you think of this recipe when you give it a try 🙂