Gooey Chocolate Chunk Blondies
Yield: 9 blondies
Prep Time: 10 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Tons of butterscotch and chocolate flavor here!
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: My go-to blondie recipe!
Cons: Absolutely none.
Would I make this again? Of course.
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. The magic and science of baking is my speciality. Keep reading to learn how I improve upon a basic recipe!
I took my go-to standard blondie recipe and added in an extra egg yolk for richness and chewiness. Dark brown sugar instead of light brown sugar for even more butterscotch flavor, and even more molasses to really make these as moist and flavorful as possible.
Also, I swapped in bread flour for half of the all-purpose flour. Bread flour’s higher protein content will make these extra chewy and wonderful.
What if I don’t have molasses? Do I have to use bread flour?
If you don’t have bread flour, feel free to use all-purpose. They’ll just be slightly less chewy. Same for the molasses. If you must omit that, it won’t ruin the recipe.
But often times it’s these little details that add up that make the difference between good and GREAT.
Lastly, to really hit the flavor home, I used bars of Ghirardelli chocolate chopped into large pieces. They get super melty and delicious, and really make a world of difference.
Chocolate chips have ingredients added in to help them keep their fun chip shape, so I’d really recommend taking the time to chop chocolate bars for the best results.
For a finishing touch, I sprinkled with a little flaky seal salt to give these a delightful salty sweet flavor. If you don’t like that, then just skip it!
If you make and enjoy this recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Photos by Sarah Fennel.
Gooey Chocolate Chunk Blondies
- 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 semisweet chocolate, chopped into chunks
- Flaky sea salt, for sprinkling
Preheat the oven to 350°F. Line an 8 by 8-inch 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.
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