Gooey Chocolate Chunk Blondies

Yield: 9 blondies

Prep Time: 10 minutes

Cook: 25 minutes

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required. Baking tips & tricks listed below!

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.

  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
  • Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.
Recently I made these Gooey Chocolate Chunk Blondies step-by-step on my Instagram story.

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.

Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.

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.

How to make
Gooey Chocolate Chunk Blondies

Recipe By Tessa Arias, Handle the Heat
Yield: 9 blondies
Prep Time: 10 minutes
Cook: 25 minutes

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 semisweet chocolate, chopped into chunks
Flaky sea salt, for sprinkling

Directions

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.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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13 Responses to “Gooey Chocolate Chunk Blondies”

  1. #
    Jenny from jennyisbaking.com — July 18, 2017 at 12:05 pm

    Wow, I am all in for simple recipes! Yum, will have to try these!

  2. #
    Marjolein — July 18, 2017 at 12:58 pm

    Molassess is not very easy to find where i live. Wat could i use instead? Honey?

    • #
      Tessa — July 18, 2017 at 2:03 pm

      Please read the post 🙂

  3. #
    Brenda — July 21, 2017 at 7:15 am

    If i don’t have molasses can I not use it or what can I substitute it with?

  4. #
    Bonnie — July 22, 2017 at 8:43 am

    This recipe doesn’t have any baking powder or soda?

    • #
      Tessa — July 25, 2017 at 11:57 am

      Nope, that’s why they’re so rich and chewy 🙂 Most blondie recipes don’t use chemical leavening like that.

  5. #
    Kelli — July 22, 2017 at 11:52 pm

    Baking my 4th batch as we speak. Sometimes you feel like a ‘nut’, for me that’s most of the time, & unable to stop myself from adding a handful of pecans in the batter & atop. Bumped it up on my 3rd n’ 4th batches with browned butter. Nothing beats the wonderful aroma of sweet/nutty browned butter; tastes great too. Had a large bag of bread flour that goes to waste before able to use it.. NOW betcha I’ll use it up in no time. Thank you for sharing your recipe, my co-workers LOVED & devoured them! One that doesn’t care for chocolate ate a 2nd! Sweet Dreams!

    • #
      Tessa — July 25, 2017 at 11:56 am

      Wonderful, Kelli! Glad you customized the recipe to your preferences 🙂

  6. #
    Mike — July 24, 2017 at 1:47 am

    Looks delicious! I’ve always loved Blondies, but it seems like no place around here sells them. I’ve never seen them at any of the deli bakeries at the grocery stores in my area, (greater Cincinnati) and the last time I had one was about five years ago when I made them myself. The last time I had one before that was at a church function when I was about 12 years old. I don’t understand why they are not more popular. Brownies are delicious, but everyone now and then it’s nice to have something different, something rich in butterscotch flavor like a nice, moist Blondie.

    • #
      Tessa — July 25, 2017 at 11:53 am

      I don’t understand why they’re not more popular either!!

  7. #
    Laura — July 31, 2017 at 12:57 pm

    Tessa, I have successfully made a whole bunch of your recipes. Thanks for providing some wonderful treats. I have a problem with dairy, and I have successfully subbed earth balance in all of them, but the sub on this was a disaster. The chemical taste of the earth balance just overpowered everything else. I know that the casein protein is what gives me problems so I know that I can tolerate ghee. Do you think that ghee might be a good sub for the butter. The ghee doesn’t ever really solidify at room temperature, but I think it would be OK. I could tell that if it weren’t for the earth balance these could be earth shaking, so I don’t want to give up just yet. Again, thanks so much for all the wonderful recipes.

  8. #
    Susan — August 7, 2017 at 5:00 pm

    Hi, just a quick question. Is it OK if I browned the butter? How would it affect the taste and texture? Thanks!

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