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.
Incredible!! These were the hit of the party! So easy to make and delicious! I added the molasses and ever raved about how gooey these were.
These are really delicious! I browned the butter for a little extra flavor (and I added 2T of butter to compensate). They are rich and chocolaty, with a gooey and squidgy texture. My oven runs a bit hot, so mine were done at the 20 minute mark. Will definitely make again!
Hello! I’ve made sooooo many of your recipes – plan to make these for the first time next week. Instructions in other of your bar recipes include letting the butter-sugar mixture cool to room temperature before moving on to next steps. In this recipe, does the butter-sugar mixture need to cool?
Hi Debra! If your melted butter is piping hot, I’d let it cool to just warm to ensure it doesn’t begin to cook the eggs; otherwise, feel free to add it to the sugar and the other ingredients right away 🙂 Let us know what you think of this recipe when you give it a try!
I have been making these blondies for years, and they are truly the best! It’s my go-to for work shared lunches or for a family gathering, and there’s always someone asking for the recipe! I use light brown sugar instead of dark, and black treacle instead of molasses as that’s what I keep on hand, and prefer 72% dark chocolate. Cannot recommend this recipe enough!!
no baking powder or soda?
Hi Elizabeth! That is correct – this recipe doesn’t call for any baking soda or baking powder. Unlike traditional cookies or cakes, which rely on these leavening agents to create a light texture, blondies are all about being dense, chewy, and delightfully gooey in the center. Leaving out these leavening agents helps achieve that desired consistency without causing the blondies to rise, becoming cakey during baking. If you’re curious to learn more about leavening agents in baking, you might find Tessa’s article ‘Baking Soda vs. Baking Powder’ here helpful. Happy baking!
Doubled it and put in a 9×13 pan to take to a party. Just had to cook an extra 10 minutes or so. They were delicious!
Can I make these blondies with margarine instead of butter?
Thanks
Hi Laurie! We don’t recommend that, because margarine is oil-based, contains less water than butter, and therefore does not bake quite the same as butter – but of course, feel free to experiment as you like! Happy baking 🙂
If I double this recipe, what size pan should I use??
Hi Beth! Double this recipe in a 9×13-inch light colored metal pan for best results. You may need to add a few minutes to the bake time. Let us know what you think of these blondies once you’ve given them a try!
My husband couldn’t wait to tear into this… that he did I’m like it is supposed to set!! It was delicious didn’t use molasses not a fan. I’m going to do Individual ramekins next time!! I have all your books and there isn’t one recipe I haven’t liked from you!! We’ll done!!
I replaced half the sugar with stevia and added a teaspoon of baking powder and it was amazing
These are delicious! I left out the molasses and subbed coconut sugar for brown sugar (measuring by weight). Thanks for the recipe!
Happy to hear your substitutions worked well, Sarah!