Part brownie, part cakey, part chocolate chip cookie: these deliciously dense blondies are chewy, rich and sweet in all the right ways. Best served hot under a scoop of vanilla ice cream.

It wasn’t until mid-bite of these blondies, reviewing the recipe for the seventh time, that I realized they’re essentially just extra-thick chocolate chunk cookies.

It’s the brownie’s vanilla variation, packed with brown sugar to give it a soft chew and thick batter for a fudgy texture. Although the blondie skips the cocoa, it’s still “chock-full” of semi-sweet chocolate chunks, which become gooey right out of the oven.

In the making

✘  Refrain from cutting the brownies right out of the oven! Leave them to cool for 15-20 minutes (or as long as you can wait) to avoid a melty mess.

✔  Err on the side of underbaked. They’ll continue to cook outside of the oven, even when they’re sitting out to cool.

✔  I like mine simple, but maybe you don’t! Experiment with chunky add-ons, like nuts, dried fruit or even flavoured extracts. Or, try out different fillings by putting half the batter in the tin, covering with fresh fruit, marshmallows, biscuit crumbs, sea salt, bacon (go nuts), then cover with the remaining batter.

✔  This is a pretty fool-proof recipe, so relax and enjoy the baking process!