Chocolate-chunk blondies

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!

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kitchen-whiskers-chocolate-blondies

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Chocolate-chunk blondies

  • Servings: 16 - 20 bars
  • Difficulty: Easy
  • Print

These deliciously dense blondies are chewy, rich and sweet in all the right ways. Best served hot under a scoop of vanilla ice cream.

Ingredients

  • 2 cups flour (256 grams) 
  • 1/2 tsp kosher salt 
  • 1/4 tsp baking soda 
  • 2 cups packed brown sugar (400 grams) 
  • 3/4 cup butter, softened 
  • 2 large eggs, room temperature 
  • 2 tsp vanilla extract (10 grams) 
  • 2 1/2 cups semisweet or milk chocolate chunks

Directions

  1.  Preheat oven to 350°F. Coat a 13×9-inch baking pan with non- stick cooking spray. Dust with a few pinches of flour, shaking out excess. 
  2. In a small bowl, stir together flour, salt and baking soda. 
  3. In an electric mixer, cream together brown sugar and butter until light and fluffy.
  4. Beat in eggs and vanilla, adding eggs one at a time until combined.
  5. Add flour mixture and chocolate chunks to the mixer, mixing on low speed just until the flour disappears. 
  6. Spread the batter evenly in the prepared pan. Bake 25 minutes or until lightly browned. Cool for 20 minutes before removing from pan.
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