Gooey Chocolate Chunk Blondies
User Reviews
4.7
Gooey Chocolate Chunk Blondies
Description
This blondie recipe uses a blend of all-purpose and bread flour to produce a chewy, moist texture beneath a slightly crisp top. Melted butter and dark brown sugar provide both moisture and caramel notes, while molasses offers optional depth. Folding in semisweet chocolate chunks ensures a varied chocolate experience, with some chunks mixed inside and some pressed on top for visual appeal and extra gooey bites.
Baked in an 8x8-inch pan lined with foil, the blondies are done when they are set around the edges but still soft and gooey in the center. Sprinkling flaky sea salt after baking balances the sweetness, enhancing the overall flavor. The result is a rich yet tender bar with an inviting chocolate presence that pairs well with coffee or as a standalone treat.
For substitutes, using all-purpose flour instead of bread flour is possible but yields a less chewy texture, requiring 1 cup total flour instead of the two-flour mix.
Ingredients
- 1 unsalted butter melted, stick, 113 grams
- 1 cup dark brown sugar 200 grams
- 1 egg large plus 1 yolk
- 1 tablespoon molasses optional
- 1 teaspoon vanilla
- 1/8 teaspoon salt fine
- 1/2 cup all-purpose flour 64 grams
- 1/2 cup bread flour 64 grams
- 6 ounces semisweet chocolate chopped into chunks, 170 grams
- sea salt for sprinkling, flaky
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.
Notes
- If bread flour is unavailable, substitute 1 cup (128 grams) of all-purpose flour for a less chewy but still tasty blondie texture.
- Press extra chocolate chunks into the top before baking to create gooey pockets and visual appeal.
User Reviews
Overall Rating
4.7
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