Classic Chocolate Chunk Blondies
Founders
16
15 minutes
25 minutes
These Classic Chocolate Chunk Blondies are rich, buttery and filled with generous pieces of semisweet chocolate. Brown sugar brings a warm butterscotch flavour without any butterscotch chips, while a little granulated sugar helps create a delicate crust on top.
They come together with everyday ingredients and no mixer. The trick is to avoid overbaking and give the bars time to cool completely before cutting. Aim for a soft, chewy centre, lightly golden edges and plenty of chocolate in every square.
Ingredients
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons (10 mL) vanilla extract
- 1¼ cups (156 g) all-purpose flour
- ½ teaspoon (2.5 mL) baking powder
- ¾ teaspoon fine salt (approximately 4 g)
- 1 cup (170 g) semisweet chocolate, roughly chopped
- A small pinch of flaky sea salt, for finishing (optional)
Directions
Prepare the Pan
Preheat the oven to 350°F (175°C).
Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving overhang on two sides to make lifting out the blondies easier. (see optional 9 inch pan below)
Combine the Butter and Sugars
In a large mixing bowl, whisk together the melted butter, brown sugar and granulated sugar until evenly combined.
If the butter is still very hot, let the mixture cool briefly before adding the eggs.
Whisk in the Eggs
Add the whole egg and egg yolk.
Whisk vigorously for 1–2 minutes, until smooth, glossy and slightly thickened.
Stir in the vanilla extract.
Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder and salt.
Add to the butter mixture and stir with a spatula just until no dry flour remains. Avoid overmixing.
Fold in the Chocolate
If desired, reserve a small handful of the measured chocolate to scatter over the top.
Fold the remaining chocolate gently into the batter until evenly distributed.
Fill the Pan
Spread the thick batter evenly into the prepared pan, gently pushing it into the corners.
Scatter any reserved chocolate over the surface.
Bake
Bake for approximately 25–32 minutes, beginning to check around 25 minutes.
Look for set, lightly golden edges and a centre that looks just set but remains soft.
Insert a toothpick into an area without melted chocolate. It should show moist crumbs rather than wet batter. Do not wait for a completely clean toothpick, as the blondies continue to firm up while cooling.
Cool Before Cutting
Place the pan on a wire rack. If using flaky sea salt, sprinkle a tiny pinch over the blondies while still warm.
Allow to cool completely in the pan, about 1–2 hours.
Lift out using the parchment overhang and cut into 16 squares.
Pan Size Variation: Using a 9-Inch Square Pan
A 9-inch (23 cm) square pan makes slightly thinner blondies that may bake more quickly. Keep the oven temperature at 350°F (175°C) and begin checking at 20–22 minutes. An approximate baking range is 22–27 minutes, depending on your oven and pan; use the same visual doneness cues rather than the clock alone.
Allow the blondies to cool completely before cutting. For the thickest result, use the recommended 8-inch pan.