These chocolate chunk blondies are the gooeyest, most delicious chewy blondies you’ll every eat. They’re filled with dark chocolate chunks and have a perfect crinkle top. Plus, they can be made in one bowl and are so easy! Once you’ve tried these, you’ll never need another blondie recipe!
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Although I LOVE a good fudgy brownie, these blondies make me want to sing from the rooftops. Whether you’re an edge piece person, middle piece person, or a corner piece person, these blondies will make you do a happy dance.
What are blondie brownies?
For the longest time, I really thought blondies were almost like cookies bars. But although they look a like, they are soooo so different.
Blondies are exactly like brownies, except without the chocolate. Good chewy blondies have that gooey, soft texture that a brownie has, with the same crinkly top but with richer vanilla and brown sugar flavours.
Blondies are typically sweeter than brownies, even though they use the same amount of sugar, because there isn’t any chocolate to cut the sweetness.
So, when I made these dairy free blondies I decided to add in some chopped dark chocolate to perfectly balance out the sweetness. The result was amazingggg.
How to make chocolate chunk blondies
These chewy blondies are quick and easy to make. They’re done in under 40 minutes from start to finish! All you need is your 8 ingredients, a microwave-save bowl, a whisk, and a well greased baking pan.
Begin by chopping up your dark chocolate and setting it aside. Then, in a microwave safe mixing bowl, melt the butter. Add both sugars to the bowl and whisk for a few minutes until the texture resembles a paste and pulls away from the side of the bowl.
Add in the egg and vanilla extract and continue whisking. Now add in the flour and salt and gently mix until the dry ingredients are just incorporated. Be careful not to over-mix, as this will affect the texture of the blondies! Carefully fold in the chocolate and pour the batter into a parchment – lined 8×8 square baking pan.
Bake for 25-35 minutes, or until a toothpick in the middle comes out almost clean. There shouldn’t be any wet batter on it, but there may be a few wet crumbs. This means they are ready! Let the blondies cool completely before slicing.
Tips for making the best chewy blondies
Like I said before, these blondies are as simple as it gets. But there are a couple KEY things that will help make sure that they come out perfect!
- Do not over-mix: The batter only needs to be mixed until the dry ingredients are just combined. This is key because over mixing will significantly change the texture of the blondies!
- Prepare your baking pan properly: Line the baking pan with parchment paper so that the blondies don’t stick to the bottom! If you skip this step, you’ll likely end up with a mess and pieces of blondie will stick to the bottom of the pan.
- Do not over-bake: This is the single most important tip!!! In my oven, these blondies are done in 27-30 minutes. But your oven will be different, so it’s important to keep checking on them every few minutes after the 25 minute mark! The blondies are ready when the top is crinkly and a toothpick inserted in the middle comes out almost clean.
- Let them cool completely before slicing: Hey, I get it, as soon as the blondies are ready you’re probably dying to just dig in. I’ll be the first to admit that I’m the person standing in front of the oven with my face as close as possible to the glass, just watching and waiting. But if you try to remove them from the pan or slice them too early you’ll have a gooey mess. The blondies will continue to firm up in the pan once you’ve removed them from the oven.
Can I use chocolate chips instead of chocolate chunks?
Definitely. I have a deep love for using chopped chocolate over chocolate chips, but if you prefer to use chocolate chips then you absolutely can! You can also leave the chocolate out entirely if you love a really sweet, classic blondie!
Can I use regular butter instead of dairy free butter?
Yes! These chocolate chunk blondies work great with any kind of butter, so if you aren’t dairy free you can absolutely use regular butter or margarine.
Can I freeze chocolate chunk blondies?
These blondies should be stored in an airtight container for up to 4-5 days. They also freeze wonderfully! To freeze them, wrap the blondies in plastic wrap (tightly) then in tin foil, then place in an airtight freezer bag and freeze for 1-2 months. Let them thaw on the counter.
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If you make this recipe, let me know how it went in the comments, I’d love to hear from you! You can also tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.
Chocolate Chunk Blondies
Ingredients
- ¾ cup butter (vegan or regular), melted
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1¼ cup + 2 tbsp all purpose flour
- ½ cup chopped dark chocolate (dairy free or regular)
Instructions
- Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
- Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the flour and salt into the bowl and mix with the whisk until just combined (it should only take about a minute). This is important, because over-mixing at this stage will affect the texture of the blondies!
- Gently fold in the chopped chocolate until just combined.
- Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
- Bake for 25-35 minutes. The top of the blondies should be crinkly and when you insert a toothpick in the middle the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the blondies cool completely before slicing. Enjoy!
This blondie recipe was a game changer. I crave these on a daily basis now! So simple and so quick! Everyone needs this is their recipe book.
Hi Adrienne! I crave them daily too 😉 I’m so happy to hear that you loved the blondies! Thank you so much for trying them out!