Chocolate chunk blondies.

Chocolate chunk blondies are also known as blonde brownies and chocolate blondies because they have chocolate chunks mixed into it.

These decadent blondie bars make bite-sized desserts to satisfy your sweet cravings.

Made with staple baking ingredients that include, flour, brown sugar, butter, vanilla and eggs.

Using this chocolate blondie recipe, you’ll be making these easy sweets in no time.

The blonde brownie experiment.

I spent some time experimenting with the cooking times for this chocolate chunk blondie recipe.

I made a few separate batches to check on the outcomes. I’ve given them below on the recipe notes so make sure to read them.

When time permits, I will also experiment with the ingredient quantities and add them so you can make the best chocolate blondies to suit your taste.

With the tips and step-by-step instructions and images, making homemade chocolate chunk blondies just became easier.

Beginner’s tips on making chcolate chunk blondies.

Ingredients for the blondies.

• Have all the ingredients needed at room temperature.
  
• for your ease, I’ve given the quantities in cups as well as grams so use whichever method you prefer.

• Make sure to check the expiry date on the baking powder before using it.

• I would recommend using small brown sugar grains or use a blender to granulate it, this makes the dissolving of the sugar much easier.

• Only add the eggs when the temperature of the sugar and butter is somewhat warm and not hot.

• Baking pan for the blondies.
  These were made in an 8 x 8 square baking pan which I recommend.

• Coat the parchment paper/baking paper with a thin film of flour, especially the middle so that the bottom of the blondie doesn’t turn too gooey.

• If you are living in a humid country, the blondies will tend to have a slight soggy or wet texture at the bottom.

So make sure to let the blondies completely cool and then chill it for another 45 minutes to 1 hour before cutting them into squares.

Utensil and appliances needed.

sauce pan to melt sugar and butter.

Large mixing bowl

Spatula/whisk/spoon

Parchment papper/baking paper

8 x 8 square baking pan

More chocolate dessert recipes!

Chocolate loaf cake

Chocolate crinkle cookies.

No bake- cocolate buiscuit cake

How to make blonde brownies

reipe difficulty- easy

1 and 1/2 cup(290g) brown sugar

3/4 cup(170g)+1 tablespoon of butter

1 and 1/2 cup(220g) flour

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 and 1/2 tablespoon of vanilla

1/2 a cup(80g) of dark chocolate chopped or chocolate chips

Method

Have all your ingredients ready and at room temperature.

Preparing the baking pan.

Use an 8 x 8 pan. Dab a little butter on the middle and sides of the pan for the parchment paper to stick and line your baking pan with the parchment paper.

Once your baking pan is ready, coat the inside of the pan with a thin film of flour. You might have to use less than 1 tablspoon of flour to do this.

Make sure the middle of the pan has a little more flour covering as this is the area that tends to stick to the pan while making the chocolate chunk blondies.

Add brown sugar(1 and 1/2 cup/290g) and butter(3/4 cup/170g+1tbsp) into a saucepan.

Melt the sugar and butter over low heat. Once the sugar and butter are dissolved, continue to heat for another 2 minutes.

Remove from fire and set aside to cool.

Sift flour(1 and 1/2 a cup/220g), salt(1/4 tsp) and baking powder(1 tsp).

Once the dissolved butter and sugar mixture is warm.

Add the eggs(2) one by one, vanilla essence(1 and 1/2 tbsp), and whisk into the mixture.

Before adding the flour and combining.

Preheat the oven to 338(170C).

While the oven preheats, mix in the flour into the wet batter mixture.

Combine the ingredients with your spoon or spatula in a wide arc and then ending in the center of the batter.

Combine until well incorporated.

Adding the chocolate chunks or chips can be done in two ways.

1. You can add the chocolate chip into the batter while mixing, the only problem would be, if the batter is still slightly warm the chocolate chips tend to dissolve into the batter.

2. Or you can add the chocolate chunks once the batter is poured into the baking pan.

This is the method I chose once I realized the chocolate chips melting into the batter.
You can choose to do either way.

Bake for 22-26 minutes. see notes below before baking.

IMPORTANT
Let the chocolate chunk brownies completely cool, for best results refrigerate them for 45 minutes before cutting them into squares.

Experimenting with different baking times.

My experiment was done at this stage. Depending on what type of texture(gooey or firm chocolate chunk blondies) you want.

Here are the baking times used and their out come.

Chocolate chunk brownie baking times and their outcome.

Blonde brownie batch 1

Chocolate chip added to the batter.

Baked at 338(170C) for 22 minutes.

The results– the blonde brownies were too gooey.

Difficult to handle as the bottom(especially the middle area) was not firm but still tasty.

Blonde brownie batch No 2.

The same method of making the batter, but adding the chocolate chunks were done, once the batter was poured into the baking pan.

I just spread the chopped chocolate on top before baking.

Baked at 338(170C) for 24 minutes.

The blonde brownies were much firmer but still gooey, they were firmer once cooled and refrigerated. easy to separate.

Better blonde brownies than the first batch.

The chocolate chunks were only visible and can be tasted on top.

Blonde brownie batch No 3.

The same method of making the batter, but adding the chocolate chunks were done, once the batter was poured into the baking pan.

This time, instead of letting the chocolate chunks float over the batter I gently pushed most of them into the batter and evenly spread them around the batter.

The result

Once the chocolate chunk blondies were completely cooled, I chilled them for another 45 minutes before cutting them into the required size.

The bottom of the blonde brownies were just perfect and chocolate chunks could be tasted as well.

For me, batch no. 3 was the perfect consistency and texture.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only shared the link rather than the full recipe. 
All images and text on this website are protected by copyright.