Double Chocolate Chunk Blondies Recipe

Double Chocolate Chunk Blondies Recipe:- Extraordinarily rich in flavor Huge pieces of chocolate that just melts in your mouth The consistency of blondies is extremely chewy and gooey, and they are completely loaded with chunks of chocolate chips. Blondies are a popular dessert. Forty-five minutes, with no mixer is required at any point. On the following page, you will find a collection of baking techniques and tips!


Double Chocolate Chunk Blondies Recipe

A recipe for these gooey chocolate chunk brownies was recently uploaded to my Instagram story, and it included detailed instructions for each step.
In spite of the fact that it is a recipe that is extremely easy to follow, you are aware that in order to make it even more delicious, I typically have to make a few tweaks and tactics that are not commonly used. The ability to master both the science and the romance of baking is one of my professional strengths. If you keep reading, you will have the opportunity to learn how I improve upon a straightforward recipe.


Ultra flavorful Gooey Chocolate Chunk Blondies are ridiculously chewy, gooey, and absolutely loaded with chunks of chocolate. 35 minutes, no mixer required.


My go-to standard blondie recipe was modified by the addition of an additional egg yolk, which resulted in a richer and chewier texture. If you want to add even more butterscotch flavor to these, use dark brown sugar instead of light brown sugar. Additionally, add even more molasses to complete the process of making these as moist and delectable as possible.

In addition, I substituted bread flour for half of the all-purpose flour in the flour mixture. As a result of the higher protein content of bread flour, these will be exceptionally chewy and wonderful.


What if I don’t have molasses? Do I have to use bread flour?

You are free to use all-purpose flour in the event that you do not have bread flour. They will only have a subtle reduction in chewiness. The molasses is the same way. It won’t be a problem for the recipe if you have to leave something out.

But often times it’s these little details that add up that make the difference between good and GREAT.


Lastly, but certainly not least, in order to really drive home the flavor, I used Ghirardelli chocolate bars that had been chopped into very large pieces. They transform into something that is not only wonderfully melty and tasty, but also makes a huge difference in the environment.

It is highly recommended that you take the time to chop chocolate bars in order to achieve the best possible results. Chocolate chips have components that help them maintain their delightful chip shape as they are being manufactured.

In order to give these a flavor that is pleasantly salty and sweet, I finished them off by sprinkling them with a very small amount of flaky sea salt. You won’t be let down if you decide to skip it; you won’t be disappointed!



  • 1 stick (113 grams) unsalted butter, melted
  • 1 cup (200 grams) dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1 tablespoon molasses, optional
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine salt
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (64 grams) bread flour
  • 6 ounces semisweet chocolate, chopped into chunks
  • Flaky sea salt, for sprinkling



  • Preheat the oven to 350°F. Line an 8 by 8-inch 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.


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