These whole wheat chocolate chunk blondies are rich, chewy, and packed with chocolate, with a hint of nutty flavor and a sprinkle of sea salt for balance.
If you’re looking for a blondie that feels just a little different from the usual, these whole wheat chocolate chunk blondies are a great place to start. They have all the things you love about a classic blondie — soft, chewy texture and plenty of chocolate — but with a subtle nuttiness from whole wheat flour that adds a little extra depth.
They’re not trying to be a “lighter” dessert or a substitute for anything. Instead, they’re simply a variation that brings a bit more flavor to the table, with melty chocolate chunks and a sprinkle of sea salt to tie everything together.
Why You’ll Love These Blondies
- A little extra flavor. Whole wheat flour adds a subtle nuttiness that makes these blondies stand out.
- Soft and chewy. They have that classic blondie texture — tender, chewy, and just a little dense in the best way.
- Plenty of chocolate. Chocolate chunks melt into every bite for rich, chocolatey pockets.
- Sweet and salty balance. A sprinkle of sea salt enhances the flavor and keeps the sweetness in check.
- Simple to make. No complicated steps — just mix, bake, and enjoy.
What Whole Wheat Flour Adds to These Blondies
- It adds flavor. Whole wheat flour gives these blondies a subtle nutty taste that pairs really well with chocolate and brown sugar.
- The texture is still soft and chewy. Even with whole wheat flour, these blondies bake up tender and chewy rather than dense or dry.
- Measure carefully. Whole wheat flour can be a bit heavier than all-purpose flour, so it helps to measure by weight or use a light hand when scooping.
- Don’t over-mix. Mix just until the ingredients are combined to keep the blondies soft.
Get the Recipe:
Whole Wheat Chocolate Chunk Blondies with Sea Salt
These Salty Chocolate Chunk Blondies are filled with dark chocolate chunks and topped with a sprinkling of coarse salt. A great sweet and salty treat!
Ingredients
- 1 cup (113 g) whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (170 g) semisweet chocolate chunks
- coarse salt, to taste
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Instructions
- Preheat oven to 350° (175°C). Grease an 8-inch square baking pan.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, mixing just until combined. Stir in chocolate chunks.
- Spread batter evenly in prepared pan. Sprinkle coarse salt over top of batter. Bake for 22-25 minutes, or until edges are browned and a pick inserted in the center comes out clean.
- Cool completely in pan before cutting into bars.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
14 Comments on “Whole Wheat Chocolate Chunk Blondies”
Oh boy! These look heavenly!! Love these chewy lookin’ thangs.
These look ridiculously good right now. Add these to my never ending list of Bake or Break blondie recipes to try! They always look so incredible.
These look great! I’m also really glad that I don’t have to click on a link to see the recipe anymore, I can simply scroll down! 🙂
Heaven in a blondie! I adore the salty sweet combination too – it’s impossible to beat!
Love the new format of the website. These look delicious. I think I’ll try them with Maldon salt!
These sound AMAZING! Must make them the next time a chocolate urge strikes!
ugh – I hate how good these are. These damn things turned into a dinner for me and the pork roast went back in the fridge. Thank God it was a small pan and not a 9×13.
I love chocolate with salt. YUM!
I literally just read this recipe, checked my pantry, and made these in 15 minutes flat! They are in the oven now! Can’t wait to eat one!
ooooh, I know what I’ll be baking tomorrow – yum! Salty & choc is *such* a fab combination.
I, too, adore the combination of salty and sweet. My mouth started watering looking at these pics–an ultimate sign that I need to put my apron on and start baking away! Thanks for sharing. Love your blog!
Do you have to use whole wheat? I don’t have any right now.
And I really want to bake these!!
Paige, you can use all-purpose flour for these. It may slightly alter the consistency, but they should be fine.
Made these last night and they are quite yummy and easy to make which is the best kind of baked goods.
One thing to note is the center will looks undone when you take them out and even though many sweets are better right out of the oven, I find that these need to be cooled completely/overnight for it to set and be eaten. I tried one out of the oven and it tasted like melted butter and oily and undercooked…..almost thought it was a flop. Glad I tried them again this morning and they are perfect! Chewy, salty and sweet!