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Double Chocolate Chunk Blondies

Double Chocolate Chunk Blondies are wonderfully quick and easy with fantastic flavor. Great for a sweet snack, for sharing, or for no reason at all!

stack of Double Chocolate Chunk Blondies on a red-trimmed white plate

The Best Chocolate Chip Blondies

As much as I love a good brownie, there’s something about blondies that I find equally as irresistible. If I had to guess, it’s the abundance of brown sugar, which is one of my favorite baking ingredients and flavors. Also, they’re a bit like a big, soft, dense chocolate chip cookie, but without the labor of scooping individual cookies.

I’ve made lots and lots of different blondies over the years with lots and lots of flavor combinations and delicious twists. (Hello, Brown Butter Chocolate Chip Hazelnut Blondies!) But sometimes I crave the simplicity of blondies loaded with favorite flavors like brown sugar and chocolate chips. These Double Chocolate Chunk Blondies deliver in spades!

Quinn generally prefers milk chocolate, while I tend to reach for dark chocolate. If yours is also a chocolate house divided, then these blondies offer a simple solution by having both dark and milk chocolate mixed into the batter. The contrasting chocolates make for a more interesting flavor, but you can certainly just pick one kind if you like.

Not only do these blondies taste amazing, they’re also one of the quickest, easiest things you can bake. Whether you’re new to baking or have years of experience, you can appreciate that, right? And if you have a reasonably stocked baking pantry, you’ll likely have everything you need to whip up a pan of them whenever the craving strikes!

What You’ll Need

Just the basics here! This is one of those wonderful recipes made with ingredients you’re very likely to have in your kitchen at any time!

  • All-purpose flour – Measure by weight or spoon and sweep.
  • Baking powder
  • Ground cinnamon – I love the little extra flavor the cinnamon adds, but it’s completely optional if you’d prefer to omit it.
  • Salt
  • Unsalted butter – The butter is melted and will need a few minutes to cool so it’s warm but not hot.
  • Brown sugar – Light or dark brown sugar will work, depending on how bold you want the molasses flavor.
  • Eggs – Set these out before you begin baking so they can come to room temperature.
  • Vanilla extract
  • Chocolate chunks or chocolate chips – For the “double chocolate” of these blondies, use a combination of dark and milk chocolate chips. Alternatively, you can just use one kind if you prefer.

Other Add-In Ideas

In addition to the chocolate chips (or even instead!), you can use your favorite add-ins to customize these to your tastes. Just keep the total amount of add-ins at about 2 cups by volume. Get creative!

  • Chopped nuts – Pick just one or use a combination.
  • Other flavor baking chips – Peanut butter, white chocolate, cinnamon, butterscotch, or whatever you like!
  • Dried fruits
  • Toffee bits
  • Chopped candy bars
  • Chopped crisp cookies – Oreos, Nutter Butters, etc.
overhead view of four Double Chocolate Chunk Blondies on a red-rimmed white plate

How to Make Chocolate Chunk Blondies

These chocolate chip blondies are easy to make with no special tools. You can even leave the mixer in the cabinet if you want! They’re a great baking project for bakers of all skill levels.

Prepare for baking. Heat the oven to 350°F. Grease a 9″ x 13″ x 2″ baking pan. If you like, line the pan with parchment paper and grease the paper.

Combine the dry ingredients. Whisk together the flour, baking powder, cinnamon, and salt.

Combine the wet ingredients. In a large bowl, mix together the cooled butter, brown sugar, eggs, and vanilla until well-mixed.

Add the dry ingredients to the wet ingredients. Gradually add the flour mixture to the butter mixture. Mix just until combined or a few streaks of flour remain. Stir in the chocolate.

Bake. Spread the batter evenly in the pan. Bake 30 to 35 minutes, or until the blondies are golden brown and a pick inserted into the center comes out clean.

Cool. Place the pan on a wire rack and allow the blondies to cool before cutting into bars.

Tips for Success

  • Don’t over-mix. Only mix just until combined, or your blondies may have a tough, dry texture. Unless you’re skipping the add-ins altogether, then stop mixing when there are a few streaks of flour remaining. That last bit of flour will get mixed as you stir in the chocolate chips.
  • Use good quality ingredients. For a simple recipe with a short list of ingredients like this, the quality of the ingredients is important. I recommend skipping the store brands in most cases.
  • Don’t over-bake. Too much oven time can make blondies tough and unappealing. Take them out of the oven when they’re golden brown and a pick inserted into the center comes out clean. You can even err on the side of a few moist crumbs on the pick if you like them a little softer.

How to Store and Freeze Blondies

After the blondies have cooled completely, place them in an airtight container. They should keep at room temperature for up to 5 days.

Alternatively, they can be frozen. Wrap the blondies well in plastic wrap and place in a freezer-safe bag or container. Stored properly, they should last up to 3 months. Thaw for an hour or so at room temperature.

Double Chocolate Chunk Blondies

Yield 24 2-inch bars
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Quick and easy Double Chocolate Chunk Blondies are packed with plenty of brown sugar and two kinds of chocolate.

stack of Double Chocolate Chunk Blondies on a red-trimmed white plate


  • 2 cups (240g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon*
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semisweet chocolate chunks or chips
  • 1 cup (170g) milk chocolate chunks or chips


  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  2. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  3. In a separate bowl, combine the butter, brown sugar, eggs, and vanilla until thoroughly combined. Gradually add the flour, mixing until a few streaks of flour remain. Stir in the chocolate chunks.
  4. Spread the batter evenly in the prepared pan.
  5. Bake 30 to 35 minutes, or until the bars are golden brown and a pick inserted into the center comes out clean.
  6. Place the pan on a wire rack and allow the blondies to cool before cutting into bars.


*The hint of cinnamon adds a nice bit of flavor, but you may omit it if you like.

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    15 Comments on “Double Chocolate Chunk Blondies”

  1. They look delicious! And I already have all those ingredients in my pantry ohohoho

  2. Looks so good. Never made blondies, but now I have to give it a go

  3. Brown sugar IS pretty much the bee’s knees-loove how chewy and still full of chocolate these blondies are!

  4. You are making me so hungry! Love me some blondies! Making!

  5. Just made this about 2 hours ago.  I replaced the semi-sweet morsels with cinnamon morsels I already had on-hand.  OMGosh!  Yummy!!

  6. I do love this recipe! Can’t go wrong with blondies.

  7. Hi can these be made in advance and frozen?

  8. These are like, weirdly good. Recipe is obviously super easy. The cinnamon is a MUST! I am not a super cinnamon fan but this just adds depth to the blondies …more of an underlying flavor

  9. Yum! I am a kid and made these easily. I used a mix of white sugar/coconut sugar to replace the brown sugar and added less chocolate chips because two cups is a lot! They are still so good and quick to make.

  10. Two nights ago, our friend Debbie gifted us with 2 large bars from your recipe, that she had made. They were so perfect and delicious, that “doubting Thomas” me, had to make them myself the next day. I needed edification that mine would turn out similarly. So 2 nights in a row, indulging in your recipe! We are big cinnamon fans, and know from being a little heavy handed with this spice…but having just a “kiss” of the spice turned out to be powerful in it’s own rite. I suppose similar to an umami experience. Anyway, silly to go on and on about such a simple recipe, but we really love them, and I will making these regularly….once again Jennifer, thank you for yet another addition to my compendium.

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