If you’re looking for a blondie that’s packed with chocolate, these chocolate chunk blondies deliver. They’re buttery, chewy, and filled with generous pieces of semisweet and milk chocolate for plenty of rich chocolate flavor in every bite.
These chocolate chunk blondies are everything a great blondie should be — soft and chewy in the center, lightly crisp around the edges, and rich with brown sugar flavor. They’re filled with both semisweet and milk chocolate chunks or chips, so every bite has plenty of rich chocolate.
They’re easy enough to make whenever a blondie craving strikes, and they’re just as welcome at a bake sale or holiday dessert table as they are alongside an afternoon cup of coffee or a cold glass of milk. A sprinkle of flaky sea salt on top is optional, but it adds a nice contrast to the sweet chocolate if you enjoy that combination.
If you love classic blondies but wish they had a little more chocolate, this recipe strikes just the right balance.
Why You’ll Love These Chocolate Chunk Blondies
- Perfectly chewy. These blondies have soft, chewy centers with lightly crisp edges for that classic blondie texture.
- Plenty of chocolate. A combination of semisweet and milk chocolate gives you rich chocolate flavor throughout without overpowering the buttery brown sugar base.
- Easy to make. No mixer is needed — just a few simple baking ingredients and a couple of bowls.
- Great for sharing. These blondies bake in a 9×13-inch pan, making them a great choice when you’re baking for a crowd.
- Easy to customize. Change the chocolate, add nuts, or finish them with flaky sea salt to make them your own.
Key Ingredients
You’ll find the full ingredient list with amounts in the recipe card below, but here are a few worth highlighting.
- Brown sugar – Brown sugar gives these blondies their rich flavor and helps create their soft, chewy texture.
- Chocolate chunks or chips – Use a combination of semisweet and milk chocolate for the best balance of richness and sweetness. Chocolate chunks create larger pockets of chocolate, but chips work well, too.
- Vanilla extract – A generous amount of vanilla complements both the brown sugar and chocolate flavors.
- Ground cinnamon (optional) – Just a small amount adds a subtle warmth that complements the brown sugar and chocolate without making the blondies taste like cinnamon. Feel free to leave it out if you prefer.
How to Make Chocolate Chunk Blondies
These blondies come together quickly, so have your ingredients measured and ready before you begin. You’ll find the full instructions in the recipe card below.
Prepare for baking.
Heat the oven to 350°F, and grease a 9×13-inch baking pan or line it with parchment paper for easy removal after baking.
Combine the dry ingredients.
Whisk together the flour, baking powder, cinnamon, and salt so they are evenly distributed before adding them to the batter.
Mix the wet ingredients.
Stir together the melted butter, brown sugar, eggs, and vanilla until the mixture is smooth and well combined.
Finish the batter.
Add the dry ingredients and mix just until combined, then gently fold in the chocolate. Save a handful of chocolate for scattering over the top if you like. Be careful not to over-mix, which can make the blondies less tender.
Bake.
Spread the batter evenly in the pan and bake just until the edges are lightly browned and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Avoid over-baking to keep the blondies soft and chewy.
Cool before cutting.
Let the blondies cool completely in the pan before slicing for the cleanest cuts. If you’re using flaky sea salt, sprinkle it over the top while the blondies are still warm so it adheres well.
Tips for Success
- Measure the flour accurately. Too much flour is one of the quickest ways to end up with dry blondies. For the best results, measure by weight or use the spoon-and-level method. If you want a technique refresher, see my tips for how to measure flour.
- Don’t over-mix. Once you add the dry ingredients, mix just until no streaks of flour remain. Over-mixing can make the blondies less tender.
- Use good chocolate. Whether you choose chunks or chips, use chocolate you enjoy eating. A combination of semisweet and milk chocolate creates a nice balance of richness and sweetness.
- Customize the flavor. The cinnamon adds a subtle warmth, but it’s completely optional. Leave it out for a more classic blondie or include it for a little extra depth of flavor.
- Don’t over-bake. Pull the blondies from the oven when the edges are lightly browned and the center is just set. They’ll continue to cook a bit as they cool, helping keep the centers soft and chewy.
- Add flaky salt if you like. A light sprinkle of flaky sea salt while the blondies are still warm adds a delicious sweet-and-salty contrast, but they’re just as good without it.
- Cool completely before slicing. It can be tempting to cut into them while they’re warm, but letting them cool gives them time to set for cleaner slices.
Variations
Want to put your own spin on these chocolate chunk blondies? Here are a few easy ideas to try.
- Use chopped chocolate. Replace some or all of the chocolate chunks or chips with chopped chocolate bars for larger pockets of melted chocolate throughout the blondies.
- Try different chocolate. Use semisweet, bittersweet, or all dark chocolate to suit your taste, or swap the milk chocolate for white chocolate for a sweeter twist.
- Add nuts. Stir in about 1 cup of chopped toasted pecans or walnuts along with the chocolate for extra crunch and flavor.
- Make them extra chocolatey. Add a handful of mini chocolate chips in addition to the chunks or chips for even more chocolate in every bite.
- Finish with flaky salt. A sprinkle of flaky sea salt after baking adds a simple finishing touch that complements the sweet blondies beautifully.
Storage
Room temperature: After the blondies have cooled completely, place them in an airtight container. They should keep at room temperature for up to 4 days.
Freezer: Place the cooled blondies in an airtight, freezer-safe container or zip-top bag, separating layers with parchment paper or waxed paper. Freeze for up to 3 months. Thaw at room temperature before serving.
A Blondie for Chocolate Lovers
Whether you’re baking for a party, packing treats to share, or simply satisfying a chocolate craving, these chocolate chunk blondies are always a good choice. With their chewy texture, buttery brown sugar flavor, and plenty of chocolate in every bite, they’re an easy dessert you’ll find yourself making again and again.
When you give them a try, I’d love to hear what you think! Leave a comment below, and don’t forget to rate the recipe if you enjoyed it. Happy baking!
More Blondies Recipes
Chocolate Chunk Blondies
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chunks or chips
- 1 cup (170 g) milk chocolate chunks or chips
- flaky sea salt, optional
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan. If you like, line with parchment paper for easy removal.
- Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, whisk together the butter, brown sugar, eggs, and vanilla until thoroughly combined.
- Gradually add the flour mixture, stirring until a few streaks of flour remain. Stir in the chocolate chunks.
- Spread the batter evenly in the prepared pan.
- Bake 30 to 35 minutes, or until the bars are golden brown and a pick inserted into the center comes with a few moist crumbs. Don't over-bake.
- Place the pan on a wire rack and allow the blondies to cool completely before cutting into bars. If you like, sprinkle a bit of flaky sea salt over the top while the blondies are still warm.
Notes
- Line the pan with parchment paper for easy removal and cleaner slices.
- The cinnamon adds a bit of warmth and depth of flavor without the blondies tasting like cinnamon. You can omit it for a more classic blondie flavor.
- Mix the batter just until combined to keep the blondies tender.
- Use a combination of semisweet and milk chocolate chunks or chips for the best balance of rich chocolate flavor and sweetness.
- Bake just until the center is set and a pick inserted into the center comes out with a few moist crumbs. Over-baking can make the blondies dry.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
15 Comments on “Chocolate Chunk Blondies”
They look delicious! And I already have all those ingredients in my pantry ohohoho
Looks so good. Never made blondies, but now I have to give it a go
Brown sugar IS pretty much the bee’s knees-loove how chewy and still full of chocolate these blondies are!
You are making me so hungry! Love me some blondies! Making!
Just made this about 2 hours ago. I replaced the semi-sweet morsels with cinnamon morsels I already had on-hand. OMGosh! Yummy!!
Love the cinnamon substitution! Yum!
I do love this recipe! Can’t go wrong with blondies.
Hi can these be made in advance and frozen?
Hi, Ruth. I’ve not tried freezing them, but I would think they’d do just fine.
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
I’m glad you liked the blondies, India! I totally agree with you about the cinnamon. It definitely makes them more interesting!
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.
I’m glad you liked them, June!
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.
I’m glad to hear that you were able to satisfy your inner doubting Thomas, Jeff! 😉