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Chocolate Chunk Blondies
Chewy, buttery chocolate chunk blondies filled with both semisweet and milk chocolate. These easy blondies are rich, soft, and loaded with chocolate in every bite, with an optional sprinkle of flaky sea salt for a sweet-and-salty finish.
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.
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