Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!
I love making blondies! Not only are they one of my favorite sweets to eat, they give the biggest payback for the least time and effort. Mix them up by hand in one bowl with ingredients you probably already have on hand. And they only take about 2o minutes to bake.
These Chocolate Chunk Blondies are chewy and cakey rather than dense, and not cloyingly sweet. Melted butter adds to the chewiness. Brown sugar gives the flavor a hint of caramel and butterscotch. Combined with chunks of chocolate and roasted pecans, these blondies are packed with flavor.
Cakey vs. Dense - Which is better? It really comes down to personal preference. Dense blondies are moist, gooey, and totally addictive. I like them best straight out of the fridge. They become almost fudge-like. They're a little more fragile than cakey blondies. A dense blondie, especially if it contains a lot of chocolate, will be a little messier when it's hot out. So if it's a summer day at the beach, or even in a kid's lunch box, the cakier blondie will hold up better and be less messy. Cakier blondies also seem less rich, even though the sugar ratio is the same.
Cakey blondies and dense blondies have the same ratio of flour, sugar, and butter. Their taste is about the same since they contain just about the same ingredients. What makes the cakey blondie cakier is a little extra egg and baking powder for lift.
The most important tip for success when it comes to baking these Chewy Chocolate Chunk Blondies - don't overbake them. They should be just set on top and golden on the edges. They'll firm up as they cool. If you overbake them, they dry out.
If you'd like a dense, gooey blondie, try my Snickers Blondie Bars.
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- 1 cup pecans or walnuts (4oz, 113g)
- 12 tablespoons unsalted butter, melted and cooled (6oz, 170g)
- 1 ½ cups packed light brown sugar (10.5oz, 298g)
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 1 ½ cups unbleached all-purpose flour (7.5oz, 213g)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 12 ounces chocolate chunks (340g)
- Heat oven to 350 degrees F. Toast pecans on a baking sheet until fragrant, about 5 minutes. Remove and chop.
- Melt butter and let cool. If the butter is too warm it will cook the eggs and melt the sugar.
- Prepare a 9 by 13 inch baking pan by lining it with foil or baking parchment, leaving an overhang to easily lift out the blondies. Spray with nonstick spray.
- In a mixing bowl, whisk melted butter and brown sugar to combine thoroughly (about 100 strokes). The butter should be absorbed into the sugar.
- Add eggs and vanilla and whisk thoroughly.
- Add flour, baking powder, and salt. Stir to combine.
- Stir in chocolate chunks and pecans.
- Spread into prepared pan and bake on the middle shelf until top is set and sides are turning golden, about 22 minutes. Do not overbake or they will be dry.
- Remove from oven and let cool. Remove bars from pan by lifting foil or parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Adapted from Cook's Illustrated.
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