These Chewy Chocolate Blondies are a simple one bowl dessert that combines the rich flavor of a brownie with the soft chew of a blondie. They bake quickly, use basic pantry ingredients, and deliver a fudgy center with crisp edges for the perfect lazy day treat.
There are days when only something warm and chocolatey will do, but the idea of pulling out several bowls or melting chocolate over a double boiler feels like too much. These Chewy Chocolate Blondies are the perfect solution. They mix together in a single bowl and go straight into a standard baking pan, which makes them ideal for lazy evenings, quick dessert cravings, or a simple weekend bake.
The texture is what makes them special. They have the chewy sweetness of a blondie, combined with cocoa powder and chocolate chunks that bring in the richness of a brownie. The tops bake into a shiny crust, the edges turn lightly crisp, and the middle stays nicely fudgy without being too dense. They look like a brownie at first glance but the flavor reveals that familiar blondie softness with added depth from the cocoa.
These bars require almost no technique, no electric mixer, and no chill time. Just melt, whisk, fold, bake, and slice. They travel well, store well, and taste even better on day two.
🍰 Why You’ll Love These Chewy Chocolate Blondies
- One bowl and minimal cleanup
- Chewy blondie texture with chocolate brownie flavor
- Quick prep time
- Shiny top and soft middle
- Uses ingredients you already have at home
- Great for sharing or slicing into smaller dessert bars
Key Ingredients You’ll Need
- Butter for richness and moisture
- Light brown sugar for chew and caramel flavor
- White sugar for a shiny crust
- Cocoa powder to deepen the chocolate flavor
- Chocolate chunks for melty pockets throughout the bars
- Vanilla extract for warmth
- Eggs and yolks to create a thicker, fudgier blondie texture
Tips for the Perfect Chewy Chocolate Blondies
- Whisk the eggs and sugar well to help create the shiny crust.
- Do not overmix once the flour goes in because overmixing can make the bars cakey.
- Spread the batter evenly in the pan so the blondies bake uniformly.
- Take the bars out when the center still looks slightly soft. They firm up as they cool.
- Let the blondies cool before slicing if you want neat squares.
FAQ
Can I use all white sugar?
Yes, but the bars will be slightly less chewy.
Can I double the recipe?
Yes. Use a larger baking tray and check for doneness a few minutes earlier. OR use the same pan for thicker bars.
Do these taste like brownies?
They have brownie flavor but keep the soft blondie chew, so they sit somewhere in the middle.
🧊 Storage Tips
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to one week.
- Freeze individually wrapped bars for up to two months. Thaw at room temperature.
Ingredients
Yield: 8 – 16 bars
Bake Time: 20-25 minutes
Total Time: ~45 min
One-Bowl Recipe
- 230 g unsalted butter (1 cup), melted and slightly cooled
- 250 g light brown sugar (1 and 1/4 cups, packed)
- 80 g granulated sugar (1/3 cup plus 1 tablespoon)
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 165 g all purpose flour (1 and 1/3 cups)
- 40 g cocoa powder (1/2 cup)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 50 to 150 g chocolate chunks (1/4 to 1 cup), optional depending on preference
Directions
- Prep the pan
- Line a 9 x 13 inch baking pan with parchment and lightly butter the sides.
- Preheat oven to 175°C (350°F)
- Combine melted butter and sugars
- Whisk melted butter with both sugars until glossy and slightly thickened.
- 230 g butter
- 250g light brown sugar
- 80g white sugar
- Whisk melted butter with both sugars until glossy and slightly thickened.
- Add eggs, yolks and vanilla
- Whisk in the eggs, yolks and vanilla until mixture becomes smooth and shiny (30-40s vigorously)
- 2 eggs
- 2 egg yolks
- 1 tbs vanilla extract
- Whisk in the eggs, yolks and vanilla until mixture becomes smooth and shiny (30-40s vigorously)
- Add dry ingredients
- Sift flour, cocoa powder, baking powder, and salt directly into the bowl. Fold gently until just combined.
- 165g flour
- 40g cocoa
- 1/2 tsp baking powder
- 1/2 tsp salt
- Sift flour, cocoa powder, baking powder, and salt directly into the bowl. Fold gently until just combined.
- Add in chocolate chunks (optional)
- Fold in the chocolate chunks, reserving a small amount for the top if desired.
- 50g – 150g chocolate chunks
- Fold in the chocolate chunks, reserving a small amount for the top if desired.
- Spread and bake
- Spread the batter evenly in the pan
- Bake 20-25 minutes until edges are set and center looks slightly soft (do not overbake, the batter continues to bake once outside the oven).
- Cool and slice
- Allow the blondies to cool fully in the pan for at least one hour before slicing for the cleanest edges.
What’s New
Try the latest in Other Desserts: Classic Canadian Maple Butter Tarts
Notes
Bake toward the shorter end of the time range for a fudgier center.
Bake longer if you prefer a more set texture.
You can add a sprinkle of flaky salt on top right after baking for extra contrast.
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