Thick & Gooey Chocolate Chip Blondies

Truthfully this thick & gooey chocolate chip blondie recipe started with a mistake: I was going to make some slight modifications to my butterscotch blondies and add some colorful candies to it but I miscalculated some of the ingredients and ended up with too many eggs/yolks, so I had to recalculate and add everything else to balance the batter. I baked it, doubled, in a 9×9 so they’d be really thick. 

That batch was good but a little on the dry side. I started thinking about what an ideal blondie for me would be like: thicker than the average one, the blondie sans chocolate would be just as tasty as the bits with the chocolate, it would be chewy and gooey and that top would have the perfect shiny, crackling topping. 

I reworked the recipe to get these: I’m besotted with the “touch me and i break” shiny topping I got on this one, and loved the gooey middles stuffed with chocolate and nuts. I hope you like these too! 

Recipe Ingredients 

Butter: unsalted, cold. Salted is ok too though you may want to reduce the added salt. 

Brown sugar: light or dark but not organic as it does not have moisture. Turbinado is also not a good substitute here. 

Vanilla: pure vanilla extract. 

Salt: fine sea salt. If using table salt, halve the amount. 

Eggs and yolks: we’ll use two eggs and one yolk (save the white for another use). If your eggs are small, the blondies will be on the drier side. 

Flour: all purpose of any protein content (higher protein will mean chewier blondies, a lower protein will make them softer and gooier). I will give the option of adding a bit more flour if you don’t want the “goo” to be too much. 

Chocolate: use a chocolate you love! It can be chocolate chips (I like guittard’s super chips) or chop up a good chocolate bar. 

Walnuts: I have a note on refreshing the nuts before adding them to the dough. Pecans would work great too. Optional! 

How to make Thick Gooey Chocolate Chip Blondies

Prep the pan

Grease the pan then lay two overlapping sheets of parchment to cover all sides of the pan: 

Heat the butter and sugar

We’ll do this in the microwave but if you don’t have one you can do it in a pot over medium heat. The goal is to melt the butter first then warm the two enough together until they can be whisked into a cohesive mixture (the butter won’t sit on top of the sugar). 

> This is an important step as it is what will give us that shiny topping. 

Make the batter

Add the salt and vanilla and whisk well. 

Add the egg yolk and eggs and whisk well. 

Stir in the flour: we don’t want to overdo this, just enough to get all the flour bits mixed in. 

Fold in the chocolate (bits or chips) and the walnuts (if using, you can chop them if you want smaller bits, I usually leave mine in halves or whole). 

Spread into the prepared baking pan, add more chocolate chips on top if you like.

Let the batter rest until the oven preheats, about 20 minutes. 

Bake 

Prep a 9×9 inch square metal pan (it cannot be ceramic or glass, we need something that heats and cools quickly and conducts heat efficiently throughout) by greasing it and lining it with parchment. I like to slice a sheet in half and lay one down then the other over it, criss crossed, so all sides are covered. 

Spread the batter into the pan and add more chocolate chips on top. I like to tuck them in a little. Don’t add nuts on top as they can burn. 

Bake time: you’re looking for edges that have turned golden brown and a center that has puffed up.  When you put a cake tester into the center it should come out thick and gooey, not runny – runny means it needs more baking time. Mine takes about 40 minutes in a convection oven. 

Let cool in the pan – they are thick and will fall apart if you cut them too early. Then slice and serve. 

Thick & Gooey Chocolate Chip Blondies

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