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Thick & Gooey Chocolate Chip Blondies

Twice the size as a regular blondie with gooey interiors and chewy sides.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 16

Equipment

  • 9x9 inch square metal pan

Ingredients

  • 226g or 1 cup butter unsalted
  • 400g or 2 cups brown sugar light or dark
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • ¾ teaspoons fine sea salt
  • 2 eggs plus 1 yolk from large eggs
  • 250g or 1 ¾ cups all purpose flour if you don't want an overly gooey middle, go up to 2 cups flour, or 270g
  • 1 cup chocolate chips
  • 1 cup roasted walnuts or more chocolate chips

Instructions

Heat the butter/sugar:

  • Using a microwave: Set the butter in a large heatproof bowl along with the sugar. Heat the mix for 1 minute, then stir, then heat another minute. Once the butter is fully melted and the sugar is hot, you should be able to whisk it until it turns thick, cohesive and shiny.
  • Using a pot: set the butter and sugar in a small pot over medium heat. Once the butter melts, whisk, then let cook briefly and whisk again until the mix comes together and is shiny and cohesive. Transfer to a bowl.

Make the dough:

  • Into the bowl add the vanilla and salt and whisk well. Add the eggs and the yolk and whisk until smooth. Add the flour and whisk to just combine. Fold in the chocolate chips and walnuts. Let the dough rest on the counter while the oven preheats (20-30 minutes).

Bake the blondies:

  • Line a 9x9 square metal pan with parchment paper (grease the pan first so the parchment sticks). Preheat the oven to 325 F.
  • Spread the dough into the prepared pan in an even layer. Add some more chocolate chips on top to decorate. Bake the blondies until the edges are set, the center has puffed up and is no longer wet (stick a cake tester in there or a toothpick to check), about 30-40 minutes. Let cool for 10 minutes before moving out of the pan.
  • Slice the blondies into 2x2 inch squares, you’ll have 16 thick gooey blondies. Store in an airtight container to keep from getting dry. They last about 3-4 days.

Video

Notes

*Whether your walnuts are toasted or raw, you’ll want to freshen them up with heat: preheat the oven to 350 F and spread them on a baking sheet. If the walnuts are raw, toast them for 10 minutes, tossing them at the five minute mark. If they are pre-toasted, they’ll only need about 5-6 minutes. Let them cool fully before adding to the batter.