Chocolate Chunk Blondies

Save to My Recipes

Chewy butterscotch-flavored chocolate-chunk brownies are called blondies, and taste great out of the icebox.

Difficulty: Easy

Hands-on: 15 minutesTotal: 1 hour 45 minutes

Serves: 16

Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups brown sugar, packed
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 6 oz. semisweet chocolate chunks

Directions

  • Heat oven to 350°F. Butter a 9" baking pan.
  • In a medium bowl using a stiff wire whisk, whisk together the flour, baking powder, and salt.
  • In another medium bowl, combine the butter, brown sugar, and vanilla and cream together using an electric mixer or by hand until light and fluffy, about 2 minutes. Gradually beat in the eggs, working each 1 in completely before adding the next. Scrape down mixing bowl; add the flour mixture. Beat just long enough to incorporate. Mix in chocolate chunks. Transfer the batter into the prepared baking pan and smooth with a spatula.
  • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool at room temperature at least 1 hour. Cut into 36 pieces. Will keep refrigerated for 1 week or in freezer for up to 6 weeks.

Recipe Information

Serves: 16

Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups brown sugar, packed
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 6 oz. semisweet chocolate chunks

Directions

  • Heat oven to 350°F. Butter a 9" baking pan.
  • In a medium bowl using a stiff wire whisk, whisk together the flour, baking powder, and salt.
  • In another medium bowl, combine the butter, brown sugar, and vanilla and cream together using an electric mixer or by hand until light and fluffy, about 2 minutes. Gradually beat in the eggs, working each 1 in completely before adding the next. Scrape down mixing bowl; add the flour mixture. Beat just long enough to incorporate. Mix in chocolate chunks. Transfer the batter into the prepared baking pan and smooth with a spatula.
  • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool at room temperature at least 1 hour. Cut into 36 pieces. Will keep refrigerated for 1 week or in freezer for up to 6 weeks.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat12g
Saturated Fat7g
Cholesterol55mg
Sodium90mg
Total Carbohydrate37g
Dietary Fiber0g
Sugars27g
Protein3g