Golden chunk blondies with crispy edges and chewy centers are like your favorite chocolate chip cookies, but in bar form. Loaded with big chocolate chunks, these decadent, easy-to-make blondies will become your new favorite dessert!

This post was originally publish August 2015 and has been updated.

Blondies are my husband's favorite dessert. At least when he's eating them. There are a few other desserts I make (like Texas sheet cake and peach cobbler) that he also claims are his favorite when I make them. Ok, so he likes almost anything sweet! But these chocolate chunk blondies tend to be the most requested dessert in our house, so naturally, I have to share the recipe with you!

I've made a LOT of batches of blondies, and this blondie recipe is decidedly the favorite. No healthy hacks or dietary swaps. Just good ol' buttery, brown sugar, wheat flour glory with a hefty dose of gooey chocolate chunks. Just like blondies should be.

What Are Blondies?

I feel the need to clear up some confusion, since it seems some people have never heard the term 'blondie.' Blondies are simply cookies in bar form. Like brownies, but not brown, because they're not cocoa-based. They're cookie based. Also called bar cookies or, as I knew them growing up, Tollhouse squares, because my mom made the recipe on the back of the Tollhouse chocolate chip bag in a big pan, and then cut them into squares. Regardless of what you call them, these chocolate chunk blondies are guaranteed to be delicious with their thick, chewy center, crisp edges, crackly golden top flecked with sea salt, and big, beautiful chocolate chunks.

How To Make Chocolate Chunk Blondies From Scratch

Making blondies is just like making chocolate chip cookies, but easier, because there is no chilling of the dough involved, and you don't have to scoop or roll dough into balls. Just press the whole darn bowl into a pan and bake! In case you're not familiar, here's how to make them:

In a large bowl, cream the butter and sugars together. You can use a stand mixer or a hand mixer.
Add the egg and vanilla and mix until smooth and fluffy.
Combine the flour, baking soda and salt, then add it to the wet mixture. Mix it just until smooth and there are no streaks of flour.
Stir in the chocolate chunks.
Press the dough into a lightly greased or parchment-lined 8-inch pan.
Sprinkle with flaky sea salt. (optional but highly recommended)
Bake at 350°F for about 20 minutes, or until the center is just set but still looks slightly underdone (very important for chewy blondies).
Remove from the oven and let cool for at least 10-15 minutes to set completely before cutting into squares.

Tips For Making The Best Chocolate Chunk Blondies

Use room temperature butter and egg. They will blend into a more even batter. Just pull them out of the fridge about 30 minutes before making the recipe. If you need to bake right now, place the egg in a bowl of warm water while you prep the rest of the ingredients and stick the butter in the microwave on defrost mode for about 5-10 seconds to soften it up.
I usually use white whole wheat flour in my recipes, but if you want to use all-purpose flour, go for it. Just increase the amount by 1 tablespoon.
Use a good chocolate that you love. I'm personally a dark chocolate lover, so I use chopped extra dark chocolate, such as Ghirardelli.
Don't over-bake your blondies. If you want a tender, chewy blondie, resist the urge to leave them in the oven too long. The center won't look completely done when you pull them out, but it will set up as the blondies cool. When they are ready, the blondies should be firm at the edges am at the edges and look just slightly gooey in the center.
I highly recommend a sprinkle of flaky sea salt on the top of these blondies before baking. Nothing enhances a sweet dessert like a touch of salt.

How To Store Blondies

You have leftovers? Why? Kidding, of course. Two people probably shouldn't eat the whole pan in one night. Leftover blondies will keep in an airtight container at room temperature for 2-3 days.

More Dessert Recipes You'll Love

Now that you've had a lesson in how to make the best chocolate chunk blondies, go forth and bake! And make sure you have a glass of cold milk handy.

If you made this recipe, please leave a star rating in the comments!

Chocolate Chunk Blondies (Bar Cookies)

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 bars 1x
Category: dessert
Method: baked
Cuisine: American

Ingredients

Scale

1 stick butter (½ cup), room temperature
¾ cup brown sugar, lightly packed
¼ cup granulated sugar
2 tsp vanilla
1 large egg
1 cup white whole wheat flour (or 1 cup + 1 tbsp all-purpose four)
¼ tsp baking soda
¼ tsp salt
1 cup chocolate chunks (I like dark chocolate)
flaky sea salt, for sprinkling (optional)

Instructions

Preheat oven to 350 degrees F. Line a square 8" or 9" baking dish with parchment or grease well.
In a large bowl, cream together butter and sugars. Add egg and vanilla and beat until fluffy.
Combine the flour, baking soda and salt, then add it to the wet mixture. Mix it just until smooth and there are no streaks of flour.
Stir in chocolate chunks.
Press batter into prepared pan and bake for 18-22 minutes, or until golden and the middle no longer jiggles.
Sprinkle with flaky sea salt. (optional but highly recommended)
Bake at 350°F for about 18-22 minutes, or until the center is just set but still looks slightly underdone (very important for chewy blondies).
Remove from the oven and let cool for at least 10-15 minutes to set completely before cutting into squares.

Notes

Leftover blondies will keep in an airtight container at room temperature for 2-3 days.
Use room temperature butter and egg. They will blend into a more even batter. Just pull them out of the fridge about 30 minutes before making the recipe.
To bring to room temperature quickly, place the egg in a bowl of warm water while you prep the rest of the ingredients and stick the butter in the microwave on defrost mode for about 5-10 seconds to soften it up.
I usually use white whole wheat flour in my recipes, but if you want to use all-purpose flour, go for it. Just increase the amount by 1 tablespoon.
Use a good chocolate that you love. I'm personally a dark chocolate lover, so I use chopped extra dark chocolate, such as Ghirardelli.
Roughly 4 oz of chocolate = 1 cup chopped if you're using a bar.
Don't over-bake your blondies. If you want a tender, chewy blondie, resist the urge to leave them in the oven too long. The center won't look completely done when you pull them out, but it will set up as the blondies cool. When they are ready, the blondies should be firm at the edges am at the edges and look just slightly gooey in the center.