Dark Chocolate Chunk Blondies
NOTE: THIS RECIPE HAS BEEN UPDATED (5/10/20) There’s almost no cleanup if you line your pan. Do not over-mix or over-bake. (Toasting the pecans makes a huge difference in taste.) - Jenny Jones
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Makes: 16 bars
Ingredients:
- 3 Tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup vegetable oil (I use avocado oil)
- 1 egg
- 2 teaspoons vanilla
- 1 cup all purpose flour (or 1/2 all purpose and 1/2 whole wheat pastry flour)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chunks
- 1/2 cup chopped toasted pecans
Instructions:
- Preheat oven to 350° F.
- In a sauce pan, heat the butter and brown sugar over medium heat, stirring until butter is melted and sugar is dissolved. Pour into a bowl and set aside to cool.
- Line an 8 x 8-inch square pan with foil or parchment paper.
- Chop nuts and chocolate and set aside.
- To the butter/sugar mixture, gently stir in oil, egg, and vanilla followed by flour, baking soda and salt.
- Fold in chocolate chunks and nuts, stirring as little as possible.
- Spread evenly into pan and bake for 18 minutes, no more. Do not over-bake.
Has anyone doubled the recipe using a 9×13 pan? Thanks
This is a perfect Blondie. Not a secret mix of stuff! Jenny is my favorite place to go when in need of a reliable recipe
I made this recipe as written snd baked them exactly as per recipe. They are dry. What can I add to make another batch to make them soft and possibly chewy?
Hi Donna, the only thing I can think of is if you used the correct size pan. Also, your oven could be hotter than indicated on the oven knob. I did try the recipe for the first time and it came out just fine. It is a keeper for me because it is liw in sugar and fat. I hope you would try again.
Hi Donna, it’s Ann again. If you used wheat flour, the finished product will be dry. Jenny’s recipe calls for whole wheat pastry flour. Whole wheat pastry flour is lighter in texture in finished product
I followed the recipe except put 1/2 tsp baking soda. They were so dry that they crumbled. I wonder how to make them more moist and to rise more.
Wow! I made these tonight and am blown away by how easy and how DELICIOUS this recipe is! Thank you, Jenny, for this great recipe. It has made me a fan!
Hi Jenny, do you think I’d be able to substitute the butter with additional vegetable oil instead..? because I need the dessert to be dairy free..
I apologize for my typo indicating using only 1/2 cup of flour. This recipe calls for one cup of flour total (either one cup of all purpose flour or 1/2 cup each of all purpose and whole wheat pastry flours). The recipe has been corrected, calling for one cup of flour. ?
😉
❤️
Please Jenny could you create a wonderful recipe for gluten free bread. It will be fantastic and I am sure delicious . Good luck. lot of people will be happy with your GF bread recipe . Thanks
Thank you for this simple, but delicious recipe – chocolate cookies without the trouble. I did not have the whole wheat flour, so I just used one cup of all purpose white flour and these had a wonderful taste as well as a nice consistency.
Mary,
I believe the recipe calls for only 1/2 cup of flour (1/4 cup each if using a mixture of all-purpose and whole wheat)… interesting that your blondies turned out OK using a full cup of flour!
Beth
Beth, THANK YOU for your comment about the flour. It was a typo and should have been one cup of flour. I have corrected the recipe.
thank you so much love that kind of dessert
Hi my best teacher i appreciate
I cannot find whole wheat pastry flour – can I use reg whole wheat or white all purp flour? Or is there a substitute easier to find?
I was wondering the same about the whole wheat pasty flour. I cannot find it at my local grocery store.
Amazon. Or The Fresh Market .
I found wholewheat pastry flour at Whole Foods.
Please see my Substitutions.
JENNY, I LOVE YOUR BUNS LOL AND BREAD!!! THANKS SO MUCH FOR YOUR VIDEO ON ARTISAN BREAD IN THE SHORTEST POSSIBLE TIME I HAVE EVER SEEN!!! I ADDED SOME OTHER FLOURS FOR DIFFERENT TEXTURE. SOME SEMOLINA, FOR A CRUSTY (SUB. OUT FLOUR). OR SELF RISING FLOUR, OR STICK WITH ALL PURPOSE WHEN IN DOUBT.
RESPECTFULLY
MICKEY
AKA I HAVE LUPUS, MS AND THIS IS THE BEST THERAPY!
Thank you Jenny for this recipe! I go to your site several times a week for recipies. You have inspired me to cook healthy and lite without giving up flavor. I love all your recipes.
Thank you Jenny. Always looking forward to receive your recipes.
The beauty of all your recipes is that they are easy, no fuss, delicious & always prepared with your beautiful smile.
Wishing you all the best.
Maria
i am 77 and still like looking for easy recipes. i love your recipes and still miss your talk show from years ago i never missed a show.love watching you cook .
I made these for dessert today and they were Yummy!!! Thank you for the recipe. I’ve always wondered what Blondies were all about. Now I know. This is one of the few times I followed a recipe as written and it actually turned out Perfect; no tweaks necessary. SuperLove?
May I use regular all-purpose white flour and get the same result?
yes amy all purpose flour is in jenny’s recipe. or other flours
You never cease to amaze me. Keep up your awesome recipes.