Not a brownies, but it’s fraternal twin…the blondie! Just like a chewy brownie minus the cocoa powder! BUT I did add chocolate because I just love chocolate a CHOCO-LOT!
Blondies can be tricky. They trick your mind because it like eating brownie, just less chocolate. These gooey, buttery, chewy squares do not disappoint when it comes to overall flavor and texture. I say add in as much chocolate chunks as you like, and if you don’t like the sea salt topping, omit and add 1/4 teaspoon to the batter. The salt you need to cut the sweetness.
My original brownie recipe (not posted yet) calls for whole eggs + yolk, this creates a gooey texture plus a top crust which I adore on any brownie/blondie/cookie treat.
3/4 tablespoon is weird I know, but it was by mistake! I didn’t have enough and it only filled about 3/4 of 1 tablespoon and turned out perfectly! You can easily just eyeball it. However, it gives a caramel-butterscotch-ish taste when added with the butter and dark brown sugar that I always use. Use light brown if you prefer, the dark adds a deeper flavor!
Bread flour, let’s talk! This create a chewy texture. You can totally use all all-purpose flour or 1/2 and 1/2 as mentioned in the recipe.
If you are feeling a little nutty, add in some chopped pecans or for the holidays I like to use Peanut Butter M&M’s or just regular ones work too. I love anything peanut butter in these, gives more of a complex flavor and a touch of sea salt wouldn’t hurt either 😉 Anything goes in these, toffee bits, white chocolate, hazelnut spread swirled on top, or just delicious dark chocolate!
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Chewy Chocolate Blondie
Ingredients
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 large egg
- 1 yolk
- 3/4 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1/2 cup bread flour
- 1/2 cup all-purpose flour
- 1 cup dark chocolate, chopped
- Sea salt for sprinkling
Directions
- Pre-heat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
- In a large bowl, whisk melted butter and sugar together.
- Whisk in egg plus yolk. Then add molasses, and vanilla extract.
- Fold in bread flour and all-purpose flour.
- Add in 1/2 cup chopped chocolate.
- Spread batter evenly into prepared baking dish.
- Sprinkle over residual chocolate chips.
- Bake 28-29 minutes.
- Remove from oven, sprinkle with sea salt. Let sit in pan for 10 minutes.
- Lift edges to carefully remove blondies. Allow to cool at least another 20 minutes before cutting.
Hey thanks my dear this looks amazing can’t wait to try it out !
Awesome! I love blondies because of the buttery-caramel flavor. I like to add in a bit more chocolate into the mixture + on top. Let us know what you think!