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Ina Garten Chocolate Chunk Blondies

Ina Garten Chocolate Chunk Blondies recipe
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These rich, buttery blondies feature a deep caramel flavor and chewy texture, studded with generous chunks of premium semisweet chocolate. The combination of brown sugar and vanilla creates a sophisticated dessert that’s perfect for entertaining or a special treat.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, melted and cooled slightly
  • 1 cup (200g) light brown sugar, firmly packed
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (170g) semisweet chocolate chunks or high-quality chocolate chips
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Greasing the exposed pan sides lightly ensures the blondies release cleanly from the edges.
  2. In a medium mixing bowl, whisk together the melted, cooled butter and firmly packed light brown sugar until completely smooth and no sugar lumps remain. This step is crucial for achieving the blondies’ signature caramel flavor and chewy texture. The mixture will look like a thick, glossy paste.
  3. Add the room-temperature egg and pure vanilla extract to the butter-sugar mixture. Whisk vigorously for about 60 seconds until the mixture is fully emulsified, smooth, and slightly thickened. This aeration helps create a tender crumb. The mixture should be homogenous and pale in color.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, and fine sea salt. Sifting aerates the dry ingredients and prevents clumps of baking powder, ensuring even leavening throughout the batter.
  5. Using a rubber spatula, gently fold the sifted dry ingredients into the wet mixture. Mix just until the last streaks of flour disappear; overmixing will develop gluten and make the blondies tough. The batter will be very thick and sticky.
  6. Fold in the semisweet chocolate chunks and chopped nuts (if using) until they are evenly distributed throughout the thick batter. Using chunks instead of chips creates luxurious pockets of melted chocolate. Reserve a small handful of chunks to press onto the top before baking for visual appeal.
  7. Transfer the batter to the prepared pan, spreading it into an even layer with the spatula. The batter will be stiff, so press it firmly into the corners. Smooth the top and press the reserved chocolate chunks lightly into the surface.
  8. Bake on the center rack for 25-30 minutes. The blondies are done when the top is golden brown, the edges are slightly pulling away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking for a fudgy center.
  9. Place the pan on a wire cooling rack and let the blondies cool completely in the pan for at least 1.5 to 2 hours. This resting period allows them to set properly, making them easier to cut cleanly. They will continue to cook slightly from residual heat.
  10. Once completely cool, use the parchment paper overhang to lift the entire slab of blondies out of the pan. Transfer to a cutting board. Using a sharp chef’s knife, wipe the blade clean between cuts for neat squares. Cut into 4 large squares or 9 smaller bars for standard servings.

Notes

Storage: Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual bars tightly in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw at room temperature. Reheating: For a warm, gooey treat, microwave a single blondie for 10-15 seconds. Alternatively, warm in a 300°F (149°C) oven for 5-7 minutes.

Nutrition

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Find it online: https://inagartendishes.com/ina-garten-chocolate-chunk-blondies/