Blondies are truly one of the absolute best desserts. I have a few recipes on this site, but this one is for a classic, chewy blondie with dark chocolate chunks, chopped pecans, and flakey salt that you’ll keep coming back to.
The recipe is super simple, and you can mix the whole thing by hand. Blondies are similar to brownies in texture, hence the name, but they don’t have any chocolate in the actual batter. Let’s get to it!
How to Make Chewy Blondies
I like to mix this recipe by hand, starting with a whisk and switching to a spatula later on. This starts with whisking together melted butter, dark brown sugar, and granulated sugar until everything is smooth. Then we’re adding in some eggs, milk, and vanilla extract and whisking until everything is smooth.
The dry ingredients go in, and before they are fully incorporated, add in the chopped dark chocolate and chopped pecans, and then stir everything together until you have a thick batter, almost like a dough.
Spread the batter evenly into your cake pan, and add additional chocolate and pecans to the top. If you’d like, now is the time to add flakey salt to the top as well. Then it’s off to the oven until you’ve bars with a shiny top that look set.
You’ll want to cool the blondies completely before slicing and serving. Enjoy!
Tips & Tricks for Perfect Chewy Brownies
Here are all my best tips and tricks for making absolutely perfect chewy blondies!
- Mix the batter quickly and prep your ingredients ahead of time. As the butter comes to room temperature, the batter will thicken quickly!
- Use any chocolate you prefer here, but I think chopped chocolate is better than chocolate chips here.
- Use any nuts you prefer, or omit them if you’d like. I like the extra crunch, walnuts or pecans are a great option, or if you don’t like nuts, you can leave them out entirely.
- When will the blondies be finished baking? Your blondies should have a shiny top and should look set all over. You can insert a toothpick into the blondies about 2 inches from the edge, and it should come out fairly clean, with just a few crumbs clinging to it.
- Cool the blondies completely before slicing if you want clean cuts.
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft do not need to make any adjustments to my recipes.
- 1 cup melted butter
- 1 cup dark brown sugar
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tbs. vanilla extract
- 2 3/4 cup flour
- 1 tsp. salt
- 7 ounces dark chocolate roughly chopped
- 3/4 cup chopped pecans plus a handful of un-chopped pecans to top
- Flakey salt for sprinkling optional
Preheat the oven to 350 degrees, and generously grease a 9×13 inch pan, and set the pan aside. In a large bowl, whisk together the melted butter, brown sugar, and regular sugar until smooth. Whisk in the eggs, milk, and vanilla extract until the mixture is smooth.
Add the flour and salt to the mixture, and stir until combined. Gently stir in the chopped chocolate and chopped pecans, working quickly because the batter will be starting to thicken as the butter comes back to room temperature.
Spread evenly in your prepared pan, and press some extra chocolate and pecans into the top. Optionally, sprinkle some flakey salt on top as well. Bake for 28-30 minutes, or until a toothpick inserting about 2 inches from the edge of the pan comes out clean. Cool completely, slice, and serve!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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