chocolate filled blondies

CHEWY DOUBLE CHOCOLATE BLONDIE RECIPE

A chewy Blondie batter filled and topped with dark chocolate.
Print Pin Recipe
Prep Time 15 mins
Bake Time 25 mins
Total Time 40 mins
Servings: 12 bars
Calories: 481kcal

Tools/Equipment you will need

  • electric beater
  • 9x13 pan or an 8x8 / 9x9 square pan
  • spatula
  • whisk
  • knife to cut the bars
  • mixing bowls 2 medium and large
  • nonstick spray / bake spray
  • parchment paper

Ingredients

  • 225 grams Butter - MELTED . measure and melt
  • 280 gram brown sugar - break down the lumps (i used dark brown sugar)
  • 2 large eggs
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 300 grams all purpose flour
  • 1/4 tsp salt
  • 1/2 tbsp corn starch
  • 150 grams semisweet chocolate - chocolate from a bar, cut into squares or randomly
  • 150 grams dark chocolate bar - chopped or chunks 70% dark(any cocoa percentage that you prefer)

Method

  • Melt Butter in a sauce pan. Transfer to a large bowl, let it cool down.
  • Preheat oven. Line and flour or spray a 8x8 square pan or a quarter sheet pan 9 x 13
  • In a medium bowl, whisk the flour, corn starch and salt. Set it aside. This is your flour mix
  • Now to the cooled butter, add the brown sugar, beat well until it is blended well. Make sure there are no sugar lumps left.
  • Then add the eggs and vanilla. Giving a mix, until its just mixed. leaving no streaks
  • Fold in the flour mix. You will mix, until there are no flour seen.The batter will be gooey
  • Divide the batter, or just eye ball. First pour the blondie batter, just enough to cover the base of the pan. Fill the next layer with chocolate squares. Cover with the remaining batter. Top it with chocolate chunks.
  • Bake at 170°c or 350°F. for 25 mins. Until a toothpick inserted comes out with crumbs
  • Let it sit in the pan for 10 mins, before transfering on to the wire rack.
  • Let it completely cool down before cutting into bars

Recipe Notes

  • Melted Butter : you will first measure and then melted. Bring it to room temperature or even luke warm is totally fine. But make sure it doesnt go back to solid state. 
  • Brown sugar has lumps, while beating break down all the lumps. So there are no pockets of sugar left. Sugar in this recipe can be altered according to personal preference.  you can go up to using 340 grams of sugar
  • You can avoid layering of chocolate, in stead just mix in some chocolate chip. 

  EGG AND EGG YOLK SUBSTITUTES

  • 1 LARGE EGG = 60 grams of yoghurt/thick curd/hung curd/greek yoghurt.
  • 1 YOLK = 1 tbsp ground flax seed with 3 tbsp water. Mix until creamy
  • YOLK = 1 tbsp white/apple cider vinegar with 1/2 tbsp baking powder. mix and use.  
Serving: 12bars | Calories: 481kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Fiber: 3g | Sugar: 30g | Vitamin A: 545IU | Iron: 4mg
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