🧂 🍫 Salty Chocolate Chunk Blondies Recipe – Step by Step Guide: These Salty Chocolate Chunk Blondies are filled with dark chocolate chunks and topped with a sprinkling of coarse salt. A great sweet and salty treat!
🧂 🍫 Salty Chocolate Chunk Blondies Recipe – Step by Step Guide
INGREDIENTS
- ½ cup 113g unsalted butter, melted
- ½ cup 110g packed dark brown sugar
- ½ cup 100g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk
- 2 teaspoon espresso powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup plus 2 tbsp 160g all-purpose flour
- 1 cup 5oz/142g dark chocolate, coarsely chopped plus extra for topping
INSTRUCTIONS
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Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper leaving a 2-inch overhang at each side.
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Combine melted butter, brown sugar, granulated sugar, vanilla, egg, egg yolk, espresso powder and salt in a large bowl and whisk vigorously to blend well until the mixture is smooth and glossy.
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Whisk in baking soda, then sprinkle the flour over the batter and fold it in. Add chocolate chunks and fold them in.
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Spread the thick batter evenly into your prepared pan. Scatter extra dark chocolate chunks on top. Bake for 25-30 minutes until the top is evenly golden brown and the edges are deeply browned. It should puff up in the center and then fall slightly, and it will still feel just slightly soft in the middle.
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Transfer pan to a wire rack, sprinkle with sea salt flakes and let cool completely before cutting into squares. These are best served the same day.
RECIPE FAQ
Q. Can I make these blondies without espresso powder?
If you don’t like coffee, you can omit the espresso powder. The resulting blondies will have a lighter color.
Q2. What type of chocolate should I use for blondies?
Make sure you use pure dark chocolate. Do not use compound chocolate which contains other vegetable oils. Pure chocolate should contain pure cocoa butter, sugar and cocoa solids.
Q3. How do I make clean slices on my blondies?
The trick to making clean slices for blondies is to let them cool completely. If you really want a perfect edge, chill them thoroughly and then use a hot dry knife. Dip the knife in hot water and then wipe it clean and dry between each slice.