These easy-to-make Chocolate Blondies are rich, gooey, and undeniably decadent. Made in one bowl, this small-batch recipe will be a hit with kids and adults alike.
Sometimes the craving for someone sweet hits but you don't want multiple portions. That's where my small-batch recipes come into play. Along with my Earl Grey Lemon Cupcakes, Strawberry Rhubarb Crumble Bars, and Salted Caramel Brownies, you'll be sure to find one you'll love.
These Chocolate Blondies are a game-changer in small-batch baking. They're flavorsome, with a fudge-like texture, filled with oozing dark chocolate and the bonus nutty crunch of walnuts. Oh yeah, and they're super simple to make.
What more could you want from a small-batch recipe? Perfect for an after-dinner treat, snack for an outdoor picnic, or weekend craving - these blondies really do suit any occasion.
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❓ What are Blondies?
Wondering what a blondie is though? Wondering if it's the same as a brownie? technically yes, they come from the same family of baked goods. Kind of like the second cousin!
Whilst brownies are made with chocolate in the batter via cocoa powder or melted chocolate, blondies have neither mixed through. The chocolate is a flavour add-in, much like the addition of fruit or nuts.
What brownies and blondies do share though is the most incredible gooey, fudge-like quality that comes from the high fat-to-flour ratio. Every bite is luxurious and have you craving more.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples. You'll probably have them all in your kitchen as you read this!
- Simple to make. No fancy tricks, no fancy equipment necessary to make these chocolate blondies. They couldn't be any easier.
- Tastes incredible. These delightful bars are sweet but not too sweet. Luxurious from the dark chocolate and walnuts and refined from the sprinkling of flaked salt at the end.
🧾 Ingredients Needed
Whilst the list of ingredients is short, I've made a couple of notes below on some of them that are worth a read.
- Sugar: Brown sugar is used for that extra intense molasses flavour that also provides a hint of caramel in the batter. You can substitute for white sugar or light brown sugar.
- Salt: The flaked salt sprinkled over the baked chocolate blondies is an optional addition. Salt naturally brings out the flavour of chocolate plus cuts through the sweetness from the blondies. It's a much-recommended ingredient!
- Egg and egg yolk: Why both? The egg binds the ingredients, and adds structure and moisture. The extra yolk adds richness which only enhances the delicious fudge texture we're after.
- Dark Chocolate: I've used a chopped dark chocolate bar as I love the melted puddles that it creates. But you can use semis sweet chocolate chips if you prefer.
📖 Variations
- Chocolate: I know my kids aren’t a fan of the bitter notes of dark chocolate and prefer milk chocolate to white chocolate. I prefer the bitter dark taste against the sweet interior of the blondie. Either will work- take your pick! Instead of using a chocolate bar, you can substitute it with chocolate chips.
- Nuts: Sub these with any nuts of your preference, such as pecans, hazelnuts, or almonds. Or leave them out altogether if you prefer.
- Fruit: Add in any berries you like for a fruity kick, like raspberries, blueberries, or cherries.
Be sure to check out my other blondies' recipes. I have a fair few, and just like my children, it's impossible to pick out a favourite. I'll let you decide!
👩🏻🍳 How to Make
I'm so excited to show you just how easy these Chocolate Blondie Recipe are to make. Grab yourself a bowl and a wooden spoon - and that's it! With minimal prep time, the speed these come together is one of my favourite things about this recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1: Prepare your pan. Grease and line the base and sides of a 23 x 14cm (9x5.5-inch) 2 lb loaf pan. Let the parchment paper overhang the sides (Image 1) so that you can use it as a sling to lift the blondies out later.
STEP 2. Mix sugar into the butter. Whilst the melted butter is still warm, add the dark brown sugar into a bowl (Image 2) and mix together until the sugar is combined and the butter has cooled slightly.
STEP 3. Add eggs and beat. Add the egg, egg yolk and vanilla extract into the bowl (Image 3) and mix until the mixture is combined.
STEP 3. Sift in the dry ingredients. Sift the flour, baking powder and salt right on top of your batter (Image 4). And then fold it in with a rubber spatula- but only until you see some flour streaks remain. This ensures you don't overmix it!
STEP 4. Add the flavourings. Now's the chance to add in your flavourings. (Image 5). Add ¾ of both the chocolate and walnuts. Stir those in until just combined.
STEP 5. Bake. Pour the batter into the prepared loaf pan and level off with an offset spatula. Sprinkle the remaining chocolate chunks and walnuts over the top (Image 6). No need to press them in. Bake in a pre-heated 170C (340F) oven for 25 minutes.
The blondies are ready when the centre is just barely set and if you gently shake the pan it has the slightest jiggle. The edges will be pulled away from the sides and set and the top will be shiny and paper-thin (Image 7).
🥣 How To Serve
Set the loaf pan aside for ten minutes and then use the paper sling to lift the chocolate blondies out of the pan and onto a wire rack. Sprinkle with flaked sea salt.
You can either let the blondies cool completely and set, then slice neatly and serve.
Or you can do what I do and serve it warm alongside a scoop of ice cream. The chocolate will still be melted and oozing amongst the gooey inside. It's unadulterated bliss! Whichever way you choose - these blondies will taste divine!
💭 Recipe Pro Tips
- Use the paper sling. This is the easiest and quickest way to remove the blondies from the pan.
- Measure flour using a digital scale. Too much flour will lead to a dry, thick texture to the blondies. Not what we're after. Make accurate measurements with scales.
- Don't overbake. All ovens run differently and with such a small amount of batter, it's easy to overbake these. Keep an eye on the bake time and oven temperature.
📋 Recipe FAQs
Absolutely you can. Double all the ingredients and bake in a 9x9-inch baking pan. They'll need approximately 30 minutes bake time.
The root cause of this would be the addition of too much flour and over-baking the blondies. Measure out the ingredients with scales for accuracy and check the blondies 5 minutes before the bake time has finished.
❄️ Storage and Freezer Instructions
To Store: The Chocolate Blondies can be stored in an airtight container at room temperature for up to 4 days.
To Freeze: Wrap the slab of blondies, or each individual slice in plastic wrap. Store in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature.
🍫 More Bar Recipes
If you tried this Small-Batch Chocolate Blondies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Small Batch Chocolate Blondies Recipe
Ingredients
- 60 g unsalted butter, melted
- 70 g dark brown sugar, firmly packed
- 110 g plain flour (all-purpose)
- ¾ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 egg plus 1 egg yolk, beaten
- 1 teaspoon vanilla extract
- 100 g dark chocolate 70% , coarsely chopped
- 80 g walnut halves, coarsley chopped
- ¼ teaspoon flaked sea salt, optional
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 2lb loaf pan 23 x 14cm (9 x 5.5-inch) with parchment paper. Leave an overhang on the sides so that it makes it easier to lift the blondies out afterward.
- In a large bowl combine the melted butter and sugar and stir together. Add the egg and vanilla extract and stir again.
- Sift the flour, baking powder, and salt into the sugar mixture bowl and stir until just combined.
- Add chopped chocolate and walnuts, reserving some of each to sprinkle on the batter just before baking. Fold the chocolate and nuts into the batter. Pour batter into your prepared loaf pan and sprinkle with remaining chocolate chunks and walnuts, pressing gently into the batter.
- Bake for 22-25 minutes until set around the edges and with a slight jiggle in the centre. This ensures fudgy centres. Cook for 5 more minutes if a more set centre is preferred. Remove from the oven and allow to cool in the pan for ten minutes. Gently use the baking paper sling to lift the blondies out of the pan and onto a wire baking tray to cool before cutting.
- Sprinkle with flaked sea salt before serving.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
Nutrition
This post was originally published in May 2020 but has been updated with new, new content.
Elsbeth
These are amazing- gooey and a perfect combination of flavours! Definitely making these again...
Emma
Thank you so much for your incredible feedback Elsbeth, I really appreciate it xx
Nadia
Hi Emma,
Can you make this in a 8x8 baking pan?
Nadia
Emma
Hi Nadia,
The quantity of the batter fits perfectly into a 2lb loaf pan as this is designed as a small batch recipe. If you bake the same quantity in an 8x8, the blondie is going to be super thin and will cook much quicker than stated in the menu- so yes you can, but it won’t have the thickness as mine do and you’ll have to keep an eye on the bake time as it will over cook in a heart beat. I’ve doubled the recipe and baked it in a 9x9 pan.
Nitaa
This is sooo soo tempting ..I wanna make this but I don't eat egg due to health issues Can I replace the eggs ..if yes with what ?
Emma
Hi Nitaa, They are truly delectable! The trick is not to overbake them so that they remain a little gooey on the inside. I have never baked with any egg replacements. But after a quick googling I found this article that might help you: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/. Hope this helps, good luck. Emma