Double Chocolate Blondies
Fudgy double chocolate blondies with cocoa-rich batter and melty chocolate chips
PRINT PINServings 16
INGREDIENTS
Batter
- 1/2 cup unsalted butter melted and cooled slightly
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder natural or Dutch process
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tbsp milk or espresso optional for deeper chocolate flavor.
Mix ins and topping
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped dark chocolate or additional chips optional
- flaky salt for topping optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line an 8 x 8 inch pan with parchment and lightly grease
- whisk melted butter and brown sugar until glossy then whisk in eggs and vanilla until smooth.
Mix and bake
- whisk flour cocoa baking powder and salt then fold into wet mixture just until no dry streaks
- fold in chocolate chips and optional chopped chocolate
- spread batter evenly in pan and add optional extra chips on top
- bake until edges are set and a toothpick inserted in the center comes out with moist crumbs but not wet batter about 22 to 28 minutes.
Cool and serve
- cool in pan 30 to 60 minutes for clean slices then lift out by parchment and cut into bars.
Notes
1. use a metal pan for slightly firmer edges and more even bake 2. do not overbake or the center will dry out 3. swap semisweet chips for milk or white chocolate chips 4. add 1/2 cup chopped walnuts or pecans if desired 5. store airtight at room temperature up to 3 days or freeze up to 2 months
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g