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Chocolate Chunk Blondies

Today I went on what was essentially a compulsory, yet fully paid, food hygiene course organised by my employer. Apparently it is a requirement as at the bar in which I work we prepare and serve toasted sandwiches. This course wasn’t exceptionally useful as it ended up being a course in how to make use of common sense – by which I mean that it was no harder than it was useful. Still, I suppose if it means I get more/continue to get shifts it was one of the more worthy uses of my time. Anyway, to cut a long story short, what does one do having completed a food hygiene course? Go home and bake blondies following very little of the imparted advice, that’s what.

The weather, the default topic of conversation for any self-respecting Brit, has taken a turn for the worse in the past few days, it is cold, wet and rainy – which is rather annoying since I’d really like to go for a jog. What it also means is that I’m beginning to crave more comforting foods and what could be more comforting that a good ol’ fashioned brownie? However, I soon remembered that I had already posted a spectacular brownie recipe and that only something new would suffice. It was at this point that the lesser-known blondie was remembered and the rest, as they say, is history.

Words cannot describe how delicious these little treats are. I always assumed that they would never taste quite as good as a brownie, but they really do. I’ve also seen recipes that use all manner of extra ingredients, from coffee to alcohol and almost everything besides – blondies are incredibly versatile, probably more so than brownies since they are essentially a blank canvas. Although, it would be best not to go too mad with ingredients, in my opinion simple is always the route best chosen. Doing so would almost certainly impinge on any frugal intentions anyway, and we wouldn’t want that.

Chocolate Chunk Blondies

Makes 12-15


• 100g melted butter

• 200g light muscovado sugar

• 1 egg

• 1 tsp vanilla extract

• 210g plain flour

• 70g plain chocolate, chunked

• A pinch of salt


1. Heat the oven to 170C and grease a baking tray similar in size to the one pictured. Melt the butter in a heavy based saucepan, stir in the sugar before cracking in the egg and adding the vanilla extract – beat until smooth.

2. Add the flour and salt, fold until there are no discernable lumps, then add whatever extra flavourings you like – in this case chocolate.

3. Pour this mixture into the baking tray and bake for 20-22 minutes. Remember, an undercooked blondie is better than one that has been overcooked. Leave to cool before cutting and serving.

Cost: As you can see, this recipe is extremely simple and requires very few ingredients. Therefore, it is relatively cost effective, as one might imagine, at an incredibly judicious £1 for the lot. Please enjoy these and keep in mind that in a café a single blondie could cost as much as double what one should expect to pay for this entire batch.

70 replies on “Chocolate Chunk Blondies”

i am a huge fan of blondies! there was a recipe we used to make at work that had cream cheese in it that i seriously could never stop eating once i started! they were bad news bears! a recipe with this few ingredients is right up my alley!!!

You clearly are… That sounds great too. I made brownies with a cream cheese filling a while back, but never got round to blogging it… I should make them again. I also posted a recipe for chocolate muffins filled with cream cheese.

I had to laugh at your description of the hygine class…When I was young, and working in restaurants, the state required all food workers to attend. The ‘class’ lasted half a day – how long does it take to say, “Wash your hands, and put things in the fridge…”?

I got older, moved to another part of the country, and went back to work in foodservice. In this state, not everyone in a shop has to take the classes, only management. Here, the class is 40 hours. I went through it twice in 10 years – you have to ‘re-certify’ very so often. What did we learn in this extended version? Keep the cold stuff cold, the hot stuff hot, and wash your hands…

Your blondies are mouth-watering…I might have to clear the schedule next week!

Thanks for liking my salsa post on Northwest Culinary Adventures. My all-time favorite is brownies-so I have to try this one soon. Come to think of it I’ve never tried a blondie before…

These look A-mazing 🙂 You’ve managed to achieve such a wonderful crackle on the crust and the middle looks so moist and gooey. I always thought I was a brownie girl, but think your blondies may just have stolen my heart…

These do look good but, like brownies, I’ll wait to make them until I’ve got visitors. I have far too little self-control to make a batch of these when I’m the only person in the house.

Ah yes, here they are! Look at all of these wonderful comments. As much as I love to cook, I love to bake more, and can’t wait to try these! If I can figure out how to post your recipe on my blog so that it links people back here, I’ll happily do it! In the meantime, I’ll share this post w/my 900+ friends on FB 🙂

I’ve never seen a store selling blondies actually, not even the bakeries seem to make them, preferring to sell brownies. Their loss but our gain I guess, especially since homemade blondies are the best! I can’t wait to make a batch of these tomorrow.

The melting chocolate in the picture makes my mouth water. I’ll definitely have to celebrate the chocolate week that you’re talking about. Maybe I’ll even have to extend to celebration till the end of the month!

These look so sinfully divine I can’t wait to make them. I fancy myself as a bit of a Brownie Queen but it looks like I’ll soon be extending my repertoire to include these. I’ll let you know how they turn out. 🙂

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