As a kid, I would often do the Saturday shopping with my father. A local farm and produce stand that we frequented also happened to stock the best, homemade sweets. Week by week, I would go back and forth between picking out rich, luscious brownies or chewy, decadent blondies. Ultimately, the blondies won out and became my favorite Saturday staple.
I’ve never made blondies before, but I couldn’t resist their lure. Some say that adding chocolate defeats the purpose of having a blondie, but I personally say, the more chocolate the better! These ooey gooey bars have chocolate chunks, walnuts, and even rainbow-colored M&Ms for a fun little kick.
I chose to make these in two round pans, but you can absolutely make them in two square pans or one rectangular pan. Even better, blondies can be whatever you want them to be! While these are fairly traditional, I’ve seen amazing variations that incorporate coconut, peanut butter, or even Oreos.
Chocolate Chunk Blondies
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chunks
- 3/4 cup M&Ms
- Preheat the oven to 350 degrees. Grease and flour two 8-inch round or square pans. Alternately, you can use one 13×9 inch pan.
- Using a stand mixer, cream the butter, brown sugar, and granulated sugar on high for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla and the eggs, one at a time.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the walnuts, chocolate chunks, and M&Ms with a spatula.
- Spread the batter evenly into the prepared pan(s). Bake for 27-30 minutes, until toothpick inserted comes out clean. Cool completely in the pan and cut into bars. Enjoy!