Double Chocolate Chunk Blondies

Monday 6 September 2010

What do you call a tasty little brownie type of square that is oh so buttery, rich . . . and moist.

Sweetly moreish with the lovely taste of light muscovado sugar . . .

Studded with scrummy chunks of oozing dark chocolate . . .

Sweet creamy hunks of delicious white chocolate . . .

Crunchy bits of toasted walnuts . . .

Decadently moreishly scrummily ADDICTIVE!!! That's what!!!

Bet you can't eat just one! And if you can . . . you're a much better woman than I am!

These little babies have been my undoing . . . but what a way to go . . .

*Double Chocolate Chunk Blondies*
Makes 48
Printable Recipe

Butterscotch flavoured brownies, moist, delicious and stogged full of white and dark chocolate chunks, and toasted walnuts. Moreishly delightful!

140g of butter, melted (1/2 cup, plus 1 1/2 TBS)
400g light brown muscovado sugar (3/4 cup, plus 1 TBS lightly packed)
1 tsp vanilla extract
3 large eggs, beaten
300g plain flour (2 1/2 cups)
1 tsp baking powder
pinch of salt
50g of toasted walnuts, coarsely broken (1/3 cup)
50g of good quality white chocolate, coarsely broken (1/2 medium sized bar. I use Green and Blacks)
50g of good quality dark chocolate, coarsely broken (1/2 of a medium sized bar. I use Fair trade dark chocolate with 72% cocoa solids)

Preheat the oven to 180*C/350*F. gas mark 4. Line an 8 by 12 inch baking pan with foil. Lightly spray with cooking spray. Set aside.

Place the butter into a large saucepan and melt over low heat. Once melted stir in the muscovado sugar and stir in completely. Remove the pan from the heat and allow to cool for several minutes to lukewarm. Beat in the eggs and vanilla. Sift together the flour, baking powder and salt. Fold into the wet ingredients, mixing only until thoroughly blended. Do not beat or overmix. Spread the batter into the prepared pan. Sprinkle the nuts and chocolates evenly over top.

Bake for 25 minutes, until just firm. Remove from the oven and allow to cool in the pan for a few minutes. Lift out by the foil and allow to finish cooling on a wire rack. Cool completely before removing the foil and then cutting into squares. Store in a tightly covered container for up to 4 days.


  1. Oh, Marie...why do you tempt us so??? These look way too good--your photos are so clear I can almost smell the melting chocolate...yikes!

    Hope you had the most wonderful Sunday...we're enjoying a nice quiet evening right now...and now school tomorrow as it's Labor Day here in the States! Love relaxing nights with the family!

    I have to make treats for a beach party tomorrow...maybe it will be Marie's Double Chocolate Chunk Blondies...sounds like a no-brainer!

    So many hugs being sent your way at this very moment, my dear friend!


  2. Oh holy cow. Those look delicious. I read this right before lunch and now I'm craving them. Blondies? I've never heard that name for cookie cake before. It might just be because I haven't heard it though, not be cause Americans don't use it. It makes sense though, Brownies vs Blondies.

    Unfortunately I'm not likely to get brownies or blondies here in Thailand. They don't really have ovens here. Baked goods are hard to come by outside of a few bakeries targeting western tourists. I may just have to go find one of those bakeries this afternoon...

  3. Que maravilla, esto se ve autentico. Delicioso.

  4. WOW... these look soooo good, Marie! :o) Happy Day, dear friend--LOVE YOU LOTS ((BIG HUGS))

  5. What can I say but YUM!!! Allie will be loving you today!
    xoxo Pattie

  6. They look divine! So tempting with all the pics of the melty gooey chocolate. Yum!

  7. oh yum! love the huge chunks of chocolate!!

  8. I'd call this a Double Choc Chunk Brownie for one. YUM!

  9. Oh my goodness, these look amazing Marie! I love that you toasted the nuts first. Yummm!

  10. I love, love, love your blog. English cuisine is my absolute favourite and doesn't get enough credit.
    I will be stopping by more often.


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