Thick & Chewy Candy Bar Blondies Recipe

Introduction

These Thick & Chewy Candy Bar Blondies are a decadent treat perfect for satisfying your sweet tooth. Packed with chopped chocolate candy bars and a tender, rich crumb, they offer the ideal balance of chewy and gooey in every bite.

Ingredients

• 2 cups (250g) all-purpose flour, spooned & leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14 Tablespoons (196g) unsalted butter, melted and slightly cooled
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 1 Tablespoon pure vanilla extract
• 1 and 1/2 cups (about 225g) chopped chocolate candy bars
• Optional: flaky sea salt, for sprinkling on top

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Step 3: In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and whisk until the batter is thick and combined. Fold in the chopped candy bars gently with a spatula.
5. Step 5: Spread the batter evenly in the prepared baking pan. Sprinkle the top with flaky sea salt if desired.
6. Step 6: Bake for 30–34 minutes until golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid over-baking to maintain chewiness.
7. Step 7: Cool completely in the pan set on a cooling rack, about 1 hour. Once cool, lift the blondies out using the parchment overhang and cut into squares.

Tips & Variations

• Use your favorite chocolate candy bars or mix different kinds for extra flavor and texture.
• For an even fudgier texture, slightly underbake the blondies and allow them to set while cooling.
• Adding a pinch of espresso powder to the batter can deepen the chocolate flavor.
• Sprinkle flaky sea salt on top to enhance the sweetness and add a touch of sophistication.

Storage

Store leftover blondies covered at room temperature for up to one week. For longer storage, freeze them in an airtight container for up to three months. To reheat, thaw at room temperature and warm briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the candy bars with chocolate chips?

Yes, you can use chocolate chips instead of chopped candy bars. They will provide a similar texture and chocolate flavor but without the variety that candy bars add.

How do I know when the blondies are done baking?

The blondies are done when the edges are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid over-baking to keep them chewy and moist.

Thick & Chewy Candy Bar Blondies Recipe

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★★★★★

4.7 from 54 reviews

These Thick & Chewy Candy Bar Blondies are a deliciously rich and dense treat featuring chunks of melted chocolate candy bars throughout a buttery, brown sugar-infused batter. Baked to golden perfection and optionally topped with a sprinkle of flaky sea salt, these blondies offer a perfect balance of sweetness and texture, making them an irresistible dessert or snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30-34 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour, spooned & leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 14 Tablespoons (196g) unsalted butter, melted and slightly cooled
• 1 and 1/4 cups (250g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 egg yolk, at room temperature
• 1 Tablespoon pure vanilla extract

Add-ins

• 1 and 1/2 cups (about 225g) chopped chocolate candy bars
• Optional: flaky sea salt, for sprinkling on top

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal of the blondies later. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Combine wet ingredients: In a medium bowl, whisk the melted, slightly cooled butter with the brown sugar until well mixed. Add the egg, egg yolk, and vanilla extract and whisk until smooth and fully incorporated.
4. Form the batter: Pour the wet ingredients into the dry ingredients and whisk to combine thoroughly. The batter will be thick. Using a spatula, fold in the chopped chocolate candy bars evenly throughout the batter.
5. Bake: Spread the batter evenly into the prepared pan. If desired, sprinkle the top with flaky sea salt for a subtle salty contrast. Bake in the preheated oven for 30 to 34 minutes, or until the blondies are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid over-baking to maintain chewiness.
6. Cool and serve: Allow the blondies to cool completely in the pan on a wire rack for about 1 hour. Then, use the parchment paper overhang to lift the blondies out of the pan, transfer to a cutting board, and slice into squares.
7. Storage: Cover and store any leftover blondies at room temperature in an airtight container for up to 1 week to maintain freshness.

Notes

• Ensure the melted butter is slightly cooled before mixing with eggs to prevent scrambling.
• Use room temperature eggs for better emulsification and texture in the batter.
• If you prefer less sweetness, choose dark brown sugar and dark chocolate candy bars.
• Optional flaky sea salt adds a sophisticated flavor contrast and enhances the sweetness of the candy bars.
• Do not overbake to keep the blondies chewy and moist inside.
• Line your pan with parchment paper overhang to make removal easy and clean.

Keywords: blondies, candy bar blondies, chewy blondies, thick blondies, chocolate blondies, dessert bars, baking, chocolate candy bar dessert