Thick & Chewy Candy Bar Blondies Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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.
- 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
