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Chewy Chunky Blondies

Chewy Chunky Blondies are a loaded cookie bar dessert with chunks of chocolate, walnuts and toffee bits. A rich and delicious treat that is totally irresistible.

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I try my best to keep the cookie jar full of my grandma’s Sugar Cookies or Classic Peanut Butter Cookies but I also love a good cookie bar when I’m having an extra busy day.

Chocolate chunk blondies- 2 stacked.

The best thing about these cookie bars are that you can use just use what you have on hand and they are going to be delicious and I love that they stay chewy.

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The inspiration for these bars came from Dorie Greenspans Baking with Dorie cookbook, which is favorite baking cookbook. I changed up a few of the ingredients and they were a huge hit.

Ingredients Needed

  • Butter ~ I like salted butter, but unsalted is fine.
  • Brown Sugar
  • Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Kosher Salt
  • Baking Chocolate ~ I used German Chocolate, semi-sweet or bittersweet work well too. Use chocolate chips if that is what you have.
  • Toasted Walnuts ~ Pecans work well too.
  • Toffee Bits ~ If you can’t find toffee bits, chopped Heath bars are great.
Cookie bar broke in half to show melted chocolate held in hand.

Step By Step Directions

Butter and brown sugar in a mixer bowl.

Add softened butter and brown sugar to a mixer bowl.

Cookie batter with 2 eggs and vanilla.

Beat with an electric mixer until creamy, about 2 minutes.

Add the eggs and vanilla, mix until well combined.

Adding flour to cookie dough in a mixer bowl.

Next, add the flour, baking powder, baking soda and salt. Mix well.

Chopped chocolate on a cutting board.

Coarsely chop the chocolate and the walnuts.

Bowl of cookie dough with chocolate, walnuts and toffee bits.

Add chocolate, walnuts and toffee bits to the cookie dough.

Chunky blondie cookie batter in a bowl.

Fold in until well combined or beat at low speed with the mixer.

9 x 13 pan of blondie cookie dough.

Butter a 9 x 13 -inch baking dish.

Spread blondie batter evenly into the baking dish.

9 x 13 baking pan of cookie bars.

Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack to room temperature before slicing.

Stack of blondie cookie bars with chunks of chocolate and walnuts.

Cut into bars and serve immediately. Top with ice cream for a decadent dessert.

Recipe Notes

Store in an airtight container or covered with plastic wrap at room temperature up to 5 days. Freeze in a single layer in a freezer bag up to 3 months.

Variations: White chocolate, sweetened flake coconut, dates or chopped candy bars make great additions.

How to Toast Walnuts: Preheat oven to 400°. Place walnuts in a single layer on a rimmed baking sheet. Place in the oven and turn the oven off. Leave walnuts in the oven until oven cools to room temperature. Store toasted walnuts in an airtight container up to 1-2 weeks, refrigerate or freeze for months.

Cookie bars cut into small squares, some stacked.

These Chewy Chunky Blondies are a great dessert to make for any day of the week. They actually stay chewy for days and can be filled with any bits of chocolate, candy or nuts that you have on hand.

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Yield: 24

Chewy Chunky Blondies

Chewy Chunky Blondies are a loaded cookie bar dessert with chunks of chocolate, walnuts and toffee bits. A rich and delicious treat that is totally irresistible.

Chewy Chunky Blondies are a loaded cookie bar dessert with chunks of chocolate, walnuts and toffee bits. A rich and delicious treat that is totally irresistible.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Preheat oven to 325°.
  2. Add softened butter and brown sugar to a mixer bowl.
  3. Beat until creamy, about 2 minutes.
  4. Add the eggs and vanilla, mix until well combined.
  5. Next, add the flour, baking powder, baking soda and salt. Mix well.
  6. Coarsely chop the chocolate and the walnuts.
  7. Add chocolate, walnuts and toffee bits to the cookie dough.
  8. Fold in until well combined or beat at low speed with the mixer.
  9. Butter a 9 x 13 -inch baking dish.
  10. Spread blondie batter evenly into the baking dish.
  11. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  12. Cool on a wire rack to room temperature before slicing.
  13. Cut into bars and serve immediately. Top with ice cream for a decadent dessert.

Notes

Store in an airtight container or covered with plastic wrap at room temperature up to 5 days. Freeze in a single layer in a freezer bag up to 3 months.

Variations: White chocolate, sweetened flake coconut, dates or chopped candy bars make great additions.

How to Toast Walnuts: Preheat oven to 400°. Place walnuts in a single layer on a rimmed baking sheet. Place in the oven and turn the oven off. Leave walnuts in the oven until oven cools to room temperature. Store toasted walnuts in an airtight container up to 1-2 weeks, refrigerate or freeze for months.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 312Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 185mgCarbohydrates: 32gFiber: 2gSugar: 21gProtein: 4g

Nutritional calculations are estimated and may not be accurate.

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