Chewy Blondies I’m Obsessed With This Gooey Easy Dessert

Are you craving a dessert that hits every sweet spot gooey, chewy, and downright irresistible? Chewy blondies deliver on all fronts, and the recipe I’m sharing, Chewy Blondies I’m Obsessed With This Gooey Easy Dessert, is about to become your new favorite treat.

With a perfectly chewy center and a slightly crisp edge, these blondies are easy to make and packed with buttery, vanilla goodness. Whether you’re baking for a crowd or a quiet night in, this recipe promises a crowd-pleasing dessert that’s both simple and sensational.

Why I Can’t Stop Making These Cookies

• They come together quickly with pantry staples you likely already have on hand.
• The rich, caramel-like flavor is a delicious twist compared to traditional chocolate brownies.
• Kid-friendly texture and sweetness make them ideal for lunchboxes or after-school snacks.
• Perfect for every season add fresh fruit in summer or warming spices in fall for variety.
• Gooey, chewy edges mean no one will want to stop at just one.

What Type of Butter Should I Use?

For chewy blondies, unsalted butter is your best bet because it lets you control the salt level precisely. Using high-quality, fresh butter adds depth to the flavor. Avoid frozen butter since it’s harder to soften evenly, and never use melted butter here it changes the texture.

If your butter is frozen, thaw it overnight in the fridge, then leave it at room temperature to soften before baking. This helps create a creamy batter that folds in ingredients smoothly for that signature chewy texture.

Options for Ingredient Alternatives

• Butter: Swap for an equal amount of coconut oil (chill dough 30 minutes before baking to firm up) or vegetable oil for a slightly different texture.
• Chocolate: White, milk, or semi-sweet chips all work choose what you love or what’s in your pantry.
• Milk: Use almond, soy, or oat milk as a dairy-free option if needed.
• Extracts: Vanilla is classic, but try almond or maple extract for a flavor twist.
• Fruit: Fresh berries add freshness; dried fruit like cranberries or cherries can add chewy bursts.

The Biggest Challenges While Baking

• Adding delicate ingredients like berries or chips too early can cause them to break down fold them in last and gently.
• Butter temperature is key; too cold and it won’t blend well, too warm and the dough gets greasy.
• Avoid overmixing your batter to keep the blondies soft rather than tough.
• If your dough feels dry, add 1 tablespoon of milk at a time to reach perfect consistency.
• Chilling the dough for 30 minutes helps control spreading and intensifies flavor.

Storage & Freezing Instructions

Store blondies at room temperature in an airtight container for up to 3 days. For longer storage, keep them in the fridge for up to a week they remain moist and chewy. To freeze, layer them between sheets of parchment paper in an airtight container or freezer bag for up to 3 months.

If you want to make the dough ahead, form it into a disc, wrap tightly with plastic wrap, and freeze. When ready to bake, thaw overnight in the fridge and proceed as usual.

Estimated Nutrition

This recipe makes about 16 blondies. The entire batch contains roughly:

• Calories: 2800-3000
• Fat: 150 g
• Carbohydrates: 350 g
• Protein: 30 g
• Sugar: 220 g

Each serving (1 blondie) is approximately:

• Calories: 175-190
• Fat: 9-10 g
• Carbohydrates: 22 g
• Protein: 2 g
• Sugar: 14 g

Ingredients

• 1 cup granulated sugar (200 g)
• 1 cup unsalted butter, softened (225 g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 cups all-purpose flour (300 g)
• 1 cup white chocolate chips (170 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 2 tablespoons milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
6. Fold in the white chocolate chips and fresh blueberries gently, making sure not to break the berries.
7. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool before slicing into 16 squares.

Tips, Variations & Serving Ideas

• Add chopped nuts like pecans or walnuts for some crunch.
• Sprinkle sea salt on top before baking for a salty-sweet combo.
• Try subbing in milk chocolate chips or peanut butter chips for variation.
• Underbake slightly for a luxuriously gooey center.
• Serve warm with a scoop of vanilla ice cream for an elevated dessert experience.
• Store leftovers layered with parchment to prevent sticking.
• For a fruity twist, swap blueberries for chopped strawberries or raspberries when they’re in season.

FAQs

Q: Can I use frozen berries instead of fresh?
A: Yes, but thaw and drain them well, then pat dry to avoid extra moisture in the dough.

Q: How do I make these blondies dairy-free?
A: Use coconut oil in place of butter and plant-based milk instead of dairy milk.

Q: Can I double this recipe?
A: Absolutely! Just bake in a larger pan or in two batches, adjusting baking time slightly.

Q: What if my blondies come out dry?
A: Next time, try adding a bit more butter or an extra egg yolk and avoid overbaking.

Save This for Later (Pinterest)

Love chewy blondies you can’t get enough of? Save this recipe to your Pinterest board so you can whip up this gooey easy dessert anytime you need a sweet fix! Don’t forget to share with friends who adore deliciously chewy treats.