Here at Theo, we consider ourselves to be devout brownie people. Our 70% bar was pretty much born to be melted into the rich and gooey delight of a dark brownie. But while there is nothing quite like a Theo brownie, even we hardcore fans can be enticed by a little change of pace now and again. Lately, we’ve been hankering for something new to bring along to summertime gatherings.
Enter the brownie's cheerful cousin: the blondie. Perhaps you've met this charming cookie before. It's slightly less intense but every bit as delicious as a brownie, full of addictive butterscotch flavor from plenty of brown sugar and sporting a satisfying chewy texture. Oh, and it still has plenty of chocolate, too. We think these are good enough to replace your standby chocolate chip cookies, and with no mixer required, blondies are easier to make than a traditional drop cookie. What's more, blondies can feed a small crowd, and their neat square shape makes them easily packable for picnics and potlucks. So what are you waiting for? Get baking.
Chocolate Chunk Blondies
Adapted from Melissa Clark
2 cups all-purpose flour*
1 1/2 tsp baking powder
1 tsp salt
12 tbsp unsalted butter, melted, plus more for the pan
1 1/4 cups light brown sugar
1/2 cup granulated sugar
1 tsp pure vanilla extract
2 and 1/2 bars of Theo 70% Dark Chocolate, chopped into small chunks
1 cup walnuts, lightly toasted and chopped (optional)
Preheat oven to 350ºF. Lightly butter a 9” x 13” baking pan.
Whisk together the flour, baking powder, and salt.
In a small saucepan, melt butter, then whisk in both sugars, eggs, and vanilla.
Stir butter mixture into flour mixture until nearly combined, then add the chocolate and nuts (if using). Stir until just evenly mixed.
Use a spatula to spread evenly in prepared baking pan.
Bake until the edges are golden, about 23-25 minutes. If you prefer an extra gooey cookie, remove the cookies at around 23 minutes. Cool on a rack before cutting into squares.
*Can't do wheat? Simply substitute your favorite gluten-free flour mix.