Updated. Originally Published 21st August 2019
This giant chocolate chip raspberry skillet blondie has crispy edges and a chewy and gooey centre – truly the best of both worlds. Rich fudgy blondies loaded with chopped chocolate and tart juicy raspberries. Pulled hot from the oven, this baby is totally molten in the centre and begging for a scoop or two of ice cream. It’s big enough to share, but (dangerously) delicious enough to eat alone. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream. This delicious treat is like a brownie but without the chocolate base. It’s a totally irresistible dessert and so easy to make.
I felt the need to make a recipe with raspberries after I did a white chocolate and currant recipe, so I decided on this one and instead of pairing them with white chocolate chips as I usually do, I went with dark chocolate. This is a very very decadent skillet blondie as you can see from the amount of butter and sugar in it. It’s just the best treat and I have to say it wasn’t easy to photograph without wanting to dig into it with my spoon. You will feel the same way after it comes out of the oven.
Chocolate Chip Blondie Recipe Ingredients
- FLOUR: I use all purpose flour for this recipe, but you can use a good quality all purpose gluten free 1-1 flour in it place for a gluten free version
- SUGARS: Both granulated sugar and brown sugar are used in this recipe for sweetness and texture
- EGGS: You will need 2 large eggs and at room temperature to that they mix in evenly into batter.
- BUTTER: You will need 1½ sticks of unsalted butter – melted and slightly cooled. If you would like to brown your butter for extra flavor you can – there are instructions below for that.
- VANILLA EXTRACT: I always recommend pure vanilla extract for best flavor
- BAKING POWDER & SALT: For leavening and flavor. I also like to use a little flaky sea salt for sprinkling over after but that is totally optional.
- CHOCOLATE CHUNKS/CHIPS: I prefer to use dark chocolate or semi-sweet chocolate – chopped or chocolate chips but feel free to use milk chocolate chips, or white chocolate chips.
- CORNSTARCH: Optional but I love what it does to baked goods. Adding it increases the hydration in the batter of whatever you are baking and increases that chew factor.
- RASPBERRIES: I prefer fresh raspberries for this recipe – they add a nice pop of sweet juicy tart flavor and the colour is beautiful.
- ALTERNATE ADD INS: Feel free to some more fun bits to your cookie bars like chopped pecans, walnuts, or even m&m
How To Make Chocolate Chip Blondies
- Preheat oven and prepare skillet or pan
- Whisk flour with baking powder and salt
- Whisk together the melted butter with sugars followed by vanilla and eggs
- Fold dry ingredients into the wet ingredients
- Fold in the chocolate and raspberries
- Scoop batter into prepared skillet and spread it evenly in pan
- Bake
- Cool
- Slice or Scoop Out & Enjoy!
Serving, Storing & Freezing Blondies:
- SERVING: Enjoy this while it’s warm and gooey from the oven, with a scoop of ice cream!
- STORAGE: Store leftovers, tightly covered, at room temperature for up to 2 days. This is a great recipe to enjoy over a day or two, because the fudgy just-baked textures does come back if you heat leftovers in the microwave or oven.
- FREEZING: To freeze the blondies, once cool remove them from the skillet and wrap them in plastic wrap and store in a freezer bag or freezer container for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple of hours.
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