Ina Garten Chocolate Chunk Blondies

Blondies used to frustrate me. Too cakey. Too dry. Or worse, bland. I always wondered how something so close to a cookie could go so wrong in bar form.

But Ina gets it right: lots of brown sugar, big chunks of real chocolate, and a batter that bakes up chewy at the edges and soft in the center. These aren’t diet blondies—they’re rich, nostalgic, and completely satisfying. Here’s how I made them Ina-level.

What Surprised Me

The chocolate-to-dough ratio. It’s high. At first I thought, this can’t possibly bake evenly. But it does. And that generous amount of chocolate keeps the blondies gooey even when they’ve cooled. The walnuts aren’t just filler—they balance the sweetness and add that soft crunch you didn’t know you were missing.

Ingredients That Pulled Weight

• Unsalted butter (½ lb, room temp) – Creates richness and chew. Salted butter here would’ve tipped it over.
• Light brown sugar (1 cup) – Adds deep caramel notes. Dark brown made them overly dense in testing.
• Granulated sugar (½ cup) – Balances moisture and helps the top crisp slightly.
• Vanilla extract (2 tsp) – A must. I used the good stuff from Nielsen-Massey.
• Extra-large eggs (2) – Room temp eggs emulsify better and give a smoother batter.
• All-purpose flour (2 cups) – Standard, but don’t pack it. I fluff, scoop, and level.
• Baking soda (1 tsp) – Gives just the right lift. Not too puffy, not flat.
• Kosher salt (1 tsp) – Ina’s signature. Makes every bite pop.
• Chopped walnuts (1½ cups) – Optional, but recommended. Toast them first for extra flavor.
• Semisweet chocolate chunks (1¼ lbs) – Ina says chunks, not chips. They melt into pools. I used Nestlé, but Ghirardelli works too.

Safe Substitutions

• No walnuts? I’ve used pecans. Still great. Leave out entirely if needed—they’ll still hold together.
• Mini chocolate chips instead of chunks – A little more uniform, a little less dramatic. Still very good.
• Gluten-free all-purpose flour – I tested Cup4Cup. No major texture change.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Overbaked texture	Left in too long, toothpick came out “clean”	Pull when there’s moist crumbs, not dry
Crumbly edges	Batter overmixed	Mix flour in just until combined
Greasy bottom	Didn’t let cool in the pan	Let rest at least 30 min before slicing

How to Make Ina Garten’s Chocolate Chunk Blondies

1. Prep the pan: Preheat oven to 350°F. Grease and flour an 8x12x2″ baking dish (or line with parchment for easy lift).
2. Cream butter + sugars: In a stand mixer with paddle attachment, beat butter, brown sugar, and granulated sugar on high for 3 minutes until light and fluffy.
3. Add eggs + vanilla: With mixer on low, add eggs one at a time, then vanilla. Scrape down bowl.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
5. Finish the batter: Add dry ingredients to wet on low speed, just until combined. Fold in walnuts and chocolate chunks with a spatula.
6. Bake: Spread batter evenly in prepared pan. Bake for 30–35 minutes—edges should be set, center soft. A toothpick should come out with moist crumbs.
7. Cool: Let cool completely in the pan before slicing. This helps them hold together.

Notes From My Kitchen

• I chill the cut bars for 10 minutes before serving—they slice cleaner and keep their shape.
• Use a metal pan if possible. Glass pans tend to bake slower and brown less on the bottom.
• For extra chew, underbake by 2 minutes and let them finish setting in the pan.

Storage + Serving

• Room Temp: Airtight container, 4–5 days.
• Fridge: Up to 2 weeks. Texture firms slightly—great for slicing.
• Freezer: Wrap well and freeze for up to 3 months. Thaw overnight or warm briefly in oven.

To Reheat:

• Oven: 350°F for 10 min
• Microwave: 20–30 seconds for that gooey, fresh-from-the-oven feel

Before You Make It…

Q: Can I double this recipe for a crowd?
A: Yes—use a 9×13 pan and extend baking time by 5–10 minutes. Keep an eye on the center.

Q: Can I use salted butter instead?
A: You can, but reduce added salt to ½ tsp to avoid over-seasoning.

Q: Can I use white chocolate chunks?
A: Technically, yes—but they’re sweeter and softer. I’d go half white, half semisweet.

Q: Why are my blondies sinking?
A: Likely overmixed or too much leavening. Stick to the recipe’s proportions and mix gently.

Try More Recipes:

• Ina Garten Strawberry Scones
• Ina Garten Banana Cake
• Ina Garten Fresh Peach Cake