Thick, chewy, and irresistibly rich, these Triple Chocolate Blondies are every chocolate lover’s dream. Packed with three kinds of chocolate—dark, milk, and white—each bite delivers the perfect balance of gooey sweetness and melt-in-your-mouth indulgence. And the best part? You only need one bowl to make them, making cleanup just as easy as the baking process.
Why You’ll Love This Recipe
These blondies are the ultimate crowd-pleaser. They’re buttery, dense, and packed with decadent chocolate chunks that melt perfectly into the soft blondie base. Whether you’re baking for a party, a bake sale, or simply to treat yourself, this recipe never disappoints. Plus, the one-bowl method means minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 stick (4 ounces) unsalted butter, melted
1 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
½ cup dark chocolate chunks
½ cup milk chocolate chunks
½ cup white chocolate chunks
Directions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
In a large bowl, combine the melted butter and brown sugar, stirring until smooth.
Add the egg and vanilla extract, mixing until well incorporated.
Stir in the salt and flour, mixing just until combined—do not overmix.
Gently fold in the dark, milk, and white chocolate chunks.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until the edges are set and the center no longer jiggles when the pan is gently shaken.
Allow the blondies to cool completely in the pan before cutting into squares and serving.
Servings and timing
This recipe makes about 9 large squares (an 8×8-inch pan). Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Nutty twist: Add ½ cup chopped pecans, walnuts, or almonds for crunch.
Fruity addition: Mix in ¼ cup dried cranberries or cherries for a tart contrast.
Butterscotch dream: Replace one type of chocolate with butterscotch chips for a caramel-like sweetness.
Coffee kick: Add 1 teaspoon espresso powder to the batter for a mocha-inspired flavor.
Gluten-free option: Substitute the all-purpose flour with your favorite 1:1 gluten-free baking mix.
Storage/Reheating
Store leftover blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm individual squares in the microwave for 10–15 seconds to bring back that fresh-from-the-oven gooey texture.
FAQs
How do I know when the blondies are done baking?
The edges should be set and lightly golden, while the center should appear slightly underbaked but not jiggly. They’ll firm up as they cool.
Can I double this recipe?
Yes! Simply double the ingredients and bake in a 9×13-inch pan for about 30–35 minutes.
Can I use chocolate chips instead of chunks?
Absolutely. Chocolate chips work just as well and give a slightly different texture.
What’s the best way to cut blondies cleanly?
Let them cool completely, then use a sharp knife wiped clean between cuts.
Can I use dark brown sugar instead of light brown sugar?
Yes, but it will add a deeper, more caramelized flavor to the blondies.
Why did my blondies turn out dry?
They were likely overbaked. Start checking them at 20 minutes—remember, they should still be soft in the center.
Can I add other mix-ins?
Definitely! Try adding toffee bits, nuts, or shredded coconut for variety.
Do I need to line the pan with parchment paper?
It’s optional, but lining the pan makes it easier to lift the blondies out and slice them neatly.
Can I make these blondies without eggs?
Yes, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version.
What’s the best way to serve blondies?
Serve them slightly warm with a glass of milk, coffee, or a scoop of vanilla ice cream.
Conclusion
These Triple Chocolate Blondies are the perfect balance of simplicity and indulgence. With their rich, buttery base and triple layers of chocolate goodness, they’re bound to satisfy every sweet craving. Whether you’re baking for friends, family, or just yourself, these blondies are guaranteed to become a go-to favorite in your dessert collection.
Triple Chocolate Blondies are rich, buttery dessert bars loaded with dark, milk, and white chocolate chunks. These one-bowl blondies are chewy, gooey, and perfect for any chocolate lover looking for an easy and decadent treat.
Ingredients
1 stick (4 ounces) unsalted butter, melted
1 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
½ cup dark chocolate chunks
½ cup milk chocolate chunks
½ cup white chocolate chunks
Instructions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
In a large bowl, combine the melted butter and brown sugar, stirring until smooth.
Add the egg and vanilla extract, mixing until well incorporated.
Stir in the salt and flour, mixing just until combined—do not overmix.
Gently fold in the dark, milk, and white chocolate chunks.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes, or until the edges are set and the center no longer jiggles when the pan is gently shaken.
Allow the blondies to cool completely in the pan before cutting into squares and serving.
Notes
Do not overmix the batter to keep the blondies soft and tender.
Check for doneness at 20 minutes to avoid overbaking.
Lining the pan with parchment makes removal and cutting easier.
Store in an airtight container to maintain freshness.
