Earth Shakin’ Blondies

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Earth Shakin’ Blondies

Course: Sweets
Sweets Sub-Category: Cakes, Cookies
These blondies are a mess and we love them for it. Serving requirements include chocolate glaze (recipe below), a scoop of ice cream and several spoons digging in. Bake the batter in one pan or in a series of mugs for a greater ratio of crust to obey gooey goodness.
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  • 2 sticks Butter 224g
  • 1-1/2 cups Brown sugar 230g
  • 1/2 cup Sugar 100g
  • 2 Eggs
  • 1 tsp Baking soda 4g
  • 1/4 tsp Baking powder 1g
  • 1-3/4 cups All purpose flour 225g
  • 1/2 cup Whole wheat flour 65g
  • 1 tsp Salt 4g
  • 1 cup Chopped chocolate pieces 170g


  • Cream the butter and sugars in the bowl of a stand mixer with the paddle attachment or with a hand-held mixer. A wooden spoon, a strong arm and heavy bowl will also do the trick. Beat until lighter in color.
  • Add the eggs and salt, then beat until smooth (use a whisk to add the eggs if doing this by hand).
  • Add the chocolate and nuts (if using).
  • Toss in the flour, baking soda and baking powder and mix until just combined.
  • Line an 8 x 8″ cake pan with parchment paper. We like to cut two pieces and cross them so that there’s a bit of an overhang; this will make getting the brownies out of the pan much easier.
  • Press batter in as evenly as you can and bake at 350°F until golden on the edges. Cool.
  • Make a chocolate glaze by melting 6 ounces of chocolate (a half bag, if using chocolate chips) with 4 ounces of butter.
  • Crack the middle of the blondies and pour the glaze in.