Churro Chocolate Chunk Blondies
If you’ve been dreaming of a dessert that combines the cozy warmth of cinnamon-sugar churros with the rich decadence of chocolate chunks, then these Churro Chocolate Chunk Blondies are your new go-to treat. Soft, buttery, and bursting with cinnamon and chocolate goodness, they’re a delightful twist on classic blondies that will satisfy your sweet tooth and bring smiles to anyone who tries them. Perfect for a weekend bake or a special occasion, these blondies are easy to make, customizable, and utterly irresistible.
Reasons to Love Churro Chocolate Chunk Blondies
- Unique Flavor Combo: The marriage of cinnamon and chocolate chunks captures the essence of churros in every bite.
- Buttery & Soft: These blondies have a tender crumb that’s chewy yet soft, making them perfect for snacking or dessert.
- Simple Ingredients: Made with pantry staples and natural sweeteners, they come together quickly and easily.
- Versatile: Whether you like them warm with a scoop of ice cream or as a portable snack, they fit every occasion.
- Customizable: You can swap ingredients to suit your dietary preferences without losing flavor or texture.
Ingredient Breakdown
- 1 cup brown sugar, firmly packed – Adds moisture and deep caramel notes.
- 1/2 cup butter or coconut oil, room temperature – Provides richness and tender crumb. Coconut oil adds a subtle tropical twist.
- 1/4 cup apple sauce – Optional substitute for a lighter fat option; alternatively, use low fat Greek yoghurt or increase butter/coconut oil.
- 1/4 cup natural sweetener – Such as honey, maple syrup, or your preferred sugar alternative to balance sweetness.
- 1 large egg – Binds the ingredients and adds moisture.
- 1 tablespoon pure vanilla extract – Enhances overall flavor with warm, aromatic notes.
- 1 teaspoon ground cinnamon – The star spice that brings churro vibes to these blondies.
- 1 1/4 cups all-purpose/plain flour – The base for structure and softness.
- 1/2 teaspoon baking powder – Provides a slight lift for a tender texture.
- 1/4 cup water – Helps to keep the batter smooth and moist.
- Pinch of sea salt – Balances sweetness and elevates flavors.
- 2 oz dark or semi-sweet chocolate chunks – Melts into gooey pockets of chocolate throughout the blondie.
- Cinnamon sugar, extra – For sprinkling on top to mimic that classic churro coating.
Cook’s Kit
- 8×8-inch baking pan: Perfect size for these blondies to bake evenly.
- Mixing bowls: One for wet ingredients, one for dry.
- Whisk or electric mixer: To combine ingredients smoothly.
- Spatula: For folding in chocolate chunks and transferring batter.
- Measuring cups and spoons: Accuracy is key for the best texture.
- Cooling rack: To let blondies cool properly before slicing.
Churro Chocolate Chunk Blondies Cooking Guide
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease or line your 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, cream together the butter (or coconut oil) and brown sugar until light and fluffy. Add the apple sauce, natural sweetener, egg, and vanilla extract. Mix until fully combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and sea salt. Make sure the ingredients are evenly distributed.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, alternating with the water, beginning and ending with the dry flour mixture. Stir until just combined; avoid overmixing to keep the blondies tender.
Step 5: Fold in Chocolate Chunks
Gently fold in the dark or semi-sweet chocolate chunks, ensuring they are evenly spread throughout the batter.
Step 6: Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle a generous layer of cinnamon sugar over the surface to replicate that churro crunch. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs.
Step 7: Cool and Slice
Allow the blondies to cool completely in the pan on a cooling rack. Once cool, use the parchment overhang to lift them out and cut into squares.
Customize for Your Needs
- For a dairy-free option, swap butter with coconut oil and ensure your chocolate chunks are dairy-free.
- Use honey, agave, or maple syrup as natural sweetener alternatives to refined sugar.
- Add a handful of chopped nuts like pecans or walnuts for extra crunch.
- Incorporate a splash of orange zest for a citrusy twist that pairs beautifully with cinnamon.
- Try swapping chocolate chunks with white chocolate or caramel bits for a different flavor profile.
Author’s Commentary
When I first experimented with these Churro Chocolate Chunk Blondies, I wanted to capture the magic of that beloved churro cinnamon-sugar coating but in a soft, chewy bar. The addition of chocolate chunks creates pockets of melty, indulgent bites that perfectly complement the warm spices. Using apple sauce or Greek yoghurt not only reduces fat but adds moisture, keeping the blondies tender without sacrificing flavor.
These blondies remind me a little of my favorite Chocolate Dipped Cranberry Pistachio Biscotti in how they balance texture and sweetness so well. They’re fantastic for sharing or keeping in the fridge for a quick snack, and the cinnamon sugar on top adds that extra special touch that makes them feel like a treat.
Save for Later: Storage Tips
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the refrigerator for up to a week. Bring to room temperature before serving for the best taste.
- You can also freeze these blondies. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
- If you want to reheat, pop them in the microwave for 15-20 seconds or warm in a low oven to revive that freshly baked feel.
Top Questions & Answers
Can I use a different type of flour for these blondies?
All-purpose flour works best for the texture of these blondies, but you can substitute with whole wheat flour for a nuttier flavor. Keep in mind this may make the blondies a bit denser. For gluten-free options, try a gluten-free baking blend, but results may vary.
What if I don’t have apple sauce or Greek yoghurt?
Don’t worry! You can simply replace the apple sauce with an equal amount of extra butter or coconut oil to maintain the moisture and richness in the blondies.
Can I make these blondies vegan?
To make a vegan version, use coconut oil instead of butter, substitute the egg with a flax or chia egg (1 tbsp ground flaxseed or chia seeds + 3 tbsp water, let sit), and choose dairy-free chocolate chunks. The texture might vary slightly but still delicious.
How do I get the cinnamon sugar to stick on top?
Sprinkle the cinnamon sugar on top immediately after spreading the batter in the pan. The moist surface helps it adhere and bake into a slightly crisp topping, mimicking that churro crunch perfectly.
More Recipes You’ll Love
- Hot Cocoa Brownie Trifle With Marshmallow Whip – A layered chocolate dream perfect for cozy nights.
- Browned Butter Sugar Cookies Vanilla Glaze – Buttery, crispy edges with soft middles and a sweet vanilla glaze.
- Chocolate Dipped Cranberry Pistachio Biscotti – Crunchy, nutty biscotti with a chocolate finish.
Wrap-Up
These Churro Chocolate Chunk Blondies bring the best of two worlds together—the warm, comforting spices of a churro and the indulgent richness of chocolate. Easy to whip up, adaptable to your pantry and tastes, and perfect for sharing or savoring solo, they’re a must-try for anyone who loves a good dessert with a twist. Whether you’re new to blondies or a seasoned baker, this recipe offers a delicious adventure in every bite. So, preheat your oven and get ready to experience the magic of churro flavors in a chocolatey, chewy blondie bar!
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Churro Chocolate Chunk Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease or line your 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream together the butter (or coconut oil) and brown sugar until light and fluffy. Add the apple sauce, natural sweetener, egg, and vanilla extract. Mix until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and sea salt. Make sure the ingredients are evenly distributed.
- Gradually add the dry ingredients into the wet mixture, alternating with the water, beginning and ending with the dry flour mixture. Stir until just combined; avoid overmixing to keep the blondies tender.
- Gently fold in the dark or semi-sweet chocolate chunks, ensuring they are evenly spread throughout the batter.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle a generous layer of cinnamon sugar over the surface to replicate that churro crunch. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Allow the blondies to cool completely in the pan on a cooling rack. Once cool, use the parchment overhang to lift them out and cut into squares.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the refrigerator for up to a week and bring to room temperature before serving.
- Freeze wrapped tightly for up to 3 months; thaw overnight in the fridge before enjoying.
