Churro Chocolate Chunk Blondies… say less! With a moist, fudgy centre and cinnamon churro flavours, these gooey slices of goodness are the perfect way to satisfy your sweet tooth cravings.
Yes puhhh-leeeease!! These Blondies! Well — ohhh myyy laaawwddd. Stop everything.. Hold the press…Shut the front door! BOOM!
After the success of my Churro Cake….I was a-thinkin’…what comes close to a cake that I have pretty much a strong addiction and love affair with?
BLONDIES! I have such a passion for Blondies and their fudge dense and sweet flavour that I just had to re-make my Churro Cake – Blondie Style!
Ohhhh helloooo loverrrrrr *swoon*
Not only do they have the beautiful and classic buttery, cinnamon-y and hint of vanilla traditional Churro flavour, they are so moist and fudge-y I couldn’t stop at one. I mean, who could? These are everything I wanted in a Blondie. Oh, let me rephrase.. a CHURRO Blondie.
Churro Churro Churro. Oh, how I love thee.
The only difference of these from my Churro Cake is the melty chocolate chunks. Yep. I totally went there.
Because when I think blondes..I think chips. Or chunks. Anything with crunchy or melty pieces in them that ooze out with every bite and envelope around that dense sweet blondie texture.
Throw the cinnamon sugar on top, and this tray went ballistic. My house was a picture of chaos, with blondies being swiped left, right and centre. My kids devoured these in seconds — and…ummm…well I have a confession. I mayyyy have joined them on the kid level, and stuffed my face. I’m not gonna lie here, chocolate was smeared all over the place. And that’s the only was to eat these.
Cutting in to these, the knife was clinging to the texture with every slice. Don’t get me wrong, I don’t mind at all when that happens. Not only is that a slight hint that the blondies are every bit the dense and fudge texture I wanted…but I get to lick and scrape the knife with my teeth, that’s a gift. The gift of blondie magic. The best part.
And taking a bite was like sweet nectar of Churro…
Everytime we go somewhere and there’s a Churro store, I need one. I gotsta have one. Or three. And the 400 calorie | 10g of fat (or more) per Churro, I can live without. My thighs hate me when I do it to them. Now, I have a supplement without trading the flavour. Am I happy?
Ummmm YES!
And chocolate sauce? To go with these? Well…I didn’t go there because I didn’t need too…HOWEVER, you could totally make these without the chocolate chunks and dip them in a clean chocco saaawce (recipe for that is on my Churro Cake page) OR melty chocolate. It’s completely up to you guys!
Still craving churros? Try these recipes:
Nutella Stuffed Deep Dish Churro Skillet Cookie
Nutella Stuffed Churro French Toast
Churro Chocolate Chunk Blondies
Ingredients
- ¾ cup brown sugar firmly packed
- ½ cup butter or coconut oil room temperature
- ¼ cup apple sauce optional substitute this with low fat greek yoghurt, or replace with extra butter/coconut oil
- ½ cup natural sweetener or optional sugar of choice
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1½ cups all purpose/plain flour
- ¼ teaspoon baking powder
- ¼ cup water
- Pinch sea salt
- 2 oz dark or semi sweet chocolate chunks
- Cinnamon sugar extra
Instructions
- Preheat oven to 176℃ (350℉). Grease a square 8x8-inch baking tray with cooking oil spray.
- In a bowl, whisk brown sugar, butter and apple sauce/yoghurt until light and fluffy. Add sweetener/sugar, egg and vanilla.
- In a smaller bowl, combine flour, baking powder, cinnamon and salt. Gradually beat in the dry ingredients.
- Pour the water into the batter, and mix well. Do not over beat batter!
- Pour batter into prepared baking tray and sprinkle with cinnamon sugar and chocolate chunks.
- Swirl the cinnamon sugar and chocolate around to create a ripple effect. (Optional: Sprinkle with extra cinnamon sugar)
- Bake until golden, 20 - 30 minutes, or until a toothpick inserted into the centre of the blondies comes out semi-dirty (The dirtier, the fudgy-er they will be). Be careful not to over-bake as they will dry out!
- Cool completely before cutting into 16 bars.
Notes
- Be careful not to over-bake as they will dry out!
Lauren says
Hi Karina,
I made this recipe as written using light butter (stick form), applesauce, and because I didn’t have dark chocolate chips, white chocolate chips (1/4 cup) instead. I thought it was very good. Thank you for the recipe!
LG says
This looks like a great recipe! The “light butter” listed in the ingredients- are you referring to traditional butter that comes in stick form?
Karina says
Hi! I say light as in ‘reduced fat’ butter for this recipe. If you can find reduced fat in stick form, that would work!
Karina says
I refer light butter as reduced fat butter! I hope that helps!
Carolyn says
Can I make this gluten free?
Karina says
You can certainly try 😉
Nina says
My daughter asked me to try this recipe – these are awesome! I am so glad to have found your website!
I just printed out about 5 more recipes to try.
I did have a question – because I now have to watch my carb intake – I only used 3/4 cup of brown sugar. I did not put in the 1/2 cup of natural sweetener or the 1/4 cup of water. The bars turned out great. I’m wondering if I can use the natural sweetener instead of the brown sugar next time…
What was the reason for adding the additional water to the batter? Does it have to do with using the natural sweetener?
Karina says
Wow that’s wonderful! Using sweetener instead of brown sugar may change the texture of them, but you can definitely try it! Brown sugar is great for the fudgy texture of blondies. The additional water was to create the consistency of the batter I needed with the dry ingredients, however omitting the sweetener as you have done would have generated the perfect consistency without the water. great job Nina! I’m so happy you tried these out!
Alia says
I made these and they turned out wonderfully! I used only coconut oil (as per the substitutions) and the batter was beautiful (as weird as that sounds lol). Next time I think I will chop the chocolate chunks to get more of it spread around and in varying sizes. Also, they are yummiest when warm 🙂 I’m looking forward to trying more of your recipes! 🙂
Karina says
That’s not weird at all! Thank you so much for stopping by and giving me your feedback with your substitutions. They sound perfect! Mmmm chocolate chunks sound like a brilliant plan. Definitely yummiest fresh and warm outta the oven… I agree 100000%. Reheating in the microwave for a couple seconds is good too. The chocolate melts all heavenly.. 😉 Thank you for stopping by Alia! Xx
Martina says
YAY! no chickpeas 🙂 Although I love chickpeas, when I tried to bake with them like in your other blondie recipes, they just ended up making the bars taste like hummus. Maybe I did something wrong. Can’t wait to try these, though!
Karina says
Aw I’m so sorry the others didn’t turn out for you! When you try these, please let me know how you go! X
Jenn says
I’ve made these several times now. They are amazing! My family loves them. Thanks for sharing your wonderful recipes.
Karina says
I’m so happy to hear this. Thank you so much for sharing with me! Aw you made my day Xxx
Hayley says
How are these best stored?
Karina says
In an air tight container for about 2-3 days, or the refrigerator!
Arwa says
Can I replace the applesauce with one ripe banana?
Karina says
Yes but please keep in mind when you substitute ingredients, the flavor changes:)