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You are here: Home / Dessert / Cakes, Blondies and Brownies / Churro Chocolate Chunk Blondies

By Karina 18 Comments Filed Under: Cakes

Churro Chocolate Chunk Blondies

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Churro Chocolate Chunk Blondies!

Yes puhhh-leeeease!! These Blondies! Well — ohhh myyy laaawwddd. Stop everything.. Hold the press…Shut the front door! BOOM!

Churro Blondies on https://cafedelites.com

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!

Churro Blondies on https://cafedelites.com

Ohhhh helloooo loverrrrrr *swoon*

Churro Blondies on https://cafedelites.com

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.

Churro Blondies on https://cafedelites.com

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.

Churro Blondies on https://cafedelites.com

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!

Churro Chocolate Chunk Blondies on https://cafedelites.com

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 here) OR melty chocolate. It’s completely up to you guys!

Churro Chocolate Chunk Blondies on https://cafedelites.com

Churro Chocolate Chunk Blondies

The beautiful and classic buttery, cinnamon-y and hint of vanilla traditional Churro flavour into a CHURRO Blondie.

Weight Watchers: 3pp per blondie!
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Serves: 16

Ingredients

  • ¾ cup brown sugar firmly packed
  • ½ cup butter (or coconut oil) , room temperature
  • ¼ cup apple sauce (you can substitute this with low fat greek yoghurt, or replace with extra butter or coconut oil)
  • ½ cup natural sweetener (or your sugar of choice)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 tsp ground cinnamon
  • 1½ cups all purpose (or plain) flour
  • ¼ tsp baking powder
  • ¼ cup water
  • Pinch sea salt
  • 60 g | 2oz dark or semi sweet chocolate chunks
  • Cinnamon sugar extra

Instructions

  • Preheat oven to 176C | 350F. 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.
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Reader Interactions

Comments

  1. Lauren says

    January 03, 2020 at 7:04 am

    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!

    Reply
  2. LG says

    May 10, 2016 at 7:12 am

    This looks like a great recipe! The “light butter” listed in the ingredients- are you referring to traditional butter that comes in stick form?

    Reply
    • Karina says

      May 11, 2016 at 10:10 am

      Hi! I say light as in ‘reduced fat’ butter for this recipe. If you can find reduced fat in stick form, that would work!

      Reply
    • Karina says

      May 11, 2016 at 10:17 am

      I refer light butter as reduced fat butter! I hope that helps!

      Reply
  3. Carolyn says

    August 01, 2015 at 4:33 pm

    Can I make this gluten free?

    Reply
    • Karina says

      August 03, 2015 at 8:20 am

      You can certainly try 😉

      Reply
  4. Nina says

    March 08, 2015 at 9:16 am

    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?

    Reply
    • Karina says

      March 08, 2015 at 10:07 am

      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!

      Reply
  5. Alia says

    December 12, 2014 at 8:45 am

    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! 🙂

    Reply
    • Karina says

      December 16, 2014 at 9:01 pm

      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

      Reply
  6. Martina says

    November 12, 2014 at 11:51 am

    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!

    Reply
    • Karina says

      November 14, 2014 at 2:04 pm

      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

      Reply
  7. Jenn says

    October 25, 2014 at 5:10 am

    I’ve made these several times now. They are amazing! My family loves them. Thanks for sharing your wonderful recipes.

    Reply
    • Karina says

      November 01, 2014 at 9:25 am

      I’m so happy to hear this. Thank you so much for sharing with me! Aw you made my day Xxx

      Reply
  8. Hayley says

    October 17, 2014 at 11:02 am

    How are these best stored?

    Reply
    • Karina says

      October 17, 2014 at 2:20 pm

      In an air tight container for about 2-3 days, or the refrigerator!

      Reply
  9. Arwa says

    October 04, 2014 at 8:35 pm

    Can I replace the applesauce with one ripe banana?

    Reply
    • Karina says

      October 05, 2014 at 12:49 pm

      Yes but please keep in mind when you substitute ingredients, the flavor changes:)

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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