this little goat went to morocco spiced chocolate chunk blondies

Morocco Spiced Chocolate Chunk Blondies

yield: 12 servings

time: 1 hour, 20 minutes (includes cooling time)

active time: 15 minutes


1/2 cup (1 stick) butter, melted and cooled slightly

1/2 cup + 2 Tbsp packed brown sugar

1/4 cup granulated sugar  

2 large eggs 

1 tsp pure vanilla extract

1 1/4 cups all-purpose flour 

1 1/2 tsp cornstarch

1/4 tsp baking powder

1 1/2 tsp salt

1 tsp This Little Goat Went to Morocco 

1/2 cup dark chocolate chunks 

Non-stick cooking spray or melted butter


In a large mixing bowl, whisk together the butter and sugars until completely combined and glossy. Whisk in the eggs, one at a time, followed by the vanilla, until combines and smooth. 

In a separate large mixing bowl, sift together the flour, cornstarch, baking powder, salt and Morocco spice. Using a rubber spatula, stir the dry ingredients into the wet ingredients until completely combined and smooth. Fold in the dark chocolate chunks.

Coat an 8x8-inch pan with non-stick cooking spray or melted butter. Pour batter into the pan, tapping it a few times on the counter to ensure it’s evenly spread. Let sit at room temperature while your oven preheats to 350 degrees.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before slicing and serving.

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