Chocolate Chip Blondies
These chocolate chip blondies are so easy to make and they bake up soft & chewy, with plenty of warm brown sugar and gooey chocolate!
It’s chocolate chip blondies day! Hooray! Â
I think you’re going to love this chocolate chip blondie recipe because it’s so quick and easy to make, and the bars come out so wonderfully soft, chewy, and moist.Â
Plus the buttery, warm brown sugar flavor is so home-y and comforting!Â
Dessert bar recipes are so nice to have. They’re easy as can be and keep so well. Perfect for a quick snack and easily packable in school lunches. Â
Check out my lemon bars, strawberry bars, and pecan pie bars for some other great options!Â
Table of Contents
- What are chocolate chip blondies?
- Why this is the best blondie chocolate chip recipe
- What does this chocolate chip blondie recipe taste like?
- Ingredients
- Special equipment
- How to make this blondie with chocolate chips recipe
- How to serve blondies with chocolate chips
- Expert tips
- Frequently asked questions
- A few more of my best chocolate chip recipes
What are chocolate chip blondies?
A blondie is similar to a brownie, but without the cocoa powder!
They have the same shiny, crinkly tops and the same chewy, fudgy texture.
The ratio of butter and sugar to the other ingredients is high, and that’s what creates that signature mouthfeel. It also gives them a unique butterscotch-y flavor. (Did you know butterscotch is just butter and brown sugar?)
This recipe has the addition of chocolate chips, to make it even more tempting!
Still, it’s different from chocolate chip cookie bars in that it’s all brown sugar, lots of butter, and it has more of a fudgy texture. Whereas cookie bars might have a little more of a light, cakey quality.
Why this is the best blondie chocolate chip recipe
- Tastes amazing: The flavors of brown sugar, butter, and chocolate come together like fireworks in your mouth!
- Few ingredients: You’ll only need a few pantry staples to make it!
- Easy to make: This recipe only requires around 15 minutes of active time.
- Lasts: These blondies with chocolate chips stay moist & chewy for days! Make a big batch and keep them in your pantry for snacks or packed lunches.
What does this chocolate chip blondie recipe taste like?
You are going to love these bars!
They have a more complex sweetness thanks to the brown sugar, which has notes of toasty caramel and deep molasses.
They’re also really buttery and moist, with a chewy texture that’s so satisfying!
The addition of chocolate chips takes them to a whole new level! Who can resist melty, gooey chocolate? Am I right?
Ingredients
You’ll only need a handful of basics to make this easy chocolate chip blondie recipe.
Butter: Unsalted butter is best because it allows you to control the salt content. Different brands may have different amounts of salt in them, so this way it’s consistent. The butter should be melted. Melt it in a small pot over low heat, or in the microwave for around 3 minutes on 30% power.
Brown Sugar: I’ve used light brown sugar here, but dark brown would work too! You’d just have an even deeper, molasses-y flavor. Pack the brown sugar lightly into the cup.
Eggs: Large chicken eggs, preferably at room temperature (although I don’t find this to be critical), or a plant-based product that can sub 1:1.
Vanilla: Vanilla extract perfumes the blondies with a sweet aroma that really complements the chocolate chips.
Flour: All-purpose flour works well here, for a more toothsome texture that’s not too delicate. You could use another type of flour if you like, as long as it swaps 1:1. A gluten-free flour blend would also work!
Leavening: A combination of baking powder and baking soda ensures your chocolate chip blondies will rise up and be tender as can be!
Salt: I like kosher salt best because the flavor is pure and it’s cheap and easy to buy at a regular grocery store. It doesn’t have any bitter-tasting additives like iodine.
Chocolate: I’ve used semisweet chocolate chips for the blondies you see here. But you could use any kind of chocolate you like, including milk chocolate or white chocolate. You could also add nuts!
Special equipment
- Measuring cups & spoons: Follow my guide on how to measure ingredients.
- Bowl: A large mixing bowl to hold the batter. If yours is microwavable that’s a plus, so you can melt the butter in it too!
- Silicone spatula: For stirring all the ingredients together and to help get every last bit of batter from the bowl.
- Pan: A 9×9-inch metal baking pan. If you use glass or stoneware instead, it could affect the bake time. 8×8 will also work. Your bars will just come out a little thicker and they may need more time in the oven.
- Parchment: To prevent sticking and to allow you to easily lift the bars from the pan and onto a cutting board for slicing.
- Pastry scraper or knife: I love to use my scraper (aka: bench knife) to cut bars because it’s got measurements on the side, so every bar is consistently sized!
How to make this blondie with chocolate chips recipe
This easy recipe comes together in just 4 simple steps.
Step 1: Butter & brown sugar
Melt the butter. I like to do this in the same bowl I mix up the batter in!
Just pop it into the microwave, cover it with a paper towel, and heat it for 3 minutes at 30% power.
Then add in the brown sugar and stir it up until it’s combined.
Step 2: Eggs & vanilla
Next crack in the eggs.
It’s best to add them one at a time, and stir each one in until it’s fully incorporated before adding the next.
You can also stir in the vanilla at this stage.
Step 3: Dry ingredients
Flour, baking powder, baking soda, and salt go into the bowl.
Stir them in until almost combined.
Then add your chocolate chips and finish bringing the batter together.
Step 4: Bake
Transfer the batter to a parchment-lined pan and these will bake until they’re set around the edges but still very soft and fudgy towards the center.
How to serve blondies with chocolate chips
Once the pan is cooled, slice the bars into squares and dive in!
These can be enjoyed at room temperature, warm, or chilled, for dessert or for an afternoon snack.
If you want to jazz them up, try topping with a scoop of ice cream and a drizzle of hot fudge, dulce de leche, or chocolate syrup!
Expert tips
Don’t overmix: Overmixing can result in toughness, especially after the flour has gone in. Fold the dry ingredients and chocolate in with as few strokes as possible to avoid this.
Don’t overbake: If your chocolate chip blondies are overbaked, they will be dry. Keep “carry-over cooking” in mind, which is the idea that foods will continue to increase in temperature for several minutes after they’re taken out of the oven. So if you want moist, fudgy blondies, it’s better to slightly under-bake than to over-bake.
Get creative: Modify this recipe to suit your own personal tastes! Think about tossing in a handful of nuts, seeds, dried fruit, broken pretzel or cookie pieces, etc. to really make them your own!
Cool completely: The blondies will be very tender while still warm and could fall apart if you manhandle them too much. Allow them to cool completely (in the pan so they don’t dry out) before attempting to cut them.
Lift onto a cutting board: Use the parchment overhang on each side of the pan to lift the cooled blondies out of the pan and onto a cutting board for slicing.
Use a pastry scraper: My pastry scraper (linked above under the “Tools” heading) has measurements on the side that allows me to cut perfectly sized bars! I love it for this type of recipe!
Frequently asked questions
This is a great make-ahead recipe!
Chocolate chip blondies keep very well if wrapped tightly. Slip them into a zip-top bag so they don’t get stale, and they should last for several days at room temperature.
Refrigerate them, and they should keep for a week or two.
And they’ll last for months in the freezer! Thaw them at room temperature or in the fridge, wrap them in foil, and warm them in a 170-degree oven until heated through.
This batch makes a dozen 2.25×3-inch bars. Each bar is equal to one serving.
The nutritional info below is for 1 bar. It doesn’t include any of the add-ins or toppings suggested under the “Expert tips” heading above.
A few more of my best chocolate chip recipes
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Chocolate Chip Blondies
Ingredients
- 1 cup (227 g) unsalted butter, melted
- 2 cups (440 g) light brown sugar, lightly packed (dark brown will work too!)
- 2 (88 g) eggs, large
- 1 1/2 teaspoons (6 g) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
- 1 cup (180 g) chocolate chips, plus extra for garnish
Instructions
- Preheat the oven to 325 degrees F and line a 9×9 baking pan* with parchment.
- Place the melted butter and brown sugar in a large bowl and stir to combine.
- Stir in the eggs (one at a time, allowing each one to fully incorporate before adding the next).
- Stir in the vanilla.
- Add the flour, baking powder, baking soda, and salt, and fold together until almost combined.
- Fold in the chocolate chips and transfer the batter to the prepared pan.
- Bake until set around the edges, shiny and crinkly on top, and still soft and fudgy in the center (approx. 40 to 45 minutes).
- Garnish the top with additional chocolate chips, if desired.
- Cool completely in the pan, then lift the batch out by the parchment, place it on a cutting board, and cut into bars.
