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These Chocolate Chip Blondies are rich, chewy, and come together in just a few minutes. You will definitely want to make these over and over again!
Right now I’m pretty much all about simple recipes that I can whip up on a whim with Elle since it is officially summer break.
She definitely goes in phases with wanting to be in the kitchen with me while I test recipes. And lately she’s all about doing everything all by herself.
These simple Chocolate Chip Blondies are absolutely perfect for kiddos to help out with, or even make on their own if they’re a bit older. The come together quickly with common pantry ingredients and pretty darn delicious!
WHAT IS A BLONDIE?
Before we get into this recipe, let’s talk about blondies.
Blondies are bar desserts, just like brownies. But instead of being flavored with chocolate, they are flavored with vanilla. They also contain brown sugar, which helps make them chewy.
And just like brownies, blondies can be flavored in all sorts of ways! Just like how I’ve made Salted Caramel Brownies, Pumpkin Brownies, and Tiramisu Brownies, I’ve also made Pumpkin Blondies, Snickerdoodle Blondies, and Maple Walnut Blondies.
And now these Chocolate Chip Blondies. Don’t worry I’ve got some more variations up my sleeve, but first we’ve gotta talk about this one.
MY FAVORITE CHOCOLATE CHIP BLONDIE RECIPE
Most of the recipes I make for this site I end up testing a couple of times to get them right. Sometimes I need to test them 3 times.
But this blondie recipe might go in the books as the recipe I tested the most to get it perfect, alongside my tiramisu recipe.
I really wanted to get this recipe just right. I wanted them to be perfectly chewy and wanted to nail down the baking time so they wouldn’t be overbaked.
After all, no one likes an overbaked blondie.
All of the testing paid off, though. These are my absolute favorite blondies and I can’t wait to make some more flavors using this recipe base.
HOW TO MAKE THESE CHOCOLATE CHIP BLONDIES
One of the best things about these Chocolate Chip Blondies – other than, you know, how delicious they are – is that they come together in just a few minutes.
In fact, you don’t even need to use a mixer to make these blondies! I usually just grab a whisk and a spatula.
You’ll need just a few baking staples to make this recipe:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup unsalted butter, melted and cooled
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- flakey sea salt, optional
Whisk together the flour, baking powder, and salt and set that aside.
Whisk together the melted butter and brown sugar until well combined, then whisk in the eggs and vanilla. Stir in the dry ingredients, then fold in the chocolate chips.
Spread the batter into a greased metal baking pan and bake for 35-38 minutes. The center of the blondies should just be set when they’re done.
If you’d like, sprinkle the top of the blondies with some flakey sea salt as soon as they come out of the oven. Set the pan on a wire rack and allow the blondies to cool for at least 1-2 hours before cutting.
Yes, seriously! Wait to cut them! When you pull them out of the oven, they’ll be just a smidge underdone. By the time they cool completely in the pan, they will have coasted to the perfect doneness before you cut them.
Once you cut them, your biggest challenge will be not eating them all yourself. But if you do, I won’t tell anyone.
Chocolate Chip Blondies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup unsalted butter melted and cooled
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips
- flakey sea salt optional
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with foil or parchment and spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together the butter and brown sugar. Add eggs and vanilla, mixing until well combined. Gradually add in dry ingredients and mix until just combined. Stir in chocolate chips.
- Spread the batter into the prepared pan. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 35 to 38 minutes. If desired, top immediately with a little flakey sea salt. Remove pan to wire rack and cool completely before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These came out picture-perfect, with a taste to match! Even better the next day. This will be filed under staple recipes for me. Thanks!
These were wonderful! I read the recipe one evening around 11:00pm and it was all I could do not to make them that night. Easy to make and turned out beautifully. I did let them cool completely in the pain, as directed. Can’t wait to take them to a potluck next weekend. Originally planned to take cookies, but I think that these will keep better and no one will care whether I bring cookies or these delicious brownies!
Yummmm!
These blondies are absolutely delicious! Followed the recipe exactly the first time and we are now making it again for a second time. Thank you!!
Excellent recipe, followed exactly as written with the exception of using bittersweet chocolate chips instead of semi-sweet, which is what I had on hand. For those that thought they were too sweet, I suggest try using the bittersweet chocolate chips to counterbalance the sweetness of the bars – especially with all the other ingredients it really is a well balanced flavor. Look forward to trying other recipes, but not sure if my family will want me to stop making these to try something else!
This worked exactly as written, thanks!
Please make it easier to figure out the size of pan to use.
Hi Katie – In step 1 in the recipe card, it says to us a 9×9-inch baking pan.
Jamie
@Katie, just take the 2 numbers and add them together.. any pan with the same sum is the sane size.
For example, 9×9 pan =
9+9= 18 &
11+7= 18
That’s how you do it.
I made these tonight but lessened the amount of chocolate chips to 1 cup, added a half cup of mini marshmallows, and 1/4 cup chopped almonds for a rocky road inspired blondie. This is the perfect base recipe!
That’s genius, Veronica! Thanks so much for stopping by and sharing your feedback. Happy baking!