Super-easy chocolate chip blondies that are irresistibly soft and chewy, perfectly golden brown, and studded with semi-sweet chocolate chips.
These chocolate chip blondies are a family favorite because they come together quickly and deliver the perfect texture: soft, chewy, and moist. If you enjoy classic chocolate chip cookies, you’ll love these blondie bars. They’re great warm with a cup of coffee or cooled and packed in a lunchbox.
This recipe calls for a full tablespoon of vanilla extract — an amount that really enhances the flavor, so measure carefully. I usually stir half of the chocolate chips and any chopped walnuts into the batter, then sprinkle the remaining chips on top before baking for an attractive, melty finish.
Like many blondie and brownie recipes, I prefer to remove them from the oven a little underdone for a fudgier, chewier center. For clean slices, allow the blondies to cool to room temperature before cutting; chilling them in the refrigerator for an hour or two makes even neater bars.
These blondies make excellent snacks for kids and are simple to prepare the night before for school lunches. They’re also a welcome contribution to the office — a tasty change from donuts or bagels. If you’re baking for a crowd, double or triple the recipe and bake in a 9×13 pan.
You can use either light or dark brown sugar. I used light brown sugar here, but a mix of dark and light brown sugar adds a deeper, toffee-like flavor. If you want an easy, no-fail dessert that’s soft, chewy, and sure to please family and friends, this chocolate chip blondie recipe is an excellent choice.
Chocolate Chip Blondie
April Boller Wright
Pin Recipe
10 mins
20 mins
30 mins
Dessert
American
16
Ingredients
- 1 cup sifted all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/3 cup melted butter
- 1/2 cup walnuts (optional)
- 1 cup packed brown sugar
- 1 egg egg, beaten
- 1 tbsp vanilla extract
- 2/3 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly spray with oil. Sift the flour, then add the baking powder, baking soda, and salt; sift again and mix well. Set aside.
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In a bowl, combine the brown sugar with the melted butter and stir until smooth. Let the mixture cool slightly, then mix in the beaten egg and vanilla. Add the flour mixture a little at a time, stirring just until combined.
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Spread the batter evenly in the prepared pan. Fold half of the chocolate chips and the walnuts (if using) into the batter, then sprinkle the remaining chocolate chips on top.
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Bake 20–25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. For softer blondies, pull them from the oven slightly underbaked. Cool on a wire rack before cutting.
Notes
- Store blondies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- To double the batch, use a 13×9-inch pan and allow extra baking time; check for doneness with a toothpick.
- Recipe adapted from Allrecipes.
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