chocolate chip blondie

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Cooling Time: 1 hour (highly recommended!)
Total Time: 1 hour 45 minutes (including cooling)
Course: Dessert, Snack
Cuisine: American
Yield: 16 generous squares
Diet: Vegetarian

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The Last Blondie Recipe You’ll Ever Need

Forget dry, cakey bars. This Chocolate Chip Blondie recipe is engineered for maximum chewy, gooey, and buttery perfection. Sitting in a delicious space between a chocolate chip cookie and a brownie, these blondies feature a rich, caramel-like flavor thanks to the brown sugar base, and are studded with an abundance of melty chocolate chips. They are incredibly simple to make, requiring just one bowl and no special equipment. Whether you’re a seasoned baker or a complete novice, this recipe will guide you to blondie bliss.

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Ingredients

• 1/2 cup (1 stick or 113g) unsalted butter, melted and slightly cooled

• 1 cup (215g) packed light brown sugar

• 1 large egg, at room temperature

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon salt (use 1/2 tsp if using unsalted butter)

• 1 cup (125g) all-purpose flour

• 1/2 cup (90g) semi-sweet chocolate chips

• 1/4 cup (45g) milk or dark chocolate chips (for a mix)

• *Optional: 1/2 cup (65g) chopped walnuts or pecans*

Ingredient Notes:

• Butter: Using melted butter is the secret to a dense, chewy texture.

• Brown Sugar: Pack it firmly into the measuring cup for that signature moistness and caramel flavor.

• Chocolate Chips: Using a mix of semi-sweet and milk chocolate creates a more complex flavor profile.

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Equipment

• 8×8 inch square baking pan

• Parchment paper

• Medium-sized mixing bowl

• Whisk

• Spatula

• Cooling rack

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Instructions

Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire blondie slab out for clean cutting. Lightly grease the parchment paper.

Step 2: Combine the Wet Ingredients
In your medium mixing bowl, combine the melted (and slightly cooled) butter and packed brown sugar. Whisk vigorously for about one minute until the mixture is smooth, thick, and well-combined. It should look like a glossy caramel.

Step 3: Add Egg and Vanilla
Add the room temperature egg and vanilla extract to the butter-sugar mixture. Whisk again until the mixture is smooth and has lightened slightly in color.

Step 4: Incorporate the Dry Ingredients
Switch to a spatula. Add the salt and all-purpose flour to the wet ingredients. Gently fold the mixture until just combined and a few streaks of flour remain. Do not overmix! Overmixing is the primary cause of tough, cakey blondies.

Step 5: Add the Chocolate Chips
Pour in most of the chocolate chips (and nuts, if using), reserving a small handful for the top. Fold them into the batter until just evenly distributed.

Step 6: Bake to Perfection
Transfer the batter to your prepared pan, spreading it into an even layer. It will be thick. Scatter the reserved chocolate chips over the top and press them in lightly. Bake for 25-30 minutes.

The Doneness Test: The blondies are done when the top is golden brown, the edges are slightly pulling away from the pan, and a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The key to chewiness is slightly underbaking, not overbaking.

Step 7: Cool Completely
This is the hardest but most crucial step! Place the pan on a wire cooling rack and let the blondies cool completely in the pan for at least 1 hour. They are still cooking from residual heat, and cutting into them warm will result in a gooey mess.

Step 8: Slice and Serve
Once completely cool, use the parchment paper sling to lift the entire blondie block out of the pan. Transfer to a cutting board and slice into 16 squares with a sharp knife. For the cleanest cuts, wipe the knife clean between slices.

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Recipe Notes & Variations

• Storage: Store blondies in an airtight container at room temperature for up to 4 days. They taste even better on day two!

• Freezing: These blondies freeze beautifully. Wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature.

• Blondie Intensity & Flavor Twists:

  • Butterscotch Bliss: Replace the chocolate chips with an equal amount of butterscotch chips.

  • Salted Caramel: After spreading the batter, drizzle 1/4 cup of store-bought caramel sauce over the top and swirl with a knife. Sprinkle with flaky sea salt before baking.

  • M&M’s Fun: Swap chocolate chips for 3/4 cup of M&M’s for a colorful, festive treat.

  • Espresso Kick: Add 1-2 teaspoons of instant espresso powder to the melted butter for a deep, coffee-enhanced flavor.

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Nutrition Information

Serving Size: 1 blondie (1/16 of recipe)
Calories: 215
Sugar: 23.5g
Sodium: 45mg
Fat: 10.5g
Saturated Fat: 6.5g
Carbohydrates: 30g
Fiber: 0.7g
Protein: 2g
Cholesterol: 30mg

Please note: Nutritional information is an estimate calculated using an online calculator and will vary based on ingredient brands and specific quantities used.