Rich and gooey, these chocolate chip blondies are an elevated version of a classic blondie recipe. It's the perfect treat to serve as a sweet snack or dessert.
If you're like me, and LOVE chewy chocolate chip cookies and easy bar desserts, you will love this blondie recipe.
Blondies are essentially a cross between cookies and vanilla brownies. The caramelized brown sugar gives them a deep, slightly nutty flavor. They're incredibly good, and super simple to make!
Why You'll Love This Recipe
- It makes the perfect quick snack or light dessert. Chocolate chip blondies are delicious with a cup of coffee, tea, cider, or milk!
- Freezer friendly. The bars will keep in the freezer for up to 2 months.
- Affordable: These are made with basic pantry staples!
Just a handful of ingredients are between you and a warm pan of deliciously gooey chocolate chip blondies!
Bar desserts are always a hit at potlucks and holiday parties! If you like this recipe, you may also like M&M Cookie Bars and Frosted Sugar Cookie Bars.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this chocolate chip blondies recipe, you'll need:
- all-purpose flour
- butter: I like to use salted butter for this recipe because the additional salt highlights the flavor of the chocolate chips.
- light brown sugar:
- large eggs
- semi-sweet chocolate chips: There's a good amount of sugar in this recipe, so I don't recommend using milk chocolate chips. You don't want the bars to be overly sweet.
- vanilla extract
- baking powder: If it's more than 3 months old, it's a good idea to test your leavener to be sure it's still active.
- salt
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make gluten-free blondies, substitute the AP flour with any cup-for-cup brand of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking soda: There is a distinct difference between baking soda and baking powder. Do not substitute one for the other.
- butter: If you need or want to use unsalted butter, that's fine. I haven't made dairy free blondies, but dairy-free or plant-based butter should work.
- light brown sugar: Dark brown sugar will work as a substitute, but the dessert bars will have a deeper molasses flavor.
- egg: The egg yolks are important for adding moisture to the bars, so I don't know if egg replacements will work. If you want to do some testing on your own, feel free! For tips and suggestions, read my article, Egg Substitutions for Baking.
- vanilla extract: If you need an alcohol-free flavoring, use vanilla essence. The chocolate chip blondies taste fine without the extract, too.
- chocolate chips: Feel free to use dark chocolate chips if you'd like. To change up the flavor, swap out the semi-sweet chips for white chocolate, butterscotch, or even peanut butter chips.
Do you know that blondies are even tastier with whipped cream frosting on the top? Try it and see what you think!
How to Make Chocolate Chip Blondies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the wet ingredients.
- Mix the wet ingredients into the dry ingredients. In case you're wondering, the way you mix ingredients together does matter. If you're curious, this article explains the science behind it.
- Stir chocolate chips into the blondie batter.
- Spread batter into the pan and bake.
- Allow blondies to cool completely before slicing. If you try to cut them while they're still hot, they are likely to fall apart.
Liz's Tips for the Best Blondie Bars
- For easier removal, grease the pan and also line it with parchment paper.
- Don’t cut before they're cool. If you try to cut the blondie bars before they’re cool, you’ll end up with a gooey mess.
Storage
Storing: Store the bars at room temperature in a covered container for up to a 5 days. They will last a couple of days longer if you refrigerate them.
Freezing: Let the bars cool completely, then freeze them in a freezer-safe container for up to 2 months.
To reheat from frozen: Let them come to room temperature, then microwave on High power in 10 second increments until treats are warm.
Chocolate Chip Blondies FAQ
A blondie that is cakey rather than fudgy and gooey could be the result of adding too much flour. It's important to measure your flour properly by scooping and leveling, or by weighing the ingredients on a kitchen scale.
There are two common reasons for bar desserts to sink in the middle. You may have beaten too much air into the batter before baking, or you may have opened the oven door too many times. If the oven temperature drops quickly, it can cause the dessert to fall.
The primary difference is in the ingredients. Blondies get their signature flavor from brown sugar and vanilla, while brownies have cocoa powder and white sugar. Both are equally delicious!
Blondies should be slightly gooey and chewy in the middle. However, if they are gooey to the point that they are falling apart, you've likely not baked them long enough or haven't allowed them to cool long enough.
Other Bar Desserts
- Perfect Peanut Butter Blondies
- 7 Layer Bars
- Neapolitan Cookie Bars
- Dark Chocolate Brownies
- Easy Lemon Bars
Perfect Chocolate Chip Blondies
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups light brown sugar packed
- 1 cup butter melted (2 sticks)
- 2 large eggs
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon sea salt omit if using salted butter
Instructions
- Preheat the oven to 350℉. Grease an 8x8-inch pan, or line with parchment paper. Set aside.
- To a large bowl, add the flour, salt, and baking powder. Whisk well to combine.
- In a separate bowl, whisk together the sugar and melted butter. Add in the eggs and vanilla, then whisk well again to combine.
- Add the wet ingredient to the bowl of dry ingredients. Stir to combine, but avoid over mixing. There should be a few streaks of flour visible.
- Add the chocolate chips and stir gently to combine.
- Pour blondie mixture into the prepared pan and use an offset spatula or back of a large spoon to spread it into an even layer.
- Bake in preheated oven for 35-45 minutes, until the edges are a deep golden brown.
- Remove from the oven and let the bars completely cool in the pan for about an hour before attempting to cut.
Helpful Notes and Tips From Liz
- For easier removal, grease the pan and also line it with parchment paper.
- Don’t cut before they're cool. If you try to cut the blondie bars before they’re cool, you’ll end up with a gooey mess.
- Store in an airtight container in a cool, dry place for up to a week. To freeze, let the bars cool, then keep in a freezer-safe container for up to 2 months.
- To reheat from frozen: Let them come to room temperature, then microwave on High power in 10 second increments until treats are warm.
Emily
Delicious! Comes together super quick, the house smells amazing, and they are so tasty! Perfect for a quick treat, and even better under some vanilla bean ice cream.