These Blondies are like eating a bigger and thicker chocolate chip cookie. With the chewiness of a brownie, this dessert will have you hooked. Very few ingredients and a quick toss and go is all you’ll need to whip this treat up.
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I’m one of those people that can’t just eat one chocolate chip cookie. For this reason, I love making cookie bars or similar desserts. They’re like a thicker cookie, making one serving of them more satisfying. Some of my favorites are these Fudgy Ginger Brownies or Peanut Butter Brownies. They’re both similar to Blondies making them irresistible.
The best part about this recipe is the fact it includes chocolate chips. It’s a 50/50 chance the recipe you run across will include chocolate chips or not. I have always had Blondies this way and wouldn’t eat them any other way. Well, that’s a lie, I probably would, but I prefer the chocolate chips if I have a choice.
How to Make Blondies
Prep - Preheat the oven to 350 degrees and grease an 8x8 pan. Set aside.
Combine the dry ingredients - In a large bowl, whisk together the flour, salt, and baking soda.
Mix the wet ingredients - In a separate large bowl, cream together the butter and sugar. Add the eggs and vanilla, then mix well.
Combine all ingredients - Add the flour mixture to the sugar mixture and stir well. Fold in the chocolate chips.
Bake - Pour the mixture into the prepared pan and bake for about 35 minutes or until a toothpick comes out clean the sides are golden brown. Let sit for at least an hour to cool.
Serve - Once the bars are cooled through, slice them into equal portions, serve, and enjoy!
Tips and Variations
- Storage - Store in an airtight container in a cool, dry place for up to a week. If freezing, store in an airtight container for up to 2 months.
- Reheating - If reheating from the freezer, let them come to room temperature on their own and then heat in the microwave. If reheating just to warm the Blondies up, place in the microwave only for a few seconds. Starting with 10 seconds is ideal.
- Don’t cut before cool - If you try to cut these before they’re cool, you’ll end up with a gooey mess. The trick to Blondies is to let them fully cool before cutting them in order to get a nice clean cut.
- Use any chocolate chips you want - Dark chocolate chips are my favorite, but if preferred, you can use milk chocolate, white, caramel, peanut butter, etc. Whatever floats your fancy!
- Don’t use a smaller pan - If you try to use a smaller pan, it will make the bars end up gooey in the middle and burnt on the outside. If anything, use a bigger pan and cook them for a shorter amount of time if necessary.
Common Questions About Blondies
Why are My Blondies Cakey?
In this recipe, I only use baking powder because if you use both baking powder and baking soda in the recipe, this will cause your Blondies to be cakey. If you like a cakey style cookie or bar, then go ahead and add the baking soda in with the baking powder. This will simply have them rise a bit more so they’re fluffier. However, if you don’t want them to be the consistency of cake, skip stick to the original recipe that only involves baking powder.
Why Do My Blondies Sink in the Middle?
There could be two reasons for this. One, you either beat too much air into the batter before cooking or two, you opened the oven too many times. If the air is released from the recipe as it’s cooking, this could cause the middle to fall. Likewise, if you beat the mixture too much, effectively adding in more air, this could cause the recipe to rise quite a bit, but then fall when removed from the oven.
If you tried these Blondies and have any questions or loved them as much as I did, let me know in the comments below!
More Dessert Recipes You’ll Love:
Chocolate Chip Blondies
- Preheat the oven to 350 degrees and grease an 8x8 pan.
- In a large bowl, combine the flour, salt, and baking soda. Mix well.
- In a separate bowl, thoroughly mix together the sugar and melted butter. Add in the eggs and vanilla. Mix well again.
- Combine the wet and dry ingredients. Mix well.
- Fold in the chocolate chips.
- Pour mixture into the greased pan and spread even.
- Bake for about 35-40 minutes or until the edges are a deep golden brown.
- Remove from the oven and let completely cool for about an hour or so before attempting to cut.
- Store in an airtight container in a cool, dry place for up to a week. If freezing, store in an airtight container for up to 2 months.
- If reheating from the freezer, let them come to room temperature on their own and then heat in the microwave. If reheating just to warm the Blondies up, place in the microwave only for a few seconds. Starting with 10 seconds is ideal.