The Ultimate Chocolate Chip Blondie Recipe! These Chocolate Chip Blondies are rich, fudgy and so easy to bake! Everyone will love them!
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If you're like me and LOVE chocolate chip cookies, you have to try these chocolate chip blondies.
They're thick, gooey, loaded with chocolate and so simple to make. Obviously everyone loves a chocolate chip cookie, but sometimes you need a chocolate chip blondie when you're looking for something a little more dense and delicious!
Just a handful of ingredients are between you and a warm pan of deliciously gooey chocolate chip blondies!
The Best Chocolate Chip Blondies
- Delicious: Lots of chocolate chips, crispy edges, gooey center - what's not to love about that?!
- Affordable: These are made with basic pantry staples!
- Easy to make: Mix up a batch of chocolate chip blondies in just a couple of minutes!
Chocolate Chip Blondie Recipe Ingredients
To make chocolate chip blondies you'll need:
- all purpose flour
- brown sugar
- salted butter
- eggs
- chocolate chips
- vanilla extract
- baking powder
- salt
How to make Chocolate Chip Blondies
- In a large bowl, combine the flour, salt, and baking powder. 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 the mixture into the greased pan and spread evenly.
- Bake for about 35-45 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.
How to Store Blondies:
Storing: Store chocolate chip blondies in an airtight container in a cool, dry place for up to a 5 days. These will last longer if you store them in the fridge.
Freezing: If freezing, store in an airtight container for up to 2 months.
If reheating from the freezer: let them come to room temperature and then heat them in the microwave. If reheating just to warm the Blondies up, place them in the microwave only for a few seconds. Starting with 10 seconds is ideal.
Substitutions for this Chocolate Chip Blondie:
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Brown Sugar: We don't recommend substituting brown sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Eggs: We don't recommend substituting eggs, but you can read this article on What to Use Instead of Egg in Brownies if you need to substitute. Try it at your own risk!
Chocolate Chips: Swap out chocolate chips for dark chocolate, peanut butter, or white chocolate chips.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Salt: Helps to add and balance flavor, we don't recommend substituting.
Tips for this Chocolate Chip Blondies Recipe
- Don’t cut before they're 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.
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 using a kitchen scale.
There could be two reasons for this. One, you've either beaten too much air into the batter before baking 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.
Blondies will differ from brownies based on ingredients. Blondies will use brown sugar and vanilla to create their signature flavor profile, while brownies will use cocoa powder and white sugar. Both are equally delicious!
If your blondie is gooey to the point that it's falling apart, you've likely added too much liquid or haven't allowed them to cool long enough. However, blondies should be slightly gooey and chewy in the middle.
More Dessert Recipes You’ll Love:
- Easy S’mores Brownies
- 7 Layer Bars
- Chocolate Caramel Cookies
- Instant Pot Chocolate Cheesecake
- Recipe for Dark Chocolate Brownies
Blondie Recipe Chocolate Chip
Ingredients
- 2 cups all purpose flour
- 1 ¾ cups brown sugar packed
- 1 cup salted butter melted (2 sticks)
- 2 eggs
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and grease an 8x8 pan.
- In a large bowl, combine the flour, salt, and baking powder. 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 35-45 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.
Notes
- 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.
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