These are the best soft and buttery blondies, loaded with chocolate chips. Made in one bowl, this easy dessert recipe will remind you of a mix of brownies and chocolate chip cookies.
These amazing Chocolate Chip Blondies are one of my favorite desserts that you can easily whip up when you’re craving something sweet. You can mix all the ingredients in one bowl in less then 10 minutes, put in the oven for 20 minutes, and your soft and buttery treats are ready!
And if you love desserts loaded with chocolate chips, you will like these recipes as well: Bakery Style Chocolate Chip Cookies, Healthy Banana Chocolate Chip Muffins, Chocolate Chip Cupcakes, Gluten-Free Chocolate Chip Cookies, and Oatmeal Chocolate Chip Cookies.
What are blondies?
Blondies are a close relative to brownies. They have a similar moist and chewy texture inside with crispy edges outside. The main difference is that brownies are loaded with melted chocolate and cocoa powder, while the blondies are flavored with vanilla extract that often remind us of chocolate chip cookies.
Similar to my One Bowl Brownies, you can make it all in one bowl, using a whisk and a spatula.
How to make it
Preheat the oven to 350°F. Grease an 8×8-inch baking pan and line with parchment paper, then set aside.
In a large mixing bowl, add ¾ cup melted butter and 1 cup light brown sugar. Whisk very well until combined.
Add 2 eggs and 1 tsp vanilla extract and whisk again until smooth consistency.
Add 1 ½ cups all-purpose flour, ¾ tsp baking powder, and ¼ tsp salt. Using a spatula, mix everything.
Then add ¾ cup chocolate chips and fold it in.
Transfer the batter to a pre-greased 8×8-inch baking pan and spread evenly. Sprinkle the remaining ¼ cup of chocolate chips over the batter.
Bake at 350°F for about 20-22 minutes. When done, transfer to a wire rack and let cool off completely. Cut into 16 squares before serving.
Tips for best results
- Don’t overmix the batter! Like in any baking recipe, overmixing results in tough and dense baking goods. That is why it’s important to mix wet and dry ingredients until just combined, so your blondies will be light and moist.
- Don’t overbake! If you overbake your blondies, they will be dry and tough. So always keep an eye on them while baking. The top should look just set and the edges have golden/brown color. When you take them out of the oven, they will continue to set on the kitchen counter.
- Add more flavor and texture. To make them taste even better, sometimes I like to add chopped walnuts and Crasins.
- Thickness. I prefer my blondies a bit thicker, so I bake them in 8×8-inch baking pan. If you like yours thin, you can use 9×13-inch baking pan. Although, you will need to adjust the baking time, since the layer will be thinner.
Frequently Asked Questions
You can store them in an air-tight container or a zip-lock bag at room temperature for about 1 week. I don’t like to store them in the refrigerator as they can get too hard.
You can freeze them for up to 3 months. After they are cooled off, wrap in aluminum or plastic bag and put in a freezer bag or an air-tight container, then transfer to a freezer. You can thaw them overnight on the countertop.
Most likely you overbaked them. For me, it takes exactly 20 minutes for perfectly baked blondies. Depending on your oven, it might take between 20-22 minutes to bake. When they are ready, the top should look just set and the edges have golden/brown color.
Want more Dessert Ideas?
- Homemade Chocolate Cake
- Marble Cheesecake Brownies
- Old Fashioned Peach Cobbler
- One Bowl Banana Bread
- Italian Tiramisu Recipe
- Healthy Morning Glory Muffins
- French Crepes Recipe
- Danish Butter Cookies
- Halloween Rice Krispie Treats
- Chocolate Overload Cake
- Chocolate Covered Dates
Chocolate Chip Blondies
Ingredients
- ¾ cup unsalted butter melted (1 ½ sticks)
- 1 cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan and line with parchment paper, then set aside.
- In a large mixing bowl, add ¾ cup melted butter and 1 cup light brown sugar. Whisk very well until combined.
- Add 2 eggs and 1 tsp vanilla extract and whisk again until smooth consistency.
- Add 1 ½ cups all-purpose flour, ¾ tsp baking powder, and ¼ tsp salt. Using a spatula, mix everything.
- Then add ¾ cup chocolate chips and fold it in.
- Transfer the batter to a pre-greased 8×8-inch baking pan and spread evenly. Sprinkle the remaining ¼ cup of chocolate chips over the batter.
- Bake at 350°F for about 20-22 minutes. When done, transfer to a wire rack and let cool off completely. Cut into 16 squares before serving.
Video
Notes
- Don’t overmix the batter! Like in any baking recipe, overmixing results in tough and dense baking goods. That is why it’s important to mix wet and dry ingredients until just combined, so your blondies will be light and moist.
- Don’t overbake! If you overbake your blondies, they will be dry and tough. So always keep an eye on them while baking. The top should look just set and the edges have golden/brown color. When you take them out of the oven, they will continue to set on the kitchen counter.
- Add more flavor and texture. To make them taste even better, sometimes I like to add chopped walnuts and Crasins.
- Thickness. I prefer my blondies a bit thicker, so I bake them in 8×8-inch baking pan. If you like yours thin, you can use 9×13-inch baking pan. Although, you will need to adjust the baking time, since the layer will be thinner.
- How to store. You can store them in an air-tight container or a zip-lock bag at room temperature for about 1 week. I don’t like to store them in the refrigerator as they can get too hard.
I forgot to take a picture but these blondies came out perfect. I used a 13 x 9 aluminum pan with parchment paper and baked it for 20 minutes.
This is the first time I made brownies/blondies where they came out perfect.
Thank you so much, Debbie! I’m so happy you liked them 😉
They’re pretty good but mine came out more cakey rather than chewy like a blondie. What did I do wrong? 🙁
Hi Rebecca! These blondies are suppose to be slightly more cakey than brownies. But if they came out tougher and not chewy, you might added more flour or baked longer then needed. It’s hard to say without seeing the results.
Do you pack your brown sugar? My mom told me to always pack brown sugar 🙂
HI Cara! Yes, you need to pack brown sugar;)
Chocolate chips in all my desserts. That’s how I love it and these chocolate chips studded blondies looks so delicious and so easy to make.
I love brownies but sometimes blondies are the way to go! Especially when they look like this. They look just perfect!
I’m glad you went for thick because they look perfect in an 8×8! So melty and delicious. And such an easy recipe! I can’t wait to try it.
I don’t know about you, but I get these sweet cravings and usually when there is nothing to have quickly. I love these blondies, always have these ingredients on hand and in just 1/2 an hour I could be sitting with my coffee enjoying them and satisfyingly my craving! It would take longer to get in the vehicle and drive to the nearest store!
Thanks for sharing!
My blondies were extra buttery and delicious. Thank you for the step by step instructions, it was very simple to make. Wonderful recipe.
I prefer blondies over brownies but have never made them before. Now I can use your recipe and tips. Thanks so much!
This is so delicious, and I am sure my kids will definitely love it.
My kids absolutely love chocolate chip desserts, and this seems like a perfects surprise for them! I will definitely try this out!
These blondies look so perfect and delicious. Love the texture here. Pinned to try your recipe soon. Thanks for sharing.
These blondies look amazing. So tasty. So buttery. Now I’m seriously craving this. Do you think I could make this with whole grain flour?
The perfect recipe for chocolate chip lovers. Easy to make and so delicious. Makes a great take-along dessert.