Chocolate Chip Blondies

Updated: Jun 18, 2025 by christina.marsigliese · 38 Comments

I declare these the BEST Chocolate Chip Blondies with their buttery with a slightly chewy fudgy texture. This recipe is easy to make all in one bowl (no mixer required) with basic staple ingredients and it makes blondies that are moist with rich butterscotch flavor packed with dark chocolate in every bite. Each bite is pure bliss and a chocolate lover's dream. They taste very similar to chocolate chip cookies, but they are even easier to make because there's no need to chill the dough, scoop the dough or roll into balls. Just spread the batter into the pan and bake them off. If you love making blondies, be sure to check out my Brown Butter Hazelnut Blondies and my Salted Espresso Chocolate Chunk Blondies recipe.

fudgy chocolate chip blondie square with bite on cooling rack

WHY THIS RECIPE WORKS

Easy to make - this is a super easy no-fuss recipe that uses basic pantry ingredients.
No mixer - you can make this recipe with just a bowl and a whisk! You don't need a mixer.
Chocolate chip blondies - a whole cup of chocolate chips makes sure that there are little puddles of chocolate in every bite.
Chewy blondies - these blondies have a fudgy moist texture that is irresistible.
Rich butterscotch flavor - the buttery brown sugar flavor is perfectly balanced with salt so they are not too sweet.

close up of chocolate chip blondies sliced on cooling rack

WHAT ARE BLONDIES AND HOW ARE BLONDIES DIFFERENT THAN BROWNIES?

The main difference between blondies and brownies is a major ingredient: chocolate. Brownies are made with chocolate or cocoa powder, while blondies do not have melted chocolate or cocoa powder in the batter. The main flavor in blondies is vanilla with caramel undertones from brown sugar.

The method for making them is similar in that the eggs, sugar and melted butter are combined before mixing in the dry ingredients. Although I'm a brownie fan forever (these are the BEST homemade brownies), a blondie can also hit the spot. These also have that shiny top just like my Perfect Shiny Crust Fudge Brownies.

INGREDIENTS FOR BEST CHOCOLATE CHIP BLONDIES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - regular all-purpose flour is perfect to make chewy blondies, just like chewy chocolate chip cookies. I only ever use unbleached flour.
Unsalted butter - there's no substitute for butter in these chocolate chip blondies. It gives them a wonderful butterscotch flavor and chewy texture.
Pure vanilla extract - vanilla is the basis of the flavor of blondies and it is very important to use one of high quality. I like this Madagascar Bourbon Vanilla extract.
Granulated sugar - simple fine white granulated sugar keeps these blondies moist.
Brown sugar - you can use light brown or dark brown sugar. I like the added flavor the molasses gives with dark brown sugar and it contributes to their soft fudgy texture.

chocolate chip blondies piled up on cooling rack with glass of milk

Egg - 1 whole egg will provide majority of the structure in these blondies and 1 egg yolk is the key to ensuring they have a fudgy texture instead of being cakey.
Salt - don't skip this otherwise the these blondies will be too sweet.
Dark chocolate - any type of dark chocolate between 45% and 85% cocoa solids will work. I prefer bittersweet chocolate with 70% cocoa solids or and these semisweet chocolate chips are great for the cookie dough.

chocolate chip blondies in baking pan fresh out of the oven

STEP BY STEP INSTRUCTIONS: HOW TO MAKE BLONDIES

STEP 1). Melt butter gently over very low heat until JUST melted and creamy looking. You can do this over the stove in a saucepan or in the microwave. It shouldn't get too hot. What I do is place cold butter in a saucepan and heat it until all but a bout 1 tablespoon of butter is melted, then I remove it from the heat and let the residual heat gently melt the rest of it.
STEP 2). Combine butter and sugar. Pour just melted cool butter into a large bowl. Add brown sugar and granulated sugar and whisk to combine.
STEP 3). Mix in eggs. Add the whole egg and whisk it in until well blended and the mixture looks glossy. Add the egg yolk and vanilla and mix it in.
STEP 4). Add dry ingredients. Combine flour, baking powder and salt in a medium bowl and whisk to blend evenly.
STEP 5). Fold in chocolate chips. Add it to the butter mixture and fold it in. Just before all of the flour is incorporated, add the chocolate chips (reserving just a handful of chocolate chips (about 1 oz) for topping) and fold them in until they are evenly distributed. Do not over-mix. Spread the batter evenly into the prepared pan. Sprinkle reserved chocolate chips on top.
STEP 6). Bake for 23-28 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be slightly soft and they will continue to cook as they cool. Transfer pan to a wire rack to cool completely, then slice into squares.

EXPERT BAKING TIPS

Measure flour accurately. Too much flour leads to dry and crumbly blondies so be sure to use a scale or use the spoon and sweep method without packing the flour into the measuring cup.
Use room temperature eggs. Cold eggs will make it difficult to dissolve the sugar which is what helps create the glossy top.
Watch the baking time. These blondies will not take long to bake and over-baking will definitely create a drier texture. A skewer should come out with a few moist sticky bits attached but not wet batter.

chocolate chip blondies sliced on cooling rack

RECIPE FAQ

What type of chocolate should I use for blondies?

I use semisweet chocolate chips or bittersweet chocolate which offsets the sweetness of the blondie batter.

What makes blondies chewy and fudgy?

Blondies get their chewiness from the right amount of sugar, and a higher ratio of sugar:butter, as well as an additional egg yolk that adds fat and protein without excess moisture which would make them too cakey. More sugar gives a chewier texture since it is a humectant, which means it is a functional ingredient that binds moisture.

How to make blondies with a shiny crust on top?

It's all about dissolved sugar and also the right concentration of sugar. Whisk the sugar into the eggs first. This will help it dissolve a bit, and to help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

stack of chocolate chip blondies with bite in top piece

How do I know when blondies are finished baking?

If your blondies turn out dry and cakey, then it is most likely because they are over-baked. These blondies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the blondies are over-baked and if the skewer has wet batter then they are still raw.

Why are my blondies dry?

The number one reason why these would turn out dry is if they are over-baked. Check on the blondies at 20 minutes. Also, take care to measure the flour accurately.

How do I store blondies?

Blondies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

If you love baking bars like this, check out these recipes!

Triple Chocolate Brownies Fudgy Grain Free Brownies Chocolate Chunk Pistachio Blondies Fudgy Buckeye Brownies Tiramisu Blondies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!

Looking for more easy squares and bar recipes? Try these:

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