Chocolate Chip Blondies

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.

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.

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.

• 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.

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.

RECIPE FAQ

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Chocolate Chip Blondies

Christina Marsigliese

Buttery vanilla-forward Chocolate Chip Blondies with a soft fudgy texture are loaded with dark chocolate chips. This recipe is easy to make all in one bowl (no mixer required) with basic staple ingredients!

5 from 16 votes

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Ingredients

  

• ½ cup (113g) unsalted butter just melted so it is still creamy-looking
• ⅔ cup (145g) packed dark brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 ½ teaspoon (7ml) pure vanilla extract
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup plus 2 tbsp (160g) all-purpose flour
• 1 cup 170g semisweet chocolate chips

Instructions

 

• Preheat the oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
• 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.
• Pour just melted cool butter into a large bowl. Add brown sugar and granulated sugar and whisk to combine. 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.
• Combine flour, baking powder and salt in a medium bowl and whisk to blend evenly. 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.
• 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.