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Chocolate Chip Blondies
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!
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.
