Gooey, sweet, perfect. Full of semisweet chocolate chips that balance out the buttery sweetness. A favorite blondie recipe that can hold different add-ins. They keep well for a few days.
Blondies are similar to chocolate chip cookies baked in a brownie pan. It fits as they're also known as blonde brownies due to their shape and fudginess.
I feel the same way about oatmeal chocolate chip bars. Just a batch of oatmeal cookies baked in a brownie pan.
But the way they're baked changes everything and they're far away from a cookie when it comes to texture and gooeyness. They're unique and so easy to make!
Ingredient list
- Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers (larger chips, our favorite), and Nestle Toll house semisweet chips.
- Light brown sugar.
- Unsalted butter.
- Eggs: fresh, large.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- All-purpose flour.
- Baking powder: make sure it isn't expired.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
- Peanuts: I make this version a lot, using salted peanuts to the blondie dough, and it's fantastic. If you like chocolate and peanuts, this variation is a dream.
- Different chocolate chips: use any chocolate you want besides semisweet, like milk chocolate chips, butterscotch, white chocolate chips, or a mix. Chocolate chunks also work very well.
- Other add-ins: use other nuts (walnuts and pecans pair wonderfully), m&m's, chopped toffee bars, or other favorite candies.
- Liqueur: add a tablespoon or two of a nutty liquor with the vanilla extract, like amaretto, Frangelico, or even an orange liqueur like Cointreau.
How to make chewy blondies
It's a one-bowl dough that comes together in 10 minutes.
Preparing the pan: line the pan with a piece of parchment paper that covers the bottom and two sides of the pan, as shown below. This way, lifting the whole block of blondies from the pan is easier.
The dough is mixed with an electric mixer and then with a spatula. The dry ingredients don't need to be fully integrated before adding the chips.
Spread the thick dough with a spatula, ensuring it covers the whole pan.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: they keep well at room temperature for 3 days, well covered with plastic wrap or in an airtight container. For longer storage, freeze them for up to a month. I recommend cutting them into squares first.
- Serving: they're fantastic plain at room temperature, but for a dessert-type presentation, serve them slightly warm with a scoop of vanilla ice cream.
Related recipes you might like:
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Chocolate Chip Blondies (one-bowl recipe)
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 ¾ cups firmly packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray an 8x11-inch baking pan. You can line it with two strips (crisscross style) of parchment paper, covering the pan's bottom and sides. This will help you remove the bars from the pan.
- In a large mixing bowl, cream butter and sugar until fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla.
- Stir in the sifted dry ingredients (flour, salt and baking powder) and mix well. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Stir in the chocolate chips and combine with a spatula.
- Transfer to the prepared pan and smooth out the top, making sure the dough covers the whole of the pan.
- Bake for 30-35 minutes or until the top is slightly soft and springs back lightly when tapped.
- Transfer the pan to a wire rack and let cool before cutting.
- Run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper.
- Store leftovers covered or in an airtight container.
- Blondies freeze well and can be mailed easily.
Anonymous says
Wowee, too much butter!! Next time I will use less.
Nina says
These blondies were so delicious! Even better with a scoop of ice cream!
Ruth Rishling says
How long can you keep these. Should you make them the day you are going to eat them.
Paula Montenegro says
Hi Ruth! They keep for a few days covered in plastic or an airtight container. I like them the next day better. You can also freeze them.
Angela says
I made these because someone gave me salted peanuts which I don't like very much so I looked to see whether I could bake with them. They are amazing! They're sweet and salty at the same time and that's great. I cut the bake into 24 small bars, it's quite a rich recipe so a smallish piece is enough.
Paula Montenegro says
So happy to know you loved them Angela! The combination is amazing, I agree. Have a great weekend.