This recipe for Chocolate Chip Blondies is unbelievably delicious! They are chewy, moist, and decadent – the perfect cross between a cookie and a brownie!
With the fudgy texture of a brownie and the buttery, sweet, vanilla flavor of chocolate chip cookies they’re a treat that’s just sheer perfection.
Why This Recipe Works
- Using a mixture of brown and white sugar keeps the blondies flavorful without being too sweet
- Using all butter instead of shortening gives these blondies a buttery richness that’s just delicious.
- Vanilla extract adds an extra depth of flavor
Tested & Perfected Blondies
This recipe is one of my go-to recipes when I need to fill a gift basket during the holidays. These blondies (and their chocolate chip cookie counterpart) are the most requested treat by family and friends each year.
I have made this recipe more times than any other baked recipe on this site. It’s as perfect as perfect can get and they are loved (and craved) by anyone I have ever made them for.
What is the difference between a brownie and a Blondie?
The biggest difference is chocolate. A brownie is made with cocoa powder and melted chocolate while a blondie is made with brown sugar and vanilla for flavor.
How To Make Blondies
- Mix together the flour, raising agents, and salt. Set aside.
- In a large mixing bowl, beat butter with brown sugar and granulated sugar in until fluffy.
- Mix in the eggs one at a time, then add the vanilla.
- Mix in the flour mixture combined.
- Fold in the chocolate chips.
- Spread the dough the prepared pan and bake for 30 minutes.
- Slice into bars to serve.
Step By Step Instructions
Mix together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl. beat the butter, brown sugar, and granulated sugar until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Add the flour mixture.
Mix until combined and add the chocolate chips.
Mix the flour in by hand. Over mixing can cause the blondies to come out cakey instead of gooey and dense as they should be.
Fold them into the dough and spread the dough into the pan.
Bake until golden brown. Cut into squares to serve.
How To Tell when blondies are done
Just give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a jiggle.
Tips For Perfect Blondies
- If you’re short on time, melt the butter and mix it into the sugars before adding the flour. The end result will be a soft, chewy texture.
- Mix the flour in by hand. Over mixing can cause the blondies to come out cakey instead of gooey and dense as they should be.
- The key to making blondies chewy and fudgy is to not overcook them. I bake them 25 minutes and to check if they’re perfectly baked, I gently shake the pan. If they jiggle, put them back in the oven for five minutes at a time until just set (they can still have a very slight jiggle). Keeping them from being over baked keeps the blondies perfectly moist.
Blondies can be stored in an airtight container for three days (although I’ve never had them last that long).
I’m often asked if Blondies can be frozen. I’m sure they could be, but my advice is to freeze the dough, defrost it and then bake them. My opinion is that freshly baked is always best.
No, blondies should be stored at room temperature. Refrigerating them will dry out the blondies.
Did you make this?
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Let’s Make Chocolate Chip Blondies
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 8 oz butter (1 cup/2 sticks) softened
- 1½ cups light-brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 f/ 170c degrees.
- Grease and flour an 9 x 13 baking pan.
- Mix the flour, salt, baking soda, and baking powder together into a large mixing bowl.
- In a seperate large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.
- Mix in the eggs one at a time, then add the vanilla.
- Mix in the flour mixture by hand until combined (this avoids a cake-like consistency).
- Fold in the chocolate chips.
- Spread the batter into the prepared pan and smooth the top. Bake for 25 minutes. After 25 minutes, give the pan a little shake. If it giggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a giggle.
Tips + Notes
- If you’re short on time, melt the butter and mix it into the sugars before adding the flour. The end result will be a soft, chewy texture.
- Mix the flour in by hand. Over mixing can cause the blondies to come out cakey instead of gooey and dense as they should be.
- The key to making blondies chewy and fudgy is to not overcook them. I bake them 25 minutes and to check if they’re perfectly baked, I gently shake the pan. If they giggle, put them back in the oven for five minutes at a time until just set (they can still have a very slight giggle). Keeping them from being over baked keeps the blondies perfectly moist.
Nutrition Information:
Update Notes: This recipe was originally published in 2014, but was re-posted to include new photos, recipe updates, and tips in 2020.
Nora says
Oh baby! I’ve made these twice now. Just AMAZING!
Erren Hart says
I’m so delighted to hear you liked it! 🙂