Chocolate Chip Blondies
These chocolate chip blondies are chewy, rich, and sweet, with just the right amount of crunch around the edges. In less than 30 minutes, you’ll have an indulgent treat without turning the kitchen upside down. Whether baking school snacks or sneaking a square for breakfast (no judgment here), these bars always deliver.
I started making these blondies for my son to take to school—quick to whip up, easy to pack, and a total crowd-pleaser. Over time, they’ve also worked their way into my heart.
On weekends, I’ll often get up, shuffle into the kitchen, and throw a batch in the oven before I’ve even had coffee. Gone by noon; not a crumb in sight. What happens to them? Your guess is as good as mine.
They’re perfect for those days when you want something sweet but don’t have enough energy to drag out a mixer. The brown sugar gives them that deep, caramel-like color, and the chocolate chips melt into little pockets of joy. My son prefers his plain with just chips, but I love adding a few pecans.
What Makes a Brownie a Blondie
If you’ve had a blondie at Applebee’s or Papa John’s, you know how good they are. Brownies’ golden cousin is a classic American cookie bar without the cocoa powder or melted chocolate. The brown sugar gives them a warm, caramelized flavor, and common add-ins include white chocolate chips, butterscotch chips, nuts, and raisins.
How to Make Chocolate Chip Blondies
- Mix the dry ingredients, mix the wet ingredients, then mix everything together.
- Add the optional chocolate chips or whatever add-in you want, and bake.
Recipe Tips
- Mix ½ teaspoon of pumpkin pie spice into the batter for a warm, cozy upgrade.
- Make a brown butter blondie with the same measurements as the regular butter.
- Easy brown sugar hack: mix 1 tablespoon of molasses into a half cup of white sugar, and you have your brown sugar.
- No mixer needed—just one bowl, a whisk, and a spoon. Perfect for when you want to keep things simple.
- Line the baking pan with parchment paper so you can lift the whole thing out and slice it into clean squares.
- Let them cool for cleaner slices—but warm and gooey is also a good vibe.
Make-Ahead and Storage Instructions
Feel free to make the batter a day ahead and refrigerate it, then bring it to room temperature before baking. Once baked, let the blondies cool and store them in an airtight container for up to 4 days at room temperature, in the refrigerator for up to a week, or in the freezer for 6 months or more.
Freezing them wrapped individually makes a fast and easy treat for surprise guests. Take as many as you need and thaw in the microwave while the coffee is brewing.
What Goes With Chocolate Chip Blondies
Blondies are perfect on their own. However, if you want to really treat yourself, serve them with homemade ice cream and a drizzle of caramel sauce. They also pair beautifully with a steaming cup of coffee, milk, or chai latte.
More Crazy-Good Dessert Recipes to Try
This blog post was first published in November 2013 and has been updated with additional tips and gorgeous photos.
Chocolate Chip Blondies
Ingredients
- cooking spray for the baking pan
- ½ cup (113g) unsalted butter (1 stick)
- 1 cup (120g) all-purpose flour
- 1 teaspoon (5g) baking powder
- ½ teaspoon (2-3g) salt
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1 teaspoon (5ml) almond extract
- ½ cup (107g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 8-ounce package (227g) chocolate chips (about 1 cup)
Instructions
- Preheat oven to 350℉ (180℃).
- Spray an 8"×8" brownie pan with cooking spray, and set aside.
- Melt the butter in a small saucepan over medium heat. Set aside and let it cool slightly.
- While the butter is melting, whisk the flour, baking powder, and salt in a bowl and set it aside.
- Whisk the eggs, vanilla extract, almond extract, white sugar, and brown sugar in a large bowl until combined.
- Stir in the butter, add the flour mixture, and stir until everything is fully incorporated.
- Fold in the chocolate chips and other desired add-ins.
- Scoop the blondie batter into the greased baking pan and bake for 20-30 minutes (depending on your oven), or until a toothpick inserted into the center comes out clean.
- Let it cool before slicing it into square shapes (I cut them into 12 squares, but you can make them smaller for a crowd or larger for yourself).
Tips & Notes:
- While mixing the dry ingredients separately incorporates the baking powder more evenly, you can dump and mix all the ingredients for a time-saving hack.
- Let the eggs come to room temperature for better mixing.
- Softened butter works as well as melted butter for another time-saver.
- Avoid overmixing the batter and developing the gluten too much to keep them tender and chewy.
- Please remember that the nutritional data is an estimate and can vary widely based on the products used in the recipe.
I’ve never made blondies before but I’m making my way through your site saving recipes and I had everything on hand to make these today so I did and they’re the best blondies I’ve ever had? My baking time was a bit closer to 30 minutes but I keep a close eye on them to make sure they didn’t over-bake. I love all things almond so I think the touch here really sets these apart for me.
Oh great to hear that. Thank you so much!
they look yummy!
Thanks, Dina.