Skip to content 
I still remember the first time I made these Chocolate Chip Blondies for my daughter’s bake sale – they were gone before I even had time to set them out on the table! The moment you bite into one, that perfect chewy texture and rich butterscotch flavor just melt in your mouth. What I love most, though, is how ridiculously easy they are to whip up. Seriously, one bowl, a few pantry staples, and 35 minutes later, you’ve got a pan of golden, gooey goodness that’ll disappear faster than you can say “seconds, please!” Whether it’s bake sales, potlucks, or just because-you-need-a-little-sweetness days, these blondies are my secret weapon.
Why You’ll Love These Chocolate Chip Blondies
Trust me, once you try these blondies, you’ll wonder how you ever lived without them. Here’s why they’re my go-to dessert:
- That perfect chew: These aren’t just cookie bars—they’re that magical cross between a brownie and a chocolate chip cookie with edges just slightly crisp and centers that stay soft for days.
- One-bowl wonder: No mixer, no fancy equipment. Just grab a bowl and a spoon—you’ll be sliding these into the oven before your oven finishes preheating.
- Bake sale superstar: They hold up beautifully at room temperature and travel like champions—no messy frosting to smudge in lunchboxes either.
- Meal planning dream: A batch made Sunday means sweet treats all week (if they last that long).
Ingredients for Chocolate Chip Blondies
Grab your favorite mixing bowl – we’re keeping this simple with just a handful of ingredients you probably already have in your pantry! Here’s what you’ll need for those irresistible blondies:
- Dry Ingredients:
- 1 cup all-purpose flour (I like to fluff it before measuring)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (I use kosher for better distribution)
- Wet Ingredients:
- 1/2 cup unsalted butter, melted (and slightly cooled)
- 1 cup packed brown sugar (light or dark, but see my note below!)
- 1 large egg (room temperature works best)
- 1 teaspoon vanilla extract
- The Good Stuff:
- 1/2 cup chocolate chips (I use semi-sweet, but milk or dark work too)
- Handful of toffee bits or chopped walnuts (optional but amazing!)
Ingredient Notes & Substitutions
The brown sugar here is non-negotiable – that molasses content gives these blondies their signature chew and that incredible butterscotch flavor. If you’re doing gluten-free, swap in your favorite 1:1 flour blend (they’ve come so far since my first gluten-free meal delivery disasters!). Coconut sugar works in a pinch but makes them drier – add an extra tablespoon of butter if you try it. And while I adore salted butter in most baking, the unsalted here lets us control the salt perfectly. See? Even with simple ingredients, every choice matters!
How to Make Chocolate Chip Blondies
Okay, let’s turn that bowl of ingredients into pure magic! This is where the real fun begins – we’re making the easiest, most foolproof one bowl dessert you’ll ever try. As always, set that oven rack in the middle position to prevent angry, uneven browning!
- Prep your pan: Grab your trusty 8×8-inch square pan (anything bigger and they’ll be too thin) and either grease it well or line it with parchment paper. I like leaving some overhang to make lifting out the blondies easier – you’ll thank me later.
- Mix the base: In that beautiful big mixing bowl, whisk together your melted (but not piping hot!) butter and brown sugar until it looks like caramel silk. Add your egg and vanilla – just stir until combined, no need to go wild here!
- Bring it together: Dump in those dry ingredients all at once. Use a soft folding motion – we’re looking for just barely combined, with maybe a few tiny flour flecks left. Overmixing is the enemy of chewy blondies!
- Add the goodies: Gently stir in chocolate chips (and any other mix-ins) just until they’re evenly distributed. The batter should be thick enough to mound slightly when dropped – if it looks soupy, you might need another sprinkling of flour.
- Bake to perfection: Spread the batter into your prepared pan (I wet my fingers to press it evenly). Bake at 350°F until the edges turn golden brown and the center looks just set – about 20-22 minutes for fudgy centers, 25 minutes for cakey. Don’t wait for a clean toothpick – a few clinging crumbs means they’ll stay moist!
Tips for Perfect Chocolate Chip Blondies
These little nuggets of wisdom make all the difference: First, that room-temperature egg isn’t just fussiness – it blends better and prevents dense spots. Second, resist the urge to overmix once the flour goes in – a few lumps are totally fine! For easy meal planning, bake a double batch and freeze half (they thaw beautifully). And here’s my secret: sprinkle flaky sea salt on top right after baking – it makes those butterscotch flavors sing!
Variations of Chocolate Chip Blondies
Oh, the fun part – playing with flavors! While the classic version is perfection, sometimes I get wild and mix things up. Try stirring in a handful of toasted walnuts for crunch, or go full dessert-lover with toffee bits that melt into caramel pockets. A light sprinkle of flaky sea salt right after baking? Magic. But my true weakness is making brown butter blondies – just cook your butter until it’s golden and nutty-smelling first. Game changer. The depth it adds makes these feel fancy enough for dinner parties but still totally doable for bake sales!
Serving and Storing Chocolate Chip Blondies
Now for my favorite part – enjoying those golden squares of perfection! Let them cool in the pan for at least 20 minutes (I know, torture) before slicing – this keeps them from turning into gooey puddles. Want clean cuts? Run your knife under hot water between slices. Serving them slightly warm with a scoop of vanilla ice cream? Absolute bliss. Store leftovers (ha!) in an airtight container at room temp for 3 days, or freeze individual squares wrapped in parchment for up to 3 months – perfect for sneaking into lunchboxes or last-minute bake sale emergencies!
Nutritional Information
Each delicious blondie square packs about 220 calories, with 10g of fat, 30g of carbs, and 2g of protein. Remember – these are just estimates! Numbers can change based on your ingredients (like that extra handful of chocolate chips you “accidentally” added) or brand choices. Always check your own packaging if you’re tracking closely!
Frequently Asked Questions
After years of making these Chocolate Chip Blondies, I’ve gotten all the same questions again and again – here are the answers you need for perfect results every time!
Can I double this recipe?
Absolutely! Just grab a 9×13-inch pan instead of your 8×8-inch, and add 3-5 minutes to the bake time. I do this all the time for bake sales – turns out exactly the same delicious chewy cookie bars, just more to share (or sneak for yourself).
How do I know when blondies are done baking?
For fudgy centers (my preference), pull them when the edges look set but the middle still jiggles slightly – about 20-22 minutes. For cakey, wait until a toothpick comes out with just a couple moist crumbs, around 25 minutes. Remember – they’ll keep cooking as they cool!
What’s the best pan size for chewy blondies?
That 8×8-inch magic size gives you perfect thickness – anything bigger makes them too thin, losing that signature chew. If you only have a 9-inch, reduce bake time by 2-3 minutes. Glass pans also bake slower than metal – just something to watch!
Can I substitute brown sugar?
You need that molasses magic for the right texture! But in a pinch, mix 1 cup white sugar with 1 tablespoon maple syrup for a decent swap. It won’t be quite the same chewy wonder, but it’ll do for an easy dessert emergency!
Share Your Chocolate Chip Blondies
I’d love to see your beautiful blondies! Snap a photo and tag me @CarlasCooking – nothing makes me happier than seeing your creations. Hungry for more easy treats? Check out my oatmeal cookies next, perfect for meal planning all week long!
PrintChocolate Chip Blondies
Chewy, butterscotch-flavored cookie bars perfect for bake sales or lunchbox treats.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix melted butter and brown sugar until smooth.
- Add the egg and vanilla to the butter mixture, stirring well.
- Gradually fold in the dry ingredients until just combined.
- Stir in chocolate chips.
- Spread the batter into the prepared pan and bake for 20-25 minutes.
- Let cool before cutting into squares.
Notes
- For fudgy blondies, slightly underbake. For cakey blondies, bake until a toothpick comes out clean.
- Add nuts or toffee bits for extra texture.
Nutrition
- Serving Size: 1 blondie
- Calories: 220
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg