Recipe Overview
Why you’ll love it: Beyond easy to make and everyone loves them!
How long it takes: 55 minutes
Equipment you’ll need: square baking dish, mixing bowl, parchment paper, cooling rack
Servings: 12
Blondies that Almost Bake Themselves
I’ll be honest, I’m not the girl making fancy layer cakes or desserts that take hours. These have been my go-to dessert for years, becuse they’re so easy to make and everyone adores them.
What makes them special:
- Customizable: Swap in your own mix-ins – peanut butter chips, white chocolate, walnuts, etc.
- Easy baking for busy lives: Minimal effort (6 ingredients! No need to soften butter!) and maximum payoff (so buttery and delicious).
- Family favorite: Dense, moist, and with slightly chewy edges that everyone fights over.
- Classic flavor, perfect texture: Rich, buttery blondies with chocolate chips and a crackly top. They’re fudgy and not cakey – just the way I like them.
“I was craving cake and brownies but opted for this recipe because it was so easy and quick to make. Even after 3 years of making it, it’s still hands down the best blondie recipe”
The Weeknight Dinner Cookbook
This recipe is from my friend Mary‘s book The Weeknight Dinner Cookbook. It’s a great book full of easy recipes – highly recommend. It includes stress-free desserts, and meals divided by ease of prep (including a section for 15-25 minute meals!).
Just look at those chocolate chip blondies! So perfect. The blondies are dense, rich and moist with the perfect crackly top. The edge pieces get almost caramelized and slightly chewy. They’re completely irresistible.
Looking for a classic blondies recipe, with no chocolate chips? Or try raspberry white chocolate blondies.
Store in an airtight container for up to a week (if they last that long!). They are better fresh, though.
Prefer brownies to blondies? Try these!
Chocolate Chip Blondies
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup semisweet or dark chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.
- In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.½ cup unsalted butter, melted, 1 cup packed light brown sugar, 1 egg, 2 teaspoons pure vanilla extract, 1 cup all-purpose flour, ¼ teaspoon kosher salt
- Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired.1 cup semisweet or dark chocolate chips
- Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container.
Notes
- For a double batch, double all ingredients and bake in a 9×13 pan. Bake for 35-40 minutes.
- Store them at room temperature for best texture (unless it’s very warm in your house) for up to a week. Will keep in the freezer for up to two months.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Great recipe. Followed instructions and turned out perfect. Entire family loved it. This is a keeper. Thanks
I’m so glad to hear it! Thank you for leaving a review!
Can I use oil instead of butter?
I haven’t tested it that way but I don’t think it will work. It’s a very butter-heavy recipe and it adds to flavor and texture.
I wanted to love these, but they were very mushy and I followed the recipe to a T. I love the ease of this, but felt like it either needed to be baked in a larger dish or needed baking powder or something.
They are a fudgy type blondie. Sorry you didn’t love them!
I doubled the recipe and used a 9×13 pan . They came out tasting delicious but were very thin. I expected them to be thicker . I will def use a smaller pan next time. The flavor was def there. Thanks for sharing
Thanks for the review!
They are delicious and so much less work than making cookies! They are moist and taste like a fresh, moist chocolate chip cookie. I cut them into 24 small blondies.
So glad you liked them! Thank you for leaving a review!
These are really good and very simple. Can I double the recipe and use a 9×13 pan.
So glad you like them! They’re one of my favorites too.
Oh sorry I missed your question – yes, you can double and use a 9×13. I typically do!
Brilliant recipe, very easy and quick! I panic baked this and everyone loved it. It was a good one as I had everything I needed in the cupboard.
So glad you liked them!
They look tasty
Thank you!