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!
Mine came out extremely flat, literally half the size of yours. I followed the recipe to a T. Super weird.
Did you use the correct size pan?