Chocolate Chip Blondies – Easy Recipe!
These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They’re everything you want in a blondie – rich and moist with the perfect addition of chocolate chips!
When we were in the middle of our move (which was almost a year ago — INSANE), my friend Mary of Barefeet in the Kitchen released her first cookbook. She was kind enough to send me a copy, knowing that I probably wouldn’t give it the love it deserved. I was living Monday – Friday without Ben because he had already started his job across the state. I was packing boxes, keeping the house in a ready-to-show state, running my business, and taking care of my kids, then 3- and 5-years-old. Mary and I are good enough friends for me to say that the book pretty much went straight into a box after a quick flip through the pages. She knows I still love her.
So, I finally pulled The Weeknight Dinner Cookbook out (off the shelves — I promise, it’s been out of the box for a long time). And now I’m kicking myself for not doing it sooner! This cookbook rocks. It’s SO up our alley here at Rachel Cooks…you guys, if you love my quick and easy recipes, you’re going to adore this book.
It’s divided into 6 sections (commentary is mine):
- 15-25 Minute Meals (WOOHOO!)
- 30-45 Minute Meals (I can handle that!)
- 5-10 Minute Prep – Meals Cook on Their Own (A dream come true!)
- Simple Side Dishes (lots of roasted vegetables here, so you know I’m on board)
- Condiments and Spices (if you love my homemade taco seasoning, you’ll love this section of the book)
- Stress-Free Desserts (that’s where you’ll find these blondies)
It’s like Mary wrote this book just for me. But I know she didn’t, because who doesn’t love to cook quick and easy meals?
These chocolate chip blondies called my name right away. Baking isn’t my strongest suit (I can whip up a quick dinner out of almost anything in the fridge though), so I always jump at the chance to follow a recipe when it comes to baking. These chocolate chip blondies are so easy to make and my family loooooves them.
Other recipes I can’t wait to try in this book are Sweet Chipotle Chicken Bites, Korean Beef with Quick Asian Pickles, Fish Tacos with Jalapeño Lime Sauce, Chicken Parmesan Meatloaf, Cajun Roasted Potatoes, Lemon Lover’s Pound Cake, and Cinnamon Toast Cake.
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.
I’m telling you guys — you need this recipe in your life. And you need the book, too! (Buy it here)
Looking for a classic blondies recipe, with no chocolate chips? Or try raspberry white chocolate blondies.
Prefer brownies to blondies? Try these!
Chocolate Chip Blondies
These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They're everything you want in a blondie - rich and moist with the perfect addition of chocolate chips!
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/4 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.
- Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired.
- 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.
Nutrition Information:
Yield: 9 Serving Size: 1/9 of recipeAmount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 79mgCarbohydrates: 42gFiber: 2gSugar: 29gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben loved these — this is his kind of dessert. He loves my classic whole wheat chocolate chip cookies so anything similar to that is a win with him. The kids were obsessed with these too, no surprise there!
Changes I would make: None at all! But, Mary suggests some great add-ins in the book and also gives directions on how to make these blondies gluten-free.
Difficulty: So stinking easy.
62 Comments on “Chocolate Chip Blondies – Easy Recipe!”
These are so delicious and so easy! I doubled the recipe because I was giving them as gifts along with other treats. Everyone loved them!
How nice of you! I’m glad they were a hit. Thanks for taking the time to come back and leave a comment!
I followed the recipe exactly and they turned out amazing. I wanted to try something other than just a regular brownie and I will definitely be making these again. However, I had to cook mine for almost an hour but that could be due to the fact that my oven is very old.
So happy to hear you like this recipe! Thanks for taking the time to leave a comment!
These are incredible! I had an urge to bake something but didn’t have that many ingredients on hand but had (almost) everything to make these! Didn’t have vanilla so ended up swapping with an equal amount of maple syrup and still tastes delicious! I will definitely be making these quick and easy bloodies frequently!
So glad to hear you liked them! They’re on of my go-to recipes too. :)
Hi Rachel,
Do you have the ingredients in grams?
I don’t, sorry!
These are good! So easy to make and really delicious. Not too chocolatey which is so great. Thanks for the recipe!
So glad to hear you like these! Thanks for taking the time to leave a comment!
These came out looking EXACTLY like the pictures which, let’s be honest, never happens. My friends couldn’t stop eating them. Used a 9×13 glass pan and they came out great, pretty thick. Texture is definitely fudgey if you underbake them which is exactly how I like my blondies :) super easy recipe to follow, will definitely make again!
So glad to hear it! Thanks for taking the time to leave a comment!
I’m wondering how your blondies came out thick? I used a 9×9 baking dish and they seemed pretty flat? Did you double the recipe?
I often double the recipe and bake in a 9×13 pan and they come out about as thick as they are in the photos. I hope that helps!
Can I use DARK brown sugar instead?
Yes, that should be fine!
Can I use cake flour instead of all purpose? That’s all I have at the moment.
I haven’t tested that so I can’t guarantee that it will work. Let me know if you give it a try!
Do you think the vanilla extract will make a big difference because i don’t have?:)
You can leave it out in a pinch. :)
what can I use to replace eggs? I wanted to make these for my mother who is a vegetarian. Also, do we need to add baking powder or soda to these or will they be fine without it?
I’ve never made these without eggs, sorry!
I use a vegan egg replacer that I have delivered or you could use 1 tablespoons chai seeds ground and 3 tablespoons water and mix… Leave for 5 mins to thicken. Im a vegan so this 100% works x
Glad to hear that worked well! Thanks for sharing!
Very yummy, but when I put the mixture into the pan, it looked more like chocolate chip cookies, but it turned out absolutely fine!
It’s definitely a thick batter, but it turns out great every single time!
These blondies are SO GOOD that I do not make any other desserts now. This is the BEST recipe!
Wow, thank you so much! It’s one of my favorite recipes, too.
I have sea salt and table salt. No kosher. Can I use either of these in place of the kosher?
Yes, you can use either in this recipe. :) I hope you love them!
Could I substitute regular salt for the kosher salt. I just ran out of kosher & haven’t been to the store. If it’s going to make a big difference I don’t want to do it.
Totally fine! Won’t make a huge difference. :)
Hey Rachael, I actually made your chocolate chip BLONDIES today. There were so delicious and divine My family and I loved them!!! Thank u for sharing this recipe :)
I’m so glad you liked them! Thank you for taking the time to come back and leave a comment!
THESE WERE SO EASY TO MAKE! I loved them so much they were in incredible!I substituted the normal flour for gluten free and they still tasted so good!
I love a good easy baked good! So glad you liked these too! Thanks for taking the time to come back and leave a comment!
Can these be made in a glass baking dish or does it need to be metal? If metal, can it be split into 2 bread pans? For either that or the glass one, would I need to change the cooking time or temperature? Thanks in advance, looking forward to making these!
Glass is what I use every time!
I discovered this recipe yesterday and have so far made 3 batches!Absolutely gorgeous blondies. I have always made brownies but these blondies are sooooo much better. And so quick and easy to do.Rachel, you’re an absolute diamond in the baking world. Thank you so much.
I’m so glad to hear it! It’s one of our favorites too.
They also make fantastic cookies! No complaints!
Do they? I’m glad you like them!
this is literaly rachel baking, not cooking. good one tho gal.
I suppose you are right in this case! ;)
I was unable to sleep past 4:30 am, so I decided to bake lol. I made these blondies as directed. They are fantastic! My only complaint is , after reading through the comments , there was a mention of eating them for breakfast. Well…. guess what I had this morning? Oh! The power of suggestion.. Haha.
Haha! I love that! I’m so glad you liked them! I hope you sleep better tonight!
Excellent Blondies and so easy to make. I was surprised when there was no need to use baking powder or baking soda. I didn’t bother using parchment paper, and they did not stick to the pan at all.
So glad you liked these! It’s such a great, easy recipe, isn’t it?
How can I double it?
Hi Daisy,
Double all the ingredients and prepare as directed. I haven’t made a double batch of these, but I would use a 9×13 pan and start with 30 minutes, increasing baking time as needed until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Let me know how it goes!
These were so easy and so good!
So glad you liked these!
Such good blondies!! Not cakey (which I loved) and so flavorful. Definitely the best batch of blondies I’ve ever made–thanks Rachel!
So glad to hear it! Thank you for taking the time to come back and leave a comment!
Are these blondies that amazing. Sorry, I always do this when I am trying new recipes. I would hate to waste all those ingredients. I am making them for my sisters baby shower and there will be about 65 people . I am a at home baker, and I lost my grandmothers recipe. please get back to me as soon as possible!
thank you,
Aubrey Taylor
Yes, they are! I hope you try them and love them!
Thank you so much for responding to me that quickly. usually I have to wait days.
You’re welcome! I hope you love the blondies!
These blondies are seriously amazing. Made these for my friends almost everyday and they thought they were store bought or enchanted with some kind of magic, they just loved them so much. Best blondie recipie ever. Thank you for posting!!!!
Yay! I’m so happy you and your friends like these — I was LOLing at “enchanted with some kind of magic” – I love that! Thanks for taking the time to come back and leave a comment!
I am thrilled that you enjoyed the blondies! Thanks so much for all the cookbook love too. Your photos are gorgeous and now I wish I had one of these blondies in front of me for breakfast.
xoxo