Chocolate Chip Blondies – Easy Recipe!
Posted: 05/24/2017
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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!
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
Table of Contents
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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.
Storage Suggestions
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!
- Kahlua Brownies with Cinnamon
- Cream Cheese Filled Brownies
- Peanut Butter Fudge Brownies
- Cappuccino Brownies
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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.
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.
Nutrition Information
Serving: 1bar, Calories: 269kcal, Carbohydrates: 34g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 62mg, Potassium: 129mg, Fiber: 1g, Sugar: 23g, Vitamin A: 264IU, Calcium: 31mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disappointed Baker says
Unfortunately, they were too fudgy/chewy even though the toothpick test came out as described above.
But what is even worse and ruined them for me: I used only 3/4 of the amount of sugar in the recipe and it is still incredibly predominant in taste. And I usually have a very sweet tooth, lol.
Rachel Gurk says
They are a very sweet treat with an almost caramel like flavor, and they are supposed to be very moist and fudgy. Sorry they didn’t hit the mark for you.
Kayla says
Hi I am a teen (14) who really likes making desserts for my family :D Somehow I manage to mess up every dish I make but this one turned out perfect! I put the batter in a heart shaped pan and it turned out super cute!! I will definitely use your recipes more often ^-^
Rachel Gurk says
I’m so glad to hear it! I love the heart shape idea!
Jodi says
Where has this recipe been all of my life? These are so yummy. My new “go to” dessert. Certain to please any chocolate lover.
Rachel Gurk says
It’s one of my go-to recipes as well! So glad you like them!
Denise says
These were very easy, but you must let the meted butter cool down. My chocolate chips immediately melted so I had swirl blondies. They were tasty though.
Rachel Gurk says
Oh wow, really? I’ve never had that happen. Did you mix them in last?
Geneva says
No baking powder in the recipe. I added it anyway. I made a double batch and they were done in only 25 minutes in my gas oven.
Rachel Gurk says
I don’t use baking powder in this recipe – it’s great without it :)
Jennifer says
Fun, quick and tasty.
Rachel Gurk says
Glad you liked them!
Dianne says
The first time I made these I followed the recipe exactly- and they were a greasy mess. Then I realized there is a mistake in the recipe- the butter should be half a stick (4tablespoons) not half a cup!
The subsequent batches were much better.
Rachel Gurk says
Hi Dianne,
I’m glad you found what works for you but there isn’t an error in the recipe! I’ve made them countless times the way it is written and they turn out perfectly for me every time!
KD says
I tired this and the brownies never set even after 35 minutes of cooking.
Rachel Gurk says
Did you make a single batch or double? What size pan did you use? They are definitely a more fudgy type blondie, not cake-like.
Heather says
The best recipe I’ve found in a long time. So easy and delicious. I’ve made these so many times and my family loves them!!! They never last more than a couple days!
Rachel Gurk says
So happy to hear you like them! They’re one of my go-to recipes too.
Scha says
Hi, do I store it in the fridge or at room temperature after baking? And how long it will last?
Rachel Gurk says
Saw that you got your answer but I’ll repeat it here :) If you’re storing them for less than a week, I’d store them at room temperature for best texture (unless it’s very warm in your house). Otherwise they’ll keep in the fridge for about a week or so as well. They should keep in the freezer for a month or two.
Penny says
Before I make these, where’s the baking powder?
Rachel Gurk says
It’s not necessary in this recipe! :)
Sheri B. says
Hi,
What do you consider “airtight container.”
Can you show me a link to what you use?
Thanks so much for this recipe. I can’t wait to try it.
Rachel Gurk says
Any type of jar (with a tight lid), Tupperware, Rubbermaid container, or even a Ziploc bag would work! Doesn’t have to be anything fancy, just something that seals so they don’t dry out.