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!
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