Chocolate Chip Blondies – Easy Recipe!
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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
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!
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
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.
Jen says
I have sea salt and table salt. No kosher. Can I use either of these in place of the kosher?
Rachel Gurk says
Yes, you can use either in this recipe. :) I hope you love them!
Jen says
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.
Rachel Gurk says
Totally fine! Won’t make a huge difference. :)
Zoie Penick says
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 :)
Rachel Gurk says
I’m so glad you liked them! Thank you for taking the time to come back and leave a comment!
Lucy says
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!
Rachel Gurk says
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!
Smn says
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!
Rachel Gurk says
Glass is what I use every time!
Bee says
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.
Rachel Gurk says
I’m so glad to hear it! It’s one of our favorites too.
Evangeline Fordyce says
They also make fantastic cookies! No complaints!
Rachel Gurk says
Do they? I’m glad you like them!
criketgirl says
this is literaly rachel baking, not cooking. good one tho gal.
Rachel Gurk says
I suppose you are right in this case! ;)
Jacqueline says
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.
Rachel Gurk says
Haha! I love that! I’m so glad you liked them! I hope you sleep better tonight!
Vera says
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.
Rachel Gurk says
So glad you liked these! It’s such a great, easy recipe, isn’t it?
Daisy C says
How can I double it?
Rachel Gurk says
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!
Renee E says
These were so easy and so good!
Rachel Gurk says
So glad you liked these!
Emma P says
Such good blondies!! Not cakey (which I loved) and so flavorful. Definitely the best batch of blondies I’ve ever made–thanks Rachel!
Rachel Gurk says
So glad to hear it! Thank you for taking the time to come back and leave a comment!
Aubrey says
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
Rachel Gurk says
Yes, they are! I hope you try them and love them!
Aubrey says
Thank you so much for responding to me that quickly. usually I have to wait days.
Rachel Gurk says
You’re welcome! I hope you love the blondies!
Yvette says
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!!!!
Rachel Gurk says
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!
Mary Younkin says
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.
Rachel Gurk says
xoxo