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!
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.