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.
Emily says
This is my fourth or fifth time making this recipe and these are the best ever! I make them for my friends and family all the time now and my nan who doesn’t usually like desserts loves them!
Rachel Gurk says
So happy to hear you like them! They’re one of my go-to recipes too!
Scha says
Hi can these be kept in fridge or freezer?
Rachel Gurk says
Definitely! 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.
Scha says
Thanks! I just saw this – will be making them soon! Can I add peanut butter chips to it or peanut butter?
Rachel Gurk says
Peanut butter chips would be tasty! Adding peanut butter will change the consistency and could affect how they turn out.
Emma lee says
THESE ARE SO GOOD!!
Rachel Gurk says
I’m so glad you like them! Thanks for leaving a review!
Linda says
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!
Rachel Gurk says
How nice of you! I’m glad they were a hit. Thanks for taking the time to come back and leave a comment!
Hannah says
Hi! What size of baking pan did you use for doubled recipe? Can I use 8 x 12? Thanks!
Rachel Gurk says
I use a 9×13, but an 8×12 should work. You might need to increase the bake time slightly.
Julia says
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.
Rachel Gurk says
So happy to hear you like this recipe! Thanks for taking the time to leave a comment!
Morgan says
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!
Rachel Gurk says
So glad to hear you liked them! They’re on of my go-to recipes too. :)
Kay says
Hi Rachel,
Do you have the ingredients in grams?
Rachel Gurk says
I don’t, sorry!
Jareauduck says
These are good! So easy to make and really delicious. Not too chocolatey which is so great. Thanks for the recipe!
Rachel Gurk says
So glad to hear you like these! Thanks for taking the time to leave a comment!
Libby says
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!
Rachel Gurk says
So glad to hear it! Thanks for taking the time to leave a comment!
Tracy says
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?
Rachel Gurk says
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!
Rebecca says
Can I use DARK brown sugar instead?
Rachel Gurk says
Yes, that should be fine!
Erica Talese says
Can I use cake flour instead of all purpose? That’s all I have at the moment.
Rachel Gurk says
I haven’t tested that so I can’t guarantee that it will work. Let me know if you give it a try!
Liliy says
Do you think the vanilla extract will make a big difference because i don’t have?:)
Rachel Gurk says
You can leave it out in a pinch. :)
Sukriti says
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?
Rachel Gurk says
I’ve never made these without eggs, sorry!
Millie says
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
Rachel Gurk says
Glad to hear that worked well! Thanks for sharing!
Grace says
Very yummy, but when I put the mixture into the pan, it looked more like chocolate chip cookies, but it turned out absolutely fine!
Rachel Gurk says
It’s definitely a thick batter, but it turns out great every single time!
Jaime Demick says
These blondies are SO GOOD that I do not make any other desserts now. This is the BEST recipe!
Rachel Gurk says
Wow, thank you so much! It’s one of my favorite recipes, too.