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Chocolate Chip Blondies – Easy Recipe!

4.46
/5
55 mins
90 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 05/24/2017Updated: 06/20/2021

This post may contain affiliate links. Please read my disclosure policy.

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! Get the recipe on RachelCooks.com!

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

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! Get the recipe on RachelCooks.com!
Table of Contents
open
  • 1 Recipe Overview
  • 2 Storage Suggestions
  • 3 Prefer brownies to blondies? Try these!
  • 4 Get the Recipe: Chocolate Chip Blondies

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.

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! Get the recipe on RachelCooks.com!

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.

The Weeknight Dinner Cover Image

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.

Blondies on a wooden cookie board.

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!

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! Get the recipe on RachelCooks.com!
Recipe

Get the Recipe: Chocolate Chip Blondies

4.46 from 301 votes
Prep Time: 10 mins
Cook Time: 25 mins
Additional Time: 20 mins
Total Time: 55 mins
12 servings
Print Rate Recipe
Prevent your screen from going dark
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.

© Author: Rachel Gurk
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  1. Denise says

    May 7, 2022 at 11:15 am

    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.

    Reply
    • Rachel Gurk says

      May 8, 2022 at 9:52 pm

      Oh wow, really? I’ve never had that happen. Did you mix them in last?

      Reply
  2. Geneva says

    April 28, 2022 at 5:11 pm

    3 stars
    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.

    Reply
    • Rachel Gurk says

      May 8, 2022 at 9:57 pm

      I don’t use baking powder in this recipe – it’s great without it :)

      Reply
  3. Jennifer says

    March 21, 2022 at 1:13 pm

    5 stars
    Fun, quick and tasty.

    Reply
    • Rachel Gurk says

      March 27, 2022 at 10:31 am

      Glad you liked them!

      Reply
  4. Dianne says

    February 6, 2022 at 3:19 pm

    4 stars
    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.

    Reply
    • Rachel Gurk says

      February 7, 2022 at 9:39 am

      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!

      Reply
  5. KD says

    February 3, 2022 at 11:08 pm

    I tired this and the brownies never set even after 35 minutes of cooking.

    Reply
    • Rachel Gurk says

      February 4, 2022 at 9:36 am

      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.

      Reply
  6. Heather says

    November 15, 2021 at 12:30 pm

    5 stars
    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!

    Reply
    • Rachel Gurk says

      November 17, 2021 at 8:45 am

      So happy to hear you like them! They’re one of my go-to recipes too.

      Reply
  7. Scha says

    November 8, 2021 at 8:49 pm

    Hi, do I store it in the fridge or at room temperature after baking? And how long it will last?

    Reply
    • Rachel Gurk says

      November 8, 2021 at 9:08 pm

      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.

      Reply
  8. Penny says

    October 20, 2021 at 7:41 pm

    Before I make these, where’s the baking powder?

    Reply
    • Rachel Gurk says

      October 20, 2021 at 7:48 pm

      It’s not necessary in this recipe! :)

      Reply
  9. Sheri B. says

    October 18, 2021 at 7:55 pm

    5 stars
    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.

    Reply
    • Rachel Gurk says

      October 19, 2021 at 11:24 am

      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.

      Reply
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