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!
Where has this recipe been all of my life? These are so yummy. My new “go to” dessert. Certain to please any chocolate lover.
It’s one of my go-to recipes as well! So glad you like them!
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.
Oh wow, really? I’ve never had that happen. Did you mix them in last?
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.
I don’t use baking powder in this recipe – it’s great without it :)
Fun, quick and tasty.
Glad you liked them!
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.
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!
I tired this and the brownies never set even after 35 minutes of cooking.
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.
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!
So happy to hear you like them! They’re one of my go-to recipes too.
Hi, do I store it in the fridge or at room temperature after baking? And how long it will last?
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.
Before I make these, where’s the baking powder?
It’s not necessary in this recipe! :)
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.
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.