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.
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
- 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.
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!
I was craving cake and brownies but opted for this recipe cause it was so easy and quick to make. Even after 3 years of making it it’s still hands down the best blondie recipe
Thank you so much! I appreciate your review!
Very quick and easy to make and they are delicious! I followed the directions exactly.
So glad you liked them! Thank you for the review!
the quantities are not correct. not enough flour and no baking powder, don’t make this. look for another recipe!!
I’m curious if you actually tried the recipe or judged it without trying. I’ve tested and made this recipe probably 50 times and they are a huge hit every time I make them. They’re definitely more on the fudgy side (rather than cakey), but I’d argue that that’s part of why they’re so delicious.
Wrong, the recipe is perfect. They came out delicious. I’ll make two pans next time.
Thanks so much!
Don’t you need a leavening agent?
Nope! They’re a very fudgy blondie with a caramel-like flavor.
Perfect for that “I want something sweet “ moment!! These have been added to our cheat list!! Thank you
So glad you like them!
Super easy! Made these for a friend and they were a HIT. Thank you!
So glad you liked them! Thank you for taking the time to leave a review!
So easy and delicious! I was worried when I saw how little batter there was (i.e., such a thin layer when spread in my 8×8 pan), so I checked on these at 20 minutes and they were perfectly done. Definitely a keeper! My husband and kids loved them as-is, but I might double the recipe next time and still bake in an 8×8. I really like a more substantial Blondie, though everything else about them is perfect.
Let me know how it goes doubling it!
This is yummy, however, I am not familiar with blondies, I thought they were more similar to brownies. This is just a giant chocolate cookie. Maybe I did something wrong.
Hmm, what were you expecting? More of a cake like texture?
Let me start by saying that I generally don’t bake and when I do try to bake from scratch, it usually turns out badly. This recipe, I would have followed to the letter but I didn’t have “light” brown sugar so instead, I used dark brown sugar. Not sure if that made a difference of not. I can also taste the kosher salt, but that doesn’t bother me too much. I did cook it for 30 minutes and let it cool as directed. These are tasty and I’m proud of myself for being able to make them! I wanted something quick with the ingredients that I had on hand, and this did not disappoint. I think next time I will use milk chocolate and try light brown sugar as the recipe calls for. I think you could add m and m’s to this if you want to. The texture isn’t anything to complain about as some reviews mention. This is a chewy texture, like a brownie cookie. I indulged a TON and added a scoop of ice cream. Really good! Be careful tho because these babies are rich!
So glad you liked them! I agree, M&Ms would be so good!
Unfortunately, they were too fudgy/chewy even though the toothpick test came out as described above.
But what is even worse and ruined them for me: I used only 3/4 of the amount of sugar in the recipe and it is still incredibly predominant in taste. And I usually have a very sweet tooth, lol.
They are a very sweet treat with an almost caramel like flavor, and they are supposed to be very moist and fudgy. Sorry they didn’t hit the mark for you.
Hi I am a teen (14) who really likes making desserts for my family :D Somehow I manage to mess up every dish I make but this one turned out perfect! I put the batter in a heart shaped pan and it turned out super cute!! I will definitely use your recipes more often ^-^
I’m so glad to hear it! I love the heart shape idea!