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!
oh my goddd ! these are so good. i baked these for my friends, and i got so much “thank you”‘s!!
So glad to hear it! Thank you for leaving a review!
Would salted butter work in this recipe?
Yes that will be fine – you might want to reduce the salt in the recipe slightly.
I have never made Blondies but needed to make something with chocolate chips that weren’t cookies. These were amazing. Slightly crunchy outside, chewy inside, so easy to make. I made a double batch. With 7 other deserts on the table, my Blondies were gone in minutes.
So glad you enjoyed them! Thank you for sharing a photo.
Super easy recipe. I did add toasted walnuts on one half and toasted coconut of the other. They were a big hit and loved by all.
Great additions! Thank you for leaving a review!
incredible and so easy to make !
Thank you so much!
great
flavour was really great, but portions were absolutely tinyif making, try to double (or even triple) the ingredients
Thank you for the feedback!
Wow! Easy to make, family loved it
Thank you for the review!
This recipe is perfection! It’s like a big chocolate chip cookie but so much easier! Yum!!!
So glad you liked it!
So delicious and so easy to make!
These turned out better than I hoped. I browned the butter, a bit, and did half toasted walnuts with chocolate chips and they were perfect.
I’m so happy to hear it! Thanks for taking the time to leave a review!
Can I brown the butter instead of just melting it? thanks :)
Ooooh I haven’t tested it that way but I don’t see why you couldn’t! I bet it will be insanely delicious. Let me know how it goes!