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!
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.
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Notes
For a double batch, double all ingredients and bake in a 9x13 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.