Chocolate Chip Blondies are warm, chewy bars filled with melty chocolate and a sweet, buttery smell that fills the kitchen. They bake fast and slice easily, so they work for after-school snacks, a cozy treat with tea, or a potluck plate. If you like cookie-style bars, you might also enjoy the rich flavor of our brown butter sourdough chocolate chip cookies for another comfy bake. This recipe keeps things simple and reliable for busy families.

Why Make This Recipe

Quick & Easy: Mix in one bowl and bake in about 25 minutes.
Family Favorite: Soft center and crisp edges please kids and adults alike.
Budget-Friendly: Uses pantry staples and one bag of chocolate chips.
Versatile: Easy to change add-ins like nuts or sea salt.

What makes these blondies stand out is the buttery, brown-sugar taste that smells like home as they bake. They give a small, warm comfort — the kind that brings back simple family moments and quiet smiles while you pull a golden pan from the oven. If you want a lighter snack with the same flavors, try our chocolate chip protein muffins for a different twist.

Ingredients

For the blondie base:

1 cup (225 g) unsalted butter, melted and slightly cooled
1 1/2 cups (330 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

For the dry mix:

2 cups (250 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder

For the mix-ins:

1 1/2 cups (260 g) chocolate chips (semisweet or mix of milk and dark)
Optional: 1/2 cup chopped walnuts or pecans (toasted)

Notes: Use unsalted butter so you control the salt level. If you only have salted butter, reduce added salt to 1/4 teaspoon.

How to Make Chocolate Chip Blondies

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal. This helps the bars lift cleanly.
Melt the butter in a small pan or microwave, then let it cool for a few minutes so it won’t cook the eggs. Warm butter keeps the batter smooth.
In a large bowl, whisk the cooled melted butter and brown sugar until shiny and slightly combined. Add eggs and vanilla, whisking until the mix looks lighter and glossy. This step adds lift and a tender crumb.
In a separate bowl, stir flour, baking powder, and salt. Add the dry mix to the wet mix in two parts, folding gently with a spatula until just combined. Do not overmix — overworking makes blondies tough.
Fold in the chocolate chips and nuts if using. Save a small handful of chips to sprinkle on top for a pretty finish.
Spread the batter evenly into the prepared pan, smoothing the top. Sprinkle the reserved chips on the surface.
Bake for 22–28 minutes, or until edges are golden and a toothpick in the center comes out with a few moist crumbs (not wet batter). The center will set as it cools.
Let the blondies cool in the pan on a wire rack for at least 30 minutes, then lift out with the parchment and slice into squares.

Mini-tip: If you like extra chew, slightly underbake by 1–2 minutes. For clean slices, chill the pan for 20 minutes before cutting.

How to Serve Chocolate Chip Blondies

Warm with a scoop of vanilla ice cream and a drizzle of caramel for a cozy dessert.
Cut into small squares and arrange on a plate for coffee hour or school lunches.
Dust with a little powdered sugar or sprinkle flaky sea salt to highlight the buttery flavor.

How to Store Chocolate Chip Blondies

At room temperature: Keep in an airtight container for up to 3 days. Place parchment between layers to avoid sticking.
In the fridge: Store covered for up to 1 week; bring to room temperature before serving for softer texture.
In the freezer: Wrap tightly in plastic and foil or freeze in an airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature.
To reheat: Warm a single square in the microwave for 10–15 seconds for a freshly baked feel, or warm gently in a 300°F (150°C) oven for 5–8 minutes.

Tips to Make Chocolate Chip Blondies

Measure flour by spooning into the cup and leveling — too much flour makes them dry.
Use room-temperature eggs for even mixing and better rise.
Melted butter gives a tender crumb; don’t substitute cold butter.
Let blondies cool before cutting to avoid crumbling.
For a deeper flavor, brown the butter before cooling.

Variation

Gluten-free: Swap the flour for a 1:1 gluten-free baking mix and add 1/4 teaspoon xanthan gum if your mix lacks it.
Salted caramel: Drizzle salted caramel over warm blondies and chill to set for a gooey, sweet-salty treat.

FAQs

Can I use white sugar instead of brown sugar?

Yes, but brown sugar gives blondies their soft, caramel-like flavor. If you use white sugar, add 1–2 tablespoons of molasses or reduce butter slightly to keep moisture.

Will these work with dark chocolate or milk chocolate?

Absolutely. Dark chocolate adds a deeper flavor; milk chocolate makes them sweeter and creamier. Mix them for balanced bites.

How do I know when the blondies are done?

Look for golden edges and a slightly soft center that springs back. A toothpick should come out with moist crumbs, not wet batter.

Conclusion

These Chocolate Chip Blondies are simple, warmly sweet, and carry that buttery aroma that makes a house feel like home. They work for quick after-school treats, for sharing at a party, or for a quiet evening with tea. If you enjoyed this recipe, please leave a comment and a star rating so other home cooks can find it. Share it on Pinterest or Facebook to brighten someone else’s day — and tell us, what twist did you try? Let us know below! For more ideas on chewy blondie texture and tips, see The Best Chocolate Chip Blondies – Broma Bakery.