Chocolate Chip Blondies

So you want something sweet, buttery, and loaded with chocolate chips… but you’re not in the mood to babysit cookies or wrestle with a stand mixer. Say hello to Chocolate Chip Blondies—the laid-back cousin of brownies who brings all the flavor and none of the drama.

These bars are rich, chewy, golden, and incredibly easy to throw together. Like, dangerously easy. Seriously, if you can stir things in a bowl and shove a pan in the oven, you’re good.

Why You’ll Love These Blondies (Trust Me)

Blondies are the kind of dessert that doesn’t require a game plan. No chilling dough. No scooping. No dealing with batches. Just mix, bake, slice, and devour.

• One bowl – because we don’t need more dishes in our lives.
• No mixer required – save that elbow grease for the gym (or don’t).
• Chewy texture with crispy edges – literal perfection.
• Basically a cookie and a brownie had a delicious baby.

Also, they’re customizable AF. Toss in nuts, peanut butter chips, M&Ms, coconut, or swirl in Nutella. It’s your world.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chocolate chips (dark, semi-sweet, milk—whatever you love)

Optional but awesome:

• 1/4 cup chopped walnuts or pecans
• Extra chocolate chips for sprinkling on top

FYI: Brown sugar is the MVP here—it adds that caramel-y, chewy magic you want in a blondie. Don’t skip it.

Instructions

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Grease or line an 8×8 inch baking pan with parchment paper. (Makes clean-up and slicing way easier.)

Step 2: Mix the Magic

1. In a medium bowl, mix melted butter and brown sugar until smooth.
2. Add egg and vanilla. Stir until combined.
3. Add flour, baking powder, and salt. Stir just until there’s no dry flour visible. Don’t overmix unless you like cakey blondies (no judgment).
4. Fold in chocolate chips—and nuts if you’re into that sort of thing.

Step 3: Bake It Up

• Spread the batter evenly in the pan.
• Bake for 20–25 minutes, or until the edges are golden and the center is just set. It’s okay if the middle looks a little soft—it’ll firm up as it cools.

Step 4: Cool & Slice

Let cool in the pan for at least 10–15 minutes before slicing. Or don’t wait and enjoy the “hot mess” version. Still delicious.

Common Mistakes (Don’t Be That Person)

1. Overbaking
They’ll look soft in the center—good. That’s your chewy middle. Don’t wait for a toothpick to come out totally clean or you’ll get blondie bricks.

2. Skimping on brown sugar
Nope. This is where the flavor and moisture live. Don’t mess with it.

3. Not using parchment
It’s optional, but it makes your life so much easier. No sticking. No crust casualties.

4. Mixing too hard
Stir until just combined. Overmixing = tough texture. Unless you’re going for blondie workout bars. (Please don’t.)

Fun Variations to Try

Feeling creative? Blondies are a blank canvas for your dessert madness:

• S’mores Blondies: Add mini marshmallows and crushed graham crackers.
• Peanut Butter Swirl: Drop dollops of PB and swirl before baking.
• Espresso Hit: Add 1 tsp instant espresso powder for a mocha vibe.
• Salted Caramel: Drizzle some over the top pre- or post-bake for sweet-salty glory.

FAQ

Can I double the recipe?
Yes! Use a 9×13 pan and bake for 28–32 minutes. Don’t forget to check the center.

Can I make them gluten-free?
Sure. Use a 1:1 GF baking blend. They might be a smidge softer, but still good.

What’s the best way to store them?
Airtight container at room temp for 3–4 days. Or freeze them for up to 2 months. Bonus: frozen blondies are secretly amazing.

Can I make them ahead?
Absolutely. Make the day before and let them cool completely before slicing. The flavor actually deepens overnight.

Can I skip the chocolate chips?
Sure… but why would you do that?

Final Thoughts

Chocolate Chip Blondies are the kind of dessert that never lets you down. They’re easy to make, easy to love, and they hit that “soft and gooey but still a little crispy” sweet spot like a boss.

So whether you’re baking for a crowd or just yourself (respect), this is your go-to. Quick to whip up, hard to mess up, and guaranteed to disappear fast.

Now go melt some butter and make your kitchen smell like dessert heaven. You’ve earned it.