These Chocolate Chip Blondies are kind of like vanilla or caramel flavored brownies. They are so easy to make, and are packed with both white and dark chocolate chips. The brown sugar in this recipe adds a warm flavor and keeps them moist and rich.
Blondies vs Brownies
I had no idea what a blondie was until high school. My friend and I were at a restaurant and saw a blondie on the dessert menu. Curious, we asked the waitress what it was. Her response? "Well, it's a warm... chewy... blondie!" Armed with that amazing description, we went on to order it and discovered its deliciousness.
Blondies and brownies are cut from the same cloth. They both have a low flour/high fat ratio, making them much denser than a cake. The main difference is that brownies have chocolate, either in the form of a chocolate bar or cocoa powder. Pretty simple!
Making the Batter
This is one of the easiest recipes to make from scratch! You don't have to worry about sifting anything or any specialty ingredients. You probably have everything sitting in your kitchen right now.
The only ingredients in these Chocolate Chip Blondies are butter, brown sugar, eggs, vanilla extract, salt, all-purpose flour and chocolate chips. You'll start by melting the butter and mixing it with the brown sugar, then add in the eggs, vanilla, salt and flour. Then just fold in the chips, and you're ready to spread it in the pan.
Blondie Mix-Ins
One of the best things about blondies is that they are so versatile. Since the base batter doesn't have chocolate, you can use so many kinds of mix-ins. Give dried cranberries with white chocolate chips a try! Toffee bits, butterscotch chips, even pieces of freeze-dried fruit would be amazing in these blondes. (I know some of you will use nuts... I'll never do it, but go for it if that's your thing!)
For these, I wanted to keep them within the realm of chocolate, so I added both white and dark chocolate chips. I usually use Ghirardelli classic white and 60% chocolate baking chips, but any brand will do!
Other Recipes You Might Like
- Check out these thick, bakery-style Chocolate Chunk Cookies
- These S'mores Brownies are super decadent and delicious
- Kind of like a cinnamon roll, but blondie-style! Try these Snickerdoodle Bars
Did You Make These?
I would love to hear your thoughts on this recipe! If you tried it, I would truly appreciate it if you could leave a review or comment below.
Chocolate Chip Blondies
Equipment
- Stand mixer (optional)
- 9"x9" light-colored baking tray or equivalent size
- Parchment paper
Ingredients
- 170 g butter (1 ½ sticks)
- 320 g brown sugar (1 ½ cups, packed) - light, or dark for a deeper flavor
- 2 eggs large
- 2 teaspoon vanilla extract
- ½ teaspoon fine grain salt
- 188 g flour (1 ½ cups)
- 140 g white chocolate chips (scant 1 cup)
- 140 g dark chocolate chips (scant 1 cup)
Instructions
Prepare
- Preheat your oven to 350°F (177°C/gas mark 4).
- Cut a piece of parchment to fit your baking pan like a sling. Spray the pan with baking spray, or butter the pan well, and set the parchment into the pan. You can optionally make a second parchment sling going the other direction.
Make the batter
- Melt the butter, either in the microwave or in a saucepan, and allow to cool for a few minutes. You can melt it directly in your large mixing bowl if it is microwave safe.
- Add the brown sugar to the melted butter and mix vigorously (on medium-high for 2 minutes if using a mixer).
- Add the eggs and vanilla extract. Mix until fully combined (on medium-low speed with a mixer). At this stage, the more you beat the egg mixture, the more of a crackly top you will get.
- Add the flour and salt and mix well (with a mixer, pulse on low speed to incorporate the dry ingredients. and then mix on medium speed for another minute).
- Add in the white and dark chocolate chips and fold them into the batter.
- Spread the batter evenly into the baking pan, making sure to get it into the corners of the pan.
Bake
- Bake for 25-30 minutes, or until the edges have just begun to brown and the internal temperature in the center is 180°F (82°C).
- Cool in the pan on a cooling rack. Ideally, wait until these are fully cooled before slicing.
- You can store these at room temperature in an airtight container for 5-7 days. They also freeze well. To freeze, individually wrap each blondie and place in an airtight container.
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