Gooey Chocolate Chip Blondies

This classic chocolate chip blondie recipe transforms simple pantry staples into a buttery, chewy treat that tastes like the perfect cross between a cookie and a brownie. The brown sugar creates a deep caramel flavor that perfectly complements the melty chocolate chips scattered throughout.

I first made these blondies when my daughter asked for something "like a brownie but not chocolate" for her school bake sale. They disappeared within minutes, and now they're our go-to dessert whenever we need something sweet without a special trip to the store.

Ingredients

• Unsalted butter: Gives you control over the salt content and creates that rich, buttery flavor that makes blondies irresistible
• Light brown sugar: Provides that signature caramel flavor and chewy texture; look for fresh soft brown sugar for best results
• Egg plus an extra yolk: Adds richness and helps create that perfect fudgy texture
• Vanilla extract: Enhances all the other flavors; choose pure rather than imitation for best results
• Baking powder: Provides just enough lift without making them cakey
• Salt: Balances the sweetness and enhances the flavor profile
• All-purpose flour: Gives the perfect structure; use unbleached for a slightly better flavor
• Semisweet chocolate chips: Add pockets of melty goodness; choose high-quality chips that melt well

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. The parchment prevents sticking and makes cleanup much easier.

Mix Wet Ingredients:

In a large bowl, whisk together the melted butter and brown sugar until completely combined and slightly lighter in color. This takes about 1 minute of vigorous whisking. Add the egg, egg yolk, and vanilla extract, whisking until the mixture looks smooth and glossy.

Combine Dry Ingredients:

In a separate bowl, stir together the baking powder, salt, and flour until evenly distributed. This prevents clumps of baking powder in your final product.

Create The Batter:

Add the dry ingredient mixture to your wet ingredients and gently fold together using a rubber spatula. Stop mixing as soon as no dry flour pockets remain—about 10 to 12 folds. Then fold in the chocolate chips with just a few more strokes. Overmixing will develop gluten and make your blondies tough.

Bake To Perfection:

Pour the batter into your prepared pan and spread it into an even layer using a spatula. Bake for 25 to 30 minutes until the edges are set and golden brown, and the center has puffed up slightly. The middle will look undercooked—this is exactly what you want for chewy blondies.

Cool And Cut:

Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 9 large squares or 16 smaller portions using a sharp knife. For the cleanest cuts, wipe the knife between slices.

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The extra egg yolk is my secret weapon in this recipe. I discovered it by accident when I was baking for my son's birthday and dropped a yolk into the batter. That batch turned out so wonderfully fudgy and rich that I've made them this way ever since. My family now insists this is the only proper way to make blondies.

Mix-In Magic

While chocolate chips are classic, these blondies are incredibly versatile. Try white chocolate chips and macadamia nuts for a tropical twist, or butterscotch chips for an extra caramel punch. M&Ms make them kid-friendly, while chopped walnuts add wonderful texture. My personal favorite is a handful of shredded coconut and dark chocolate chunks, which transforms them into something worthy of a fancy dessert plate.

The Underbaked Secret

The key to perfect blondies is slightly underbaking them. They should look not quite done in the center when you take them out of the oven. This might feel wrong, but trust the process. As they cool, they continue cooking from residual heat and set up to the perfect consistency. If you wait until they look completely done in the oven, your blondies will end up dry and cakey rather than rich and chewy.

Serving Suggestions

These blondies are delicious on their own, but they become extraordinary when served warm with a scoop of vanilla ice cream. For a quick dessert that feels fancy, microwave a blondie for 15 seconds and top with caramel sauce. They also make excellent building blocks for trifles when cubed and layered with whipped cream and berries in clear glasses.

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These blondies are a quick fix for your sweet tooth and a guaranteed crowd-pleaser.

Frequently Asked Questions

→ What's the difference between a blondie and a brownie?

While brownies use cocoa powder or melted chocolate in the batter, blondies rely on brown sugar for their distinctive flavor and color. Blondies have a vanilla and butterscotch-like taste, with a similar chewy texture to brownies but without the chocolate base.

→ Can I add nuts to these chocolate chip blondies?

Absolutely! Chopped walnuts, pecans, or macadamia nuts make excellent additions. Simply fold in about 1/2 cup of your favorite chopped nuts along with the chocolate chips for added texture and flavor.

→ How do I know when blondies are done baking?

Blondies are done when the edges are set and golden brown, while the center appears slightly underdone. A toothpick inserted should come out with a few moist crumbs attached. Remember that blondies continue cooking as they cool, so it's better to slightly underbake than overbake them.

→ How should I store chocolate chip blondies?

Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. They can also be frozen for up to 3 months if wrapped tightly in plastic wrap and placed in a freezer bag.

→ Can I double this recipe for a larger batch?

Yes, you can double the recipe and bake it in a 9×13-inch pan. The baking time may need to be increased by 5-10 minutes, but still use the golden edges and slightly underdone center as your indicator for doneness.

→ What gives blondies their distinctive flavor?

The rich, caramel-like flavor of blondies comes primarily from brown sugar. The molasses in brown sugar, combined with melted butter and vanilla extract, creates their signature butterscotch taste that distinguishes them from other baked goods.