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    Home » Recipes » Chocolate

    Chocolate Chip Blondies

    Published Feb 13, 2021, modified Jun 7, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 2 Comments /

    51 shares
    Jump to Recipe
    Pin images of stacks of chocolate chip blondies.

    These chocolate chip blondies are rich, dense and perfectly gooey. They are ideal if you need a quick delicious dessert.

    stack of 4 choc chip blondies
    Stack of chocolate chip blondies

    Try them warm with a scoop of ice cream or at room temperature with a cold glass of milk, delicious!

    We love these chocolate chip blondies, they are so deliciously gooey with lots of melted chocolate all the way through!

    These blondies are rich and dense, softer than a cookie yet chewier than a cake.

    In fact, these cookie bars are most similar to brownies where the top is crispy, the bottom dense and the middle is gooey.

    This is a simple one-bowl, one-pan recipe, making these blondies perfect for a last minute dessert or lazy snack. Simply blend the ingredients together then pour into a baking pan, bake and that’s it! It really is that easy!

    Jump to:
    • Your questions answered
    • Ingredients for blondies
    • Double the amount
    • Variations
    • Storing
    • 📋 Recipe
    Stack of chocolate chip blondies.

    Your questions answered

    What’s the difference between blondies & brownies?

    Blondies are like brownies but do not have cocoa powder as a base. Instead they primarily have a caramel and vanilla flavour with chocolate chips or other extras mixed in.

    Do you need baking powder for blondies?

    Blondies should be dense and chewy so they do not require baking powder. If you prefer them to be fluffier and cakey, mix ¾ teaspoon baking powder with the flour.

    Ingredients for blondies

    These chocolate chip blondies are made using just 6 ingredients (plus a pinch of salt).

    I prefer a more dense and chewy blondie to a lighter cakey variety so I don’t use any baking powder.

    • flour – all purpose
    • brown sugar – either dark or light, dark sugar will give a richer caramel flavour.
    • butter – I have also made these with vegetable oil and they turn out great.
    • egg – a large one
    • vanilla – extract
    • chocolate chips – use good quality baking chips for great flavour. I use either Guittard or Willie’s Cacao chocolate chips

    Double the amount

    Make twice as many blondies bars by doubling the recipe, and use a larger 13×9 inch (30×20 cms) pan.

    The blondies will be slightly thicker so they may take slightly longer to cook.

    Use the same toothpick method suggested in the recipe card below to tell when they are done.

    Variations

    Mix in half a cup of toffee pieces into the batter for extra gooeyness, dried fruit, your favourite candy, or chopped toasted nuts for a crunchy texture.

    If you are adding any of these extra ingredients, gently fold them in when you add the flour.

    For sweeter richer blondies, use 1 cup of dark brown sugar only, and if you prefer them to be less sweet use or ½ cup dark and ½ cup light brown sugar.

    Storing

    Blondies will keep in an airtight container stored in a cool place for several days. Alternatively, wrap them in plastic wrap and store in the fridge for up to 5 days, or in the freezer for 3 months. Thaw then bring to room temperature or warm slightly before serving.

    ⭐️ Are you making this Chocolate Chip Blondies recipe? I’d love to know how it turned out in the comments!

    ⭐️ And if you like it, please give it a 5 star rating below! ⭐️

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Image of stack of four chocolate chip blondies.

    Chocolate Chip Blondies

    Nicole Shroff
    These chocolate chip blondies are rich, dense and perfectly gooey. They are ideal if you need a quick delicious dessert.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course brunch, Cookies, Dessert
    Cuisine American
    Servings 8 pieces
    Calories 358 kcal

    Ingredients

    • ½ cup melted butter (113g)
    • 1 cup brown sugar (200g) dark or light
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour (125g)
    • ¾ cup chocolate chips
    • ¼ teaspoon salt

    Instructions
     

    • Set oven to 350°F/180°C/160°C fan, and line an 8-inch (20cm) square dish with parchment paper*.
    • ½ cup melted butter, 1 cup brown sugar, 1 large egg, ¼ teaspoon salt, 1 teaspoon vanilla extract
      In a medium bowl, blend the butter and sugar together till fully combined, then beat in the egg, salt and vanilla.
    • 1 cup all-purpose flour, ¾ cup chocolate chips
      Fold in the flour and chocolate chips and gently mix till the batter is moistened through.
    • Pour into the baking pan and bake for 20-25 minutes, till a toothpick inserted into the middle comes out clean. Cool before removing from the pan then slice into rectangles.

    Notes

    • *Rub a tiny amount of butter round the interior of the baking dish so that the parchment paper doesn’t move around.
    • Adding extra ingredients – Mix in half a cup of toffee pieces into the batter for extra gooeyness, dried fruit, or chopped toasted nuts for a crunchy texture. If you are adding any of these extra ingredients, gently fold them in when you add the flour.
    • Adjustments – For sweeter blondies, use 1 cup of dark brown sugar or ½ cup dark and ½ cup light brown sugar for less sweet blondies.
    • Bake for 20 minutes for gooey centres, or 25 minutes for less gooey.
    • The blondies will be a light golden colour when done.
    • Allow the blondies to cool in the pan for several minutes before attempting to remove them.
    • Double the recipe for twice as many blondies and use a larger dish (13×9 inches/30×20 cm). The blondies will be slightly thicker so they may require a few minutes longer in the oven. 
    • Serve them warm with a scoop of ice cream or at room temperature with a glass of milk for a delicious chocolate snack.
    • Store in an airtight container and keep in a cool place for up to 3 days, in the fridge for up to 5 days or in the freezer for 3 months.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 358kcalCarbohydrates: 51gProtein: 3gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 130mgPotassium: 66mgFiber: 1gSugar: 37gVitamin A: 426IUVitamin C: 1mgCalcium: 52mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Wanda

      February 25, 2021 at 4:10 pm

      5 stars
      These look so delicious I’m writing down the ingredients to ensure I can make them this weekend!

      Reply
      • Nicole Shroff

        February 25, 2021 at 4:52 pm

        Thanks Wanda, I’d love to know how they worked out for you.

        Reply

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