These chocolate chip blondies are rich, dense and perfectly gooey. They are ideal if you need a quick delicious dessert.
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!
You may also like our banana blondies or these blueberry blondies.
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Your questions answered
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.
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).
We love the more dense and chewy blondie to a lighter variety so we haven’t used any baking powder here.
- flour – all purpose
- brown sugar – either dark or light, dark sugar will give a richer caramel flavour.
- butter – we have also made these with vegetable oil and they turn out great.
- egg – large or medium
- 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.
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.
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.
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Chocolate Chip Blondies
- 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
- 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 extractIn 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 chipsFold 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.
- *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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
These look so delicious I’m writing down the ingredients to ensure I can make them this weekend!
Thanks Wanda, I’d love to know how they worked out for you.