These Chocolate Chip Blondies are a perfect blend of rich, nutty brown butter and sweet chocolate, delivering a chewy, indulgent treat in just 30 minutes.
Packed with fiber from whole ingredients and healthy fats from butter, they make a balanced snack.
Quick to prepare and easy to portion, they’re ideal for everyday baking or meal prep.
Chocolate Chip Blondies
Equipment
- 8×8 inch square baking pan
- Parchment paper
- Medium Skillet
- large mixing bowl
- Wooden spoon
Ingredients
- ½ cup unsalted butter
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1¼ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready. While the oven warms, line an 8×8-inch square baking pan with parchment paper. Make sure the parchment hangs slightly over the edges so you can easily lift the blondies out later. Lightly grease the parchment with a tiny bit of butter or non-stick spray to prevent sticking.
- Brown the Butter: Place ½ cup of unsalted butter in a medium skillet over medium-low heat. Allow the butter to melt completely, stirring occasionally. Continue cooking until the butter turns golden brown and releases a rich, nutty aroma—this usually takes 5–7 minutes. Watch closely, as it can go from golden to burnt very quickly. Once browned, remove the skillet from heat and let the butter cool for a few minutes. This step adds a deep, caramel-like flavor that makes these blondies irresistible.
- Mix Butter and Sugar: In a large mixing bowl, combine the slightly cooled brown butter with 1 cup of packed dark brown sugar. Use a whisk or sturdy spoon to blend them together thoroughly. The mixture should have a wet, sandy texture, glossy and fragrant. Take your time here—thorough mixing ensures even sweetness and a smooth, tender crumb in your blondies.
- Add Egg and Vanilla: Next, crack 1 large room-temperature egg into the butter-sugar mixture. Add 2 teaspoons of pure vanilla extract.Whisk vigorously until fully incorporated. The mixture will thicken slightly and become smooth and luscious. This step helps bind all the ingredients together while adding a subtle vanilla aroma that complements the brown butter.
- Incorporate Dry Ingredients: In a separate bowl, measure out 1¼ cups of all-purpose flour and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon. Mix just until the flour disappears—avoid overmixing to prevent tough blondies. The batter should be thick, slightly sticky, and uniform in texture.
- Fold in Chocolate Chips: Now comes the fun part: folding in 1 cup of semi-sweet chocolate chips. Use a spatula or wooden spoon to evenly distribute the chips throughout the batter. Make sure every scoop of blondie will have delicious pockets of gooey chocolate. This step ensures a rich chocolate experience in every bite.
- Transfer and Even the Batter: Spoon the batter into the prepared parchment-lined pan. Use the back of your spoon or a spatula to gently spread it evenly into the corners and edges of the pan. The layer should be uniform in thickness so the blondies bake evenly. Take a moment to smooth the surface—it helps create those beautifully golden edges we all love.
- Bake to Perfection: Place the pan in your preheated oven and bake for 20–25 minutes. Keep an eye on the blondies: the edges should turn golden brown, and the center should look set but still slightly soft. Avoid overbaking; you want a chewy, fudgy texture rather than a dry, cakey one.
- Cool and Slice: Once baked, remove the pan from the oven and let it cool completely on a wire rack or countertop. Cooling allows the blondies to firm up and makes them easier to cut. Once cooled, lift the parchment overhang to remove the entire slab from the pan.Using a sharp knife, cut the blondies into 16 squares or your preferred size.
- Serve and Enjoy: Serve your blondies warm for a melty, indulgent chocolate experience, or let them cool completely for a firmer, chewy treat. They pair beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent touch. Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Use room-temperature eggs for better mixing and a smoother batter.
- Do not overmix the flour; overworking can make blondies tough.
- Brown the butter slowly to avoid burning and maximize nutty flavor.
- For extra gooey blondies, slightly underbake by 1–2 minutes.
- Parchment paper makes removing and slicing the blondies much easier.
- Chocolate chips can be substituted with chunks, white chocolate, or nuts for variation.
- Blondies taste best at room temperature but can also be enjoyed warm.
Chef’s Secrets To Perfect Blondies
Achieving the perfect chewy blondies comes down to a few simple techniques.
First, browning the butter slowly is essential—it develops a nutty, caramel-like aroma that elevates the flavor beyond ordinary blondies.
When mixing, combine wet and dry ingredients gently; overmixing flour can make your blondies dense.
Using room-temperature eggs helps the batter emulsify smoothly, producing a soft, tender crumb.
Finally, uniform spreading of the batter ensures even baking and beautifully golden edges.
Serving Suggestions And Flavor Pairings
Chocolate Chip Blondies are versatile and pair beautifully with a variety of accompaniments.
Serve them warm with a scoop of vanilla ice cream for a classic dessert experience, or drizzle with caramel or chocolate sauce for extra indulgence.
For a sophisticated twist, pair with fresh berries or a dollop of whipped cream.
They’re also excellent for snack boxes or lunchboxes, offering a satisfying balance of sweetness and chewiness that appeals to all ages.
Storage Tips For Fresh Blondies
To keep your blondies fresh, allow them to cool completely before storing.
Wrap them tightly in parchment paper or place them in an airtight container to prevent drying out.
Stored at room temperature, they remain chewy and flavorful for up to 5 days.
For longer storage, freeze the uncut slab in a freezer-safe container for up to 3 months.
Thaw at room temperature, then slice and enjoy; they’ll taste just as indulgent as freshly baked.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted?
Yes, you can, but reduce or omit the additional salt in the recipe to avoid an overly salty flavor.
Unsalted butter is recommended because it gives you better control over the sweetness and balance.
2. How do I know when blondies are perfectly baked?
Look for golden-brown edges and a set center. The center should not wobble when gently shaken.
Slightly underbaking ensures a chewy texture, while overbaking can result in dry, cakey blondies.
3. Can I substitute flour with a gluten-free option?
Yes, you can use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder to maintain structure.
Note that texture may be slightly different, but the flavor remains rich and delicious.
4. Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or almonds pair wonderfully with the chocolate.
You can also mix in white chocolate, toffee bits, or dried fruits. Just fold them gently into the batter to avoid overmixing.
5. Can I make these blondies ahead of time?
Yes, these blondies are perfect for make-ahead baking. Bake, cool, and store in an airtight container at room temperature for up to 5 days.
They also freeze beautifully if you want to prepare them in advance for parties or meal prep.
