I love making Blondies as there is something wonderfully simple about this treat. Unlike our favorite brownies, where chocolate takes center stage, blondies lean into the rich, caramel notes of brown sugar and butter.
These blondies are chewy, soft in the middle, and just a little crisp at the edges everything you want in a quick dessert that feels both homemade and indulgent. I love how they come together in one bowl with everyday pantry staples, yet the end result feels like something you’d pick up from a bakery display case.
Blondies are the kind of treat that works just as well for a weeknight sweet craving as they do on a holiday cookie tray. You can dress them up with flaky sea salt, stir in toasted nuts for extra crunch, or simply let the chocolate chips do the talking.
Whatever occasion you make them for, they’re crowd-pleasers through and through, and the kind of recipe that never lingers long on the counter once they’re baked.
Chocolate Chip Blondies Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet or dark chocolate chips
- Optional: ½ cup chopped nuts (pecans or walnuts)
- Optional: flaky sea salt for sprinkling on top
Chocolate Chip Blondies Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, whisking until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold Together: Gently fold the dry ingredients into the wet mixture until just combined (do not overmix). Stir in the chocolate chips (and nuts, if using).
- Bake: Spread the batter evenly into the prepared pan. Sprinkle a few extra chocolate chips (and sea salt if desired) on top. Bake for 22–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool & Slice: Allow blondies to cool in the pan for at least 20–30 minutes before lifting them out and cutting into squares or bars.