Chocolate Chip Blondies

5 from 1 vote

These warm, chewy blondies are like the vanilla version of a brownie. These are packed with white and dark chocolate chips, but feel free to improvise with your favorite mix-ins.

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: bars, blondie, chocolate, chocolate chip, tray bake, vanilla, white chocolate

Servings: blondies

Calories: 299kcal

Author: Kimberly Salem

Equipment

Large mixing bowl
Spatula or spoon
Stand mixer (optional)
9"x9" light-colored baking tray or equivalent size
Parchment paper

Ingredients

170 g butter (1 ½ sticks)
320 g brown sugar (1 ½ cups, packed) - light, or dark for a deeper flavor
2 eggs large
2 teaspoon vanilla extract
½ teaspoon fine grain salt
188 g flour (1 ½ cups)
140 g white chocolate chips (scant 1 cup)
140 g dark chocolate chips (scant 1 cup)

US Customary - Metric

Instructions

Prepare

Preheat your oven to 350°F (177°C/gas mark 4).
Cut a piece of parchment to fit your baking pan like a sling. Spray the pan with baking spray, or butter the pan well, and set the parchment into the pan. You can optionally make a second parchment sling going the other direction.

Make the batter

Melt the butter, either in the microwave or in a saucepan, and allow to cool for a few minutes. You can melt it directly in your large mixing bowl if it is microwave safe.
Add the brown sugar to the melted butter and mix vigorously (on medium-high for 2 minutes if using a mixer).
Add the eggs and vanilla extract. Mix until fully combined (on medium-low speed with a mixer). At this stage, the more you beat the egg mixture, the more of a crackly top you will get.
Add the flour and salt and mix well (with a mixer, pulse on low speed to incorporate the dry ingredients. and then mix on medium speed for another minute).
Add in the white and dark chocolate chips and fold them into the batter.
Spread the batter evenly into the baking pan, making sure to get it into the corners of the pan.

Bake

Bake for 25-30 minutes, or until the edges have just begun to brown and the internal temperature in the center is 180°F (82°C).
Cool in the pan on a cooling rack. Ideally, wait until these are fully cooled before slicing.
You can store these at room temperature in an airtight container for 5-7 days. They also freeze well. To freeze, individually wrap each blondie and place in an airtight container.

Notes

Try your own variations on these by changing up the mix-ins. Cranberries, nuts, butterscotch chips, or a caramel or Nutella swirl on top would all go really well.

Nutrition