There just are not enough words to describe how much I love blondies. These ultra-thick cookie slabs are wonderfully rich, dense, and highly addictive. One bite, and I’m sure you’ll think so too. And while classic blondies are incredible, these are even better. I mean, is there anything chocolate doesn’t elevate? They’re so good; it’s hard to believe that they’re also effortless to make. In fact, you can have these sensational chocolate chip blondies ready in under an hour! I don’t know about you, but I’m ready to dive in!
Easy Chocolate Chip Blondies
While most people love brownies, my taste buds prefer these dreamy blondies. Don’t get me wrong; I will never say no to chocolate. But if you ask me, I think butterscotch is so much more delectable. Brown sugar and butter for the win, amirite?! They’re also so easy to make it’s tempting to whip up a batch every day. I try to reserve them for when I want to indulge, though, because my self-control gets thrown out the window when these are in the house. They’re so addictive I feel like they should be illegal.
What Are Blondies?
Blondies are often called vanilla brownies, and they’re usually flavored with chocolate chips. Their signature butterscotch flavor is achieved through the use of brown sugar and butter, which caramelize as it cooks. As a result, they’re a lot like thick cookies with crisp edges and chewy centers. They’re sweet and buttery, with a caramel-like taste. And as I mentioned before, you don’t have to add chocolate chips. But who are we kidding? We’re absolutely adding them!
Ingredients
Another thing that makes blondies so easy to make is that they call for everyday pantry staples. So, you don’t need to head out to the grocery store to make this recipe if you have a stocked pantry!
Brown Sugar and Melted Butter – This is the magic combo that creates sweet-like-caramel, buttery, and ooey gooey blondies. Stick to real butter, not margarine, for maximum flavor. If using salted butter, omit the salt in the recipe.Eggs – They bind the ingredients and help lift the blondies. Be sure to use room temperature eggs as they incorporate more easily with other ingredients.Vanilla Extract – Flavor enhancer.All-Purpose Flour – The base of the dough that provides structure.Baking Powder – The leavening agent that makes the blondie dough rise.Salt – To counterbalance the sweetness of the brown sugar.Semi-Sweet Chocolate Chips – They transform traditional blondies from great to phenomenal.
How to Make Easy Chocolate Chip Blondies
Step 1: Preheat the oven and line your baking dish. Some recipes call for greasing the baking dish with non-stick spray or butter, but lining it with parchment paper is so much better. With parchment paper, you can allot overhangs on the sides and use those to easily lift the blondies out of the pan once they’re cooked. Plus, it makes clean-up a breeze. I hate cleaning baking sheets with lots of cake crumbs stuck to them. Step 2: Make the blondie dough. Combine the butter, sugar, eggs, and vanilla in one bowl, and the dry ingredients – flour, baking powder, and salt – in another. Then, gradually pour the dry ingredients into the wet. Use a spatula to incorporate the ingredients and be very careful to not overmix. Overmixing is the number one enemy of blondies! If you don’t want dry blondies, stop mixing the dough as soon as you no longer see streaks of flour. Fold in the chocolate chips gently with a rubber spatula, careful not to crush them. Step 3: Bake. Spread the dough evenly into the prepared pan and bake for 20 minutes or until the top is crisp and golden. The center will still be gooey, and that’s fine. Step 4: Cool and slice. This is, by far, the hardest part. Freshly baked blondies smell heavenly, so I’m always tempted to devour them right away. If you don’t let it cool, though, they’ll be too gooey in the middle. So, give them at least 20 minutes to set. Then, slice with a plastic knife to make clean bars. Enjoy!
Tips for the Best Chocolate Chip Blondies
Measure the flour accurately! Using too much flour will yield cakey blondies. So, don’t scoop the flour with the measuring cup – use a spoon to transfer the flour into the cup instead.Let the melted butter cool slightly before adding it to the ingredients. Hot butter will cook the eggs.Sift the dry ingredients to prevent a lumpy batter. I like to do this right over the bowl. Just be sure to weigh the dry ingredients before you sift!Be sure the baking powder is still active, otherwise, your blondies will be thin and flat. They also might not set! Test for potency by dropping a teaspoon of baking soda in a small bowl of hot water. It should start to bubble vigorously upon contact. If nothing happens, it’s time to get a new box.Don’t overmix the ingredients, especially once the dry and wet mixtures are combined. An overly mixed dough will yield tough blondies. Stop as soon as you no longer see streaks of flour in the dough.I don’t even recommend using an electric mixer here. You’ll be able to control the speed of mixing if you do it manually.The ingredients will yield a thick dough, so you’ll need to spread it – not pour – into the baking dish. I like to push it gently with a spautal and nudge it towards the corners.Lining the baking dish with parchment paper is so much better than greasing it with nonstick spray or butter. I mean, sure, you can do the latter in a pinch, but trust me, it’s so much easier to take the blondies out of the pan if it’s lined with parchment paper.Don’t overbake the blondies, otherwise, they’ll be dry and cakey, instead of tender and moist. Like brownies, you want the middle to be a little undercooked.The toothpick test won’t work here because the batter will still be a bit gooey when done. Instead, you’ll know it’s done when the top has developed a golden-brown crust.Allow the blondies to cool for at least 20 minutes before you slice. Like I said, freshly-baked blondies will still be gooey in the middle. It needs time to rest and set.Want thicker blondies? Use an 8×8-inch baking dish instead. Add about 5-8 minutes to the length of baking to cook the blondies all the way through.Use a plastic knife to make clean slices. I don’t know the science, but it works!
Recipe Variations
This recipe is so versatile; you can switch things up and add more mix-ins and toppings to make them more (or less) decadent. For example:
Change up the chocolate chips. I use semi-sweet chocolate chips in this recipe because I find the combination of brown sugar and butter already rich enough. If you want your blondies sweeter, use milk or white chocolate chips. You can also use a combination!Fold in butterscotch chips instead of chocolate chips for the ultimate blondie. This will take that butterscotch taste to the max!Toasted nuts. Pecans, walnuts, cashews – totally your call. Aside from the crunch, I also like how the nuttiness tones down the richness of the blondies. Use browned butter instead of melted butter. This gives the blondies a deeper flavor and a chewier texture. You’ll really taste the difference! Simply melt the butter in a saucepan over medium- low heat until it turns brown and starts to give off a nutty aroma. Sprinkle the blondies with coarse sea salt post-baking. To be honest, I recoment this for pretty much everything I bake, but in this case, the saltiness will counterbalance the sweetness of the blondies. Plus, it adds a rustic feel to the dessert!If you consider yourself a total sweet tooth, drizzle melted chocolate chips and caramel over the baked blondies. There’s no such thing as too much of a good thing, right?Mix crushed candies into the dough or sprinkle them on top. M&Ms, Heath bars, peppermint candy – take your pick.Serve the blondies with vanilla ice cream on top and drizzle with caramel. Everything’s better a la mode! Try drizzling the top with melted chocolate and scattering over some crushed, salted chips or pretzels. That added crunch and salty note will make these to die for.
How to Store Chocolate Chip Blondies
I’ve honestly never had to store chocolate chip blondies for over a day, and I doubt you’ll have to either. But, in the unlikely event that you have leftovers, store them in an airtight container. They’ll stay fresh for up to 3 days at room temperature but don’t refrigerate! Blondies dry out quickly. Tip: place a piece of bread inside the container. The blondies will absorb the moisture from the bread, helping them retain their moistness. When I first learned about this technique, I didn’t think it would work. But it absolutely does! You’ll even notice the bread drying out and turning stale after just a few hours.
Can I Freeze Chocolate Chip Blondies?
Chocolate chip blondies freeze very well, and when they’re appropriately cooled and wrapped, they should last for up to three months. First, allow them to cool completely, then slice and wrap tightly with plastic wrap and foil. Finally, place them in freezer-safe containers and freeze. Allow them to thaw in the fridge overnight or on the counter for a few hours before serving. Microwave them for a few seconds to give them that freshly-baked vibe.
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