Blondies
They’re buttery, chewy, and chock-full of chocolate chips.
MakesMakes 16 (2-inch) blondies
Prep10 minutes to 15 minutes
Cook22 minutes
While there are those who love chocolate-y chewy brownies, I’m firmly on team blondies instead. Blondies remind me of an extra-thick soft and fudgy chocolate chip cookie, and they’re also truly one of the easiest baked goods to make. You don’t need to wait for butter to soften (you start with melted!) or pull out the stand mixer — just stir everything together in just one bowl. Be generous with the chocolate chips, and to go the extra mile, sprinkle some flaky salt on top.
Why You’ll Love It
- My recipe has the perfect amount of chewiness and is full of butterscotch flavor, without being cloyingly sweet.
- It’s for chocolate lovers! Don’t be shy about loading chocolate chips into the batter.
- All you need is just one bowl and seven ingredients.
Key Ingredients in Blondies
- Butter: You’ll need 1 stick of unsalted butter, and since it’s melted, there’s no need to soften it first.
- Light brown sugar: When combined with the butter, light brown sugar gives the blondies a delicious butterscotch flavor.
- Chocolate chips: Use your favorite chocolate chips here, or a combination of white chocolate with semisweet or bittersweet chocolate.
How to Make Blondies
- Mix the wet ingredients. Whisk melted butter, light brown sugar, salt, egg, and vanilla together.
- Add the dry ingredients. Sprinkle with baking powder (don’t add it all in one clump) and flour, then fold together until almost combined. Fold in the chocolate chips.
- Bake for 20 to 25 minutes. Bake in a foil-lined baking pan until just set. Let cool completely in the pan before cutting into squares.
Helpful Swaps
The great thing about blondies is that they’re so versatile. Instead of chocolate chips, you can choose your favorite mix-ins or use up things you might have in your pantry. Any combination of the following will work as long as it comes to a total of 1 cup:
- Chopped nuts
- Chopped chocolate or chocolate chunks
- Butterscotch chips
- Shredded coconut
Storage and Make-Ahead Tips
- Blondies can be stored in an airtight container at room temperature for up to 4 days.
- They can be frozen as a whole slab or in pieces for up to 3 months. Wrap tightly in plastic wrap, then place in an airtight container or freezer bag, or wrap tightly in aluminum foil before freezing. Thaw at room temperature for a few hours.
Other Bar Cookie Recipes
Blondies Recipe
They’re buttery, chewy, and chock-full of chocolate chips.
Prep time 10 minutes to 15 minutes
Cook time 22 minutes
Makes Makes 16 (2-inch) blondies
Nutritional Info
Ingredients
- 8 tablespoons
(1 stick) unsalted butter
- 1 cup
packed light brown sugar
- 1/4 teaspoon
kosher salt
- 1
large egg
- 1 teaspoon
vanilla extract
- 1/2 teaspoon
baking powder
- 1 1/4 cups
all-purpose flour
- 1 cup
white, semisweet, or bittersweet chocolate chips, or a combination
- 1/4 teaspoon
flaky salt (optional)
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Line the bottom and two opposite sides of an 8x8-inch baking pan, preferably metal, with aluminum foil, leaving a 2-inch overhang on each side to form a sling.
Cut 1 stick unsalted butter into 8 pieces and place in a large microwave-safe bowl. Microwave until melted, about 70 seconds. (Alternatively, melt the butter on the stovetop and transfer to a large bowl.) Add 1 cup packed light brown sugar and 1/4 teaspoon kosher salt, and whisk until combined. Add 1 large egg and 1 teaspoon vanilla extract, and whisk until smooth and shiny.
Sprinkle 1/2 teaspoon baking powder evenly over the batter. Add 1 1/4 cups all-purpose flour and fold with a flexible spatula until just a few floury streaks remain. Add 1 cup chocolate chips and fold until just combined and no floury streams remain; do not overmix because the batter will be thick.
Scrape into the baking pan and spread into an even layer. Sprinkle with 1/4 teaspoon flaky salt if desired.
Bake until the edges are golden brown and a tester inserted into the center comes out clean, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 1 1/2 hours.
Run a thin knife around the edges of the pan to loosen the blondie slab. Grasping the excess foil, lift the slab out of the pan. Remove the foil and place the slab on a cutting board. Cut into 16 squares.
Recipe Notes
Storage: Store the blondies in an airtight container at room temperature for up to 4 days.
You can also freeze the blondies (as a whole slab, or sliced) for up to 3 months. Wrap tightly in plastic wrap, then place in an airtight container or freezer bag, or wrap tightly in aluminum foil before freezing. Thaw at room temperature for a few hours.