The texture of a brownie, the flavors of a chocolate chip cookie, the simplicity of a basic bar recipe, all of these things make this my go-to dessert on a regular basis.
I’ve made these blondies countless times and they are always a hit. One of my brothers requests them each time he visits us. The best part? This is a very easy dessert to throw together whether in advance or at the last minute.
I love to serve these when they are still warm from the oven and oozing melted chocolate.
Classic Chocolate Chip Blondies
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 10 tablespoons butter melted
- 2 cups light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts, pecans, or macadamia nuts optional
Instructions
- Preheat oven to 350 degrees.Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth.
- Add eggs and vanilla to the butter mixture and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts if desired.
- Pour batter into a well-greased 9x13 pan and bake for 23-25 minutes, until slightly browned along the edges with a brownie consistency in the center. Cool in the pan and then remove to a wire rack to finish cooling before storing in an airtight container.
- To serve warm, cool for 10-15 minutes and then serve by themselves or with vanilla ice cream melting on top.
{photo updated 11/21/2013: This was one of the very first recipes I shared on the blog and this is still the most frequently made dessert in my house. I’ve played with the recipe a bit and have shared gluten-free (and traditional) variations here and here and here.}
Heather Love says
making these as I type….thought about them all day long and now the little girl and I are giving it a try! 😉 can't wait!
Anonymous says
I keep trying blondie recipes and can't find one that I like yet. I'm hoping that this is the one.
Anonymous says
Just made these!!!! Mary, you are soooooo loved over here!!
Becki's Whole Life says
I love blondies – such a great go-to when I don't feel like scooping out cookies. Plus, I love the middles and how soft and chewy they get. This looks like the perfect blondie recipe!
Jenn S says
These remind me of being a kid.. my mom used to make a batch of these at least three or four times a year… not often enough in my book!!! 🙂
Kitchen Ninja says
I always think brownies and forget about blondies — which I actually like better! Thanks for the yummy reminder, Mary!
Judy says
I made these and they were wonderful, thanks so much for the great recipes
Magnolia Verandah says
I always forget about blondies too! No more recipes like this please – they are too too tempting. Trying to be good in the lead up to Christmas.
Roz Corieri Paige says
These are absolutely gorgeous and utterly tempting! Great recipe for the holidays!
Kimberly says
I made these last night & they are amazing!
Carole says
I made these last night and put them in the freezer for this weekend (minus 1. I had to make sure that they tasted perfect. Good news… they do). Thanks for sharing!
Anonymous says
These were really good. I made them for one of my various groups (maybe two!) last week or the week before (I'm totally lost on the calendar with the holiday). I have already marked this recipe a KEEPER for making again…soon. Very quick and easy but OH so much to offer!! I added raw cacao nibs in the place of the nuts (totally addicted to switching those out for nuts or chips these days!) and I think they went up a notch with the addition. Thanks for a great recipe!
Ryanne says
It's a regular in my house too now. My son loves them!
KELLY says
GOING TO TRY AND MAKE THESE T2D FRIENDLY THIS WEEKEND. THEY LOOK INCREDIBLE.
Rachel says
Made these with milk chocolate chips and walnuts. They were a huge hit! Super fast and easy. Absolutely delicious!
Kathi says
Just made this today and had to add 5 more minutes…then had to add another 5 more minutes. They were puffy around the edges but flat and almost like an uncooked consistency. I made everything exactly like the recipe called for. Now an extra 10 minutes really didn’t help. What happened?
Mary says
Without being in your kitchen with you, Kathi, it’s hard to guess what went wrong. Have you tested your oven’s temp recently? Did you change any ingredients? Double the recipe? Use a different size pan? Any number of things can affect cooking time. These should be puffy around the edges and somewhat soft in the center when finished, but not at all uncooked.
Autumn Eagle says
I made gluten-free –did everything the same, just used GF flour. They were perfect and delicious! Thank you!
Mary Younkin says
I’m thrilled that you love them, Autumn. Thanks for taking the time to tell me how they turned out!
Patricia says
Hi! I just put a batch of blondies made from the recipe in your cookbook The Weeknight Dinner Cookbook in the oven. After I had poured the batter in the pan I realized that the recipe never called for baking powder nor baking soda which made me curious. Here on your website I found this recipe which does call for both baking powder and baking soda and has a cooking time of only 23-25 minutes while the book recipe calls for 40-45 minutes for a 9×13 pan (I doubled the recipe). I guess time will tell how my blondies from the book turn out (they’re baking now), but I’m surprised at the very different recipes. Can you provide any insight? Thanks in advance!
Mary Younkin says
Hi Patricia! Over the years, I’ve found that blondies, like most brownies, do not require the leaveners. The blondie recipe in the book is my favorite these days. Let me know how you like them!
Floyd says
Swapping all white flour for fresh ground all wheat works as well. It gives the cookie bars a Graham cracker flavor. My wife really likes milk chocolate chips so I made that substitution as well. They are exceptionally sweet. Excellent recipe! Bookmark worthy!
Mary Younkin says
I’m so glad you like the blondies, Floyd!
Dale says
Only rave reviews when I make these. I skipped the nuts and used a mixture of mini chips and mini M&M’s!
Mary Younkin says
I’m glad you like the blondies, Dale.