the chocolate chip blondies
Updated: Jul 16
Blondies have been a staple in our family for as long as I can remember. For anyone who doesn't know, a blondie is basically a chocolate chip cookie with the consistency of a brownie. With this recipe, you can easily swap out the chocolate chips with your favorite chocolate candy or sprinkles and still achieve an amazing blondie.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt + extra flakey kosher salt for topping
- 1 cup dark brown sugar, firmly packed (substitution: 1 cup light brown sugar, firmly packed)
- 1 cup unsalted salted butter, softened (substitution: 1 cup salted butter, omit the ¾ teaspoon kosher salt)
- 1 large egg
- 2 teaspoon. pure vanilla extract
- 1 ½ cups (9 ozs.) semisweet chocolate chips
Equipment: 8x8 baking pan, KitchenAid Mixer or hand mixer (optional).
Preheat the oven to 300° F.
Grease an 8x8 baking pan and line with parchment paper. Note: parchment paper will help you easily lift the blondies out of the pan rather than having to cut and scoop them out.
Measure out your ingredients before you begin.
Making the blondies
Combine flour and baking soda in a medium bowl. Mix well with a whisk. Set aside.
In a large bowl use an electric mixer to blend the sugar and butter until light and fluffy. Add egg and vanilla, and beat at medium speed until light and smooth.
Scrape down the sides of the bowl then add the flour mixture and chocolate chips.
Stir at low speed until just combined. Do not overmix.
Scoop batter into the prepared pan and level top with a rubber spatula.
Sprinkle with flakey salt (optional).
Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft.
Sprinkle with a little more flakey salt while still hot (optional).
Cool in pan for ~10 minutes then lift onto cooling rack to cool until room temperature.
Cut with sharp knife into squares. Note: it will be very tempting to eat these before they've fully cooled. If you can't wait (I get it), only cut the amount you're going to eat and cut the remaining blondies once they've cooled.
This is a hotly debated topic, but I think that the blondies are best when they're slightly under-baked and eaten the day after you make them. I know it's hard to wait a full day, but it's worth it.
Play around with adding walnuts/pecans, crushed M&Ms, or rainbow sprinkles. To swap, use 9oz of whatever filling you pick.
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This recipe is adapted from Mrs. Fields' Butterscotch Blondie bars as it appeared in an old cookbook at my parents' house.