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Best Ever Chocolate Chip Blondies Recipe

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3.9 from 14 reviews

These Blondies are rich, buttery, and packed with sweet chocolate chips, delivering a chewy texture with a shiny, set top. Perfectly sweet and easy to make, they bake up in just minutes and are ideal for dessert or a snack.

Ingredients

Blondie Batter

  • 1 cup unsalted butter (226 grams), melted and cooled
  • 1 cup light brown sugar (210 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs
  • 2 teaspoons vanilla bean paste
  • 2 cups + 2 tablespoons all-purpose flour (266 grams)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips (270 grams) or preferred mix-ins

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper or aluminum foil, leaving an overhang to easily lift the blondies out later. Alternatively, lightly grease the pan.
  2. Mix Butter and Sugars: In a large bowl, whisk together the melted and cooled butter with the light brown sugar and granulated sugar until fully combined.
  3. Add Eggs and Vanilla: Whisk in the eggs and vanilla bean paste, ensuring the mixture is smooth and homogeneous. Be careful so the butter doesn’t appear to separate.
  4. Add Dry Ingredients: Stir in the all-purpose flour, cornstarch, and salt, mixing just until no flour clumps remain. Avoid overmixing to keep the blondies tender.
  5. Fold in Chocolate Chips: Gently fold the chocolate chips or your chosen mix-ins into the batter evenly.
  6. Transfer to Pan: Spoon the batter into the prepared baking pan and smooth the top with a spatula for an even bake.
  7. Bake: Bake in the preheated oven for 24 to 28 minutes or until the surface looks set and shiny. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
  8. Cool and Slice: Once done, lift the blondies out of the pan using the parchment or foil overhang. Peel back the liner and place on a cutting board. Allow to cool completely for about 2 hours for clean slices, as warm blondies with melty chocolate chips will be more fragile. If the pan was greased instead, slice them directly in the pan after cooling.

Notes

  • Ensure the melted butter is cooled before mixing to prevent cooking the eggs prematurely.
  • Using parchment or foil with an overhang makes removing the blondies easier.
  • You can substitute chocolate chips with nuts, white chocolate, or dried fruit as preferred.
  • For clean cuts, blondies must be fully cooled; slicing warm will cause crumbling.
  • Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/best-ever-chocolate-chip-blondies-recipe/