Chocolate Chip Blondies
These blondies skip the brownie’s fudgy drama for something lighter but just as satisfying. Brown butter gives them a nutty depth that regular cookie bars can’t touch.
You’ll get chewy edges with a soft center that actually stays moist for days.
Brown Butter Changes Everything
Cook your butter until it turns golden and smells like toasted nuts. This takes about 5 minutes over medium heat. The milk solids will foam up first, then settle and turn amber. Let it cool for 10 minutes before mixing with sugar or it’ll scramble your eggs.
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Pack That Brown Sugar Down
Use a measuring cup that’s actually the right size and press firmly. Loose brown sugar creates dry, crumbly blondies instead of chewy ones. The molasses in brown sugar also keeps these bars soft for days, unlike white sugar which hardens them quickly.
Why Underbaking Wins Here
Pull them when the center still jiggles slightly and edges are set but not hard. They’ll finish cooking in the hot pan for another 10 minutes. Overbaked blondies turn into sweet cardboard that no amount of frosting can fix.
Getting Perfect Chewy Texture
- Press plastic wrap directly onto the batter surface before baking to create extra-chewy tops that stay soft.
- Swap half the chocolate chips for chopped walnuts or butterscotch chips for different flavor combinations.
Frequently Asked Questions
Will these work in a 9×9 pan instead?
Yes, but reduce baking time to 18-20 minutes since they’ll be thinner and cook faster.
How long do blondies stay fresh?
Store covered at room temperature for up to 5 days. They actually get chewier after the first day.
Can I freeze the baked squares?
Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 30 minutes.
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Chocolate Chip Blondies
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Brown butter: In a medium saucepan, cook butter over medium heat for 5 minutes, stirring constantly, until golden brown and fragrant. Pour into a large bowl and cool for 10 minutes.
- Mix wet ingredients: Whisk brown sugar into cooled butter until combined. Add egg and vanilla, whisking until smooth.
- Combine dry ingredients: Add flour and salt to the bowl. Stir just until combined – don’t overmix. Fold in chocolate chips.
- Bake blondies: Spread batter evenly in prepared pan. Bake for 22-25 minutes until edges are set but center still jiggles slightly.
- Cool and cut: Cool completely in pan before cutting into 16 squares. Use parchment overhang to lift out easily.
Nutrition Facts
Per Serving (1 square)
