My chocolate chip blondie recipe is a fun take on brownies! They are filled to the brim with chocolate, brown sugar, and walnuts. Gooey and rich, you won’t be able to eat just one!
I’ve always been a huge fan of brownies — and their delicious cousin, the blonde brownie! I love whipping up these rocky road blondies as well as my white chocolate caramel blondies. And I can’t forget about my chocolate caramel butter bars, which are like a shortbread cookie version of a brownie. I think you get the gist… I can’t get enough of these types of sweet treats!
Perfect to keep around the house for a gourmet snack, or to bring to a party, these chocolate chips blondies are always a hit. They come together in just 30 minutes and are seriously delicious. Plus, this blondie recipe uses almost all pantry ingredients that you likely already have on hand. If you’re looking for an impressive dessert that is easy to make, you’ve found it!
INGREDIENT NOTES AND SUBSTITUTIONS
- Butter – You’ll need to melt the butter before you get started. When you blend it with the brown sugar and vanilla extract, you’ll get that yummy blonde flavor you’re after.
- Brown Sugar – My blonde brownie wouldn’t be the same without brown sugar! This is an essential ingredient you don’t want to skip out on. You could use white sugar, but the flavor will be different, so I definitely recommend sticking with brown.
- Vanilla Extract – You also need vanilla to make this blonde brownie recipe. It adds some deliciously warm flavors.
- Egg – You need an egg to bind the batter together.
- All-Purpose Flour – You can easily replace all-purpose flour with your favorite gluten-free option. I like using almond or coconut flour, but a cup for cup blend works just as well!
- Baking Powder & Baking Soda – You need both for this blondie recipe. They help make sure that the batter rises as it cooks.
- Salt – It’s always good to add a bit of salt to balance out all of the sweetness from the sugar, chocolate, and vanilla extract.
- Chocolate Chips – You can use your preference here! Choose between milk, dark, or semi-sweet varieties. You could also add a bit of white chocolate to the mix!
- Walnuts – These are technically optional (in case of nut allergies), but I think of them as essential! I love adding them to my blonde brownie recipe for extra crunch and flavor. Make sure to coarsely chop them if you opt to use them.
HOW TO MAKE MY CHOCOLATE CHIP BLONDIE RECIPE
1. Prep Your Materials. Preheat your oven to 350 degrees F. While it heats, line a 9-inch square baking pan with parchment paper. Make sure that a bit of the paper hands over the side of the pan as this makes removing the brownies once they’ve baked easier. I prefer this method to greasing a pan.
2. Blend the Wet Ingredients. Place the melted butter, brown sugar, and vanilla extract into a large mixing bowl and blend thoroughly. Then, add your egg and continue to stir until it’s well-mixed.
3. Whisk the Dry Ingredients. In a smaller bowl, add your flour, baking powder, baking soda, and salt. Whisk together until well combined. Add to your wet ingredients and stir. Then, add your chocolate chips and walnuts.
4. Bake. Spread the mixture into your baking pan with a rubber spatula. Make sure that it is even. If you find that the batter sticks to the spatula, you can dip it in water to make spreading it easier! Bake for about 20 minutes. Let it cool before cutting, and enjoy!
What’s the Difference Between a Brownie and a Blondie?
The major difference between brownies and blondies is the amount of (or lack thereof) one specific ingredient: chocolate. Brownies feature a lot of it, in the form of cocoa powder or melted baking chocolate. Traditional blondies usually feature a bit of white chocolate, in the form of chips.
My version is the best of both worlds, thanks to the added milk, dark, or semi-sweet chocolate chips.
Is a Blondie a Brownie or a Cookie?
Blondies are similar to brownies but don’t have chocolate in the batter. They can also be considered bar cookies. They are a bit too thick and cakey to be considered a cookie.
Now, the similarities between the two basically stop there. Blondies are made with brown sugar and vanilla which gives them that distinct “blondie” flavor! They also usually have white chocolate chips in them. I like my blonde brownie recipe because it truly is like having the two desserts mixed together.
Should Blondies be Gooey?
It depends on how you like them! If you enjoy your bars with a gooey center, you can get the result you’re after by slightly undercooking them (and I also omit the nuts). Not enough to make consuming them dangerous, mind you! This is the way I love to make them!
Check on your dessert after about 25 minutes of baking. If the center looks like it isn’t completely cooked through, that’s okay. Remove the pan from the oven and let the blondies cool. They will continue to cook slightly, and you’ll get perfectly gooey results. Enjoy!
This recipe post, originally published on Kevin Is Cooking February, 2014, and was updated with new content, photos and/or video in May, 2022.
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Chocolate Chip Blondie Recipe
- 1/3 cup butter melted
- 1 cup brown sugar
- 1 tbsp vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 8 ounces chocolate chips (your choice milk, dark, semi-sweet)
- 1 cup walnuts coarsely chopped (optional)
- Preheat oven to 350°F.
- Line an 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished blondies out.
- In a large mixing bowl, blend the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
- In another bowl, whisk the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the chocolate chips and walnuts (optional).
- Spread evenly into prepared baking pan using a rubber spatula (dip in water if needed).
- Bake for 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool completely before cutting. Makes 16 bars.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Oh Kevin! I don’t like brownies …too chocolatey for me…but Blondies oh 👍 now that is for me. I just got this recipe in my email and will make them real soon they look scrumptious with just a little chocolate with the chips. Probably will add some white chips too. Thanks for sharing the recipe.
But I have a question regarding the baking pan you used. Is it a Romertopf clay baker?
Thanks Diane! As for the baking dish, it a 20 year old Pampered Chef stoneware. They are the best and I believe still can be found online.