Chocolate Chip Blondies

Chocolate Chip Blondies

These chewy vanilla blondies deliver the caramel flavor of brown sugar without requiring a mixer. Melted butter makes the batter easy to stir, while a short rest after baking helps the center settle into clean, fudgy squares rather than loose cake.

Equipment and timing

• 8-inch square metal baking pan
• Parchment paper
• Medium saucepan or microwave-safe bowl
• Whisk and flexible spatula
• Wire rack

Yield: 16 squares
Preparation: 15 minutes
Baking: 22 to 27 minutes
Oven: 350°F/175°C

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup semisweet chocolate chips, divided

Method

1. Heat the oven to 350°F/175°C. Grease the pan and line it with parchment, leaving two overhanging sides for lifting.
2. Whisk the melted butter with both sugars until glossy and no dry pockets of sugar remain. Whisk in the egg, yolk, and vanilla until the mixture thickens slightly.
3. In a separate bowl combine flour, baking powder, and salt. Fold the dry ingredients into the butter mixture just until a few flour streaks remain. Fold in 1/2 cup chocolate chips to finish mixing.
4. Spread the thick batter evenly in the pan and scatter the remaining chips over it. Bake for 22 to 27 minutes, rotating the pan once, until the edges are set and lightly browned. The center should look matte rather than wet, and a tester should carry moist crumbs but no liquid batter.
5. Cool completely in the pan on a rack. Lift out by the parchment and cut with a clean sharp knife.

Success cues and troubleshooting

For a chewy texture, measure flour by spooning it into the cup and leveling the top. Scooping directly from a compacted bag can add too much flour. Mix gently once flour enters the bowl; vigorous stirring encourages a cakier, tougher crumb.

A pale, wobbly center needs several more minutes, but a few moist crumbs are desirable. Residual heat continues cooking the middle as it cools. If the edges become hard, the pan may be dark or the blondies may have baked too long. Begin checking early and use a light-colored metal pan when possible. Glass retains heat longer and may require lowering the oven to 325°F/165°C.

Variations and storage

Replace half the chips with toasted walnuts or pecans, or use chopped dark chocolate. A pinch of flaky salt on top balances the sweetness. Do not replace all the brown sugar with granulated sugar; brown sugar supplies moisture and the characteristic butterscotch flavor.

Store completely cooled blondies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if the room is warm, then let a square soften before serving. Freeze individually wrapped squares for up to 2 months and thaw at room temperature.