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Chewy Chocolate Chip Blondies Recipe

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  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 15 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy blondie recipe yields chewy, slightly fudgy bars that are incredibly addictive. Made with a simple one-bowl method and no mixer required, these blondies are customizable with your choice of chocolate chips, M&Ms, walnuts, or any mix-ins you prefer. Perfect as a delightful alternative to traditional brownies, these blondies bake up moist and tender with a shiny, set top.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (226 grams), melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup light brown sugar (210 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 cups + 2 tablespoons all-purpose flour (266 grams)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Mix-ins

  • 1 1/2 cups chocolate chips (270 grams), or any preferred mix-ins such as M&Ms or walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your 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 for easy removal. Alternatively, lightly grease the pan if not using lining.
  2. Combine Butter and Sugars: In a large mixing bowl, whisk together the melted and cooled unsalted butter with the light brown sugar and granulated sugar until smooth and combined.
  3. Add Eggs and Vanilla: Whisk in the eggs and vanilla extract thoroughly, ensuring the butter mixture isn’t separating or melting excessively at this stage.
  4. Incorporate Dry Ingredients: Stir in the all-purpose flour, cornstarch, and salt. Mix well to remove any lumps, creating a uniform batter.
  5. Fold in Mix-ins: Gently fold in the chocolate chips or your chosen mix-ins, evenly distributing them throughout the batter.
  6. Transfer and Bake: Spoon the batter into the prepared baking pan and level the surface with a spatula. Place in the preheated oven and bake for 24 to 28 minutes until the top appears shiny and set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Cool and Slice: Once baked, remove the pan from the oven. Using the parchment or foil overhang, lift the blondies out onto a cutting board. Peel back the liner and slice with a sharp knife into 15 bars. If greased, slice directly in the pan. For clean cuts, allow the bars to cool completely (about 2 hours) before slicing. Note that chocolate chips may remain slightly melty even after cooling.

Notes

  • Use parchment or aluminum foil with an overhang for easy removal and mess-free slicing.
  • Allow blondies to cool fully before slicing to ensure clean cuts and better texture.
  • Customize with your favorite mix-ins like walnuts, M&Ms, or butterscotch chips.
  • Avoid using a mixer; mixing by hand maintains the ideal chewy and fudgy texture.
  • If you don’t have cornstarch, you can substitute with an equal amount of additional flour.

Find it online: https://dishmelt.com/chewy-chocolate-chip-blondies-recipe/