A blondies recipe with chocolate chips is the easiest way to get a rich, buttery bar cookie without the cocoa. These blondies skip the brown sugar depth of traditional recipes in favor of a pale, vanilla-scented base that lets the chocolate stand out. You’ll end up with a chewy, dense treat that slices cleanly and keeps well.
Unlike cakey brownies, this method uses a higher butter-to-flour ratio and minimal leavening so the crumb stays tight. The chocolate chips melt into pockets of sweetness while the edges turn lightly golden. It’s a dependable bake for lunchboxes, potlucks, or a quiet afternoon with coffee. Making this blondies recipe with chocolate chips at home is surprisingly straightforward once you know the key steps.
If you enjoy chocolate chip cookies, you’ll recognize the flavor profile here, just in bar form. The blondies recipe with chocolate chips works well for weeknight cooking when time is limited.
Why You’ll Love These Blondies Recipe With Chocolate Chips
- One bowl, no mixer required beyond a spatula for stirring
- Ready to bake in about 10 minutes of active prep
- Chewy center with lightly crisp edges from a short bake
- Freezes cleanly for up to 2 months without texture loss
- Uses standard pantry staples with no special equipment
Ingredients You’ll Need
- Unsalted butter – 115 g (1/2 cup), melted, gives the rich base and tender crumb
- Light brown sugar – 200 g (1 cup, packed), adds moisture and mild caramel note
- Granulated sugar – 50 g (1/4 cup), firms the structure so bars hold shape
- Large egg – 1, binds the batter and adds lift
- Vanilla extract – 2 tsp, rounds the butter flavor
- All-purpose flour – 130 g (1 cup), the only structural dry ingredient
- Salt – 1/2 tsp, balances the sweetness
- Baking powder – 1/4 tsp, small lift to avoid a brick-dense bar
- Chocolate chips – 150 g (3/4 cup), semi-sweet, folded through for pockets of melt
Ingredient Substitutions
Unsalted butter: Replace with an equal weight of coconut oil for a dairy-free version. Coconut oil sets firmer at room temperature, so the baked bars will feel slightly more waxy and less tender than butter-based ones. Expect a faint coconut aroma unless you use refined oil, and keep the batter warm so it doesn’t seize. Storing leftover blondies recipe with chocolate chips correctly keeps it tasting good for days.
Light brown sugar: Swap for an equal weight of dark brown sugar to deepen the molasses flavor. The bars will brown faster and taste more toffee-like, so check doneness 3 minutes earlier. The crumb stays similarly chewy but the color shifts to a deeper tan. For the best results with this blondies recipe with chocolate chips, read through all the steps before starting.
All-purpose flour: Use an equal weight of a 1-to-1 gluten-free blend if needed. Most blends include xanthan gum, which holds the bar together, but the texture turns a touch more fragile and sandy. Add 1 tbsp milk if the batter looks dry after mixing.
Chocolate chips: Substitute an equal weight of chopped dark chocolate for a less sweet, more intense chip. Chopped pieces melt into thinner veins rather than rounded pockets, giving a bakery-style look. The bars will read less sweet and more bitter-cocoa forward. If you enjoyed this, our mini chocolate gateau is worth trying next.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and line an 8×8 inch pan with parchment leaving an overhang for lifting.
- Melt 115 g butter in a saucepan over medium-low heat then pour into a mixing bowl with both sugars and stir until smooth and glossy.
- Add the egg and vanilla, whisking until the batter thickens slightly and looks emulsified, about 30 seconds by hand.
- Fold in flour, salt, and baking powder with a spatula until just combined, with no visible dry streaks but not overworked.
- Stir in 150 g chocolate chips, reserving a small handful to scatter on top for a cleaner finish.
- Scrape batter into the pan and press evenly with the spatula; top with reserved chips.
- Bake 22–25 minutes until edges are golden and crispy and the center looks set with a faint wobble.
- Cool in the pan on a rack for 25–30 minutes before lifting out and cutting into 16 squares.
Pro Tips
Measure flour by weight if you can; spooning into a cup adds up to 20 g extra and makes the bars cakey instead of chewy. A kitchen scale removes that guesswork.
Melt the butter fully but let it cool for 5 minutes before mixing so the egg doesn’t start cooking on contact. Warm butter also helps the sugar dissolve for a smoother bite.
For cleaner cuts, chill the cooled slab in the fridge for up to 3 days worth of firming, then slice with a hot knife wiped between passes. You get sharp edges instead of ragged ones.
Read about pan preparation techniques to keep the parchment from sliding when you press the batter.
Rest the batter for 5 minutes before baking if your kitchen is cool; this lets the flour hydrate and reduces tunneling in the baked bar.
Common Mistakes to Avoid
Overbaking is the main failure; the center should look slightly underdone because residual heat finishes it. Pull the pan at the first sign of a faint wobble to keep the chew.
Using cold egg straight from the fridge makes the butter seize into clumps. Let the egg sit at room temperature for 20 minutes or warm it in a bowl of hot water for 2 minutes.
Skipping the parchment overhang means you’ll fight the warm slab out of the pan and crack it. Always leave two sides long enough to act as handles. For another easy option, check out our chocolate bun.
Serving Suggestions
Cut into small squares and plate with brown butter cookies for a mixed cookie tray at parties. The blondies add a softer contrast to crisper bakes.
Serve warm with a scoop of vanilla ice cream so the chips re-soften at the edges. A light dusting of flaky salt on top sharpens the sweet notes.
Pack in lunchboxes alongside stewed potatoes as a savory balance if you’re building a picnic spread. The sweet bar closes the meal cleanly.
Storage and Reheating
Keep cut blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days if your kitchen runs warm. Layer sheets of parchment between rows so they don’t stick.
Freeze uncut or cut bars in a sealed bag for freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving; no reheating needed for the chewy texture.
If you want them warm, microwave a square for 10 seconds only. Longer makes the chips ooze completely and the bar turn rubbery. You might also like our soft mini egg.
Recipe Variations
Peanut Butter Swirl
Drop 3 tbsp of peanut butter over the pressed batter and swirl with a knife before baking. The swirl bakes into a firmer ribbon and adds a salty nut note that cuts the sweetness. Expect a slightly softer center near the ribbons.
Espresso Chip
Dissolve 1 tsp instant espresso in the melted butter before mixing for a mocha-leaning bar. The coffee sharpens the chocolate without making the blondies taste like coffee cake. Use the same bake time but watch the edges for quicker browning.
White Chocolate Macadamia
Replace the semi-sweet chips with an equal weight of white chips and fold in 50 g chopped macadamia nuts. The result is lighter in color and buttery from the nuts, with a crunch absent in the base recipe. Scatter extra nuts on top so they toast in the oven.
Salted Caramel Top
Spoon 2 tbsp thick caramel sauce over the warm baked slab and spread thin, then sprinkle flaky salt. The caramel sets into a sticky layer that makes the bars more dessert-like. Cool fully before cutting or the top will smear.
blondies recipe with chocolate chips
Description
A blondies recipe with chocolate chips gives you rich, buttery bar cookies without cocoa, using a pale vanilla-scented base and a high butter-to-flour ratio for a chewy, dense crumb. The semi-sweet chips melt into pockets of sweetness while the edges turn lightly golden, making them perfect for lunchboxes or an afternoon treat.
Ingredients
Instructions
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Heat oven and line pan
Heat the oven to 180°C / 350°F using a conventional setting so the bars bake evenly. Line an 8x8 inch pan with parchment leaving an overhang on two sides for easy lifting after baking.
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Melt butter and mix sugars
Melt 115 g butter in a saucepan over medium-low heat until fully liquid, then pour into a mixing bowl with both sugars. Stir until the mixture is smooth and glossy, showing no grainy sugar at the bottom.
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Add egg and vanilla
Add the 1 large egg and 2 tsp vanilla extract to the warm butter-sugar mix. Whisk by hand for about 30 seconds until the batter thickens slightly and looks emulsified with no separated liquid.
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Fold in dry ingredients
Fold in 130 g flour, 1/2 tsp salt, and 1/4 tsp baking powder with a spatula until just combined. Stop when there are no visible dry streaks but do not overwork the batter or the bars will turn cakey.
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Stir in chocolate chips
Stir in 150 g chocolate chips, reserving a small handful to scatter on top for a cleaner finish. Mix just until the chips are evenly distributed through the thick batter.
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Press batter into pan
Scrape the batter into the prepared 8x8 inch pan and press evenly with the spatula to fill the corners. Top with the reserved chips so they sit on the surface before baking.
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Bake the blondies
Bake at 180°C / 350°F for 22–25 minutes until the edges are golden and crispy and the center looks set with a faint wobble. Pull the pan at the first sign of wobble to keep the chew and avoid overbaking.
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Cool and cut squares
Cool in the pan on a rack for 25–30 minutes before lifting out by the parchment overhang. Cut into 16 squares using a sharp knife for clean edges.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 28mg10%
- Sodium 105mg5%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep cut blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days if warm; layer parchment between rows.
- Make ahead: Rest the batter 5 minutes before baking in a cool kitchen so the flour hydrates and reduces tunneling.
- Pro tip: Read about brown butter cookies techniques to keep parchment from sliding when pressing batter.
- Reheating: Microwave a square for only 10 seconds to warm; longer makes chips ooze and the bar rubbery.
