Chewy Chocolate Chip Blondies (Print Version)

Chewy, buttery bars packed with chocolate chips and toasted nuts for irresistible caramel sweetness.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted and slightly cooled
06 - 1 1/2 cups packed light brown sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips
10 - 3/4 cup chopped toasted walnuts or pecans

# Step-by-Step:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk the melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Fold the dry ingredients into the wet mixture using a spatula, mixing until just combined.
05 - Gently fold in chocolate chips and nuts.
06 - Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
07 - Cool completely in the pan before lifting out with the parchment and cutting into bars.

# Expert Tips:

01 -
  • The brown sugar creates this incredible caramel undertone that feels way more sophisticated than it should
  • They take 40 minutes from start to finish, which is dangerous when you need something sweet immediately
02 -
  • Underbaking slightly is better than overbaking. The residual heat continues cooking them as they cool, and that slightly underdone center is what makes them so chewy
  • I once skipped toasting the nuts and the blondies were still good, but toasting adds this nutty depth that really elevates the whole thing
03 -
  • Weigh your brown sugar if possible. Packing can vary wildly by hand, and too much sugar makes these dense and gummy instead of chewy
  • Let the melted butter cool for about 10 minutes before whisking in the eggs. Scrambled eggs in your blondie batter is not the texture you're after
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