These homemade Blondies taste like Chocolate Chip Cookies in bar form. They’re chewy, gooey, and the best dessert. These delicious squares are quick and easy to make and they’re perfect topped with vanilla ice cream.
If you didn’t know this already, Blondies are just the blonde version of Brownies. They’re part cookie, part brownies, part bars and a whole lotta yum.
They’re so chewy and a little gooey in the center.
It’s like having Chocolate Chip Cookies but without having to do all the work. Plus, it’s a small batch so it’s perfect for when you want a quick treat with no fuss. It’s one of the quickest and easiest desserts you’ll ever make.
These bars are rich. They’re richer than your average chocolate chip cookies so pace yourself (if you can).
The crisp buttery edges and the super soft, chewy center are just amazing.
And the raw dough is heavenly. I know I’m not supposed to eat it but I could not resist. Brown sugar seems to be a weakness of mine.
I only used brown sugar for this recipe but they definitely taste like there’s granulated sugar in there. You won’t even miss it.
I cannot even begin to tell you how good these are when they’re warm. The chocolate chips are all melt-y and there’s this rich gooey moist line running right through the center. It’s so good, especially with some vanilla ice cream on top. Or you can have them with a tall glass of milk. Whatever your fancy. So basically what I’m trying to say is these bars taste best warm. If you don’t plan on eating them right away remember to cover them up and store them in an airtight container or a food-safe resealable bag.
When I was making these Double Chocolate Chip M&M’s Bars I was just saying that it was the first time that I didn’t eat my photography subjects but I made these Blondies and it all went downhill from there. Honestly, I almost didn’t get pictures. I really should stop making these delicious treats at lunch time.
These Blondies are for those days when you want a treat that tastes incredible without having to do all of the incredibly hard work. They’re for those days when you don’t have the patience to measure out a ton of ingredients. Or those days when you don’t want to mess up and wash a bunch of dishes. Or those days when you don’t care if you get chocolate all over your fingers. For those days, these bars are perfect.
The batter is thick and sticky and it will seem like there’s not enough to cover the bottom of the pan but just take your time and spread it. It will work. I promise.
Under baking these bars is key! So watch out for golden edges that are set and a slightly crackled top. That means the bars are done. The majority of the center will be under baked but it’s going to continue “baking” and firm up as it cools.
I just love how simple these bars are. It’s a great base recipe. You don’t even have to use chocolate chips. Toss in whatever mix-ins you have lying around and it calls for staple ingredients. Everyone and their mother always have these ingredients in their kitchen.
I still cannot get over how quick these Blondie bars are to make. I was done mixing up the batter by the time the oven was done preheating. The timing is just perfect.
This is definitely one of those comfort food recipes that you want to keep in your back pocket. It will become one of your go-to recipes for dessert. So have them sooner rather than later!
- 1/4 cup (half a stick) butter, melted
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper or foil and set aside.
*Note that if using foil the edges may brown/crisp quicker.
In a large bowl combine the butter, brown sugar, and salt. Beat in the egg and vanilla extract.
Add flour and gently mix until fully incorporated. Fold in the chocolate chips.
Spoon the dough into the baking pan, spreading it into an even layer.
Bake for 17 - 18 minutes until the top and edges are light brown and slightly crackled, and the center is soft and under baked. Do not over bake!
Cool in pan for at least 20 minutes before slicing. Serve warm or cooled completely.
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