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Easiest Chocolate Chip Blondies
These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They’re everything you want in a blondie – rich and moist with the reliable addition of chocolate chips!
At a glance
What stands out: Beyond straightforward to mix and everyone loves them!
How long it takes: 55 minutes
Equipment you’ll need: square baking dish, mixing bowl, parchment paper, cooling rack
Servings: 12
Blondies that Almost Bake Themselves
We'll be honest, we're not the girl making fancy layer cakes or desserts that take hours. These have been our go-to dessert for years, becuse they’re so straightforward to mix and everyone adores them.
What makes them special:
- Customizable: Swap in your own mix-ins – peanut butter chips, white chocolate, walnuts, etc.
- Straightforward baking for busy lives: Minimal effort (6 ingredients! No need to soften butter!) and maximum payoff (so buttery and rich).
- Family favorite: Dense, moist, and with slightly chewy edges that everyone fights over.
- Classic flavor, reliable texture: Rich, buttery blondies with chocolate chips and a crackly top. They’re fudgy and not cakey – just the way we like them.
Bella T Said:
“we were craving cake and brownies but opted for this recipe because it was straightforward and speedy to make. Even after 3 years of making it, it’s still hands down a standby blondie recipe”
See More Reader Reviews
The Weeknight Dinner Cookbook
This recipe is from our friend Mary‘s book The Weeknight Dinner Cookbook. It’s a great book full of straightforward recipes – highly recommend. It includes stress-free desserts, and meals divided by ease of prep (including a section for 15-25 minute meals!).
Just look at those chocolate chip blondies! So reliable. The blondies are dense, rich and moist with the reliable crackly top. The edge pieces get almost caramelized and slightly chewy. They’re completely irresistible.
Looking for a classic blondies recipe, with no chocolate chips? Or try raspberry white chocolate blondies.
Keeping leftovers
Store in an airtight container for up to a week (if they last that long!). They are better fresh, though.
Prefer brownies to blondies? Try these!
- Yield: 12 servings
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 55 minutes
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup semisweet or dark chocolate chips
Method
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.
- In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.
- Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired.
- Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container.
Notes
For a double batch, double all ingredients and bake in a 9×13 pan. Bake for 35-40 minutes.
Store them at room temperature for best texture (unless it’s warm in your house) for up to a week. Will keep in the freezer for up to two months.
