Best Chocolate Chip Blondies
These one-bowl chocolate chip blondies have a fudgy, chewy center and gooey, melty chocolate pools, a crackly top, and they're ready in 35 minutes.
Ingredients
- ⅔ cup Butter melted and cooled, unsalted
- ¾ cup Brown sugar
- ½ cup Granulated sugar
- ⅓ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- 1 cup Flour
- ⅓ teaspoon Cinnamon
- 1 cup Chocolate chips or chocolate chunks.
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large bowl, combine the melted butter, brown sugar, salt, vanilla extract, and granulated sugar.
- Whisk vigorously for 2 minutes. This dissolves the sugar into the fat, which is what creates that shimmering, paper-thin crust.
- Whisk in the egg and the extra egg yolk. Keep stirring until the mixture looks glossy and smooth.
- Add the flour. Switch to a spatula and gently fold the dry ingredients into the wet batter. Stop mixing the moment the last streak of flour disappears to keep them tender.
- Gently fold in about ¾ of your hand-chopped chocolate chunks. Spread the batter into the pan and press the remaining chunks onto the top for those signature melty pools.
- Bake for 22–25 minutes. The edges should be golden, but the center should still have a very slight "wobble." They will firm up as they cool into a perfect fudge. Let them cool for 20 minutes before slicing.
Notes
- Use Room Temp Eggs: Cold eggs can seize up your melted butter. Room temperature eggs emulsify better, leading to a smoother, glossier batter.
- The 2-Minute Whisk: Don't skip the vigorous whisking of the butter and sugar! This process dissolves the sugar, which is exactly how you get that "meringue-like" crackly top.
- Spoon and Level: If you aren't using a scale, fluff your flour with a spoon before scooping it into the measuring cup. Packing the flour too tightly results in dry, bready blondies.
- Chop Your Own Chocolate: Bars of chocolate contain more cocoa butter than chips. Chopping them yourself creates those stunning, melty "pools" and irregular shards throughout.
- Don’t Overmix: Once the flour goes in, stop as soon as it's incorporated. Overmixing develops gluten, which turns fudgy blondies into tough ones.
- The "Wobble" Rule: Pull the pan out when the edges are set and golden, but the center still has a slight jiggle. It will finish "baking" in the pan as it cools.
- Parchment Overhang: Leave a 2-inch "handle" of parchment paper hanging over the sides. This lets you lift the entire slab out for perfect bakery-style cuts.
- Wait to Slice: I know it's hard, but let them cool for at least 20–30 minutes. Slicing too early causes the gooey center to ooze out instead of holding its shape.
- Add a Salt Finish: A tiny sprinkle of flaky sea salt on top right after baking balances the brown sugar and makes the chocolate flavor pop.
- Metal vs. Glass: If possible, use a light-colored metal pan. Glass retains heat longer and can lead to overbaked, dry edges.
Nutrition
Calories: 225kcalCarbohydrates: 30gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 117mgPotassium: 63mgFiber: 0.2gSugar: 23gVitamin A: 268IUVitamin C: 0.002mgCalcium: 24mgIron: 1mg
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