Best Chocolate Chip Blondies
These easy chocolate chip blondies are chewy, gooey in the middle, made with a few simple ingredients, and are filled with plenty of chocolate chips!
Ingredients
- 115 g Butter melted and cooled
- 1 cup Brown sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- 1 cup Flour
- 1 cup Chocolate chips
Instructions
- preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- Into a medium mixing bowl, add the cooled melted butter, brown sugar, kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Add the egg and egg yolk and mix until the mixture is smooth.
- Add the flour and mix until almost combined.
- Add the chocolate chips and mix until the mixture is just combined and there are no lumps of flour in the mixture. Don't overmix!
- Pour the batter into a parchment paper-lined baking pan and bake in a preheated oven for about 20-25 minutes or until the tops of the blondies are crinkly.
- Make sure you line your baking pan with parchment paper to prevent the blondies to stick to the pan.
- Let the blondies cool for about 20 minutes, slice, and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite add-ins: chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these as they are pulled out of the oven, but let them cool for at least 20 minutes so they will be more firm and won’t crumble up. These blondies are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your blondies! to have super moist blondies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the blondies from sticking to the pan.
Nutrition
Calories: 178kcalCarbohydrates: 24gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 130mgPotassium: 34mgFiber: 0.2gSugar: 18gVitamin A: 211IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!