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Chocolate Chip Blondies Recipe
Chocolate Chip Blondies Recipe photo by Taste of Home
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Chocolate Chip Blondies Recipe

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4.5 83 88
Publisher Photo
Folks who love chocolate chip cookies will enjoy that same great flavor in these golden bars. They can be mixed up in a jiffy, taste wonderful, and are perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 36 servings

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

Nutritional Facts

1 each: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.

Directions

  1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Originally published as Chocolate Chip Blondies in Quick Cooking July/August 1999, p7


Reviews for Chocolate Chip Blondies

AVERAGE RATING
(88)
RATING DISTRIBUTION
5 Star
 (62)
4 Star
 (14)
3 Star
 (6)
2 Star
 (3)
1 Star
 (3)
MY REVIEW
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MY REVIEW
ssbrinker User ID: 4468997 257372
Reviewed Nov. 27, 2016

"This is my go-to recipe for chocolate chip blondes. Have made them several times and they are always a hit! The amount of batter seems like it would not be enough for a 9x13 pan but they bake perfectly and look just like the picture if you follow the directions. Have used mini chocolate chips and added M&Ms which is great too!"

MY REVIEW
Chris User ID: 8972408 257067
Reviewed Nov. 21, 2016

"This recipe is good and definitely one of the better blondes I've tasted. There's nothing wrong with the ingredients or instructions. I also attended culinary school for baking and pastries and this recipe is much better than the one given in school. I substituted white chocolate chips for the regular chips and it was delightful. Another reviewer claimed that he/she went to culinary school and that the flour and sugar should never be equal. That's simply untrue. Many brownie recipes have the sugar and flour equal or have the sugar be more. I have a chocolate cake recipe that has more sugar than flour so the baker's percentage is over 100% for the sugar. It's taken two gold medals in two different professional competitions."

MY REVIEW
angela32 User ID: 3084463 256297
Reviewed Nov. 2, 2016

"This is a great, quick bar recipe. Lovely with white chocolate chips too!"

MY REVIEW
Shawna User ID: 8956888 255627
Reviewed Oct. 19, 2016

"My family loved these! We always have a large group so I doubled the recipe and baked it in a large cookie sheet/jellyroll pan . I baked it an extra 8-9 minutes longer than the recipe called for because of the doubling in size . Great recipe - reminds me of my grandma's Congo bar recipe as a child."

MY REVIEW
Baker9206 User ID: 8952387 255299
Reviewed Oct. 11, 2016 Edited Oct. 12, 2016

"From 10//11/16: This recipe definitely does not make 36 bars. It makes 18. Also, this recipe is a mess. Not only is there not enough batter for a 9x13 pan, the sugar should never be equal to flour. The only thing in the recipe that should be 100% is the flour. As a baker who attended Culinary School for baking and pastries specifically, this recipe actually pains me. I'm not even sure how long they will take but I started at 10 minutes because I didn't want to risk them burning since I had to use a smaller pan. They are currently in the oven so I will update my review with how they turned out and how they taste, but I will not be using this recipe again. Would not recommend.

Update on 10/12/16: They tasted alright but, because the recipe is so out of sorts, they did not have typical blondie texture and they bake unevenly - the outside is done but the inside isn't, even though when I tested it, the skewer came out clean. Lucky for me, I used applesauce as an egg replacement so I don't have to worry about getting salmonella. And I actually baked them for 25 minutes. Sorry, but this recipe is a miss."

MY REVIEW
MarineMom_texas User ID: 31788 248720
Reviewed May. 28, 2016

"My husband snitched one - even before they were cool. OMGosh, are these good. They are just like decadent chocolate chip cookies and so easy to make. I will be making these again and again. I highly recommend this recipe as a Volunteer Field Editor."

MY REVIEW
isthisabadjoke User ID: 6305392 247958
Reviewed May. 7, 2016

"I made these twice and they turned out great both times. Please don't give a recipe a bad rating if you don't use the size baking pan specified in the recipe."

MY REVIEW
Fuzzlelily User ID: 8788610 244680
Reviewed Feb. 29, 2016

"I made these and they turned out okay. Definitely not enough batter for a 9x13 pan. They don't taste too bad but way to much sugar. I cut mine super small. Would have preferred chocolate chip cookies."

MY REVIEW
mom2lauren User ID: 7407229 244487
Reviewed Feb. 25, 2016

"I made these the other day because I was short on time and I didn't want to dirty a lot of pans by making cookies. These were so simple. I melted some chocolate chips with a dab of shortening and drizzled that on top to jazz them up a bit. My hubby liked them so much, he asked me to make a pan for him to take to the office tomorrow...plus he likes the name Blondies too, I think ??"

MY REVIEW
jchase User ID: 1201158 243012
Reviewed Feb. 1, 2016

"Made this in a 9 x 9 pan. Baked for 30 minutes. Sides were done but center was gooey. Flavor: none. Only flavors come from excessive sugar and greasy butter. Will never make this recipe again! Unless you like raw cookie dough, don't bother with this one."

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