- 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
- 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.
- 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.
Reviews for Chocolate Chip Blondies
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"Followed the recipe to the t.....after about 30 minutes, I had to pull them out of the oven due to the sides getting done while the center was still not finished baking. The flavor is great, even if they are a little gooey. They are not as cakey-looking as the pictured blondies."
"I made these today and they were good. I added a tablespoon of cornstarch to give them a chewy texture. I also read a review that they were a little bland, so I added 1/4 cup of white sugar and extra 1/2 teaspoon of vanilla. I didn't have enough chocolate chips, so I used 1/2 cup chocolate chips and 1/2 cup cinnamon chips. My family really liked the blondies and thought it was a nice alternative to the brownies I normally make."
"omg. these are the best thing EVER. i'm pregnant and wanted brownies but had no cocoa powder so this was the next best thing. and let me tell you i may never make another brownie ever. I'm making my second batch right now but with less chocolate chips this time. more like 1/2-3/4 a cup sprinkled on top instead of mixed into the batter. all the chips sank to the bottom the first time. lol. still delicious just not as pretty. nom nom nom."
"DELICIOUS. DECADENT. Make these. Now. Absolutely scrumptious, very easy to put together. I have made them twice, as written, and here are my thoughts.Use less butter. I know, I know...but, I think a full stick is just too much. Try them with 6TBS instead, and I think they will be fine. You'll worry that the batter won't be enough for a 9x13, but it will. The mix will spread and rise slightly during baking. It's also really rich, so cut into small squares. I bake it only for 18.5/19 minutes tops bc I like them slightly underdone. Enjoy!"
"I doubled this recipe for a crowd and didn't quite get the batter evenly divided in the pans before baking. I lined the pans with parchment so I could just lift them out to cut evenly and I got 20 good sized bars from each pan. Because there were two pans in the oven, I stretched the cooking time 10 additional minutes. The pan that got cheated a skosh on batter was the milk chocolate chip only pan and the cookies were fine, thinner, but still chewy. The pan that got the bonus batter was the half cup semi-sweet morsels, half cup chopped walnuts and Heath bits sprinkled on top pan. Oh heck, those bars cut perfectly and had the best taste and texture. This recipe goes in the keeper file."