- 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
"I followed the recipe almost to the letter - baking time was more like 28-30 minutes. it yielded 24 bars in my 13x9 pyrex pan, but I guess I could have cut smaller ones. For that quantity they are more like 150 calories each. The consistency of the batter is more like cookie dough, so a bit different that way. I'd make them again but maybe add pecans."
"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!"
"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."
"This is a great, quick bar recipe. Lovely with white chocolate chips too!"
"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."
"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 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."
"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."
"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."
"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 ??"