- 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 forChocolate Chip Blondies
"This recipe is terrible. I followed it exactly. My bars are flat & greasy. I read the pompous reviews about people who attended culinary school & claim this is fine, but is something missing from this version? Should there be baking soda as well as baking powder? This was a waste of time, money & dirty dishes. Trash is where these are going. Taste of Home, please take a look at this and make sure it's correct.**Taste of Home has another recipe, basically doubling the recipe and it calls for baking soda & some white sugar. Is that the problem with this one? No baking soda & no white sugar?"
"Well I inadvertently tried to screw this recipe up and I did not. After reading a couple of "cry baby" posts, I set out to make this. Did not have AP flour so I used bread flour, and added an extra egg. Used a thick metal 9x9 to bake, and added another 1/2 cups of chocolate chips. I turned out perfectly cooked, perfect texture, and my hubster is happy."
"One of my favorites for blondie recipes! I used dark brown sugar and it gave it a butterscotch flavor! I also sprinkled toffee bits on top! So good! And yes it DOES make enough batter for a 9x13!!!"
"Did not come out at all! They were not cooking through, and even though I kept increasing the cook time, they were raw and stuck to the pan. Could the baking powder be a mistake??? I believe it should be baking SODA. Compared to the Nestle recipe for the same thing, measurements are incorrect, as well as the baking powder. A complete waste of money and time!!!!"
"I have been making these brownies for years! I love how quickly they go together. They always turn out and are always a hit. I tend to bake mine a little less than they say, because I like my brownies to be a bit softer. (13-15 minutes)"
"I was short on light brown sugar the first time I made these, so I used 1 1/4 c. light brown sugar & 1/4 c. dark brown sugar. The bars came out with a great toffee flavor, so I continue to make them this way. I use a 9x9 pan and the batter just barely covers the pan. They are quick, easy and delicious. Thanks for a great recipe!"
"Good recipe. I followed the ingredients and method exactly, but had to cook them 30 minutes. At 30 minutes, they were chewy and perfect served warm with ice cream! They would have needed longer though to look more like the picture."
"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."