- 1-1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 2 large 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 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Reviews forChocolate Chip Blondies
"This recipe is definitely on the sweet side, but it's a blondie that's to be expected (especially with all that sugar!). It's a really easy recipe that comes together in just a few minutes. I was a bit hesitant about the batter filling a 9x13 and almost went with a smaller pan, but it actually came out just fine. Of course, if you want taller blondies, go with a smaller pan and bake longer. I subbed crushed toffee-chocolate bars for the chocolate chips, and they were great. I think I used only about 3 oz instead of 6 oz though."
"For reason mine needed around ten minutes longer than the recipe calls for? Maybe it's my oven.."
"Simple to make, this recipe produced a batch of sweet bar cookies. I thought it was a tad too sweet and wiil add some almond extract or possibly some orange extract and orange zest along with the vanilla to offset the sweetness.Might throw in some cocoa nibs and/or nuts too. It was a hit with those who ate them and who relished the sweetness. the dough was stiff and challenging to stir in the chips and spread in the pan I did let the better cool so as not to scramble the eggs. .Although too sweet forme it is very easy to make and a hit with kids and those with a sweet tooth bigger than mine."
"I can't make chocolate chips cookies to save my life and these actually turned out! I left them in for 20 minutes and my 5 yo sous chefs and their friends insisted on eating them before they cooled. I noticed right away that the longer they cooled, the easier they were to handle. Next time I make them, I will let them cool completely before cutting and serving them."
"Great recipe. I am not sure why other people were having problems, I didn't have any issues."
"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!!!!"