Chocolate Chip Blondies

Name: Chocolate Chip Blondies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 dozen.
Ingredients: 1-1/2 cups packed brown sugar; 1/2 cup butter, melted; 2 large Nellie’s Free Range 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

Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. These blondies 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

Ingredients

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large Nellie’s Free Range 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

Directions

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.

Nutrition Facts

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

Originally published as Chocolate Chip Blondies in Quick Cooking July/August 1999

Reviews

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Average Rating:

KristineChayes

May 16, 2018

These are quite sweet, but that's to be expected of Blondies! I still like my go-to recipe, which is a lot moister. These were good, however, and my family enjoyed them :)
TGI

Apr 6, 2018

My go-to recipe for chocolate chip blondies. My family loves them! I do bake for a few minutes longer.
Mariana

Dec 24, 2017

The recipe was super easy to make and they tasted really good - but I did have to bake them for FIFTY minutes for them to get firm-ish (I was in a bit of a rush and really couldn't keep them in the oven any longer) and while they tasted lovely and everyone who tried them seemed to like them, they were SO sweet. Like tooth-achingly sweet. This recipe isn't bad and and it's really easy to follow, but I don't think I'll be making it again.
chris

Dec 13, 2017

Found this recipe here last Christmas season, made it then and several times since. I make it exactly as written and the result is always delicious. This recipe has become a family favorite.
Laura

Nov 16, 2017

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.
Becca

Nov 14, 2017

For reason mine needed around ten minutes longer than the recipe calls for? Maybe it's my oven..
Heather

Oct 8, 2017

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.
Ham_Sammich

Sep 30, 2017

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.
mrs._white

Aug 31, 2017

Great recipe. I am not sure why other people were having problems, I didn't have any issues.
Terry

Aug 24, 2017

Easy to make and very good. Great to make if you want a quick snack. I have a recipe that I prefer a little better, but overall, this was easy to make and tasty.