Chocolate Chip Blondies Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
Reviews for Chocolate 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."
"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."
"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 ??"
"Made this in a 9 x 9 pan. Baked for 30 minutes. Sides were done but center was gooey. Flavor: none. Only flavors come from excessive sugar and greasy butter. Will never make this recipe again! Unless you like raw cookie dough, don't bother with this one."
"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."
"The picture doesnt do these justice. These were ever so moist and delicious. I didnt have chips on hand so i crushed toffee bits. Absouletly delicious and easy too!"
"These turned out just okay. They were nothing great. They could have used more chocolate chips. They also do not make anywhere near 36 bars. The most I could get out of it was 16 bars and I think 12 would have been more reasonable. If you are gonna make something for someone don't be stingy, give them more than a little taste!"
"These came out well and they fit the bill for a late-night sugar craving: fast, easy, and sweet. I actually disagree with the reviewers who say 36 servings is ridiculous-- these are very sweet and rich, and I think smaller squares are perfectly reasonable for this recipe. That way, people can have what they like-- a taste of something very chocolatey and sweet (one small square), or...more...of something very chocolatey and sweet (fill 'er up). I give 5 stars because these came out how they were supposed to. They're blondies! Not the most interesting dessert, just an easy, chewy, sweet bar. Adding nuts (pecans, macadamia, walnuts) might introduce some interest and temper the sweetness."
"My issue with this is that the recommended serving size is absurd. 36 servings?? For a 9x13 pan?? That doesn't make blondies, it makes blondie bites. In my opinion, the smallest reasonable size you can divide the cake into is 15 bars.I made some adjustments to the recipe to make it healthier (apple sauce instead of butter, less brown sugar, added banana), and the bars are very good, highly addictive...but they are still about 190 calories each. To make them 102 calories would require the "bars" to be ridiculously small, which doesn't really make it a worthwhile desert for anyone who monitors their nutrition and calorie intake. I can make a batch of muffins twice the size for half the calories. So that was a bit frustrating. That said, the results were surprisingly good and I'll definitely make them again. But I'll try to fiddle with the recipe some more...maybe cut down the brown sugar by another 1/2 cup and reduce the chocolate chips by half as well. I guess I'm just frustrated because I assumed the recommended serving size would be more reasonable and wasn't prepared for a batch of such high cal deserts."
"Super super yummy with milk chocolate chips!! Tip: added score bits on top and they melted slightly.... **drool** so good! So not good for my diet but oh yummy! And it totally fits a 9x13 pan I don't get the issues people had at all."
"They came out great some of the ends were a little hard but i cut them off. I got about 18 bars from a 9x13pan. I did have to add about 9 minutes to the baking time"
"Added pecans and cranberries instead of chocolate morsels. It tastes great"
"Made these and took them to work. Disappeared fast. I think that cutting them to the 36 pcs is a good ideas, as they are very sweet. Used a 13 X 9 pan and worked great. I think I will try adding some pureed pumpkin next time."
"Incredibly easy to make and it tastes great! I was a little doubtful about it fitting in the 9x13 pan but I tried it and it was perfect as the bars rise slightly when cooked. I would say this cuts to 16 reasonable size bars. Thanks for sharing!"
"I made this recipe and it was amazing but at the top of the page it says it yeilds 3 dozen but there is no way in a 13 by 9 pan maybe 16 brownies at the most. You would have to double or even triple the recipe if you want three dozen. Other then that they are scrumptous!!!"
"easy to make, but a little bland for my taste. would make again because my son has a sweet tooth."
"I made this recipe for family and friends and they couldn't stop eating it, including myself. :)"
"Have made these many times over the years. I live at a high altitude (4500ft ) so I have to adjust them. I cut the sugar to 11/4 c. And I cut the butter to 6 T. This helps keep them nice and moist for our altitude. Also, to keep them from being too dry I don't beat them too much. I'm not sure why people say they are too bland--my family really likes these."
"My friend made these, and I asked for the recipe right away! I am baking 2 batches now, my kids love them right out of the oven and as a bedtime treat."
"Exactly what the description says! Mixes up in a jiffy and tastes wonderful! Super simple, and could be altered with nuts or white chocolate or all sorts of things! (Oh my. White chocolate and macadamias in these?! That would be yummy.) I made mine in a 7x11, baked for some 15-20 minutes longer but loved the thickness!"
"These were AMAZING! So deliciously moist and chocolate-y! Although the dough looks like it won't fit a 9 by 13, it really does. Will be making many more times!"
"I whip up this recipe whenever I need something quick and crowd-pleasing; it's never failed me. And though I'm always skeptical when I spread it out, it really DOES make enough for a 9x13 pan!"
"There is NO way this recipe is enough for a 9x13 pan! It was barely enough for an 8x8 or a 9x9."
"These bars are delicious I will definitely make them again! Very simple to make. These bars were gone the next day everyone loved them."
"This is my husbands all-time favorite brownie recipe. The dry ingredients also layer nicely in a jar for gift-giving."
"Good recipe. Very fast. Not sure how you get 36 servings, though. The best I could manage in a 9 x 13 pan was 24."
"Don't worry if your pan is only an inch deep it won't overflow. I panicked a little when I realized I didn't have a two inch deep pan."
"quick and tasty! I made it in an 8x8 and also made 12 in a mini-muffin pan to take care of some of the extra batter. You could do all sorts of things with this! (nuts, different kinds of chips, etc.) P.S. As far as the sweet factor a couple others have commented on....it's a dessert! Of course it's sweet!"
"Super sweet - just the way I like my desserts. (Mine needed to bake longer than the suggested time.)"
"Delicious and quick to fix."
"Perfect, simple and quick in a pinch."
"Very quick, simple and good. I baked them in a 9x9" and the bars turned out to be about an inch thick, which I feel is just right."
"i use this recipe for a wedding and it was a big hit thanks!!!"
"I made this recipe tonight for the first time and was very disappointed. Blondie bars are one of my favorite desserts to order at restaurants. These took about 10 minutes longer to bake than the recipe calls for. They were sickeningly sweet with not much flavor other than a sugar explosion in my mouth. My stomach hurt after I ate one. It was like a cube of butter and sugar and that's precisely what it tasted like."
"Taste good...but needed to put it in an 8X8 pan. There wasn't enough batter for a 9X13 pan and no way it makes 3 dozen...maybe if you triple the recipe."
"I modified this with bits of heath bar and dark chocolate chunks. AMAZING!"
"I made this recipe for our bible study and it was not only super easy to make, turned out looking just like the picture, but everyone RAVED about it! :D I got so many compliments about how delicious they were and some went back for thirds! ;) HeHe! Thanks for another amazing recipe Taste of Home! :D"
"The best, super easy...change it up with different flavor chips, nuts, cranberries !!"
"I followed the recipe, but used egg substitute so maybe that had something to do with it (?), but these were really bland and not sweet enough. I also had to add over 10 minutes to the baking time because they were still goey at 18-20 minutes. I love blondies, but I wasn't a fan of these."
"I have baked these many times. My family all love them. Recently I made a birthday cake for my 7 year old grandaughter using this recipe. (She doesn't like cake) I made two 9 X 13. I cut one into the shape of "flip flops". The second one, I frosted it and sprinlked it with graham cracker crumbs to look like a sandy beach. I decorated the flip flops (using the pattern from the TOH website) and placed on top of the "sand". We served this at a pool party and it was a big hit with kids and adults."
"I have made this several times and they are a hit wherever I take them. My favorite version swaps out the chocolate chips for butterscotch ones. Awesome with milk!"
"I love this recipe, it is one of my favorites! Delicious and perfect every time!"
"These bars were a major disappointment to me and my family. They were rather bland and dry. Sorry."
"This used to be my favorite recipe. I made it all the time and they always turned out perfect. The last several times I've made them though they do not cook all the way through. The top is golden, but they are just gooey, and not just the middle either, the whole pan from about a half inch from the edge. Cooking longer would burn the top and edges. I can't think of anything I've done differently that I no longer get the results i used to. I'm going to have to switch to a different chocolate chip bar recipe unless someone has some suggestions."
"Based off the other reviews, I guess I just don't like "Blondies." They were easy to make; I just didn't like them at all."
"I've made this recipe twice. The first time, I followed the directions and while tasty, I thought the blondies were a little too sweet. So this time, I substituted the 1.5 cups of al purpose flour with .75 cup white wheat flour (King Arthur) and .75 cup oatmeal (finely ground in a food processor). The result is excellent. They are still sweet but the change in flour and adding the oatmeal gives it a heartier taste. Plus this recipe is so easy and makes for a quick, easy dessert or snack."
"These are very very good, except all my chips sunk to the bottom of the batter when cooking. I may buy smaller sized chips next time...either way, these were wonderful!!"
"Made it in an 8x11 pan for a slightly thicker bar. Needs more cooking time if done in this size pan. Very good with icecream!"
"These were very yummy!"
"I made these for my family and they were great. I will be making these again."
"wow they sound like something i would like"
"I havent tryed it yet but it looks good and it has good ratings"
"This has become a standard in our home, we love these so much. We did make an alternate recipe - exclude the chips and add the juice and grated peel of an orange during mixing. Then, we glaze the blondies with a standard confectioner's sugar glaze, again adding the juice and grated peel of an orange. Supremely delicious."
"I love that you don't need to haul out the mixer for these brownies. The only thing I do different is double the recipe for a thicker bar."
"I made these the other day and substituted the semi-sweet chips for peanut butter and milk chocolate as that's what I had on hand. Still very delicious!"
"An easy, delicious recipe that only takes minutes to mix up. I will definitely make these brownies again and again."