Easy blondie recipe with chocolate chips
Easy blondie recipe with chocolate chips Okay, so I have a confession. I am obsessed with blondies. Like, way more than brownies. I know, I know—some people think that’s crazy. But there’s just something about that chewy, buttery, vanilla-packed goodness that makes me weak in the knees. And when you throw in chocolate chips? Forget…

Easy blondie recipe with chocolate chips
Okay, so I have a confession. I am obsessed with blondies. Like, way more than brownies. I know, I know—some people think that’s crazy. But there’s just something about that chewy, buttery, vanilla-packed goodness that makes me weak in the knees. And when you throw in chocolate chips? Forget about it. I’m done for.
This recipe is my go-to when I need a quick dessert that feels fancy but is actually stupid easy. No fancy techniques, no weird ingredients. Just mix, bake, and try not to eat the whole pan in one sitting (no promises).
Recipe Card
Recipe Title: Easy blondie recipe with chocolate chips
Servings: 9 squares (or, you know, 1 if you’re me)
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed brown sugar (light or dark, whatever you got)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (or more, because who’s counting?)
Directions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper if you’re fancy.
- In a big bowl, mix the melted butter and brown sugar until it looks like wet sand. Don’t overthink it.
- Add the egg and vanilla, stir until it’s all smooth and shiny.
- Dump in the flour, baking powder, and salt. Mix just until the flour disappears—no need to go crazy here.
- Fold in the chocolate chips. Or stir them in. Or just throw them in and hope for the best.
- Spread the batter into your prepared pan. It’ll be thick, so just smoosh it around with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and the middle looks set but still a little soft.
- Let it cool for at least 10 minutes before cutting. Or don’t, and eat it with a spoon like a monster. No judgment.
Seriously, that’s it. No mixer, no weird steps, just pure blondie bliss. And if you’re like me, you’ll be sneaking bites of the batter the whole time. (Raw egg? Pfft. Live a little.)
Nutrition Info (per serving)
Calories | Carbs | Fat | Protein |
---|---|---|---|
320 | 45g | 14g | 3g |
Ingredient Swaps
Ingredient | Substitution |
---|---|
Butter | Margarine or coconut oil |
Brown sugar | White sugar + 1 tbsp molasses |
Chocolate chips | Butterscotch chips, nuts, or M&Ms |
Tips
- Don’t overbake! Blondies should be a little soft in the middle when they come out—they’ll keep cooking as they cool.
- If you want extra gooey blondies, underbake by 2-3 minutes. Trust me.
- Add a pinch of cinnamon or espresso powder to the batter for a little extra oomph.
FAQ
Q: Can I double this recipe?
A: Absolutely! Just use a 9×13-inch pan and add a few extra minutes to the bake time.
Q: Why are my blondies dry?
A: You probably overbaked them or measured the flour wrong. Spoon it into the measuring cup, don’t scoop!
Q: Can I use white chocolate chips instead?
A: Heck yeah. Or peanut butter chips. Or both. Live your best life.
That’s it, folks. The easiest, most delicious blondies you’ll ever make. They’re perfect for potlucks, midnight snacks, or just because it’s Tuesday. Let me know how they turn out if you try them—or better yet, save me a piece.