Blondies are very similar to my beloved Chocolate Chip Cookie bars, but are made with all brown sugar and zero leavening agents (like baking soda). This results in a consistently soft, doughy, chewy cookie packed with flavor in every bite! Blondies are a go-to in our house because I almost always have the basic ingredients. This recipe calls for a trio of chip flavors, but that is entirely customizable. If you don’t have those on hand, feel free to use any ratio of any combo of chips you like, including just a standard bag of only chocolate chips! Because these start with melted butter, they’re super easy to whip up in a single bowl with only a hand mixer, or even just a spoon. They’re rich and sweet and gooey, and once you try them, they’ll be your new favorite thing.
Ingredients and Equipment
- Butter – I recommend real butter for all baking. If you need to substitute a plant-based butter for dietary purposes, feel free. I’ve never tried that, but I think it should work just fine!
- Brown Sugar- This recipe uses all brown sugar and no white sugar for a moist, chewy texture.
- Eggs – Use large or extra large eggs.
- Vanilla Extract – Pure or imitation vanilla extract works great.
- Flour – Use all purpose white flour. Weighing the flour will give you the most accurate measurement. If you use measuring cups, lightly scoop flour and spoon into cups before leveling with a knife.
- Chips – As stated before, feel free to use any combination of chips you like!
- Flaky Sea Salt – This step is optional, but I really love finishing off my blondies with a light sprinkle of flaky salt. It balances the sweetness and adds a complexity to the overall flavor.
Instructions
This recipe calls for equal parts chocolate chips (I always use semisweet or dark in baking recipes to balance the sweetness), white chocolate chips, and peanut butter chips, but you can use any ratio of any combination you like, including simply a standard bag of chocolate chips only!
- Preheat oven to 350. Line a 9×13″ pan with parchment paper. Set aside.
- Melt butter in a large mixing bowl. Add brown sugar and mix to combine. Add the vanilla and the eggs and beat until combined.
- Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and peanut butter or butterscotch chips and mix until combined.
- Transfer the batter to the prepared pan. I like to sprinkle a few extra chips on top for presentation, and then bake in the preheated oven for 20-25 minutes or until set and slightly golden brown on top.
- Right when they come out of the oven, sprinkle lightly with flaky salt, if desired.
- Allow to cool completely (No really!) Blondies are best when they are cooled so the doughy centers can set up. If you are going to eat them warm, I’d do them in a bowl with a scoop of vanilla ice cream.
Frequently Asked Questions
- How should I store blondies? Store in an airtight container at room temperature for up to a few days.
- Can these be frozen? Yes! Baked goods like cookies and blondies freeze well. Let them cool completely and then wrap well and store in the freezer for up to 3 months.
Triple Chip Blondies
Ingredients
- 1 cup 2 sticks salted butter
- 2 cups 400g light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups 260g all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
- 2/3 cup semisweet or dark chocolate chips*
- 2/3 cup white chocolate chips
- 2/3 cup peanut butter chips or butterscotch chips
- Optional: sprinkle of flaky salt
- Optional: A few extra chips to sprinkle on top if you've got enough
- *2 cups of whatever combo of chips you have. You can of course make these with a standard bag of a single flavor as well!
Instructions
- Preheat oven to 350. Line a 9×13″ pan with parchment paper. Set aside.
- Melt the butter in a large mixing bowl. Add the brown sugar and mix to combine. Add the vanilla and the eggs and beat until combined.
- Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and peanut butter or butterscotch chips and mix until combined.
- Transfer the batter to the prepared pan. I like to sprinkle a few extra chips on top for presentation, and then bake in the preheated oven for 20-25 minutes or until set and slightly golden brown on top.
- Right when they come out of the oven, sprinkle lightly with flaky salt, if desired.
- Allow to cool completely (No really!) Blondies are best when they are cooled so the doughy centers can set up. If you are going to eat them warm, I'd do them in a bowl with a scoop of vanilla ice cream.
Questions & Reviews
Made these tonight, followed the recipe exactly but omitted the pb chips and made up for it with more chocolate and white chocolate. Baked for 25 minutes and they are PERFECT!
Your son’s lunch sounds like my kiddo’s lunch! Definitely going to try these my kids (and unfortunately me) will love these! I’ll make them for Sunday when I treat myself and the kids can take them for lunches that week so they quickly leave the house!
I made them with just them peanut butter and chocolate chips and didn’t bother with the chocolate drizzle, oh my goodness were they good! The didn’t last long at my house!
I just made these and they seem raw in the middle, they are perfectly golden on top. Are they supposed to have a raw cookie dough consistency or what did I do wrong? Still taste great by the way but are on the verge of runny.
Thanks,
Carey
I made them yesterday and they same thing happened to me too. After checking back here, I noticed my dough was a lot runnier before it was baked, than the pictures here. Perhaps next time I’ll add more flour??
I put them back in the oven, even though they had cooled, and baked for another 15 minutes after the first 25. They are a little crispy around the corners but seem better in the middle. The kids like them and that’s all that matters!
It could be your oven and how it bakes. I’d try making them in a jelly roll pan because it will help get the middle done without burning the edges.
I made them and they were the same way so I just through them back in for about 15 minutes. They were still soft and way more edible than the initial take out. Good luck!
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I’m making this tonight… it doesn’t look as smooth, but I think it’s because of the whole wheat flour I’m using… or I should have mixed it longer.
Made these today! I switched the peanut butter chips for heath bits (all I had) and they were WONDERFUL! Thanks for this gem!
OOOO Heath bits might be a good idea to try!
OMG…these look incredible! This just might be what I make for my Bday treats this weekend!
I made something very similar last week when my kids started school 😉 I’ll be trying these though because, like you, I do typically have these ingredients on hand, unlike my recipe which has graham crackers and sweetened cond milk. Thanks!
I think we shall be making these tomorrow in preparation for Monday’s first day of school! Or maybe I’ll make them Monday for the first after-school-snack. With apple slices on the side. 🙂