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
I made these and thought they were too sweet as well. And it takes A LOT for me to think something is too sweet. I also thought the baking time was off. I had to extend the baking time several times and in the end concluded they are just too doughy. With that much butter, baking chips and brown sugar having them be somewhat raw was too much. It did not make them good. Shame on me though, this is the only Blondie recipe I’ve made that didn’t call for baking powder/soda. I should have known. One tsp baking powder is a must so you’re not just eating really sweat cooking dough.
So good!! I’ve made blondies before and used a different recipe, but I think this one will replace it. It was so easy and delicious. I used a little more flour since, being at high altitude, I usually need to do that and baked them about 30 minutes–and they were perfect! Dense, buttery, chewy. Thanks for another awesome recipe!
After reading through the reviews and people having the dough to runny and not cooked in the middle I decided to use a tip I found on pinterest about how to melt the butter. A reviewer suggested whenever making a cookie like batter for bars or a crumble, not to melt the butter entirely because it will make you batter runny. Her suggestion was to melt it on low heat on the stove so the doesn’t doesn’t seperate. I however am not that patient so I found a different method. Just put you butter in the microwave and heat it on the defrost setting. Watch it carefully and when about half of the butter is melted take it out and whisk the rest of the butter into the melted portion. You should then have a light yellow creamy/melted butter (but not seperated…that is the key). That is how I approached this recipe given the previous comments. And my batter came out very cookie-ish, not runny at all. And they cooked evenly in the oven. And here is the best part……DELICIOUS, MMM-MMM GOOD, YUMMY, CAN’T STOP EATING THEM…EVEN THOUGH I AM FULL! So if any of you are hesitant or haven’t been able to get them to turn out…try this method for melting your butter and it might make all the difference!
I love you guys’ recipes. I was wondering if you have an easy way to convert them to metric measurements? I like to send recipes I like to penpals who live in other countries, and that would be awesomeness!
Jeff
seriously “big debbie”!?! that was the stupidest comment i have ever seen. maybe your boyfriend broke up with you because your so overly dramatic.
Wow! What a great recipe! These cleared up my acne, helped me lose those last five pounds, AND made my boyfriend propose! Thank you, Our Best Bites! You are awesome!!! 🙂
These bars were a HUGE DISAPPOINTMENT. I thought I could trust our best bites to provide me with delicious dessert recipes. Unfortunately I was mistaken. They were too greasy and sweet. I broke out horribly the next day after one small square. I even made these for my boyfriend and he broke up with me saying he couldn’t marry such a horrible cook. These blondes have to only ruined my face and waistline, but also my love life.
Honey if your boyfriend broke up with you it isn’t because of a dessert! If you broke out, perhaps you should start using some face wash…
Sounds like it was already on its way.
We loved these! They were great slightly warm and {according to my husband} even better when they have completely cooled. Such a creamy, buttery, delicious bar.
So I made these blondies last weekend and everyone raved about them! I did have to bake them quite a bit longer than instructed. Thanks for a yummy recipe!
I’m gonna have to make these tonight, regardless of the heatwave in my area (SoCal). I have two kids… (and I’m a teacher myself) one a senior in high school and the other a freshman in high school. I no longer get overly sentimental about their going off to school anymore because they think it’s ridiculous. I just shudder at the thought that I am a mom of two high schoolers. I can’t be that old yet and I still think of them as my babies. The freshman went back to school two weeks ago and the senior went back two days ago. But I bet they would let me cry and gush over them publicly if I made these for them! =)