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.