These chewy blondies are soft and buttery and loaded with chocolate chips. Made in just one bowl (no mixer required!) this blondie recipe is the ultimate easy treat!
The Best Chewy Blondies
These classic chocolate chip blondies taste very similarly to a classic chocolate chip cookie but are wayyyyy easier to make. I love make cookies, but sometimes when I’m feeling extra lazy, it’s nice to be able to just mix everything up in one bowl, slap it in a pan and bake it off instead of having to scoop out each individual cookie. So if you’re looking for a cookie fix, these blondies are basically cookie bars and will satisfy your dessert hankering! They’re crunchy on the edges, gooey in the middle and loaded with chocolate chips.
What are blondies? How are blondies different from brownies?
Say hello to brownies’ cute blonde sister: blondies. Blondies, sometimes called “blonde brownies” have the same moist, chewy, fudgy brownie texture, but instead of being flavored with chocolate, they’re flavored with vanilla! Like brownies, they’re super easy to make, don’t require a mixer, and are a serious crowd pleaser!
Don’t get me wrong, brownies are the best food of all time (have you even tried our best brownies ever?!), but sometimes it’s fun to mix it up with something a little different. Plus there are still chocolate chips in these blonde brownies, so you’ll still get your chocolate fix 🙂
Ingredients for soft blondies
You’ll only need 6 ingredients that you probably already have in your pantry and fridge to make these tasty blondies! We used chocolate chips here, but you can use whatever you have on hand–walnuts, butterscotch chips, candy, nutella, white chocolate, chocolate chunks…the list goes on. Scroll down for some more suggestions!
Unsalted Butter – We like baking with unsalted butter because you can control the amount of salt going into your baked goods, but if all you have on hand is salted that is totally fine! Simply reduce the amount of added salt by 1/4 teaspoon!
Brown Sugar – We usually use light brown sugar when making these easy blondies, but if you’re looking for a deeper, brown sugar flavor you could also use dark brown sugar! I wouldn’t recommend granulated sugar as it will make your blondies less chewy!
Eggs – Make sure you’re using eggs at true room temperature so that they incorporate seamlessly into the blondie batter! We always bake with large eggs!
Vanilla – Pure vanilla extract is a MUST with this easy blondie recipe. Don’t be afraid to be a little heavy handed 🙂
Baking Powder – Baking powder will give your blondies just enough rise so that they aren’t too dense or too cakey. Make sure you’re using baking powder and not baking soda!
Flour – All purpose flour will create a soft and tender crumb to your blondies! I’ve also used Bob’s Red Mill 1:1 Gluten Free Baking Flour in this recipe with success!
Chocolate Chips (optional) – But, like, are they optional? Hehe. Not for me!! If you are using chocolate chips I recommend splurging on a high quality brand! You can also use white chocolate chips, peanut butter chips, dried fruit (dried cherries are delightful!) or nuts if you’re into that!
Salt – All sweet treats need a little salt to complement all that sugar. If you’re a big salty-sweet fan like, you can also finish them off with a sprinkle of sea salt to take them over the edge.
Tips for the best soft chewy blondies
This classic recipe is one of the more basic recipes you’ll make, but these three tips will ensure the softest crumb, crackled top, and chewy bite.
Do not over mix: Under NO circumstances should you EVER over mix blondie batter. This classic blondie recipe has no frills and is super simple, so any overmixing will really show. Only stir until the batter is just mixed. This will keep the crumb tender and moist! I prefer to swap over to a rubber spatula once I add the dry ingredients to restrain myself. Just gently fold everything together until no streaks of flour emain
Use high quality vanilla and butter: Just like the cocoa in brownies can make or break the chocolate flavor, the butter and vanilla extract is super important in blondies. Make sure you’re using high quality butter (and make sure it’s melted butter–this will give your blondies a tender, dense crumb) and pure vanilla extract for the best results.
Do not over bake: Repeat after me, “An over baked blondie, is a sad, dry blondie.” The blondies should still be under baked in the middle when you take them out of the oven! They will continue to bake as the cool, leaving you with the perfectly baked, soft treat.
Storage: What is the best way to keep these blondies soft and chewy for days?
Always let your blondies cool completely before storing or they will release steam and condensation. You can store them in an air-tight container, plastic bag, or tightly wrapped in plastic wrap or aluminum foil for up to 7 days! If you don’t think you’ll eat all of the blondies, you can also freeze them! To freeze the blondies, let them cool and place in an airtight, freezer safe container! Freeze for up to 2 months!
What should you add to blondies?
Blondies are the perfect blank canvas for all the yummy add ins and toppings! Feel free to get creative, but we have a few suggestions if you’re looking for some inspiration!
Cinnamon Roll Blondies: Swirl them with cinnamon sugar and top with a cream cheese glaze for a fun and easy take on cinnamon rolls.
Candy bar Blondies: Fold in leftover candy bars when you’re trying to use up some leftover candy (perfect for Valentine’s Day, Easter, and Halloween!). Simply chop up candy bars (or whatever you have on hand) and sub it out for the chocolate chips!
Butterscotch Blondies: Swap out the chocolate chips for butterscotch or white chocolate chips for a sweet treat for all you vanilla lovers out there.
Preheat the oven to 350°F. Line a 8 x 8 pan with parchment paper and set aside.
In a large mixing bowl whisk together the melted butter and brown sugar. Add the egg and egg yolk, and vanilla extract and mix well.
In a separate bowl stir together the baking powder, salt, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Fold in the chocolate chips. Do not over mix.
Pour the batter into your prepared pan, spreading into an even layer.
Bake for 25 to 30 minutes or until the blondies are golden brown, set on the edges and have puffed up. The middle will still be undercooked, but they will continue to cook as they cool!
Once the blondies are cool, cut into 9 squares for big blondies, or 16 squares for smaller portions and enjoy!