Here's your new go-to dessert recipe. Easy Chocolate Chip Blondies that you can throw together in a snap, bake off and serve in just about 30ish minutes start to finish.
Best part? These Chocolate Chip Blondies are ooey, gooey, packed full of chocolate and are soon to become a family favorite in your house and the most requested among your friends.
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What are Chocolate Chip Blondies?
Sure, you could take your tried and true Chocolate Chip Cookie recipe (here’s my best one, if that’s what you’re looking for!) and spread the batter in a pan rather than scoop into individual cookies.
However, this usually doesn’t turn out so well in that the cookie bars are dry and tough.
Chocolate chip cookie recipes are created with the intent to bake cookies individually.
And without the browning that occurs from baking them individually, you end up with dry and tough cookie bars.
So what makes these chocolate chip blondies special, you ask? Lemme tell ya.
Adding leavener would make these more cakey and we are going for the opposite of that. Chewy blondies all the way.
This recipe starts with brown butter.
Now, the brown butter is optional (you could just melt the butter instead), BUT the brown butter brings a delicious nuttiness to the chocolate chip blondies that is really something special. (see more on the brown butter below). And for a full tutorial on How to Make Brown Butter, click here!
So, to be straight with you, these chocolate chip blondies are nothing short of buttery, dense in the best way possible, gooey deliciousness you need to bake ASAP.
Brown Butter vs. Melted Butter
Butter is essential. It makes everything in our lives taste so much better.
But when you melt it and brown it, these chocolate chip blondies get taken to a whole other level.
Like, I wanna eat the entire bowl of batter now cuz the it’s just so damn good level. But, I won’t do that (well, maybe just a little…).
That’s cuz the browned butter, for one, gives the blondies a chewier texture which is what moves them out of the ordinary and into the extraordinary category.
And, brown butter makes the flavor of these blondies slightly nuttier tasting and full of butterscotchy goodness.
A flavor that goes oh-so-well in this recipe.
Browning the butter takes just a few minutes and is worth its weight in gold, if you ask me.
The brown butter adds an extra layer of nutty flavor that you wouldn’t otherwise achieve with plain melted butter.
For a full tutorial on How to Make Brown Butter, click here!
To brown butter, place the butter (it can be cold from the fridge) in a saucepan over medium-low heat and swirl the butter around in the pan every minute or so.
Keep a careful eye on it, as the butter can go from melted to burned, passing right over that perfect browned phase quickly if you’re not paying attention.
You’ll start to see brown flecks in the butter and smell a nutty aroma. That’s how you know it’s done!
Tips for Making Chocolate Chip Blondies
- Browning the butter for this chocolate chip blondie recipe is completely optional. But, it doesn't take long (see above for a how-to) and is well worthwhile for adding an extra layer of flavor to this recipe
- I recommend baking these just until they seem barely baked in the middle. This will result in that ooey gooey center we're going for. Allow the blondies to cool in the pan for a bit which will continue the baking for a few more minutes in the hot pan. Overbaking these chocolate chip blondies will result in a more cakey texture. If that's what you're going for, then keep them in the oven up to 5 minutes longer than the recipe calls for
- As difficult as it may sound, allow these to cool for at least 20 minutes before cutting into them. This time will allow the blondies to continue baking a bit and set up or firm up just slightly enough for them to hold together well when you slice them up
Useful Kitchen Tools for Making Blondies
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Looking for more chocolate chip recipes? Give these a try:
- ½ cup unsalted butter
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F (177ºC). Line a square 8x8 inch baking pan with parchment paper. Set aside.
- In a medium skillet set over medium-low heat, melt the butter, cooking and stirring until the butter is just browned and smells nutty (keep an eye on it and be careful not to cook it too long or it’ll burn).
- In a large bowl, whisk together the browned butter and brown sugar until well blended. The mixture will resemble wet sand. Add in the egg and vanilla and whisk to combine. Add in the flour and salt, stirring with a wooden spoon until just blended and no dry flour spots appear. Stir in the chocolate chips.
- Scoop batter into prepared baking dish and press gently into corners to form an even layer. Bake in preheated oven for 20-25 minutes until edges are golden brown. Cool blondies in the pan then cut into 16 squares. Serve warm with vanilla ice cream (optional)
- Store cooled blondies covered at room temperature for up to 5 days
- Recipe slightly adapted from Smitten Kitchen
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