Forget those dry, cakey bars you sometimes find! When I talk about the perfect bar cookie, I am talking about something dense, buttery, and so chewy it just melts in your mouth. Honestly, I tested batches of these for months—baking them at different temperatures, messing with the sugar—until I finally cracked the code for the ultimate Irresistible Blondies With Chocolate Chips Recipe. This isn’t just a recipe; it’s the standard all other blondies must be held to! They are rich, packed with chocolate, and just absolutely foolproof once you follow these tried-and-true steps I developed right here in my kitchen.
Why This Irresistible Blondies With Chocolate Chips Recipe Works (The Secret to Chewiness)
The magic of a truly great blondie is all about fighting flatness and dryness. We want dense fudginess, and that all comes down to the sugar and the fat. Seriously, look at that ingredient list—we are loading up on light brown sugar! That high molasses content in brown sugar is what gives you that incredible chew factor that keeps you coming back for a second bar. White sugar just can’t compete with that deep, rich caramel flavor we’re aiming for here.
Also, we’re using melted butter here, not softened butter, and that matters a whole lot. Melted butter incorporates right into the sugar mixture differently, leading to a denser, almost brownie-like structure instead of a lighter, cakey crumb. If you use softened butter, you’re incorporating air, which nobody wants when they are hunting for chewiness!
My one big warning to you when you start mixing is about the eggs. Once you add them in, just beat them until they are incorporated—stop stirring right there! Over-beating the eggs can introduce too much air into the batter, and we spend all this time trying to keep things dense. It’s tempting to whip it all up until it looks glossy, but trust me, just combine and move on. You can check out more general baking science over here if you need a refresher on why things go wrong: baking tips to make you a better baker.
Key Components for Irresistible Blondies With Chocolate Chips Recipe
The melted butter is non-negotiable for this Irresistible Blondies With Chocolate Chips Recipe. When butter is fully melted, it mixes into the massive amount of brown sugar and creates this heavy, viscous liquid. That liquid coats the flour differently than softened butter would. Softened butter creates those tiny air pockets we love in softer cookies, but for blondies, we want something weighty that bakes down into a gorgeous, dense slab. Keep your butter just melted, not hot!
Gathering Your Ingredients for Irresistible Blondies With Chocolate Chips Recipe
Before we even think about turning on the oven, we need to make sure we have everything ready to go. Because this recipe relies heavily on the texture created by the fat and sugar ratio, precision in measuring is really important here. Don’t even think about using granulated white sugar; we need that molasses!
Here’s the lineup for your ultimate batch of chewy bars. Everything needs to be room temperature, except for the water content, of course!
- 1 cup unsalted butter, fully melted
- 1 3/4 cups packed light brown sugar (Yes, pack it in there!)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (Use the good quality ones, trust me!)
If you ever find yourself needing to make a substitution and perhaps need an alternative to some common wet ingredients—though I highly recommend following the recipe exactly—you might find some interesting ideas over here about buttermilk substitutions, though for blondies, stick to the eggs!
Step-by-Step Instructions for the Irresistible Blondies With Chocolate Chips Recipe
Alright, let’s get baking! The order of operations here is simple, but following the steps in this specific sequence locks in that amazing chewy texture we’re chasing. Make sure you have your 9×13 pan ready before you even start mixing your sugars and butter. I’ve had too many times where I’m ready to pour and realize I haven’t preheated the oven yet!
Preparing the Pan and Oven
First things first, get that oven heated up to 350 degrees Fahrenheit. It needs to be fully ready when your batter is mixed. Next, the pan prep is key—this is how we guarantee easy removal later! Grease up your 9×13 inch baking pan lightly, and then line it completely with parchment paper. The trick here is to make sure you leave a good overhang, maybe two inches on each side. You’ll use those flaps like handles to lift the whole block of glorious blondies out later. Trust me, cutting them warm is a recipe for disaster!
Mixing Wet and Dry Components
In a big bowl, whisk your melted butter and all that packed brown sugar together just until they look combined. It’s going to be thick, kind of like wet sand. Then, beat in your two eggs, one at a time, followed by that lovely vanilla extract splash. Do *not* overbeat after the eggs go in! Just mix until they disappear. In a separate bowl, quickly whisk your flour, baking powder, and salt—the dry stuff. Now, add the dry mix into the wet slowly. Mix only until you see no more streaks of white flour left. Seriously, stop immediately there. Overmixing at this stage is what turns your chewy bar into a tough hockey puck. Finally, gently fold in those chocolate chips. You can find some extra advice on our main chocolate chip blondies recipe page if you want to see more photos of the process!
Baking and Cooling the Irresistible Blondies With Chocolate Chips Recipe
Spread that thick batter as evenly as you can into your prepared pan. It won’t spread itself, so use an offset spatula! Pop it into that preheated oven for about 25 to 30 minutes. You are looking for the edges to look set and a toothpick inserted near the center to come out with moist crumbs attached. If the toothpick comes out totally clean, you’ve baked it too long, but don’t fret! The biggest mistake people make is cutting them right out of the oven. You absolutely have to let them cool completely! I mean, leave them in that pan on a wire rack for at least two hours, maybe even chill them. Using the parchment overhang handles, lift the whole slab out gently and then slice them into squares. That cooling time guarantees those dense, gooey centers!
Tips for Perfecting Your Irresistible Blondies With Chocolate Chips Recipe
Look, even with the best recipe, sometimes things feel a little off, right? I’ve got a few tricks up my sleeve that I rely on to make sure these bars are always perfectly chewy and rich every single time I pull them out of the oven. This whole process is fun, but perfecting that texture is what really matters for these bad boys.
I really want you to nail that signature density. If you check out some of the fundamental tips I learned over the years, it really helps build confidence when you’re in the middle of mixing: baking tips to make you a better baker. Sometimes it’s the smallest tweak that makes the biggest difference to the final result!
Achieving the Fudgiest Texture
This is the part where you have to trust your gut and ignore the clock a little bit! Remember how I told you to look for moist crumbs on the toothpick, not a clean one? That’s the key to fudginess! If you pull them out when they look perfectly done and the toothpick comes out clean, they are going to set up dense but possibly a little dry once they cool off. For the absolute fudgiest center, pull them out just when the edges are set and those crumbs are definitely still a little gooey and clinging to the toothpick. They finish cooking on the hot pan anyway, so a tiny bit of underbaking is exactly what we want for that melt-in-your-mouth chewiness. That’s the trade-off for skipping the cakey texture!
Chocolate Chip Variations
While the recipe calls for semi-sweet chocolate chips—and honestly, they provide the best, balanced chocolate punch—don’t be afraid to experiment once you’ve mastered the base texture! If you happen to favor a sweeter bar, you can absolutely swap out half the semi-sweet chips for milk chocolate chips. That creates a really lovely, gooey melt when they are warm.
Or, if you want a little complexity, try stirring in some white chocolate chips along with a handful of pecans or walnuts if you like a little crunch! The batter is sturdy enough to handle the extra weight, just make sure you fold them in gently so you don’t deflate all that lovely density you worked so hard to achieve!
Storing Your Irresistible Blondies With Chocolate Chips Recipe
Now, this is an important moment because these bars are so rich and buttery, you might think they need to be refrigerated. But actually, that can often dry them out faster! My rule of thumb for the best texture is to keep these bars out on the counter, just like you would a batch of perfect chocolate chip cookies.
The key here is a good, airtight container. Pop them in there, give them a tight seal, and they will happily sit at room temperature for up to four days. Honestly, they rarely last that long in my house, but they stay wonderfully chewy and dense the whole time.
If you happen to have a massive batch, or maybe you just want to keep them longer for a future treat, you can totally freeze them. Slice them up first—this is important!—and then wrap the individual squares tightly in plastic wrap or aluminum foil. They freeze beautifully for up to three months!
When you want to thaw them, just unwrap them and let them come to room temperature on the counter for about an hour. Don’t even bother trying to microwave them unless you want a puddle of melted chocolate. They are perfect enjoyed cool or just barely thawed because that chewiness stays locked in!
Serving Suggestions for These Chewy Bars
Once your Irresistible Blondies With Chocolate Chips Recipe bars have cooled completely—and I emphasize *completely*—it’s time for the best part: eating them! Because these are so rich with brown sugar and chocolate, they pair perfectly with simple, classic companions. They don’t need a fussy sauce or topping to shine; they are superstars all on their own.
My personal favorite way to enjoy one is slightly warmed up for about ten seconds in the microwave—just enough to make the chocolate chips gooey again—and served alongside a giant glass of ice-cold milk. That contrast between the warm, dense, buttery blondie and the frigid milk is just heaven. If you’re feeling extra indulgent, you absolutely have to top a warm square with a scoop of decent vanilla bean ice cream. The way the ice cream melts over the chocolate is just divine.
If you love that gooey chocolate flavor, you might also enjoy checking out my classic chocolate chip cookies recipe right next door! While slightly different in texture, they share that same rich chocolate foundation that seems to make everyone smile. Enjoy your perfect batch!
Frequently Asked Questions About the Irresistible Blondies With Chocolate Chips Recipe
I totally get it—baking is fun, but when your results don’t match what you hoped for, it’s frustrating! Since this Irresistible Blondies With Chocolate Chips Recipe is all about nailing that perfect, dense chew, people usually have questions around texture. Here are the things I hear most often when folks are diving into making these rich bar cookies.
Why Did My Blondies Turn Out Cakey Instead of Chewy?
Oh, the dreaded cakey blondie! If yours turned out more like a cake, nine times out of ten, it’s because of overmixing or too much flour. When you mix the flour in too much after adding the wet ingredients, you develop too much gluten, and that creates a structure like bread or cake, not that dense bar we want. Remember my tip about stopping as soon as you see no white streaks? Stick religiously to that!
Also, check your baking powder—if it’s super old, it might over-activate, causing too much lift. Make sure your brown sugar was packed tightly in the measuring cup, too. Less flour and more of that lovely brown sugar equals maximum chewiness!
Can I Use White Chocolate Chips in This Recipe?
Absolutely, you can use white chocolate chips! If you’re interested in how ingredient swaps affect things, people often ask about making chocolate chip cookies without brown sugar, but we need the brown sugar here for chew. For chips, white chocolate is wonderful because it adds a different level of creamy sweetness that contrasts nicely with the butter base.
I suggest using milk chocolate chips or white chocolate chips for about half the portion, and keeping the other half as semi-sweet chips. This gives you textural variety and keeps that essential mix of deep and sweet chocolate flavors. Just fold them in gently at the very end!
Can I Add Nuts to My Blondies?
Yes, if you love nuts, go for it! Chopped pecans or walnuts are my favorite addition to these bars. If you decide to add them, I recommend using about three-quarters of a cup total. Make sure you toss those nuts lightly in about a teaspoon of the flour mixture *before* you fold them into the batter.
Yes, I know it seems tedious, but coating the nuts in flour stops them from sinking right down to the bottom of the pan while the blondies bake. We want those little crunchy pockets distributed throughout the whole Irresistible Blondies With Chocolate Chips Recipe, not just sitting at the bottom layer!
Estimated Nutritional Snapshot for This Irresistible Blondies With Chocolate Chips Recipe
Now, I’m not a dietitian, so please take these numbers with a giant grain of salt—it’s just a rough idea of what’s in one of these indulgent squares! Anytime you bake with this much butter and brown sugar, you know you’re making something special, not necessarily something ‘light.’ This is a treat, pure and simple. I base these general figures on the assumption you cut the recipe into 16 nice, healthy-sized squares, just like I always do.
These figures are estimates based on standard ingredient averages, so they can swing a bit depending on the brand of chocolate chips you use. When I calculate these out for my kitchen logs, this is roughly what I see:
- Calories: Around 250 per serving
- Fat: About 14 grams total
- Saturated Fat: Usually around 8 grams
- Carbohydrates: Roughly 30 grams
- Sugar: That’s the big one—about 20 grams, mostly from that wonderful brown sugar!
- Protein: Just 3 grams
- Cholesterol: Around 45 milligrams
Remember, that fat content is what delivers all the chewiness we talked about, and the sugar is what makes them irresistible! Enjoy them responsibly, preferably with a tall glass of iced coffee. If you are looking for more detailed nutritional breakdowns on baking in general, I sometimes look around for extra info, but for treating yourself, this delicious batch is worth every single bite!
Share Your Perfect Batch of Irresistible Blondies With Chocolate Chips Recipe
Seriously, once you pull these bars out of the oven—and the *hard* part is over, waiting for them to cool—I absolutely want to hear about it! Baking should always be a shared experience, even if we’re tackling it in our separate kitchens.
Did you manage to wait until they cooled completely before slicing? Tell me! Were they as perfectly chewy and dense as you were hoping? Don’t be shy about dropping a comment below telling me how the Irresistible Blondies With Chocolate Chips Recipe turned out for you. Did you use milk chocolate instead, or did you stick with the semi-sweet?
If you took a photo of your beautiful golden-brown squares—and I bet you did!—please share it! Tag me on social media or just let me know you made them. Seeing your success is honestly the best part of sharing these family recipes with you all. If you want to quickly jump over and leave a star rating on a similar favorite, you can check out that page here: tasty_recipe/575/.
Happy baking, and enjoy every single chewy bite!
Print
Chocolate Chip Blondies
- Total Time: 45 min
- Yield: 16 blondies 1x
- Diet: Vegetarian
Description
A simple recipe for chewy, rich blondies studded with chocolate chips.
Ingredients
- 1 cup unsalted butter, melted
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk the melted butter and brown sugar together until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
Notes
- For fudgier blondies, slightly underbake them.
- You can substitute milk chocolate chips or a mix of chips for semi-sweet.
- Store cooled blondies in an airtight container at room temperature for up to four days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: blondies, chocolate chip, dessert, bar cookie, chewy, brown sugar