Chocolate Chip Blondies
Indulge in the gooey goodness of these irresistible chocolate chip blondies! With a rich base of melted butter and brown sugar, these treats are not only simple to whip up but also packed with melty chocolate chunks that will have you coming back for seconds. Perfect for sharing or savoring all on your own, these blondies are a sweet delight that’s sure to brighten your day!
Prep
15
min
Cook
28
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 115g unsalted butter, melted (8.05 tbsp)
- 1 egg + 1 egg yolk
🫙Pantry Staples(5)
- 1/4 tsp baking powder (1.25 ml)
- 100g chocolate chips (3.53 oz)
- 125g flour (1 cup)
- 150g brown sugar (0.75 cup)
- 1 tbsp vanilla extract (15 ml)
Nutrition (per serving)
Calories
629
Protein
7g
Carbs
78g
Fat
33g
👨🍳 Instructions
- 1
Preheat the oven to 180°C.
- 2
Mix all the ingredients together until well combined.
- 3
Pour the mixture into a baking dish and spread evenly.
- 4
Bake for 25 to 28 minutes.
💡 Pro Tips
- ✓Use 1 egg + 1 egg yolk (not 2 whole eggs) because the extra yolk adds ~20% more fat and lecithin, creating a fudgier crumb with better brownie-like structure without excess water that whole eggs would contribute.ingredient1 egg + 1 yolk vs 2 whole eggs = 20% fat increase
- ✓Brown sugar contains 2-3% molasses by weight, which adds hygroscopic (water-retaining) properties; brown sugar here increases moisture retention, so don't substitute with white sugar 1:1 or your blondies will dry out within 24 hours.ingredient2-3% molasses content
- ✓Bake at 180°C for exactly 25 minutes if you prefer fudgy centers (internal temp 65-68°C), or 27-28 minutes for cake-like texture (72-74°C); the 3-minute window is critical because blondies continue carryover-cooking for 2-3 minutes after removal.timing25 min (65-68°C) vs 28 min (72-74°C)
- ✓Toast chocolate chips at 140°C for 3-4 minutes before folding in to enhance cocoa volatiles and prevent them from bleeding cocoa butter into the batter (which dulls brown sugar flavor through fat competition).technique140°C for 3-4 minutes
- ✓Use 1/4 tsp baking powder (not 1/2 tsp) because the 1:1 butter-to-sugar ratio is already moist; additional leavening would create tunneling and a cakey structure instead of the dense, chewy blondie crumb you're targeting.ingredient1/4 tsp baking powder
Share this recipe
Prep
15
min
Cook
28
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate Chip Blondies
Indulge in the gooey goodness of these irresistible chocolate chip blondies! With a rich base of melted butter and brown sugar, these treats are not only simple to whip up but also packed with melty chocolate chunks that will have you coming back for seconds. Perfect for sharing or savoring all on your own, these blondies are a sweet delight that’s sure to brighten your day!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 115g unsalted butter, melted (8.05 tbsp)
- 1 egg + 1 egg yolk
🫙Pantry Staples(5)
- 1/4 tsp baking powder (1.25 ml)
- 100g chocolate chips (3.53 oz)
- 125g flour (1 cup)
- 150g brown sugar (0.75 cup)
- 1 tbsp vanilla extract (15 ml)
Nutrition (per serving)
Calories
629
Protein
7g
Carbs
78g
Fat
33g
👨🍳 Instructions
- 1
Preheat the oven to 180°C.
- 2
Mix all the ingredients together until well combined.
- 3
Pour the mixture into a baking dish and spread evenly.
- 4
Bake for 25 to 28 minutes.
💡 Pro Tips
- ✓Use 1 egg + 1 egg yolk (not 2 whole eggs) because the extra yolk adds ~20% more fat and lecithin, creating a fudgier crumb with better brownie-like structure without excess water that whole eggs would contribute.ingredient1 egg + 1 yolk vs 2 whole eggs = 20% fat increase
- ✓Brown sugar contains 2-3% molasses by weight, which adds hygroscopic (water-retaining) properties; brown sugar here increases moisture retention, so don't substitute with white sugar 1:1 or your blondies will dry out within 24 hours.ingredient2-3% molasses content
- ✓Bake at 180°C for exactly 25 minutes if you prefer fudgy centers (internal temp 65-68°C), or 27-28 minutes for cake-like texture (72-74°C); the 3-minute window is critical because blondies continue carryover-cooking for 2-3 minutes after removal.timing25 min (65-68°C) vs 28 min (72-74°C)
- ✓Toast chocolate chips at 140°C for 3-4 minutes before folding in to enhance cocoa volatiles and prevent them from bleeding cocoa butter into the batter (which dulls brown sugar flavor through fat competition).technique140°C for 3-4 minutes
- ✓Use 1/4 tsp baking powder (not 1/2 tsp) because the 1:1 butter-to-sugar ratio is already moist; additional leavening would create tunneling and a cakey structure instead of the dense, chewy blondie crumb you're targeting.ingredient1/4 tsp baking powder