Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois

Chocolate Chip Blondies

brown sugar

butter, melted

eggs,

vanilla extract

all-purpose flour

baking powder

salt

chocolate chips

I've made this recipe 3 times in the last week and literally memorized it.  Make it.  Make it now.  My only recommendation is to add 1/8c of white sugar, a tablespoon of oil, and bake on the upper end until the edges are very slightly brown.   They'll look very light, but they're done.   Excellent recipe.

I enjoyed making it! It is super delicious. Made it 5 times and memorized it really quickly! Absolutely the best!

I was tempted to use a smaller pan when I saw how much dough it made, but I stuck with the 13x9 and it was great! Can't wait to share with my fam this week!

Just got them out of oven. So easy! They turned out perfect! We tasted them and they were wonderful! Will definitely make them again! Thank you for recipe!

Tastes delicious. Great easy recipe, makes a lot of blondies. I definitely recommend using a metal pan to make sure they bake all the way through, unless you prefer a slightly underbaked blondie. I baked them for the full 20 minutes as written in the recipe,  but next time I think I’ll bake for at least 22 minutes, because at 20 minutes the center seemed slightly underdone.I will make again since I always have these ingredients and I think it takes less than 10 minutes to prepare.

I made this recipe on a cold day.  It was so yummy and easy.  I had all ingredients in my pantry.  I will be making this again and again.

Just made these because I didn't feel like doing cookies. They came out just right. The only thing different I did was use vegetable oil instead of butter.

Super simple recipe made with pantry staples.  Great lunchbox treats! Make it an over the top sundae with some vanilla bean ice cream and salted caramel sauce, so good!

I folIwed the Ingredients and Directions to a T, Except I used an 8x8 Metal pan. Some I see in the reviews said the 9x13 came out fine but I already knew not to chance it. Was afraid they would be too thin etc. I did have to bake around 22,23 minutes but not a big deal. At 18 mins they were still Not done inside so added few more minutes. They came out the Perfect Blondie  size and thickness a blondie should be, and Also using my 8x8 metal pan they came out Perfect. Unless I cut them itty bitty they won’t make a lot but it’s fine for my hubby & I , & I know he will eat most of them!🤦🏼‍♀️😂 I Melted some chocolate chips and also some caramel and drizzled  some on top when they were completely cooled. Will Definitely make again , Thanks for sharing!😎

Avid baker of 25+ years. Followed recipe to a T with fresh (& tested) baking powder and got a raw cookie with crispy exterior. 🤔. It's not my oven as this is the only recipe this week having problems. Not sure what gives but it's clear by the other reviews that is not just me. Taste was great though, I'll try again later.

I baked it for more than double the time specified and it is still just goo on the inside. I like moist brownies, but this goes beyond that, it just falls apart into gooey liquidy pieces when you try to serve it. It is also way too sweet, to the point where it gives you a headache and makes your teeth hurt. It is similar to sugary glue. I wish I'd just made chocolate chip cookies instead.

these baked beautifully- I read the tips and  beat the mixture about 2 min to incorporate more air.  I did need to bake about 7 min longer, till the top surface was lightly browned and a bit puffy.

These get rave reviews from my adult children. Last batch I tried M and M's instead of chocolate chips and everyone agreed they were the best cookies ever. Super simple recipe.

The only change I made was to bake in an 11 x 7 glass baking dish for 25 minutes. Outstanding!

Absolutely delicious, good with both dark or golden brown sugar, also good with butterscotch chips as well as chocolate chips. Super easy recipe.

this recipe is absolutely perfect. The only change I made was to sub out Nestle's toll House salted caramel truffles for the chocolate chips.

We put chopped walnuts on half. They were scrumptious! We baked them in a 9x6 so that we could fit them in the toaster oven, and we decreased the temperature to 325 since they were thicker. They took a little bit longer but we cooked until the toothpick came out clean. Yum!

This recipe is good and definitely one of the better blondes I've tasted. There's nothing wrong with the ingredients or instructions. I also attended culinary school for baking and pastries and this recipe is much better than the one given in school. I substituted white chocolate chips for the regular chips and it was delightful. Another reviewer claimed that he/she went to culinary school and that the flour and sugar should never be equal. That's simply untrue. Many brownie recipes have the sugar and flour equal or have the sugar be more. I have a chocolate cake recipe that has more sugar than flour so the baker's percentage is over 100% for the sugar. It's taken two gold medals in two different professional competitions.

Was a great recipe to make with my little one on a summer afternoon. Easy to follow and tasty. A bit on the thin side when we used the 13x9 baking dish, but that means more to enjoy versus using a 8x8 dish.

Made these exactly to the recipe and they are delicious! I'm in California and used cannabis butter (Chemdog THC 29.99%) and Oh My! You can only eat one...

I'll tried these with chopped pecans and left out the chocolate chips.

Blondie's were a favorite of mom's and mine growing up... I remember getting the recipe out of her recipe box and making this by myself by a very young age. Lost is the recipe box , but this is the closest I've ever found that tastes right.????

I whip up this recipe whenever I need something quick and crowd-pleasing; it's never failed me.  And though I'm always skeptical when I spread it out, it really DOES make enough for a 9x13 pan!

I've made these so many times I no longer need the recipe. For those who think they are too sweet, be sure to use good quality semi-sweet chips or bittersweet. Also, I use light brown sugar which may be less sweet than dark. Made a pan last night and before I knew it, one third of them were gone!!  Had to bring the rest to work this morning to save me from myself.

https://videodam.tmbi.com/wp-content/uploads/2022/09/Bakeable_ChocolateChipBlondies_10578_090122.mp4

Check out this video for how to make Chocolate Chip Blondies.

chocolate chip blondies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 3

Author : Taste of Home

Ingredients

Instructions

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