chocolate chip blondies

It's time to get cozy with these Pumpkin Spice Blondies from Delish.com.

Pumpkin Spice Blondies

Cooking spray

c. pumpkin purée

c. (1 1/2 sticks) melted butter

brown sugar

c. sugar

egg egg yolk

pure vanilla extract

c. all-purpose flour

pumpkin pie spice

kosher salt

c. chocolate chips, divided

Do you have a jar of pumpkin spice in your cabinet right now?

These are awesome!!!! Not quite the chewy consistency pictured but still so good. Will definitely make again

https://streaming.hearstdigitalstudios.com/7eef2568-67ed-4d1b-b4de-bc1168ffc27e/video_rover_16x9_1080p_hd_1537563908_53292.mp4

Pumpkin Spice Alert: These Blondies Will Slay You

Crazy delicious chocolate chip blondies recipe with toasted pecans. Made with coconut sugar and whole wheat flour, so they're healthier than most, too! Recipe yields 12 large or up to 24 small blondies, depending on how you slice them.

Coffee Chocolate Chip Blondies

flour flour

baking powder

unsalted butter

coconut sugar, or 1 1/2 cups packed brown sugar

salt

vanilla extract (yes, tablespoons)

pecans

chocolate chips

With the oven rack in the middle position, preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch baking dish and line it with parchment paper.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In a medium saucepan over medium heat, combine the butter, coconut sugar and salt. Cook, stirring often, until the butter is completely melted and the mixture is hot but not simmering. Remove from the heat and stir in the coffee until well combined (if the mixture refuses to come together, let it cool for a minute or two and try again). Let the mixture cool to room temperature, about 15 to 20 minutes.

In the meantime, pour the pecans onto a small rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, until they&#8217;re nice and fragrant, stirring halfway. Set aside to cool.

Once the butter and sugar mixture has cooled to room temperature, add the egg and vanilla and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir just until combined. Add the pecans and chocolate chips and stir gently to combine.

Using a spatula, spread the batter evenly into the prepared pan (this is a little tricky with the parchment paper, but you can do it, I promise). Bake for 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Transfer the pan to a wire rack and let it cool completely. Grab opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface. Cut them into squares (big or small, up to you) and serve.

One tip: this can be made in one pot. The recipe is very similar to my grandmother’s incredible butterscotch squares - probably the easiest and most popular dessert I make, and that’s what we do. You just do the ingredients as described except you sift in the flour and baking powder together, into the pot at the point described. I used cake flour because that’s what we use for her recipe. I was wondering if the original recipe calls for dark or light brown sugar.

Well I'm glad you FINALLY ran out of excuses to share this because now I have time to make them for Easter! Score!

I am going to have to make these for my family who love brownies but  I am sure they would enjoy these for the Easter weekend. I will add some mini chocolate eggs as a treat. Love your blog. :)

Kate I made the blondies but changed the recipe along the way. I used malteser rabbits as decoration, Horlicks instead of coffee. I didn't use coconut sugar or wholewheat flour. Just what I had available really with a few tweaks here and there. The family loved them. Full write up on my blog. The texture of the blondies was perfect and they tasted fantastic. Thanks for the inspiration.

These were delicious! Wonderful with some ice cream. But they took about ten minutes longer for me to bake than the recipe says.

I just made these last night for my gaming group and they were a huge hit! Sooooo delicious! I had to stop myself from just eating the butter/brown sugar/coffee mix with a spoon while it was cooling haha :D

I am not an experienced baker, but your instructions were great for this recipe.  I made it today and it turned out very nicely.  Served it with Sea Salt Caramel ice cream and it was really something special.  Thanks for your excellent blog and recipes.  Martha

I made these last week with coconut sugar. Delicious! Thanks for a wonderful recipe.

I'm a huge fan of your (very best) brownies and these are almost as classic! My bf's reaction was a few moments of silence and "never make these again," so that is extremely positive. Made these for a coworker who has had a rough week and I think they will be just the thing. Used AP flour and coconut sugar in a 9in round cake pan since its what I had here, but they turned out perfect within the baking range given.

I have made these once and they were DELICIOUS - I want to make them again but vegan and gluten free (we are having a bake-off at work and my vegan and GF colleague always gets left out by one or the other.)

I'm going to try flax eggs and coconut oil, but I'm not usually a baker so not sure of the right kind of flour to use for GF, or whether I would need to change quantities. Do you have any general advice?

These are delicious! I'm making them today the second day in a row. They were supposed to last longer, but my family ate all of the blondies in just a couple of hours, so I have to make another batch for our guests tomorrow. 

P.S.: For some extra deliciousness I love a scoop of vanilla gelato with the blondies- that's pure perfection! 

Thank you for always inspiring me to cook and bake! I loved every single one of your recipes I tried so far. :)

I made these last night and while they are delicious and were easy to make they didn't rise as much as yours - they are quite flat and have a gooey texture. Any idea what went wrong?

My whole family absolutely loved these. I used regular whole wheat flour so they came out a really dark golden brown, almost like a colour cross between a brownie &amp; a blondie. My husband ate one bite and said "Can we make these every week?" :) Thanks Kate, as always you do not disappoint!

Made these this evening for a potluck! No nuts, more chocolate &amp; some roasted cacao nibs for a crunch. Also added a bit of cardamom --  love it with coffee!

I used maple syrup the first time I made these and it worked great!

I made these TWICE today!  Once for my son's cast mates at play practice and then again for my younger son's dinner with friends.  Delicious!  I used all purpose flour and instant coffee.  Both times I had to bake at least 15minutes longer than the recipe called for. 
Would recommend and will certainly make again!
Thanks.

So, so good. I put some of these out in the office lunch room and they disappeared immediately!

Hi Kate! Is it possible to half this recipe and put it into a 8x8 baking dish? Thank you!

I loved this recipe, and I'm so glad I've found your blog! Baking with whole grains is my favorite. My bars were a bit thinner than yours and more moist. I used soft white whole wheat flour instead of regular. Do you think this could have been the reason? Or perhaps just baking them longer? Thanks!

I made this and my husband said he wants to eat this everyday for the rest of his life! WOW! He loves it so much! Though I made some changes like using oatflour, muscuvado sugar and half butter/coconut oil as well as almonds instead of pecans. Thankyou Kate for this recipe! Muh love from Spain!

These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They're everything you want in a blondie - rich and moist with the perfect addition of chocolate chips!

Chocolate Chip Blondies

unsalted butter, melted

vanilla extract

all-purpose flour

Preheat oven to 350°F. Line an 8-inch square...

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.

In a large bowl, stir together butter and...

In a large bowl, stir together butter and brown sugar until smooth. Add egg and vanilla and stir to combine. Stir in flour and salt, just until combined.

Stir in chocolate chips, reserving a couple of...

Stir in chocolate chips, reserving a couple of tablespoons to sprinkle on top if desired.

Spread batter into prepared pan. Bake for 25...

Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out by the parchment paper. Set on a wire rack to finish cooling before slicing and storing in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/ztavki2mnkpjxcfcqvoe.mp4

These chocolate chip blondies only take 6 ingredients (plus salt) and come together so easily. They’re everything you want in a blondie – rich and moist with the perfect addition of chocolate chips!

Buttery Peanut Butter Blondies made from scratch. 

Peanut Butter Blondies

(1/2 cup or 1 stick) butter, melted

(1/2 cup) smooth peanut butter*

(1 and 1/4 cup) brown sugar

egg egg

(1 and 1/4 cup) plain flour

(1 cup) chocolate chips

(1/2 cup) mini marshmallows

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.

In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together. 

Add flour and baking powder. Stir until smooth batter forms. Add chocolate chips and marshmallows and stir again. 

Pour blondie batter into prepared tin, smooth the top and place in the oven. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.

Leave in pan to cool completely &#8211; blondies will firm up as they cool. Cut into squares to serve.

instead of brown sugar, could I use coconut sugar?

These turned out absolutely delicious!! I left out the marshmallows because I couldn't find any in my cupboard but they still tasted heavenly :) Sooooo more-ish!!!

recipe uses too much sugar, it tastes good as a raw dough but once I baked it it was way too sweet I couldn't have more than a bite and I do have a sweet tooth!

I'm not a baker, but this recipe was so easy and tasted fantastic!
The only problem is stopping eating them and my husband and toddler agree

These are delicious. I substituted the flour for my usual gluten free flour and they worked out perfectly. Thank you! One for my recipe book.

These blondies are really good! Nice &amp; sweet with plenty of chocolate &amp; PB to satisfy! Thanks for the recipe!

Made these this week at about 8pm as I had the urge to bake and I'd got all the ingredients on hand (although I only used 200g sugar as that's what I had left). Really easy and so tasty - thanks for another great recipe :). My kids have really enjoyed having a square after school and they've also been helping me get through the work day by giving me a little mid-morning boost with a cup of tea!

These decadent Blondies (AKA chocolate chip cookie bars) are the fairer cousin of the brownie, with the same dense and fudgy texture.

baking soda

oz butter ((1 cup 2 sticks) softened)

sugar

eggs (at room temperature)

Preheat the oven to 350 f/ 170c degrees.

Grease and flour an 9 x 13 baking pan.

Mix the flour, salt, baking soda, and baking powder together into a large mixing bowl.

In a seperate large mixing bowl. beat the butter, brown sugar and granulated sugar in until fluffy.

Mix in the eggs one at a time, then add the vanilla.

Mix in the flour mixture by hand until combined (this avoids a cake-like consistency).

Fold in the chocolate chips.

Spread the batter into the prepared pan and smooth the top. Bake for 25 minutes. After 25 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a giggle.

Peanut Butter Chocolate Chip Valentine's Blondies - Fast, EASY blondies loaded with peanut butter, chocolate chips, and topped with peanut butter HEARTS!! Bring them to a Valentine's Day party or surprise someone special!!

Peanut Butter Chocolate Chip Valentine's Blondies

unsalted butter (1 stick), melted

light brown sugar, packed

peanut butter

salt,

mini semi-sweet chocolate chips (or 3/4 cup regular sized chocolate chips)

Reese's Valentine's Day Peanut Butter Hearts

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter...

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just...

Add the flour, salt, and stir until just combined, don’t overmix.

Add the chocolate chips and stir to combine.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool.

After blondies are out of the oven, add...

After blondies are out of the oven, add the Reese's hearts, evenly spaced in rows and columns, 3-by-3. Lightly press them down so they adhere. The chocolate will start melting and to avoid it from melting too much because you want the heart shape to stay intact, place the pan in the fridge for about 10 minutes and then return pan to counter to cool completely before slicing and serving. Blondies will keep airtight at room temp for up to 1 week.

Buttery cookie bars loaded with chocolate chips. Quick and easy to make, no mixer needed!

unsalted butter (melted)

Preheat oven to 350 degrees F.

Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.

In a large mixing bowl, stir together melted butter and brown sugar. Stir well.

Add vanilla extract and egg and stir until the egg is well incorporated.

Add dry ingredients and stir until the dough is thick and sticky.

Stir in chocolate chips.

Spread the dough in prepared pan. Bake for 20 to 25 minutes. For me the magic number was 22 minutes. The edges should be puffed up and the top appear dry but if you gently shake the pan it should still jiggle slightly.

Let the bars cool in pan completely.

Cut into squares and serve.

These no bake healthy chocolate chip blondies are the perfect treat without the guilt! They come together in a single bowl and are ready before you know it!

No Bake Healthy Chocolate Chip Blondies

banana

honey

vanilla

+ 2 tablespoons coconut flour, sifted

mini chocolate chips

Line an 8&#215;4 loaf pan with parchment paper.

In a large bowl, mash the banana, add peanut butter, honey, and vanilla. Once the mixture is cohesive and creamy, add in the coconut flour and combine well. The final step is to add in chocolate chips and combine.

Spread mixture into a lined pan with your hands, pressing down and spreading evenly, to about 1/2 thick. Refrigerate for 1-2 hours until firm.

Picking up the parchment paper, remove from pan and cut into individual squares.

You can wrap them individually or in an airtight container and refrigerate them for a week. They can also be wrapped individually and frozen for up to a month.

Great recipe concept! I found it made a difference the second time through to use a really ripe banana. I also upped the maple syrup to ⅓ cup instead of ¼ and doubled the mini chips.

I just made my first batch of these bars.  I had my 10 year old granddaughter, who eats gluten-free d/t psoriasis, lick the spoon.  She said "YUM".  I also licked the spoon and found that I liked it too!  Great recipe!

This is such an amazing healthy treat. I can't wait to make them again.

https://www.youtube.com/watch?v=WMgnEISp-UM

No Bake Healthy Blondies

Tahini chocolate chip blondies with a secret healthier twist: sweet potatoes! Undetectably vegan and gluten-free, and made in just 1 bowl!

Tahini Sweet Potato Blondies

potatoes

maple syrup

tahini

Tbsp melted coconut oil

tsp vanilla extract

Minimalist Baker Gluten-Free Flour Blend*

almond flour ((we

tsp baking powder

tsp sea salt

semi-sweet chocolate chips

To make the sweet potato purée, halve a Japanese sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Measure out 2/3 cup. Remove any excess sweet potato from the bowl and save for another recipe or enjoy as a snack!

Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper.

Return the sweet potato to the mixing bowl and add the maple syrup, tahini, coconut oil, and vanilla extract. Whisk well to combine.

Add the gluten-free flour blend, almond flour, baking powder, and sea salt and stir to combine until no flour pockets remain. Fold in the chocolate chips.

Transfer batter to your parchment-lined baking pan and spread into an even layer using a spoon or rubber spatula.

Bake the blondies on the center rack for 30-35 minutes — they should look golden brown and a toothpick inserted into the center should come out mostly clean. Allow the blondies to cool in the pan for 30 minutes.

Transfer the blondies to a cutting board and slice. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.

These chewy blondies are soft and butter and loaded with chocolate chips. Made in just one bowl this blondie recipe is the ultimate easy treat!

The Best Chocolate Chip Blondies

unsalted butter,

eggs egg

all purpose flour

semisweet chocolate chips (optional)

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!

These easy chocolate chip blondies are incredibly buttery, wonderfully caramel-y, and oh so ooey-gooey! Seriously, I can’t get enough.

Chocolate Chip Blondies (Easy Recipe)

butter, melted

eggs, room temperature, lightly beaten

Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan parchment paper, leaving overhangs on the sides. Or grease the pan with non-stick spray or butter.

In a large bowl, whisk together brown sugar, melted butter, eggs, and vanilla until well-combined.

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually pour the flour mixture into the brown sugar-butter mixture. Mix the ingredients with a spatula just until you no longer see streaks of flour. Gently mix in chocolate chips.

Spread the batter evenly into the greased pan. Bake for 18 to 20 minutes, or until the top is crisp and golden brown. Set the pan on a wire rack and cool for at least 20 minutes.

If lined with parchment paper, use the overhangs to lift the blondies onto the serving plate. If greased, flip the blondies over onto the plate. Slice into bars with a plastic knife. Serve and enjoy!

These bite-size blondies are chewy, sweet, and studded with toffee and chocolate chips!

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Pumpkin Spice Blondies

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Top 12 chocolate chip blondies recipes from across the web

The most viewed chocolate chip blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Blondies

Coffee Chocolate Chip Blondies

Chocolate Chip Blondies

Peanut Butter Blondies

Chocolate Chip Blondies

Peanut Butter Chocolate Chip Valent...

Chocolate Chip Blondies

No Bake Healthy Chocolate Chip Blon...

Tahini Sweet Potato Blondies

The Best Chocolate Chip Blondies

Chocolate Chip Blondies (Easy Recip...

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The most viewed chocolate chip blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine