Classic Chocolate Chip Blondies

Classic Chocolate Chip Blondies

A friend asked if I had a good blondie recipe. His mom used to make them, but he didn't have a recipe. I had one...for toffee blondies...and they were good, but he wanted the classic chocolate chip, just like mom used to make. That made my heart happy.

the ultimate recipe for Classic Chocolate Chip Blondies |

It just so happened that this friend had an upcoming birthday so you can imagine that I was on the case to make the perfect blondies for his birthday.

Classic Chocolate Chip Blondies |

I tried a few variations and they were good...I mean, you really can't go completely wrong with flour, sugar, butter, and chocolate chips...but not outstanding. Then, I remembered a cookbook I had called Extreme Brownies. I took the recipe in the book for "loaded blondies" with walnuts and coconut and stripped it down for a classic version.

Classic Chocolate Chip Blondies |

The result? The perfect classic chocolate chip blondie. Here are some things I love about this recipe:

  • the blondies are thick,
  • the shiny brownie-like top,
  • they're not crumbly or crunchy,
  • no mixer required,
  • the sides/edges don't rise unevenly,
  • they're DELICIOUS. 
The ratio of chocolate chips to blondie is spot-on. There's just enough chocolate, but the brown sugar and butter base really shines. 

this is it! the ultimate recipe for Classic Chocolate Chip Blondies |

Of course, I asked Mr. E to taste test for me. He was on the way out of the door to work and grabbed one as he left. He called an hour or so later to RAVE about the blondie. I think he was a little sorry they were a gift for someone else. Ha. 

Classic Chocolate Chip Blondies
{makes 24, adapted from Extreme Brownies

3 1/3 cups + 2 tablespoons unbleached, all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups unsalted butter
2 1/2 cups packed light brown sugar
3 eggs, room temperature
1 tablespoon vanilla extract
1/8 teaspoon almond extract
12 ounces semisweet chocolate chips

for the drizzle
1/4 cup semisweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup

Preheat oven to 350. Line a 9x13" pan with foil. Grease the foil. 

Stir together the flour, baking powder, and salt. Set aside. 

Place the butter and brown sugar in a medium saucepan. Heat over medium-low, stirring frequently, until the butter is melted and combined evenly with the brown sugar. Pour into a bowl. Let cool for several minutes to avoid cooking the eggs.

Add the eggs, one at a time, into the butter/sugar mixture, stirring well until completely combined. Stir in the extracts. 

Sift the flour mixture into the bowl with the butter/sugar/egg mixture. Stir just until combined. Fold in the chocolate chips. 

Pour the batter into the prepared pan and smooth with an offset spatula. Bake for 20 minutes, then lower the temperature to 325 and bake for 18 minutes more or until a toothpick inserted in the center comes out clean. 

Cool on a wire rack for 20-30 minutes. Meanwhile, make the drizzle. Place all of the drizzle ingredients in a small bowl. Heat on low power in the microwave in 30-second increments, until melted. Use a spoon to drizzle randomly over the blondies. 

Place the blondies in the refrigerator for at least 1 hour before cutting. Use a bench scraper for straight edges. 

the ultimate recipe for Classic Chocolate Chip Blondies |

You need this recipe in your life. It's perfect for parties, care packages, gift giving, just about anything! 



  1. Oh my gosh. These sound amazing. When I first saw the recipe, I thought "meh, another blondie recipe" but I can't wait to try these. With 1 1/2 cups of butter and all brown sugar, how can you miss :) Gorgeous photos.

  2. Oh I printed it..they look everything you bake.

  3. Thanks for providing good idea,Thanks for your sharing.


  4. Thanks for your post! Through your pen I found the problem up interesting! I believe there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share with everyone!
    vex 3

  5. Oh la la! This look so good! I just discovered your fantastic blog... the sugar beast in me is being trapped!

  6. I followed the recipe exactly but let my added the chips with an electric mixer - on low. I turned my back to put something in the sink and when I turned back around - the batter looked like brownies as the chips melted - almost all of the way - in the warm batter. I am not sure what would have happened if I had folded them in - I believe either way they would have melted some. I am baking them anyway. If I try again, I will for sure let the batter cool off.

    1. Hey there! Per the recipe, the butter and the sugar should cool for a bit before adding the eggs, etc. By they time all of the other ingredients are added, the dough should be cool enough not to melt the chips. If it still feels fairly warm, it won't hurt to let it cool for a bit more. :)

  7. I just follow the recipes, but i make it wrong, i will do it again later. thank you for sharing.

  8. My daughter loves cakes. Especially like the beautiful decorations like this. Me and my daughter will do it.

  9. We have company coming tomorrow, so I’m obviously making these!! �� Love the sweet story behind it too.

  10. Thanks for your post! It's been a long time since I read a good article and such a meaning! I hope you will continue to write articles like these for hobbyists!

  11. There is something seriously wrong with this recipe. I’m assuming it’s the butter. I followed the instructions exactly and these Blondies were so greasy and raw. I actually put them back in the oven for another 20 minutes, but they are so greasy, when you lightly touch the top of the Blondies your fingers are covered in grease. I think this recipe was supposed to be a stick and a half of butter and not a cup and a half of butter.

    1. Hey Anon! Sorry you had difficulty...I know that can be frustrating. The recipe is correct as written. It's a cup and a half of butter. I make these quite frequently and the amounts are correct.

      It could be that your flour was mismeasured causing the butter/flour ratio to be off. The the blondies are "raw," you'll want to make them a bit longer as ovens do vary and can be slightly off.

  12. I successfully made a half recipe in a 8" square pan by weighing the shelled eggs to get 1.5 egg, but wow is that a fussy amount of flour to divide in half! Giving a weight in grams might have been simpler. (And I oopsed on dividing the ingredients for the topping in half and made a full batch, but oh no, more chocolate topping... such a tragedy.)


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