Active Time:

10 mins

Total Time:

4 hrs 40 mins

Servings:

12

Chocolate chip blondies are a classic. They're an easy-to-bake crowd-pleaser with a texture that's sort of like a cross between a cookie and a brownie. Sweet, dense, and chewy, the crisp edges are worth fighting over.

Don’t skimp when it comes to sprinkling the flaky sea salt on top: It adds the perfect crunch and texture. Most grocery stores sell flaky sea salt these days; if yours doesn't, you can pick up a small jar from Whole Foods or a specialty store like Penzey's.

Learn how to make chocolate chip blondies, and prepare to watch them disappear quickly off the dessert table at potlucks, picnics, and barbecues. (You might want to make a double batch just in case!)

Ingredients for Chocolate Chip Blondies

To make chocolate chip blondies, you’ll need just 10 minutes of active prep time as well as these widely available ingredients:

Cooking spray: For greasing the baking dish so these blondies don't stick.
All-purpose flour: This type of flour provides the best texture and chew for the ultimate blondie.
Baking powder: A leavener, baking powder gives the blondie dough just enough lift while baking to make the dessert tall and tender.
Kosher salt: A good balance of salt is essential for a chocolate chip blondie.
Light brown sugar: Lends sweetness and a hint of molasses. You could use dark brown sugar if you like a deeper flavor.
Unsalted butter: If you use salted butter, just cut back on how much salt you add to the batter.
Egg: Binds the batter and gives the blondie some structure.
Vanilla extract: There is a considerable amount of vanilla extract in this recipe—maybe more than you might expect. But it's just the right amount for the desired flavor.
Semisweet chocolate chips: You can use chopped chocolate from a bar if you prefer.
Flaky sea salt: You can get flaky sea salt at fancier grocery stores such as Whole Foods.

Southern Living Chocolate Chip Blondies ingredients — Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel

What Is the Difference Between a Brownie and a Blondie?

Blondies use vanilla extract instead of cocoa powder for flavor, unlike brownies. The result is a light brown appearance instead of a chocolaty brown one.

Are Blondies Meant To Be Gooey in the Middle?

Blondies are delicious when gooey in the middle. But the ideal texture is a matter of personal taste: Bake them for the full amount of time in the recipe if you prefer a cakier center over a gooier one.

If you prefer your blondies extra gooey, you can underbake them slightly. (But avoid overbaking this recipe as it will result in blondies that are too cakey.)

How To Store Blondies

Store chocolate chip blondies in an airtight container at room temperature for up to four days. If you have lots of extras, you can stack them with sheets of wax paper between layers.

Can You Freeze Blondies?

You can freeze blondies after they are baked for up to three months. You can also freeze the batter before baking: Freeze it in the pan, then place the whole thing directly into the oven when you’re ready to serve (you will need to increase the bake time).

Our Tips for the Best Chocolate Chip Blondies

Bakers of all skill levels will be able to make these blondies, but the Southern Living Test Kitchen shares a few extra secrets that can benefit all:

Be patient. It’s important to let the blondies cool completely before serving; they will continue to set while cooling.
Don't mix a lot. Overmixing can lead to tough blondies, so be sure to gently fold the batter with a rubber spatula.
Shrink the size: If you want a thicker blondie, bake these in an 8-by-8 baking pan (you will need to increase bake time).
Toasty notes: If you’re game for an extra step, browning the butter first could really boost the complexity of flavor in this recipe.
Chocolate change: Use milk chocolate if you prefer, or choose something darker to your taste.

More Great Blondies and Cookie Recipes

A few more favorite bar cookies for the next time you need a great dessert:

Editorial contributions by Alesandra Dubin.

Ingredients

Cooking spray
2 cups (about 8 1/2 oz.) all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1 1/2 cups packed light brown sugar
1 cup (8 oz.) unsalted butter, melted
1 large egg
1 Tbsp. vanilla extract
1 1/2 cups semisweet chocolate chips, divided
Flaky sea salt, for garnish

Directions

Prepare oven and baking pan:

Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray, and line pan with parchment paper, letting parchment overhang on 2 sides by at least 1 inch.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Make batter:

Whisk together flour, baking powder, and kosher salt in a medium bowl. Place brown sugar, butter, egg, and vanilla in a large bowl; whisk until mostly smooth. Add flour mixture to sugar mixture, and stir until just combined. Fold in 1 cup of the chocolate chips.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Fill pan with batter and chocolate chips:

Pour batter into prepared pan, and spread into an even layer. Sprinkle evenly with remaining 1/2 cup chocolate chips.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel
Bake blondies:

Bake in preheated oven until lightly browned and edges begin pulling away from sides of pan, about 30 minutes. Place pan on a wire rack, and sprinkle top evenly with flaky sea salt.
Cool and cut:

Let cool completely in pan, about 4 hours. Remove from pan using parchment overhang, and transfer to a cutting board. Cut into 12 pieces.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Priscilla Montiel