These homemade blondies are essentially chocolate chip cookies in bar form—chewy, gooey, and utterly satisfying. They bake up dense and tender with crisp, buttery edges and a soft, almost molten center. Serve them warm with vanilla ice cream or enjoy alongside a cold glass of milk for an easy, crowd-pleasing dessert.
Blondies are the blond counterpart to brownies—part cookie, part bar, and wholly delicious. This version relies on brown sugar for deep, caramel-like flavor and uses common pantry ingredients, so it’s perfect for when you want a quick treat without fuss or special shopping trips.
There’s no chilling, scooping, or rolling required: simply mix, press into the pan, and bake. The batter is thick and sticky and may look sparse in the pan at first, but take your time to spread it evenly—the result will be worth it.
Because these bars are rich, resist the urge to overindulge at once—unless you want to. The key to perfect texture is to slightly under-bake them: remove the pan when the edges are golden and set, the top shows a delicate crackle, and the center still feels soft. The blondies will continue to firm as they cool, leaving you with a tender, slightly gooey center.
This recipe makes a small batch, about 12 bars, which is ideal if you want a fast, satisfying dessert without a lot of leftovers. The simple base is versatile—swap the chocolate chips for nuts, white chocolate, or any mix-ins you have on hand.
To prevent sticking, line a 9×9 inch baking pan with parchment paper. If you prefer foil, it works too, though the bottom and edges may brown a touch more quickly. After baking, cool the blondies in the pan for at least 20 minutes before slicing so they set up cleanly.
These blondies are best served warm when the chocolate chips are soft and the center is luxuriously gooey. If you don’t plan to eat them right away, store them in an airtight container at room temperature. They’ll keep well for a couple of days, though they’re at their best the day they’re baked.
This recipe is a great comfort-food staple to keep in your recipe collection—fast to mix, quick to bake, and endlessly adaptable. Make them for a last-minute dessert, an afternoon snack, or whenever you need a simple, satisfying sweet.
Chewy Brown Sugar Chocolate Chip Cookie Blondies
Beat Bake Eat
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Ingredients
- 1/4 cup (half a stick) butter, melted
- 1 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips
Instructions
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Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper or foil and set aside. Note: if using foil the edges may brown or crisp faster.
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In a large bowl, combine the melted butter, brown sugar, and salt. Beat in the egg and vanilla until smooth.
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Add the flour and mix gently until just combined. Fold in the chocolate chips.
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Spoon the thick batter into the prepared pan and spread it into an even layer.
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Bake 17–18 minutes, until the edges are light brown and the top shows a slight crackle while the center remains soft. Do not overbake.
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Allow the blondies to cool in the pan for at least 20 minutes before slicing. Serve warm or cooled.
Notes
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