The first time I ever made chocolate chip blondies I was probably around 22 years old. Back in the day, I used to be a fitness competitor which meant I had a very strict diet. It consisted primarily of grilled chicken, steamed broccoli, brown rice, and egg whites, and, as I’m sure you can guess, sugar and high-fat foods were pretty much non-existent in my life. I was so deprived at the time, one of my hobbies was actually scrolling through Pinterest and gawking over all the desserts that I couldn’t have. I saved the ones that were especially unhealthy looking—the ones that really made my mouth water. Since I couldn’t eat them at the time, I would actually fantasized about what everything tasted like. Yes, I ate vicariously through a Pinterest board, as sad as that sounds. But anyways, it was during this time where I first learned about blondies. I remember seeing a photo of it and thought, “Holy crap, that looks so good.”
Months later, my fitness competitions had ended and so did my diet. So, I took to Pinterest and started baking. Eventually I remembered those chocolate chip blondies and scoured my Pinterest board looking for them. Alas! It was the moment I was waiting for. I clicked the link and… 404. WHAT?! The recipe was GONE. Needless to say, I was devastated, but that didn’t stop me. I searched and searched for the recipe hoping that maybe it was posted somewhere else online. Unfortunately, no luck. So, I found another and made that one instead. I remember it tasted good, but it didn’t look like the one I had intended to make. It just wasn’t “the one.”
If you’re a baker, like me, you know the feeling that I’m talking about and you’re not willing to settle for a mediocre recipe. I knew that it could be better. So, naturally, my quest to make the perfect chocolate chip blondies began.
What Are Blondies?
If you’ve never had a blondie before, boy are you missing out! The best way to describe a blondie is like a butterscotch brownie. Brownies are brown (obviously) because they are made primarily of chocolate. Blondies, on the other hand, are a delightful mixture of brown sugar and butter which gives them a golden blonde color—hence the name, blondie. They taste similar to a chocolate chip cookie but have the texture of a brownie. So, in a way, they are like a chocolate chip cookie bar.
How To Make Chocolate Chip Blondies
Something to keep in mind when making chocolate chip blondies are knowing the key differences between them and chocolate chip cookies. Take butter for example. When you make chocolate chip cookies, the two sugars are mixed with room temperature butter until it’s creamed before you add the eggs and vanilla. When you make chocolate chip blondies, the butter should actually be melted first. Cookie dough should be thick and stiff when you begin the baking process otherwise you’ll end up with flat, thin cookies. Melting the butter will give you the same consistency as a brownie—thick but still creamy and smooth.
Chocolate Chip Blondies
- ½ cup unsalted butter (melted)
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (spooned into measuring cup and leveled-off)
- ½ tsp salt
- ¾ cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with an 8×11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Create seams in the corners and along the edges of the pan.
In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. In a separate bowl, mix the flour and salt. On low speed, mix in the flour and salt mixture until blended. Using a spatula or wooden spoon, stir in the chocolate chips and walnuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
Bake for 25 to 30 minutes, until the top is set and a light golden brown color. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie bar from the pan and transfer it to a cutting board and slice.