Chewy Chocolate Chip Blondies

Craving something sweet, chewy, and packed with chocolate chips, but not quite in the mood for brownies? Then these Chewy Chocolate Chip Blondies are exactly what you need! These bars are like a cross between a chocolate chip cookie and a brownie, offering a buttery, vanilla-forward flavor with a delightfully dense and chewy texture. They’re incredibly easy to make and perfect for any occasion, from a quick weeknight dessert to a potluck with friends. This Chocolate Chip Blondie recipe is a guaranteed crowd-pleaser.
I’ve always loved the simplicity of blondies. They’re so versatile and easy to customize. This particular recipe is one I’ve been perfecting for years, and I’m so excited to finally share it with you. These homemade blondies are so much better than anything you can buy at the store.
How to Make It
We’ll start by melting the butter. This gives the blondies a rich, buttery flavor and a wonderfully chewy texture. We’ll melt it in a saucepan over low heat or in the microwave.
Next, we’ll combine the melted butter with both granulated and brown sugar. The brown sugar adds moisture and chewiness, while the granulated sugar adds sweetness. We’ll whisk them together until they’re well combined.
Then, we’ll beat in the eggs and vanilla extract. The eggs add richness and structure to the blondies, while the vanilla enhances the overall flavor.

In a separate bowl, we’ll whisk together the dry ingredients: flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is important for proper rising.
We’ll gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s important not to overmix, as this can make the blondies tough.
Finally, we’ll stir in the chocolate chips. I like to use semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or a combination.
We’ll pour the batter into a prepared baking pan and spread it evenly. Then, we’ll bake the blondies until they’re golden brown and the edges are set. The center should still be slightly gooey.
Make Ahead Method
You can make the blondie batter ahead of time and store it in the refrigerator for up to 2 days. Bring it to room temperature for about 30 minutes before baking. You can also bake the blondies ahead of time and store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Pro Tips
- Use good quality butter: This will make a big difference in the flavor of the blondies.
- Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in tough blondies.
- Don’t overbake: The blondies should be slightly gooey in the center. They will continue to cook as they cool.
- Use a combination of chocolate chips: This creates a more complex flavor.
- For extra chewiness: Use more brown sugar than granulated sugar.
- For a fudgier texture: Add a tablespoon or two of cornstarch to the dry ingredients.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Tools For This Recipe
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Saucepan or microwave-safe bowl

Chewy Chocolate Chip Blondies
Ingredients
- 1 cup 2 sticks unsalted butter, melted
- 1 3/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly. You can also line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Use a whisk to mix these ingredients together until they are well combined and the mixture is smooth.
- Add the large eggs and vanilla extract to the butter-sugar mixture. Beat with the whisk until everything is fully incorporated and the mixture is lightened slightly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter, as this can lead to tough blondies.
- Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
- Pour the blondie batter into the prepared baking pan and spread it evenly using a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges of the blondies are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached. The center should still be slightly gooey.
- Remove the pan from the oven and let the blondies cool completely in the pan before cutting them into squares. This will prevent them from crumbling.