These are the ultimate Blondies. I’ve baked and tested a lot of recipes trying to find what my heart and mouth agreed were the best. I finally found one that was my favorite, and adapted it to exactly what I was craving. It’s like a chewy, gooey, chocolate chip cookie bar. I knew they were a sure thing when my friends kept requesting I make them over and over again 🙂

This is a versatile recipe, and you can change your “mix-in” ingredients if you want to get creative. I’ve made a walnut chocolate chip version and a coconut chocolate chip version. If you’d like more “mix-in’s” just stir them in at the end with the chocolate chips and keep it to a total of about 1.5 cups (including the choc chips).

PS I’ve doubled the batch for a party size portion and baked in a 9 x 13, bake time was 40-45 min (so the same). The I sliced off the outer 1/4 inch edge all around for cleaner cut blondies to serve since the ages get well done.  And yes, of course I ate all the edges I cut off 😉

You can see the original recipe, from Taste of Home, here. I’ve decreased the sugar, increased the salt, changed the baking pan size and bake time. The result the ultimate blondie perfection of my dreams.


Print Recipe
Serves: 9 Cooking Time: 45 min


  • 1 1/4 cups Brown Sugar*
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 2 Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Chocolate Chips (I suggest Hershey's Semi-Sweet chips)



Preheat Oven to 350°


In a large bowl add Brown Sugar, Butter, Eggs and Vanilla Extract. Stir together until combined.


In a medium bowl add Flour, Baking powder and Salt. Stir with a whisk or fork to fully combine.


Add the flour mixture to butter/sugar mixture in 2 parts, mixing between each part (use a beater on low speed or by hand with a large spoon) until all of the flour mixture is fully incorporated.


Fold in Chocolate Chips. Spread batter evenly into a well greased or parchment paper lined 8-in. x 8-in. baking pan


Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.


Cool for 30-45 minutes before serving. Cut into 9 large squares, or 12-16 smaller portions if desired.


These are best served the same day, but can be made the day before and stored in an airtight container at room temperature.


*To make your own Brown Sugar, combine 1 1/4 cups white granulated sugar with 2 tbsp of molasses and blend with a fork, repeatedly crushing and separating all lumps until sugar is brown. *I recommend using good quality vanilla extract. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract.

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