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Chocolate Chip Blondies

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You’ve just stumbled across a rich, chewy, melt in your mouth Chocolate Chip Blondies recipe, which is so easy to make and takes a few simple ingredients!

Chocolate Chip Blondies - spread on a table top

Similar to chocolate brownies, these blondies are cookie-like in texture and flavor with lots of dark chocolate scattered throughout. They’re buttery, soft and come together in a few minutes!

By the way, if you try these and want suggestions on what to try next, try my Chewy Chocolate Brownies, my S’mores Cookie Bars are a favorite on the blog, and if you want something citrusy and happy, you can’t go past my Luscious Lemon Bars!

Chocolate Chip Blondies - side by side image

The Best Chocolate Chip Blondies Ever. They just are.

They even have that iconic brownie like shiny top! These are kind of like brownies but the vanilla and chocolate version. Crunchy on top, chewy and ooey gooey in the middle and honestly, melt in your mouth. The soft oozy chocolate (if eaten warm) just heightens the overall experience!

Why you’ll love these incredible blondies!

  • They’re loaded with chocolate chips
  • Really easy to make – just minutes to whip up and ready in 30-40 min!
  • Rich and moist
  • Kids and adults will love them
  • Perfect for bake sales!

Ingredients You Need To Make Chocolate Chip Blondies

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Jump to Recipe

Chocolate Chip Blondies - ingredients image

  • All-purpose flour – I used regular flour, also known as plain flour.
  • Bread flour – this is a high ratio flour which helps give these blondies a chewy texture. Can sub it for more all-purpose flour.
  • Salt – I used regular fine salt.
  • Baking powder – is what helps these rise a little in the oven.
  • Butter – I used unsalted butter. Make sure you melt it ahead of time to give it enough time to chill. If using salted butter, leave out the salt in the recipe.
  • Brown sugar – I used regular brown sugar. It helps give these a rich cookie like flavor. You can use light or brown sugar if you want a lighter or stronger flavor.
  • Eggs – I used large eggs for this recipe. The addition of an egg yolk helps give this a rich and chewy texture.
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
  • Dark cooking chocolate – always use high quality chocolate when baking and make sure you use the right chocolate. For this recipe you’ll need a good quality eatring chocolate 80% and above. I used Lindt chocolate. You can also use chocolate baking chips found in the baking isle of your supermarket.

How to make Chocolate Chip Blondies!

Recipe instructions are below, but here’s a visual step by step.

Chocolate Chip Blondies - step 1 and 2

  1. You’ll need to bake these in the middle rack of your oven. I’m using a fan forced oven but you can use one with no fan. Just bake at a higher temperature. About 20C higher should do it. Spray your 8 x 8-inch baking tin with oil spray and line with baking paper.
  2. Mix the flours, baking powder and salt together in a bowl.

Chocolate Chip Blondies - step 3 and 4

  1. Roughly chop up your chocolate.
  2. Add to the dry ingredients and mix. Set aside.

Chocolate Chip Blondies - step 5 and 6

  1. To a separate bowl add the remaining ingredients and whisk together.
  2. Add the dry ingredients and mix using a spatula.

Chocolate Chip Blondies - step 7 and 8

  1. Add to the baking tin and spread around. Add extra chocolate chunks. Bake for 25 minutes and allow to cool.
  2. Use a large knife to cut up. Serve warm or at room temperature.

Chocolate Chip Blondies - hand holding single blondie bar

Tips and Tricks For Recipe Success!

  • Don’t overmix your batter! This recipe has bread flour in it specifically so that these come out chewy and it works! But if you overmix your batter it will result in tough blondies. Nobody wants that. To avoid overmixing make sure you stop mixing as soon as you see no dry ingredients.
  • Use good quality ingredients! Specifically good quality vanilla extract – I have a recipe here on the blog that is great. And make sure you use good quality butter because the flavor makes all the difference in these blondies!
  • Don’t overbake! This can result in dry blondies. You want moist, melt in your mouth blondies. I used a fan forced oven. If using an oven with no fan, bake at 20C higher than the 170C recommended in the recipe card. Make sure you bake in the middle rack for an even rack too.

Frequently Asked Questions about RECIPE

What do they taste like?

Buttery, chocolatey and perfectly sweet. The vanilla shines through too! But the texture is incredible! Chewy, soft and melt in your mouth!

Can I make these Blondies Gluten-Free?

Yes! A reader has used gluten free flour and said they came out amazing! Reader said they used an extra egg yolk to make them a little chewier since they used gluten free flour.

How do I store these?

These can be store in an airtight container in the fridge for up to three days.

Are these like chocolate brownies?

Kind of, but not really. These are like the vanilla, cookie version of brownies. Although they have all the qualities of a good chewy brownie.

How to freeze blondies

You can wrap these in plastic wrap and freeze them for up to two weeks. I’m not gonna lie, they’re edible and delicious frozen, but if you want them at room temperature, let them thaw completely.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Chocolate Chip Blondies - pinterest image

Chocolate Chip Blondies - thumbnail

Chocolate Chip Blondies

You’ve just stumbled across a rich, chewy, melt in your mouth Chocolate Chip Blondie recipe, which is so easy to make and takes a few simple ingredients!

Serves 9

4.5 from 9 votes
Print Recipe Pin Recipe
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Course: Dessert
Cuisine: American
Calories: 389kcal


Chocolate Chip Blondies

  • 1/2 cup (75 g) all-purpose flour
  • 1/2 cup (75 g) bread flour (see notes)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup (125 g) unsalted butter melted and cooled.
  • 1 cup (200 g) brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup (200 g) dark cooking chocolate chopped


Chocolate Chip Blondies

  • Preheat a fan forced oven to 170C / 350F. Spray the bottom of a 20cm x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Set aside.
  • Add both flours, salt and baking powder to a large mixing bowl. Use a whisk to combine. Add most of the chopped chocolate and use a spatula or spoon to coat. Set aside.
  • To a separate bowl add the melted and cooled butter and brown sugar and whisk until well combined. Add the egg, egg yolk and vanilla extract and whisk to combine.
  • Add the dry ingredients to the wet ingredients and use a spatula to combine until a dough forms.
  • Transfer the dough into the baking tin and spread evenly. Sprinkle with remining chocolate chips. Bake for 25 minutes. Lift out of the baking tin and cool completely on a cooling rack. Use a large knife to slice into 9 pieces.


Bread flour - is a high gluten flour and helps give these blondies their chewie texture! It can be found in the baking isle of your supermarket. Alternatively, you can sub it for more all-purpose flour.
Storage - Chocolate Chip Blondies can be stored in an airtight container for up to three days.
Nutrition - is based on per blondie bar. This recipe makes 9
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 389kcal
Carbonhydrates: 48g
Protein: 4g
Fat: 23g
Saturated Fat: 14g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 0.4g
Cholesterol: 67mg
Sodium: 106mg
Potassium : 60mg
Fiber: 3g
Sugar : 33g
Vitamin A: 371IU
Calcium: 44mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Samantha Stewart March 9, 2023 - 12:59 am

5 stars
Fantastic recipe! They just came out of the oven and they look fantastic!

Nick Makrides March 10, 2023 - 1:41 am

Thanks Samantha! N x

Kim M April 15, 2023 - 8:52 pm

5 stars
This recipe was a 10/10! Delicious and very forgiving even when I DIDN’T have bread flour and only used all-purpose because, let’s face it, that’s all I ever buy. I also DIDN’T have a square metal pan so I reduced the temp. by 25°F, used glass, AND baked it in my toaster oven, which sounds risky, but it STILL yielded rich results! Leave it to me to also not realize how roughly he chopped the chocolate, but no matter, my finely chopped Ghirardelli 60% made for even chocolate bits throughout. Sprinkled the top with some Hershey’s chips to finish and called it a day!

Nick Makrides April 25, 2023 - 5:32 am

So glad you loved this Kim! N x

Irene May 21, 2023 - 11:21 am

Made these today – used gf flour. They’re so delicious! Glad I doubled the batch to freeze some for little lunch box treats because they were a bit hit!

Nick Makrides June 24, 2023 - 3:11 am

Amazing!I’ve just added notes to the recipe. Do you mind me asking which brand you used? N x


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