One-Bowl Chocolate Chip Blondies (So Easy!)

These chocolate chip blondies strike the perfect balance between soft, chewy, and just a little crisp around the edges.

Brown sugar brings that warm, caramel-like sweetness, while chocolate chips melt into the batter for irresistible bites throughout.

Like brownies’ laid-back cousin—no cocoa powder, no drama, just golden, chewy goodness that comes together faster than you can preheat the oven.

They’re unfussy, endlessly snack-able, and the kind of bake you’ll want to make on repeat.

Why This Recipe is Awesome

First of all, it’s ridiculously easy. One bowl. No mixer. Minimal cleanup.

Even if baking isn’t your “thing,” this recipe has your back.

Second, blondies are all about butter and brown sugar, which means deep caramel flavor and that soft, chewy texture everyone secretly prefers.

And third? These blondies are wildly forgiving.

Slightly underbake them? Gooey perfection. Bake them a minute longer? Still amazing. Honestly, it’s hard to mess these up—even on a bad day.

Ingredients You’ll Need

Nothing fancy here. If your pantry is even mildly stocked, you’re probably already halfway there.

• Unsalted butter – Melted, because we’re keeping life simple.
• Brown sugar – The real MVP. Brings that rich, caramel-like flavor.
• Granulated sugar – Just enough to balance things out.
• Eggs – For structure and chewiness.
• Vanilla extract – Don’t skip it. This is where the cozy flavor lives.
• All-purpose flour – The backbone of the operation.
• Baking powder – A little lift, not a cake situation.
• Salt – Yes, even in dessert. Especially in dessert.
• Chocolate chips – Go classic, or use chunks if you’re feeling bold.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. This step saves future you from scraping regret off the pan.
2. Melt the butter and let it cool slightly. Hot butter + eggs = scrambled eggs, and nobody wants that surprise.
3. Whisk the butter and sugars together until smooth and glossy. It should look like liquid gold.
4. Add the eggs and vanilla, whisking until everything is well combined and smooth.
5. Stir in the dry ingredients—flour, baking powder, and salt—just until combined. Don’t overmix unless you want sad, dense blondies.
6. Fold in the chocolate chips gently. Try not to eat too many during this step. Try.
7. Spread the batter evenly into your prepared pan. Smooth the top and sprinkle a few extra chocolate chips if you’re feeling generous.
8. Bake for 22–28 minutes, until the edges are set and the center looks just slightly underdone. Trust the process.
9. Cool before slicing. I know it’s hard. But this is how you get clean cuts instead of delicious chaos.

How to Serve

These blondies are fantastic as-is, straight from the pan, preferably while still a little warm.
Want to level up? Serve them with vanilla ice cream, a drizzle of chocolate sauce, or even a spoonful of whipped cream.

They’re also perfect with coffee, tea, or that “just one more piece” mindset.

Nutrition Facts

Here’s the realistic overview—no guilt, just facts:

• Calories: Moderate (it’s dessert, not lettuce)
• Fat: Thanks to butter, but totally worth it
• Carbohydrates: Mostly from sugar, obviously
• Protein: A little from the eggs
• Sugar: Yes. And that’s the point

Enjoy responsibly… or don’t. I’m not judging.

Common Mistakes to Avoid

• Overbaking – This is the #1 blondie crime. Pull them out when the center still looks slightly soft.
• Overmixing the batter – You’re making blondies, not training for arm day.
• Skipping the parchment paper – Unless you enjoy chiseling dessert out of pans.
• Using cold eggs straight from the fridge – They don’t mix as smoothly. Give them a minute.
• Cutting too soon – I get it, but patience = better texture.

Alternatives & Substitutions

• No brown sugar? You can use all white sugar, but IMO, the flavor won’t be as deep.
• Want extra chewiness? Add an extra egg yolk. Game changer.
• Dairy-free? Swap the butter for a plant-based alternative—it works surprisingly well.
• Chocolate overload? Mix in white chocolate, dark chocolate, or even peanut butter chips.
• Feeling fancy? A pinch of flaky sea salt on top before baking does wonders.

Final Thoughts

Chocolate chip blondies are proof that simple baking can still be seriously impressive.

They’re cozy, buttery, and endlessly adaptable—basically the dessert equivalent of your favorite hoodie.

Make them for friends, family, or just yourself (no shame). Now go preheat that oven and enjoy the fact that you’re about to bake something amazing.

You’ve earned it.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely. They stay soft for days if stored properly—assuming they last that long.

Can I freeze blondies?
Yes! Wrap them well and freeze for up to 2 months. Future you will be very grateful.

Do I need a mixer?
Nope. A whisk and a spoon are more than enough. Low effort, high reward.

Can I double the recipe?
Of course. Just use a larger pan and keep an eye on the bake time.

Why are my blondies cakey?
Too much flour or overbaking is usually the culprit. Measure carefully and trust the timer.

Can I reduce the sugar?
You can slightly, but remember—this is dessert, not a health seminar.

Are blondies supposed to be gooey?
Yes. That soft, chewy center is not a flaw—it’s the whole point.