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.

Melt the butter and let it cool slightly. Hot butter + eggs = scrambled eggs, and nobody wants that surprise.

Whisk the butter and sugars together until smooth and glossy. It should look like liquid gold.

Add the eggs and vanilla, whisking until everything is well combined and smooth.

Stir in the dry ingredients—flour, baking powder, and salt—just until combined. Don’t overmix unless you want sad, dense blondies.

Fold in the chocolate chips gently. Try not to eat too many during this step. Try.

Spread the batter evenly into your prepared pan. Smooth the top and sprinkle a few extra chocolate chips if you’re feeling generous.

Bake for 22–28 minutes, until the edges are set and the center looks just slightly underdone. Trust the process.

Cool before slicing. I know it’s hard. But this is how you get clean cuts instead of delicious chaos.