Chocolate Chip Blondies

Name: Chocolate Chip Blondies
Total time: 105 min
Yield: 2
Ingredients: 12 tbsp butter (melted); 1 ½ cup brown sugar (packed); 1 tsp salt; 2 unit eggs (room temperature); 2 tsp vanilla extract; 2 cup all-purpose flour; 1 tsp baking powder; 1 ¼ cup chocolate chips

Sweet & Morning · American

A variant of Blondies — The reference blondie with chocolate chips folded through the batter.

8 ingredients · 105 minutes · 2 servings

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Contains gluten, dairy, egg · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

12 tbsp	butter (melted)
1 ½ cup	brown sugar (packed)
1 tsp	salt
2 unit	eggs (room temperature)
2 tsp	vanilla extract
2 cup	all-purpose flour
1 tsp	baking powder
1 ¼ cup	chocolate chips

Optional

Not counted above. The dish works without them.

1 unit	egg yolk (for extra richness)
¼ cup	granulated sugar (in place of some brown)

Steps

prep5 min
oven at 350°F
line a 9-inch metal square pan with parchment, leaving an overhang — metal because glass and ceramic heat slowly and stretch the bake past the point where the centre is still moist
cook3 min
low heat, just to liquid
butter, melted only — no creaming anywhere in this recipe, because creaming beats in air and air makes cake; melted fat coats the flour instead and gives you chew
whisk2 min
butter still warm
melted butter + brown sugar + salt, until the mixture looks glossy and slack rather than sandy — this is where the sugar dissolves, and dissolved sugar is what recrystallises during baking into the thin crackled top; skip it and the bars taste right but come out matte
rest5 min
until warm, not hot
the sugar mixture, off the heat — if it is hot enough to feel uncomfortable on a fingertip it will scramble the eggs into visible threads
whisk2 min
vigorous, until smooth and slightly lightened
+ eggs, one at a time + vanilla, waiting for each egg to disappear before the next goes in
fold1 min
stop the instant no dry flour is visible
+ flour + baking powder, folded with a spatula and no more than about fifteen strokes — every stroke past that develops gluten, and developed gluten is the difference between a blondie and a flat yellow cake; a few faint streaks are safer than a perfectly smooth batter
fold1 min
by hand, 3 or 4 strokes
+ add-ins if using, then scrape the thick batter into the pan and press it level with an offset spatula or oiled fingers — it will not pour Use the listed chocolate chips as the add-in for this version. Fold them through before leveling the batter.
bake33 min
350°F, middle rack; judge by look, not clock
the pan, until the top is uniformly pale gold and crackled, the edges have pulled slightly from the parchment, and a tester in the centre comes out with moist crumbs clinging — the centre should still look faintly underdone and wobble-free but wet, because the residual heat finishes setting the middle after the pan leaves the oven; baking until the tester is clean is the single most common way home cooks turn these into cake. In a 9x13 the same batter runs 30-35 minutes; a thin 8-inch fudgy version 20-30
rest60 min
in the pan, on a rack, until completely cool
the bars — warm blondie reads as raw and slumps under the knife, so do not judge the texture or cut before the pan is cool to the touch; lifting them out by the parchment and chilling 30 minutes more gives the cleanest edges