Chocolate Chip Blondies
Decadent and delicious, these chocolate chip blondies are everything you like about classic chocolate chip cookies, without all of the fuss of scooping and baking multiple pans. The chewy texture is perfect for dunking in a glass of ice-cold milk or packing in a lunchbox.
I tested this recipe 5 times to get the amount of leavening agent just right. ¼ teaspoon of baking powder doesn’t seem like much, but it's the right amount to get the perfect texture of blondie, without puffing up and deflating in the center. With this amount of baking powder, you will get a nice, even chocolate chip blondie bar that doesn't sag in the middle or deflate when you take it out of the oven.
These are best eaten warm, but can still be enjoyed cold. Top the warm blondies with a scoop of ice cream for an even more decadent treat.
You can use white chocolate chips instead of semi-sweet chocolate chips. Small chocolate chunks would also work well in this recipe. You can also swap out the walnuts for cashews or pecans.
What are substitutions that I can make?You can substitute the vanilla for almond extract or hazelnut extract for a more nutty flavor.
Can I make this ahead of time and freeze it?Yes! Just thaw the brownies before serving, or pop the individual bar in the microwave for 10 seconds or until warmed through to your liking.
What if I don’t have parchment paper?I highly recommend parchment for this recipe so you can easily lift the bars out of the pan and cut them. If your pan is nonstick, just be sure to flip your bars out of the pan before you cut them so you don’t damage the finish on your pan.
Chocolate Chip Blondies
Recipe details
- 12 servings
- Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
Comments
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Could you check the recipe again as directions call for baking soda and it is not part of the ingredient list? I'm looking forward to making this dessert!