Chocolate Chip Blondie Bars

Introduction

Chocolate Chip Blondie Bars are a delectable hybrid of cookie and brownie, offering the rich, buttery texture of a soft-baked cookie with the dense, fudgy consistency of a brownie. Unlike their chocolate-rich cousin, the brownie, blondies get their signature golden color from brown sugar and vanilla, creating a caramel-like depth of flavor that perfectly complements the melty pockets of chocolate chips. Loved by kids and adults alike, these bars are a staple at bake sales, holiday gatherings, family picnics, and afternoon tea breaks. Whether you’re craving something sweet, comforting, or simply want an easy-to-make dessert that delivers big on flavor, Chocolate Chip Blondie Bars are your go-to treat.

The History

The origins of the blondie trace back to the late 19th century in the United States, where it was reportedly invented as a playful contrast to the traditional chocolate brownie. Legend has it that a cook accidentally omitted cocoa powder while preparing brownies and ended up with a golden-hued version—thus, the “blondie” was born. The first known printed recipe for a blondie appeared in the 1896 edition of The Boston Cooking-School Cook Book by Fannie Farmer, although it wasn’t widely recognized until the early 20th century. Over time, bakers began enriching the base recipe with add-ins like nuts, coconut, and most famously, chocolate chips. By the mid-1900s, Chocolate Chip Blondie Bars had become a beloved American classic, often served alongside ice cream, drizzled with caramel, or enjoyed plain with a glass of cold milk. Their enduring popularity is a testament to their perfect balance of sweetness, chewiness, and simplicity.

Ingredients Breakdown

The magic of Chocolate Chip Blondie Bars lies in the careful selection and combination of ingredients, each contributing to the final texture, flavor, and aroma:

Butter: Unsalted butter provides richness and moisture, helping create that melt-in-your-mouth texture. It also aids in browning the edges for that irresistible caramelized flavor.
Sugars: A blend of brown sugar and granulated sugar is essential. Brown sugar brings moisture and deep molasses notes, while granulated sugar helps with structure and slight crispness on top.
Eggs: Eggs bind the ingredients together and contribute to the chewy yet tender crumb. Using room-temperature eggs ensures even mixing and a smoother batter.
Vanilla Extract: Pure vanilla extract enhances the overall sweetness and adds warmth, rounding out the flavors without overpowering them.
Flour: All-purpose flour gives the blondies their structure. Too little results in a gooey mess; too much makes them dry. Measuring accurately is key.
Baking Powder: Though blondies are dense, a small amount of baking powder helps them rise slightly and achieve that soft, cake-like interior.
Salt: A pinch of salt balances the sweetness and intensifies all other flavors, making each bite more complex and satisfying.
Chocolate Chips: Semi-sweet chocolate chips are traditional, but you can use milk, dark, white, or even a mix. High-quality chips ensure better melting and richer flavor.
Optional Add-ins: Chopped nuts (walnuts, pecans), shredded coconut, toffee bits, or even a swirl of peanut butter can elevate the experience.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the pan enters the oven.
Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper and sides of the pan to prevent sticking.
Cream the Butter and Sugars: In a large mixing bowl, beat softened unsalted butter with brown sugar and granulated sugar using a hand mixer or stand mixer until light, fluffy, and well combined—about 2–3 minutes.
Add Eggs and Vanilla: Beat in one egg at a time, ensuring each is fully incorporated before adding the next. Mix in the pure vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This prevents clumping and ensures even distribution.
Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to tough blondies.
Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips (and any optional add-ins) until evenly distributed throughout the batter.
Spread into Pan: Transfer the batter to the prepared pan, using the spatula to spread it into an even layer. Smooth the top for uniform thickness.
Bake: Place the pan in the center of the preheated oven and bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Cool Completely: Allow the blondies to cool in the pan on a wire rack for at least 1 hour. This cooling period is crucial for setting and clean slicing.
Cut into Bars: Use the parchment overhang to lift the blondie block out of the pan. Place on a cutting board and slice into 12–16 even bars using a sharp knife.

Tips

Use Room-Temperature Ingredients: Cold butter or eggs can cause the batter to curdle or result in uneven texture.
Don’t Overbake: Blondies continue to cook slightly from residual heat after removal from the oven. Pull them out when the center still looks slightly underdone for a chewy texture.
Chill the Batter (Optional): For thicker, denser bars, chill the batter for 30 minutes before baking. This prevents excessive spreading.
Line the Pan Properly: Parchment paper makes removal effortless and prevents crumbling at the edges.
Let Them Cool: Cutting warm blondies leads to messy, crumbly edges. Patience yields clean, professional-looking bars.
Double the Batch: These disappear quickly! Consider making two pans—one to enjoy now, one to freeze for later.
Use Quality Chocolate: Since chocolate chips are a star ingredient, splurge on real chocolate rather than artificial chips.

Variations and Customizations

While classic Chocolate Chip Blondie Bars are timeless, endless variations allow you to tailor them to your taste or occasion:

Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter over the batter and swirl with a knife for a marbled effect.
Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients and use dark chocolate chips for a richer twist.
Nutty Blondies: Fold in ½ cup chopped walnuts or pecans for added crunch and earthy flavor.
Salted Caramel Blondies: Drizzle caramel sauce over the batter before baking and sprinkle with flaky sea salt after cooling.
White Chocolate Macadamia: Replace chocolate chips with white chocolate and macadamia nuts for a tropical flair.
Oreo Blondies: Crush 8–10 Oreo cookies and fold into the batter for a cookies-and-cream surprise.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure other ingredients are certified gluten-free.
Vegan Blondies: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chocolate chips.
Holiday Edition: Add red and green M&M’s, crushed candy canes, or dried cranberries for festive flair.
Espresso Blondies: Mix in 1 teaspoon instant espresso powder to enhance the chocolate flavor with a subtle coffee kick.

Health Considerations and Nutritional Value

While Chocolate Chip Blondie Bars are undeniably indulgent, understanding their nutritional profile helps in enjoying them mindfully:

Calories: One standard bar (1/16 of a 9×13 pan) contains approximately 220–260 calories, depending on size and ingredients.
Fat Content: Around 10–14 grams of fat per bar, mostly from butter and chocolate. Opt for reduced-fat butter or replace part of the butter with unsweetened applesauce to lower fat content.
Sugar: High in sugars (about 20–25g per bar), primarily from brown and granulated sugar. Consider using coconut sugar or monk fruit blend for a lower glycemic option.
Carbohydrates: Approximately 30–35g per serving. Whole wheat flour or oat flour can increase fiber content.
Protein: Minimal protein (2–3g per bar), mainly from eggs. Adding nut butter or protein powder (1–2 scoops) can boost protein levels.
Dietary Modifications: As mentioned, vegan, gluten-free, and lower-sugar versions are possible. Portion control is key for balanced consumption.
Occasional Treat: Best enjoyed in moderation as part of a balanced diet. Pair with a glass of milk or a side of fresh fruit for a more balanced snack.

Ingredients

¾ cup (1.5 sticks / 170g) unsalted butter, softened
1 cup (200g) packed light brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups (270g) semi-sweet chocolate chips
Optional: ½ cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in chocolate chips (and nuts, if using) with a spatula until evenly distributed.
Spread batter into the prepared pan, smoothing the top with the spatula.
Bake for 25–30 minutes, until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
Cool completely in the pan on a wire rack (at least 1 hour).
Lift out using parchment overhang and cut into bars.
Serve at room temperature. Store in an airtight container for up to 5 days or freeze for up to 3 months.

FAQ

Q: Can I make blondies without eggs?
A: Yes, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers for a vegan version.

Q: Why are my blondies too dry?
A: Overbaking or too much flour can cause dryness. Measure flour correctly using the spoon-and-level method and avoid overbaking.

Q: Can I use oil instead of butter?
A: Yes, substitute with melted coconut oil or vegetable oil, though the texture will be slightly less rich and chewy.

Q: How do I store blondie bars?
A: Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze individually wrapped bars for up to 3 months.

Q: Can I double the recipe?
A: Absolutely! Use a 9×13 pan and increase baking time by 5–10 minutes. Monitor closely for doneness.

Q: Why did my blondies crack on top?
A: Cracking is normal and often due to overmixing or high oven temperature. It doesn’t affect taste or texture.

Q: Can I add mix-ins after baking?
A: It’s best to fold in mix-ins before baking. However, you can press additional chocolate chips on top immediately after removing from the oven for a bakery-style look.

Summary

Chocolate Chip Blondie Bars combine buttery richness, chewy texture, and melty chocolate in every bite, making them a timeless favorite for any occasion. Easy to make, endlessly customizable, and universally loved, they’re the ultimate comfort dessert that never goes out of style.

Pin1

1 Shares