Blondies are very similar to my beloved Chocolate Chip Cookie bars, but are made with all brown sugar and zero leavening agents (like baking soda). This results in a consistently soft, doughy, chewy cookie packed with flavor in every bite! Blondies are a go-to in our house because I almost always have the basic ingredients. This recipe calls for a trio of chip flavors, but that is entirely customizable. If you don’t have those on hand, feel free to use any ratio of any combo of chips you like, including just a standard bag of only chocolate chips! Because these start with melted butter, they’re super easy to whip up in a single bowl with only a hand mixer, or even just a spoon. They’re rich and sweet and gooey, and once you try them, they’ll be your new favorite thing.
Ingredients and Equipment
- Butter – I recommend real butter for all baking. If you need to substitute a plant-based butter for dietary purposes, feel free. I’ve never tried that, but I think it should work just fine!
- Brown Sugar- This recipe uses all brown sugar and no white sugar for a moist, chewy texture.
- Eggs – Use large or extra large eggs.
- Vanilla Extract – Pure or imitation vanilla extract works great.
- Flour – Use all purpose white flour. Weighing the flour will give you the most accurate measurement. If you use measuring cups, lightly scoop flour and spoon into cups before leveling with a knife.
- Chips – As stated before, feel free to use any combination of chips you like!
- Flaky Sea Salt – This step is optional, but I really love finishing off my blondies with a light sprinkle of flaky salt. It balances the sweetness and adds a complexity to the overall flavor.
Instructions
This recipe calls for equal parts chocolate chips (I always use semisweet or dark in baking recipes to balance the sweetness), white chocolate chips, and peanut butter chips, but you can use any ratio of any combination you like, including simply a standard bag of chocolate chips only!
- Preheat oven to 350. Line a 9×13″ pan with parchment paper. Set aside.
- Melt butter in a large mixing bowl. Add brown sugar and mix to combine. Add the vanilla and the eggs and beat until combined.
- Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and peanut butter or butterscotch chips and mix until combined.
- Transfer the batter to the prepared pan. I like to sprinkle a few extra chips on top for presentation, and then bake in the preheated oven for 20-25 minutes or until set and slightly golden brown on top.
- Right when they come out of the oven, sprinkle lightly with flaky salt, if desired.
- Allow to cool completely (No really!) Blondies are best when they are cooled so the doughy centers can set up. If you are going to eat them warm, I’d do them in a bowl with a scoop of vanilla ice cream.
Frequently Asked Questions
- How should I store blondies? Store in an airtight container at room temperature for up to a few days.
- Can these be frozen? Yes! Baked goods like cookies and blondies freeze well. Let them cool completely and then wrap well and store in the freezer for up to 3 months.
Triple Chip Blondies
Ingredients
- 1 cup 2 sticks salted butter
- 2 cups 400g light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups 260g all-purpose flour, lightly spooned into a measuring cup and leveled with the back of a knife
- 2/3 cup semisweet or dark chocolate chips*
- 2/3 cup white chocolate chips
- 2/3 cup peanut butter chips or butterscotch chips
- Optional: sprinkle of flaky salt
- Optional: A few extra chips to sprinkle on top if you've got enough
- *2 cups of whatever combo of chips you have. You can of course make these with a standard bag of a single flavor as well!
Instructions
- Preheat oven to 350. Line a 9×13″ pan with parchment paper. Set aside.
- Melt the butter in a large mixing bowl. Add the brown sugar and mix to combine. Add the vanilla and the eggs and beat until combined.
- Add the flour and mix until just combined. Add the chocolate chips, white chocolate chips, and peanut butter or butterscotch chips and mix until combined.
- Transfer the batter to the prepared pan. I like to sprinkle a few extra chips on top for presentation, and then bake in the preheated oven for 20-25 minutes or until set and slightly golden brown on top.
- Right when they come out of the oven, sprinkle lightly with flaky salt, if desired.
- Allow to cool completely (No really!) Blondies are best when they are cooled so the doughy centers can set up. If you are going to eat them warm, I'd do them in a bowl with a scoop of vanilla ice cream.
Questions & Reviews
Would these work with unsalted butter instead?—-> clearly not a baker. Thanks!
Yep, just add in 1/2 teaspoon of salt with the flour. 🙂
Thanks! But does it need the salt? I’d prefer to leave it out, if that’s an option. Thanks again!
It doesn’t NEED it, but it will help balance out the flavors.
Blondies, of the triple chip variety…are my kriptonite. And those look like the perfect balance of moist and chewy…yum!
No kiddos for me and hubby yet. But when the little ones do come these will most definitely be in their first day of school lunchboxes. What a lovely tradition to start! I’ll have to put these in my husband’s lunch bag for now… mine won’t make it into the lunch box.
My five year old just started Kindergarten and I was so prepared to be sad and cry, but I ended up having to “be strong” for my three year old. She cried every time we had to drop him off for school, saying “brother’s never coming back”, over and over again. I wish they loved each other that much all the time!
I need these in my life. Love the ziplock trick for the drizzle 🙂
Oh, I’m so excited to try these. My sister-in-law makes a 3-chip blondie that was awesome when she made it but I have never had very much luck gauging “cook until they are gooey but not too gooey, which you will know after they cool for two hours.” So I’ll be making these for the first day of school, for sure.
Yum! I was feeling pretty good about myself for getting a dinosaur-shaped sandwich cutter, but these will definitely make an appearance in my son’s lunch next week! I think by the time my girls go to preschool next month I’ll be needing a few as well!
Those look so yummy!! My 1st grader, Thomas, was looking over my shoulder as we scrolled down through the recipe. When we saw the final product, Thomas said, “Oh yah!!” We will have to make these as soon as I get some more vanilla!! 🙂 Good luck with the start of school! Our sweet kiddos grow up so fast!! My oldest is a senior this year!! I’m not sure where all that time went!!! 🙂
Curious as to what else you put in your sons lunch for the first day. And, where does one find coconut oil?
Either in the baking aisle or the health food aisle (and sometimes both).
Oh, and I packed him a turkey and cheese sandwich on a Hawaiian roll, one of these bars, grapes, one of those watered-down Capri Sun things, and a handful of chips.
Because my kids were soooooo excited, I was excited for them! That made it so much easier. I didn’t make them feel like they were ruining my life because they grew up. I had a friend who did that and her daughter was a total mess when she got older. That said, I am going to make these decadent yummies to celebrate all y’all’s kids’ first days of school!
Your little girl is totally adorable! I’m already sad thinking about kindergarten and my baby is only 2! lol Those bars look so delicious!