Classic Chocolate Chip Blondies

Classic Chocolate Chip Blondies

A friend asked if I had a good blondie recipe. His mom used to make them, but he didn't have a recipe. I had one...for toffee blondies...and they were good, but he wanted the classic chocolate chip, just like mom used to make. That made my heart happy.

It just so happened that this friend had an upcoming birthday so you can imagine that I was on the case to make the perfect blondies for his birthday.

I tried a few variations and they were good...I mean, you really can't go completely wrong with flour, sugar, butter, and chocolate chips...but not outstanding. Then, I remembered a cookbook I had called Extreme Brownies. I took the recipe in the book for "loaded blondies" with walnuts and coconut and stripped it down for a classic version.

The result? The perfect classic chocolate chip blondie. Here are some things I love about this recipe:

the blondies are thick,

the shiny brownie-like top,

they're not crumbly or crunchy,

no mixer required,

the sides/edges don't rise unevenly,

they're DELICIOUS.

The ratio of chocolate chips to blondie is spot-on. There's just enough chocolate, but the brown sugar and butter base really shines.

Of course, I asked Mr. E to taste test for me. He was on the way out of the door to work and grabbed one as he left. He called an hour or so later to RAVE about the blondie. I think he was a little sorry they were a gift for someone else. Ha.

Classic Chocolate Chip Blondies

{makes 24, adapted from Extreme Brownies}

3 1/3 cups + 2 tablespoons unbleached, all-purpose flour


  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups unsalted butter
  • 2 1/2 cups packed light brown sugar
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon almond extract
  • 12 ounces semisweet chocolate chips
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • 1 teaspoon light corn syrup
Read the whole recipe on Bake at 350