Best 13 Chocolate Chip Blondies Recipes

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

CHOCOLATE CHIP FLUFFERNUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat butter, brown sugar, peanut butter, and white sugar together in a bowl until smooth and creamy. Add egg and egg yolk and mix gently. Gradually stir in flour, baking soda, and salt just until batter is mixed. Gently fold chocolate chips and marshmallows into batter. Spread batter into the prepared baking dish.
• Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. The center will set as it cools. Cool completely before slicing, about 30 minutes.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla; beat well.
• Sift dry ingredients and add gradually to wet ingredients; mix well.
• Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
• Spread dough evenly into ungreased 15 X 10 inch pan.
• Bake at 350 degrees for 20-25 minutes.

CHOCOLATE CHIP PEANUT BUTTER BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

CHOCOLATE CHIP COOKIE BLONDIES

Steps:

• Whisk flour, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, and chocolate chips in order listed. Cover and store in a cool dry place up to 3 months., To prepare blondies: Preheat oven to 375°. Whisk eggs, oil and vanilla until blended. Gradually add blondie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean (do not overbake), 15-20 minutes. Cool completely in pan on a wire rack.

WHITE CHOCOLATE CHIP GINGERBREAD BLONDIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter an 8"x8" baking dish or coat with non-stick cooking spray.
• Add the butter to a large, microwave-safe bowl. Heat at 50% power in 20-second increments until melted. Remove from microwave and whisk in the brown sugar and molasses, then add the egg, ginger, nutmeg, cloves, and salt. Mix well.
• Sift the flour and baking soda over the wet ingredients. Stir just until combined. Stir in 1 cup white chocolate chips.
• Pour batter into baking dish. Using an offset spatula or your fingers, press and spread the batter evenly into the pan. The batter will be very stiff.
• Bake for 30-35 minutes, until dark golden brown, set in the middle, and the edges appear dry.
• Remove from oven and allow to cool for 60 minutes. They will sink a bit as they cool.
• Before cutting, drizzle with more white chocolate. Place 1/2 cup white chocolate chips into a microwave-safe bowl. Microwave at 50% power in 15-second increments, stirring after every 15 second zap, just until chips are melted, about 1 minute. If the chocolate seizes, stir in a 1/2 teaspoon or so of coconut oil or vegetable oil to help loosen it up and get it to a drizzle-able consistency. Use a spoon to drizzle the white chocolate over the blondies in the pan. Allow white chocolate to harden, 30 minutes to 1 hour.
• Cut into squares and serve.
• Blondies keep for several days at room temperature in an airtight container or zipper bag. They freeze amazingly, too! To freeze, cool completely on a wire rack. Place in a single layer in airtight plastic containers or large freezer bag and transfer to the freezer. To thaw, return to room temperature; they should thaw within an hour or two.

REESE'S PEANUT BUTTER AND MILK CHOCOLATE CHIP BLONDIES

Steps:

• Heat oven to 350°F Grease 15-1/2x10-1/2x1-inch jelly-roll pan.
• Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
• Add flour and salt, beating just until blended.
• Stir in 1-1/2 cups chips; spread batter in prepared pan.
• Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
• Cool completely; cut into bars.
• Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds; stir.
• If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
• Drizzle over bars.
• About 6 dozen bars.

PUMPKIN WHITE CHOCOLATE CHIP BLONDIES

Steps:

• Preheat the oven to 350F and grease and line an 8x8 inch square pan.
• Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
• Add in the pumpkin and mix until well combined and smooth.
• In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
• Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
• Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
• Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
• Leave to cool in the pan for at least and hour before transferring to a wire rack.
• Once cool, slice into 9-12 pieces.
• Blondies will keep in an airtight container, at room temperature, for 3 days.

CHOCOLATE CHIP AND PEANUT BLONDIES

Steps:

• Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
• Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
• Cut blondies into 16 squares; serve.

LIME, COCONUT AND WHITE CHOCOLATE CHIP BLONDIES

Steps:

• Preheat over to 350 degrees. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Mix in the lime juice stirring iuntil well combined. Add the baking powder and flour and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of oven for 25 to 30 minutes, or until knife inserted in center come out clean. Let the mixture cool completely in the pan. Cut into squares.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• 1. Cream butter and sugars. Add eggs and vanilla; beat well.
• 2. Sift dry ingredients and add gradually to wet ingredients; mix well. Add oats, one cup at a time, chocolate chips and coconut and mix.
• 3. Spread dough evenly into ungreased 15 X 10 inch pan.
• 4. Bake at 350 degrees for 20-25 minutes.

WHITE BEAN CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350 degrees F. Grease 8 X 8 baking pan.
• Measure drained and rinsed beans to make sure you have 1 3/4 cups. You may use canned or home-cooked beans, any white variety.
• Place drained beans and all other ingredients, except chocolate chips and nuts, into food processor ; process just until smooth, but not fluffy.
• Pour batter into prepared baking pan. Sprinkle chocolate chips and nuts over top.
• Bake for 30 minutes, until firm in the center and golden brown all over top. Center should spring back when touched lightly.
• Cool completely before cutting into 12 bars.
• Store in refrigerator.

BUTTERSCOTCH CHOCOLATE CHIP BLONDIES

Steps:

• Heat oven to 350 degrees and spray a 9 x 13 inch glass pan with non stick cooking spray.
• In a large mixing bowl cream together the butter and brown sugar until creamy and fluffy.
• Then beat in the eggs and vanilla until creamy.
• Add in the salt, baking powder, flour, 3/4 cup chocolate chips, 3/4 cup butterscotch chips, and mini marshmallows. Mix just until combined well.
• Spread the batter into the prepared 9 x 13 inch pan.
• Sprinkle the remaining chocolate chips and butterscotch chips over the top.
• Bake for 25-30 minutes or until golden brown and set in the center.
• Cool for about 30 minutes before slicing.