These chewy Blonde Brownies are the absolute best chocolate chip cookie brownie recipe ever! They are super easy to make and a favorite everywhere I take them.
I’ve been making these Blonde Brownies since I was a girl. In fact, they are one of the first recipes that my mom let me make by myself since they don’t have any complicated, hard-to-follow steps.
I remember my favorite part was combining the melted butter and the brown sugar together. It was almost like playing with wet sand or mud, except I was actually making something edible and delicious!
The other part that I always enjoyed was sprinkling on the chocolate chips. My mom had the same mentality that I do- if it’s a dessert, let it be a true dessert and don’t go skimping on the sugar! Now obviously, that’s within reason because I do actually cut back the sugar in a lot of my dessert recipes.
But I still don’t like to skimp so much that they don’t taste like a good dessert! And so I was always pretty liberal with the chocolate chips and even liked to make sure that the corners and sides had plenty to fill them up so that you’d for sure get a nice chocolaty taste in every bite!
These Blonde Brownies also made me popular with my co-workers. Soon after I turned 18, I started working as a pharmacy technician for CVS/Pharmacy. One morning on a whim, I whipped up a batch of brownies and took them to work warm. My co-workers went crazy over them!
And that started the tradition of me juggling hot pads and a pan of still warm brownies to work every couple of weeks. I remember well my final day there when I took my last pan of brownies in, this time accompanied by a handful of recipe cards with the beloved Blonde Brownie recipe hand-written on them. It was the best farewell gift I could think of!
How to Make Blonde Brownies
The thing that sets this Blonde Brownie recipes apart from other chocolate chip brownie recipes is their delightfully chewy texture. If baked correctly, these brownies are amazingly chewy and almost melt in your mouth. So good!
Some of you might be wondering what you’ll do with such a large amount of brownies. If you don’t need them all now, you can easily put the extras in the freezer. These Blonde Brownies freeze really well and it’s always handy to have a snack like this in the freezer, ready to pull out for unexpected guests, etc.
BLONDE BROWNIES- the best chocolate chip cookie brownie recipe!
Blonde Brownies- the best chocolate chip cookie brownie!
Ingredients
- 2 2/3 c. flour
- 2 ½ tsp. baking powder
- ½ tsp. salt
- 2/3 c. butter
- 2 ¼ c. brown sugar
- 3 eggs
- 1 ¼ c. semi-sweet chocolate chips
Instructions
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Melt butter; let cool 10 minutes.
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Meanwhile, mix flour, baking powder and salt together.
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Stir brown sugar into butter.
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Add eggs, one at a time.
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Add flour mixture and mix well.
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Spread into a large greased cookie sheet (this is the one I use).
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Sprinkle with chocolate chips.
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Bake at 300° for 25 minutes. Do not overbake.
Recipe Notes
* When done, bars should be just lightly browned and barely look done. Over-baking will cause the brownies to be dry, and not chewy.
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I have the same mentality with chocolate chips. Use them generously! And chocolate chips are the one thing I always buy name brand, even on my frugal grocery budget. 🙂 Thanks for the disclaimer on the brownies because that’s always been my complaint on blondies. Some seem so dry! I’ll have to give your version a try!
I’m sure you’ll enjoy them! They’re a hit every time I make them. In fact, if I’m asked to make anything for a bake sale, this is my go-to recipe and they always sell well.
My mom used to let me play in the flour before she baked. I still remember taking the spoon to make big hills and mountains. I just told my husband I have been craving brownies lately. I will have to give these a try.
Julie, what a fun mom! She must have been an incredibly patient lady. 🙂 I don’t think you’ll be disappointed if you give into your craving and make these!
My aunt used to make the best “Blondies” she called them. I’ll have to give your’s a try.
I’d love to know if they hold a candle to your aunts! 🙂
My daughter worked as a pharmacy tech at CVS. She fell out of love with them after about 1 1/2 year. Maybe she would have been a little happier if her co-worker brought her these blonde brownies. They look delicious!!
I’m sure it would have helped! 🙂
Oh yum! I am pinning this recipe! I cut the sugar back in a lot of dessert recipes because I think quite a few recipes overdo the sugar. But you are right, dessert should be sweet. 🙂
Visiting from Tuesday Talk.
Erica, yes, I have found that I can cut back the sugar by nearly half in many recipes without affecting the taste. It’s crazy, really! But I don’t like to skimp on chocolate chips! 😉
Yum! These look incredible. I love your idea of freezing them and thawing for company. I love having good desserts when we have company for dinner but sometimes with making dinner/sides/etc, dessert gets thrown by the wayside. Having something delicious like this baked and ready to go sounds really appealing 😉 plus you could freeze individual portions so you don’t feel pressured to eat them all in one sitting!
I hear you, Leah! Having easy desserts like this in the freezer is a lifesaver for me. Another trick that use is to freezer cookie dough balls. Then when we have last minute dinner guests or just decide to invite someone over for the evening, I have an easy snack or dessert. I just pull the cookie dough balls out and bake them and viola: we have fresh baked cookies! 😉
This looks like the recipe my neighbor made for my son after he had surgery. He begs me to make them so I will use your recipe. Thanks.
I hope it brings a big smile to his face, Sherry! 🙂
This recipe is awful!!!!! I used a large deep cookie sheet and it went all over my oven. It should be in 2 batches not one.
I’m airing out all the smoke right now. I followed you recipe to a tee. And wasted all those ingredients, what a money saver that was. I think you should re write this recipe, someone could burn their house down.
I’m so sorry that you had such a bad experience with this recipe! I know how frustrating it is to make something and then not have it turn out….let alone make a mess in the oven! 🙁
I’d really like to help you figure out what went wrong though, because these brownies are truly delicious and I’ve made them at least 100 times over the years and have never had any problems. My suspicion is that our definition of cookie sheet is probably different. When I wrote the recipe, I debated for a while trying to figure out the best way to make it clear the size of pan I was referring to, because I know different people call them different things. If you look at the recipe, I included a link to the pan that I use for that exact reason. The pan should be roughly the size of two 9×13 cake pans side by side. The exact pan exterior dimensions are 18.44 x 13.13 x 2.25 inches and interior dimensions 16.88 x 12.13 x 1 inches. I’ve never once seen these pans with deep sides, which makes me assume that you either used a 9×9 baking dish or a 9×13 cake pan, which is obviously not going to be anywhere near big enough. I’m sorry for the pan size not being more clear and hope that you can give this recipe a try again using a bigger pan!
Just FYI: I didn’t have large sheet pan either, so I used two of my 8 x 8 square baking pans. They are about 2.5 inches deep, but the brownies didn’t rise that much anyway. I just split the mix evenly between the two pans and kept the bake times and temp the same. They turned out beautifully! Wonderful recipe – my 5 year old definitely approved;) thank you!
This is great to know, Tabitha! And perfect for anyone else that doesn’t have a big sheet pan Actually, I kind of want to try it myself! I think it would be fun to have these really thick just for different. So glad you and the 5 year old enjoyed them! 🙂
These look like the perfect moist and chewy brownie, just in a blond version!!
You summed them up pretty well, Sandi!
These were so good! I had to stop myself from eating the entire pan, thank you!
So glad you loved them, Emily! They’re still a favorite of mine.