Baking In Stilettos/ Tried and True Recipes

Chocolate Chip Blondies

Tthis month I was a bit of balance overload and I found myself going “Do I make Chocolate Chunk Blondies or Gazpacho?”  Well, the Blondies won out and let me tell you – these are rich, chocolately and if you have one for breakfast – well, who am I to judge, right?

Sadly, no matter where I went shopping, I couldn’t find chocolate chunks.  I wound up using some bittersweet chocolate chips for this recipe and they worked perfectly.  I also wasn’t in a “nutty” mood (tho some might beg to differ) so the walnuts didn’t play a role in today’s recipe.  You can always add them if you like.

On to the recipe:

Gather the Ingredients

Do NOT eat all the cookie batter no matter how much you are tempted

Fresh out of the oven

Chocolate Chip Blondies
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  • ½ lb. (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 12 oz. of bittersweet chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Either grease and flour or spraya 8 ½ x 12 x 2-inch baking pan and set aside.
  3. With an electric mixer, using the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for about 3 minutes until light and fluffy.
  4. Reduce the mixer speed to low and add the vanilla.
  5. Slowly add the eggs, one at a time, making sure each egg gets incorporated into the batter.
  6. Scrape down the sides of the bowl.
  7. Sift the flour, baking soda and salt into a small bowl and, with the mixture on low, slowly add the flour to the butter mixture.
  8. Fold in the chocolate chips with a rubber spatula and spread the batter into the prepared pan.
  9. Make sure to smooth the top as best as you can and bake for 30 minutes.
  10. At the end of 30 minutes, test with a toothpick and make sure it comes out clean.
  11. Cool in the pan completely and when cool, cut into bars and enjoy!



5733 cal


308 g


558 g


52 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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