These Chocolate Chip Blondies are soft, chewy and buttery with hints of chocolate, pecans and dried cherries. That is why I love them, and you will, too!
The brown sugar gives these blondies a deep, rich caramel flavor that's enhanced with the chocolate chips. At first glance they may not seem as enticing as brownies, but they are every bit as satisfying and memorable!
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Essential Ingredients
Brown sugar and butter: These are the two ingredients that gives blondies their quintessential butterscotch flavor. I like to use light brown sugar for these, but you can use either light or dark. Dark brown sugar will add a but more flavor and gove the bars a darker color.
Dark or Semisweet Chocolate Chips – The addition of chocolate elevates theses blondies to another level, especially if you are a chocolate lover. The butterscotch and chocolate flavors together are pure heaven.
Eggs: The eggs are what help the blondies rise and also what binds the ingredients together. Also, when baking, it's always best to use eggs at room temperature as they will blend with the other ingredients easier.
Nuts: I always opt for chopped pecans for this recipe, not sure why, I just like them with the butterscotch and chocolate flavor. But certainly walnuts or almonds will work here too.
How to make the blondies
1. Line a 9 x 13-inch baking pan with foil so the foil extends 2 inches beyond the short ends of the pan. Lightly grease the foil. Preheat the oven to 350°F.
2. In a large bowl using an electric mixer, beat the butter and sugar on medium speed until light in color, about 2 minutes. Scrape down the sides of the bowl. Beat in the eggs one at a time and beating well after each addition. Beat in the vanilla, baking powder and salt. Reduce the mixer speed to low and beat in the flour just until blended. (1)
3. Using a wooden spoon, stir in the chocolate chips, cherries, and nuts until well blended. (2 and 3)
4. Scrape the batter into the prepared pan and smooth the top.(4) Bake until golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set the pan on a wire rack to cool completely.
5. Spoon the white chocolate into a small sealable plastic bag and seal the bag. Cut a small hole in one of the bottom corners and drizzle the chocolate over the cooled bars. Refrigerate for 15 minutes, or until chocolate is set.
6. Lift the foil to remove the bars from the pan. Place them on a cutting board and remove the foil. Using a long sharp knife, cut into bars.
Recipe Tips
If you would like to give the blondies a richer, deeper flavor, brown the butter before using. to do this, simply put the butter into a small saucepan and heat over medium-low heat, stirring occasionally, until it begins to brown and smells nutty.
Instaed of drizling the white choclate over the blondies, you can sprinkle them with flaky sea salt after they are baked and cooled. The salt enhances the buttery chocolate flavor and counterbalances the sweetness.
Recipe FAQs
Chocolate chip blondies freeze very well, and when they’re appropriately cooled and wrapped, they should last for up to three months. First, allow them to cool completely, then slice and wrap tightly with plastic wrap and foil. Finally, place them in freezer-safe containers and freeze. Allow them to thaw in the fridge overnight or on the counter for a few hours before serving.
Chocolate chips in this recipe are a no-brainer, but you could also use white ore milk chocolate chips, and maybe even peanut butter chips if you're a fan.
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Chocolate Chip Blondies with Nuts and Cherries
Ingredients
- 1 cup (2 sticks) butter, softened
- 2 cups packed light brown sugar
- 3 large eggs
- 2 tsp. vanilla extract
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 ½ cups all-purpose flour
- ¾ cup dark or semisweet chocolate chips
- ½ cup chopped dried cherries (optional)
- ½ cup chopped pecans
- 2 oz. white chocolate, melted (optional)
Instructions
- Line a 9 x 13-inch baking pan with foil so the foil extends 2-inches beyond the short ends of the pan. Lightly grease the foil. Preheat the oven to 350°F.
- In a large bowl using an electric mixer, beat the butter and sugar on medium speed until light in color, about 2 minutes. Scrape down the sides of the bowl. Beat in the eggs one at a time and beating well after each addition. Beat in the vanilla, baking powder and salt. Reduce the mixer speed to low and beat in the flour just until blended.
- Using a wooden spoon, stir in the chocolate chips, cherries, and nuts.
- Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set the pan on a wire rack to cool completely.
- Spoon the white chocolate into a small sealable plastic bag and seal the bag. Cut a small hole in one of the bottom corners and drizzle the chocolate over the cooled bars. Refrigerate for 15 minutes, or until chocolate is set.
- Lift the foil to remove the bars from the pan. Place on a cutting board and remove the foil. Using a long sharp knife, cut into bars.
Notes
Nutrition
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Meg says
These are (or were because they’re now gone) so good!
I left out the cherries, but still delish!