Chewy Chocolate Chip Blondies

Colder weather is right around the corner and what better way to cozy up than with a batch of warm Chewy Chocolate Chip Blondies? Decadent, delicious, quick, salty, and sweet make these blondies the best choice for colder fall nights. 

Good morning, everyone! It has been a freakin’ minute since I shared a recipe but I am BACK! And I’m back with one of my favorite and easiest desserts to make like, ever: Gooey Chocolate Chip Blondies.

What’s new with you guys? What are your plans for the upcoming holidays? I have to work on Thanksgiving and MY BIRTHDAY which freakin’ sucks. So I’ll be celebrating BOTH with my dads side of the family the weekend before since Megan will be home, too.

Let’s get on with the recipe, shall we?

Chocolate Chip Blondies

I am a cookie person. Cookies over everything – unless I’m craving carrot cake. And these blondies are like cookies on steroids. They’re bigger and thicker and best of all? They can really stand their ground when it comes to a scoop of ice cream. Because ice cream + cookies = the ultimate.

But these chocolate chip blondies are amazing on their own. The milk chocolate chips + lil sea salt crystals make these bars a delicious dessert. Or pre-workout snack. Or birthday party treat. Whatever reason you have, blondies make an excellent addition.

Chocolate Chip Blondies Stacked

Look at those salt crystals. Are you drooling yet? I am. And if you ever stop by my apartment, chances are I have these (or something like it) stashed away. 😎

Ooey Gooey Chocolate Chip Blondies

  • Yield: 9 large blondies, 12 smaller bars
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • 1 stick unsalted butter
  • 1 cup dark brown sugar
  • 1 whole egg + 1 yolk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 3/4 - 1 cup milk chocolate chips
  • Sea salt, optional


  1. Preheat oven to 350F and line an 8x8 baking tin with parchment paper.

  2. Melt the butter in a saucepan over medium heat. Add the brown sugar to the melted butter and stir until well-combined. Remove from heat and let cool.

  3. In a large mixing bowl, combine the flour and the salt. If you're using a chocolate bar rather than chocolate chips, now would be the time to chop it up reaaaal nice.

  4. Once the butter mixture has cooled a bit, whisk in the eggs and vanilla. Add the wet mixture to the dry mixture and whisk together. Fold in the chocolate chips/chunks.

  5. Add the batter to your baking tin and bake for 25 minutes. Remove from the oven and sprinkle sea salt over your freshly-baked bars. Let cool in the tin for 5 minutes and then remove using the parchment paper. Cut into bars and eat! (Or store in an air-tight container for up to 5 days.)

Have you made this recipe? Tag me (@kilroyskitchenblog) on Instagram and/or hashtag #kilroyskitchen so I can see!

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