Because it’s Friday, because I just did thirty minutes of sweaty yoga in my living room and because I’ve been watching way too much Mad Men over the course of the past two weeks, I made these chocolate chip blondies.
Disregard all that unnecessary information and just make these blondies. Stat. Why? Because they really are top notch and turned out even better than I ever could have anticipated. These bad boys are rich, chewy and studded with dark chocolate chips and hints of caramel and vanilla. They’re stellar on their own, warm out of the oven, and even better after dinner topped with vanilla bean ice cream. They’re chocolatey enough to lure even the most adamant brownie fan, and plain enough to win over a vanilla lover’s heart.
Next time you’re craving a cookie, try a blondie. Trust me on this one.
Here’s what you need for success:
Start by melting one stick of butter. That’s eight tablespoons but the way I look at it, my chocolate chip cookie recipe calls for two sticks of butter so these blondies are practically health food.
Don’t question my logic. Just go with it.
Once your butter has melted, pour it into a bowl with one and two thirds cup packed brown sugar.
Just an island of sugar floating in a sea of butter. No big deal.
Stir together and add one egg, one teaspoon of vanilla extract and one teaspoon of salt.
Add one level cup of all purpose flour and gently stir but be careful not to overmix!
And now fold in chocolate chips! To be honest, I don’t measure my chocolate chips. If you need to know these things though, measure out a half cup and dump ‘em in.
Then pour into a greased eight by ten inch pan and bake for thirty minutes at 350 degrees.
You’ll know the blondies are done because they’ll start to pull away from the pan and turn a rich golden shade. To test them, stick a fork in the center and and see if it comes out clean.
Now that I think about it, blondies are sort of the lazy girl’s cookies. The ingredients and preparation is (almost) the same but instead of taking the time to neatly drop each blob of dough on parchment paper, all you do is dump it in a greased pan and call it a day. And if that’s wrong then I don’t want to be right.
Lazy Girl’s Chocolate Chip Blondies
Makes about sixteen blondies
1 cup flour
1 teaspoon salt
1/2 cup chocolate chips
1 stick butter (8 tablespoons)
1 egg
1 2/3 cup packed brown sugar
1 teaspoon vanilla extract
Melt the butter and add to the sugar in a large bowl. Stir until well combined and then add the egg, vanilla and salt and stir again.
Add the flour and gently combine, making sure not to overmix. Fold in the chocolate chips.
Bake at 350 for about thirty minutes, or until the blondies begin to pull away from the sides of the pan and turn a deep golden color.
{ 122 comments… read them below or add one }
Only 1/2 cup of chocolate chips? I think perhaps I might accidentally measure in more
Happy weekend!
You won me over with lazy girl!
These look amazing though. I will have to try them this weekend.
aaah, those look so good! i need to make those stat. i’m starving!
Those pictures literally made my mouth water – they look so good, Jenna!! Best of both worlds!
“Practically health food” – I like the way you think! Will be bringing these to my friends house for Friday night girls movie night.
I love blondies. I am a firm believer that they’re incredibly underrated, but that’s probably because I favor caramel flavors over chocolate. Speaking of which, could I swap out the chocolate chips for butterscotch? Or even add both? I love me some butterscotch goodness!
oh boy, nearly groaned in anticipation of having a bite–will be making these tonight. no leavening agent needed?
Yep! No leavening agent—try it!
You’re a goddess! If I didn’t just have a cinnamon roll, I’d have to make these;)!
You had me at lazy. I just made “no bake” cookies. Talk about lazy girl. Love them, though. I’ve never made blondies. I may have to give it a try.
I love blondies. I made them before I ever tried my hand at brownies. They’re just so easy and versatile. Favourites to date are cherry blondies…oh my.
I don’t know why I torture myself by looking at your recipes at work. Now if you’ll excuse me, I need to go wipe the drool off my chin.
I love the way you write your recipes! Is it just me or have a lot of people in the blog world started writing theirs the same way?
I like it, but it’s just weird. You’re a pioneer!
it was The Pioneer Woman herself who started this style of recipe writing!
I have to admit, the title got my attention right away. This is just the kind of baking this non-baker cand handle. You know what best about it..? I have all the ingredients already. Wonder though… could I use whole wheat pastry flour ? These kinds of subsitutions are what gets me introuble with baking
You could try but I can’t promise it will be as good because I’ve never tried that! Could be interesting though..
I just made these with whole wheat pastry flour. And in a word: yes, they’re still good. However they’re more gooey/fudgey in consistency and need a bit longer to cook. I’m not sure they’ll hold together the same way normal blondies do but they’re still super tasty!
Hmm I would also note that with the whole wheat pastry flour substitution, they stick to the pan like nobody’s business! I would probably recommend parchment paper or something similar…
I’m SOLD. Love blondies.
… and now I NEED to make these. Mmmmmm.
One can never, EVER go wrong with a batch of blondies!!! Yummmmm
You’re going to make me fat. Just say’n. ; )
I think I just drooled on myself…
This post is exquisitely timed! You write how these blondies are the lazy girl’s cookies, and here I am, having planned to make the delicious-looking browned-butter cookies you posted a few weeks ago for a party tomorrow, but feeling too exhausted (read: lazy) to do it. Planning on purchasing an easy boxed brownie mix at the store in a while, I happen to spot your blog post on Facebook… and now, I’m making these instead. Hurray for lazy cookies, and thank you for the wonderful recipes!
Yum!! I loves me some blondies.
But… that looks like 1 +2/3 cups of brown sugar in the picture… is that right?
you’re right–thanks for catching that!! I just fixed it.
Those look divine!
I would definitely classify these as a “health food”
once and a while
Oh.My.Word. *gulp!*
Blondies vs. Brownies always win hands down in my book. I think adding the chocolate chips just gives them the hint of chocolate they need.
I love Blondies more than life itself somedays. These look fantastic!
These are my type of recipe! Simple, quick, and addicting.
SIGH. The boy caught me looking and asked if I was starving….
I was DROOLING!
YUM!! I have been in a blondie mood too. I made them a few weeks ago with walnuts and ghirardelli dark and white chocolate chips—heavenly! I even added a touch of nutmeg for a warm feel. I .Love. Dessert.
Happy Friday!
I love blondies. I love baking them and I love eating them. I would take them over cookies any day.
I usually read you in Google Reader…so today is my first time checking out the new look of the blog and I seriously love it!
Anyway…the real reason for my comment is that I seriously just made these! I had all of the ingredients…and I’m def a lazy girl today…so I had to give them a whirl and they’re abso delicious!!!!!! Gosh, thank goodness I have neighbor friends…otherwise I might eat this whole tray.
I’ve never baked blondies before — in general, I find they have less flavor than brownies — but these look absolutely delicious! Maybe the problem is that I haven’t ever had *homemade* blondies before…!
Those look just amazing.
I have a question………..I notice that you use sea salt in many of your recipes, over regular salt. Is there a significant? Is one better in terms of taste? I’ve never used sea salt and was just wondering.
Ok, well, I just made these right now and they are in the oven !! Can’t wait to see the results
Oh, and I used margarine…don’t get mad!! It’s all I had on hand.
Thanks for the recipe, Jenna. I wanted to bake today, but I wasn’t sure what I wanted to make. You’ve inspired me and these are all things I have on hand!
Can you please just be my personal chef?
THese look so yummy!
mmmmmm blondies! delish!
Every time I pull out chocolate chips for a recipe, more go into my mouth than into the batter… wish me luck if I try and make these.
these look great! i hate when blondies are dry and these clearly aren’t
Wonderful! This recipe is going in my recipe notebook!! So easy!!
Excuse me while I go kick myself for not having flour to go make these…
I LOVE blondies. I bet these would be good with butterscotch chips, too. Speaking of which, I made a browned butter butterscotch blondie recipe for my husband to bring to work last week. Yum.
I will be making these tomorrow for sure!
then this is my type of cookie…i generally take most cookie recipes, press them into a pan, and bake ‘em off that way! works every time
I’ve never made Blondies either like some others on here. So they are the “white” version of Brownies?
I agree about the not measuring chocolate-chips – psshhwah – whatever – I just dump then in until the batter is barely noticable
okay – this is on my list to make this weekend!
They are coming out of my oven in less than 10 mins. My apartment smells amazing! Thanks for a lazy girl recipe.
I read your post at about 530 and my blondies were done by 7. I would say that is a successful post. And they were delecious!!!
Oh hot damn. I want some of those like I want Don Draper.
Camille, hot damn indeed… matter of fact, we are having both right now.
Proof -> http://twitpic.com/2phi28
It seems like lots of food bloggers these days are blogging with the “Pioneer Woman” style, especially with the recipes and the shot-by-shot action, the “witty” quips, etc…it’s fun.
The blondies look delicious….my mom makes them all the time. They are really just the basic chocolate chip cookie recipe from the chocolate chip bag (Toll House or whatever), but for some reason they taste miraculous when in bar form.
me think s Icould win over a certain boy with these….thanks for making this easy peasy:)
I am all for these blondies – for real.
i love you. i have exactly everything i need to make these.
and i also hate you*! i feel like its 80 degrees in my house and im still tempted to use my oven.
*i dont really hate you
ahhh those look SO good. I might need to whip a batch of ‘em up this weekend
I just want to say that i have LOVED the direction your blog has taken. I love the recipes, with just little tid-bits of your life here and there. I think in the past it was the other way around- which was fine, but seemed to provoke more scrutiny, ya know? Anyway, I am enjoying your blog so much more now, and I thought you should know. It’s light, funny, but most of all, awesome with real recipes and food tips. Love it!
i want to live on that sugar island!!! and swim in butter all day. yum.
I love blondies! I don’t like chocolate, and I feel like it is more normal to make chocolate-less blondies than chocolate-less chocolate chip cookies. At this cafe in Oakland near my old job, they sell Butterscotch blondies and they are so good that I would sometimes eat them for lunch.
Those…look….fabulous! Attempting to not drool on my keyboard right now.
holy moses, love em!
I’ve never had a blondie, but I adore brownies so am pretty sure I would love these!
God I love Blondies. Hot out of the oven with a big scoop of vanilla ice cream and caramel syrup. Yum!
I tried to make blondies tonight and they failed!!! I knew I should have run out and grabbed some chocolate chips… they seem to be the answer to most baking issues!
http://www.non-existentcolors.com/2010/09/motivated.html
Yum! These look delicious and fairly easy to make (I don’t care if that makes me lazy too).
Those look quite LOVELY! yum yum yum
Blondies are almost too good to be so simple. I came across almost the same recipe over the summer and made 3 batches in about 3 weeks! I’m not a huge fan of brownies, so I turn to blondies for that chewy-brownie-consistency fix
Sounds fabulous! Growing up my mom and I always made the recipe on the back of the Tollhouse chocolate chips and would just spread ‘em out in a pan. It’s definitely the way to go!
Oh my, I think I need to close my browser window now, or I’m going to seriously consider making these. That would be bad. I can tell I’d want to eat these in one sitting. Yumm…
Jenna! You did again…BLESS YOU!:) Great recipe. Thanks! Who does not love a blondie?!
oh my gosh. *wipes drool off keyboard* WOW! evernoting this recipe stat!
Jenna,
I have made your chocolate chip cookies. I have made your sugar cookies. I have two choices if I continue down this path… 1) I can eat everything myself and gain 10 pounds, or 2) I can share and end up with more friends than I know what to do with. This is seriously going to be a hard choice…
Yum. That is all.
These blondies look so good! I am not a fan of chocolate but I will have to give these a try!!
definitely nothing wrong with sugar floating in a sea of butter… not in my book anyway
“Just an island of sugar floating in a sea of butter. No big deal.”
–Oh that’s an awesome big deal. It’s the way my mother and grandmother cooked and seriously, if you want to make something good, butter + sugar is a great way to start!
I love that the blondies just peeled away from the edge of the pan. As a kid, I remember eating around pans full of brownies just to have that crunchy yet gooey part, all in one bite.
YUM
Jenna-Having people over for “break fast” in a few hours and needed an extra dessert to feed the masses. They’re in the oven now and I can’t believe how easy they were to throw together.
These should totally be called Brunettes.
I just finished my first class in culinary school…intro to baking and pastry! I thought I was sick of seeing butter and sugar but idk I might have to make these! they look delish!
Oh my gosh Jenna!! You TOTALLY crack me up. I LOVE the way you write and I literally sit here and laugh out loud…A LOT! This recipe looks very yummy and very easy to make and practically health food right?
This is my go to blondie recipe as well, but I like to mess with the ingredients a lot. Try browning the butter since it’s already in a pot- it’s heavenly!
Those blondies look truly awesome..must wipe the drool off my mouth and go make them!
I made these and they were really gooey. Should they be that way?
I had the same problem as sirenjess, I baked and baked until it started to smell like something was burning (well past 30 min) and they never solidified. It was like a pan of goo with a crust on top. The only modification I made was to add a few more chocolate chips than recommended.
They need to cool before they harden–I’ve had about ten people make this recipe with great results so you might want to check your oven temperature or just let ‘em cool a bit longer!
They did eventually harden, but into a gelatinous mass with no crumb structure. I can’t figure it out – my oven is usually pretty accurate and I do a fair amount of baking with it.
Mmmm… These blondies came out of my oven an embarrassingly short time ago considering that they’re already 1/4 gone (AKA eaten). Oops… They are so good. Love the caramel tones and the “fudge-y” texture. Amazingness!
Made these yesterday. SOOOO good! They were pretty gooey but in the best way!
wow these look insane! am posting it on my facebook fan page!
Made a half batch of these this afternoon (baked in a loaf pan) and they are amazing – soft, chewy, and oh so sweet. Thanks so much for sharing!
I’ve got a batch in the oven right now! Can’t wait to try!!
I just made these and they are good, but very sweet and a little too chewy. I used dark brown sugar and I was wondering if that could make a difference next time. I love blondies and yours look so much better than mine haha. I really want to make this work.
We LOVE your dessert recipes. Can’t wait to try this one out!
Made these last night whilst “cat sitting” at my boyfriend’s house…perfection! So easy and so good.
Jenna,
If you’re gluten-free do you think you could swap out gluten free flour for the 1 cup of all purpose flour you used? I may have to venture out to test…they look too good not to!
I am making these as I type this. They are literally in the oven right NOW! Very excited to try them
:) Thanks for posting…
I just made these! I ended up actually having to keep them in the oven for about 12-15 minutes more, but I think I used the wrong size pan. I cut into them after about 15 minutes, and I experienced the goopy/uncooked texture that a couple of people were talking about, almost to the point where it didn’t even seem like it had been baked, it was just warmed up raw batter lol. I’ve been letting them set for about a couple hours so I’ll post back to see how they turn out
Okay they’ve rested for a couple hours, they’re definitely a lot better now!
I’d probably add less sugar next time, since the chocolate is a bit hard to taste, but I’d definitely make them again!
I made these for my boyfriend’s birthday, and they came out great! Very chewy and caramel-y. They’re different from my previous go-to blondie recipe, but now I have two easy and reliable recipes to fall back on!
Jenna,
If I wanted to make twice as much (because they’re so delish!) could I just double everything in the recipe? I know sometimes that doesn’t always work. Thanks!
of course! Just double all ingredients and bake in a larger dish. Yum!
I just made these and they will now be my go-to “I should probably bake something to bring…” or “Something sweet would be nice…” recipe. I browned the butter while I was melting it (I figured it couldn’t hurt) and used bourbon instead of the vanilla because I was out and they came out wonderful. Thanks, Jenna!
I made these last night and they were awesome! I didn’t have enough brown sugar, so I used half brown and half white and they were still great. I also underbaked them slightly because I like it when they are doughy in the middle. Thanks for posting!
Hey jenna,
I couldn’t help but notice that this recipe is almost exactly the same as mark bittmans (from “how to cook everything” and which I first saw on smitten kitchen. ) The only difference is your version uses almost twice as much sugar and for me, they were basically inedible. And I have a huge sweet tooth! I would advise people to at least consider lessening the amount of sugar used….
really??! interesting. I didn’t think it tasted abnormally sweet all…definitely not any sweeter than any other caramel sauce out there. That’s odd!
I agree, Cait! I just made these, and they are abnormally sweet for some reason. The amount of sugar seems like way too much. Hopefully when they’re completely cooled, the sweet taste will lessen?
Just took these out of the oven about ten minutes ago. Made two batches: one with walnuts and one without. I unfortunately am gluten intolerant and didn’t have a sub for the AP flour on hand. They look amazing though! I’m sure my hubby and his buddies will enjoy them this afternoon at our Thanksgiving get together. Thanks for a “lazy girl” recipe for us who like to bake, but don’t do it nearly enough.
My new favorite easy treat! (Hi Jenna!)
I enjoyed reading the recipe as much as the end result. Thanks for making me laugh!!
I saw this yesterday afternoon and made these blondies last nite………I think I left them in the oven to long….but they still taste so yummy there is a nice caramely taste to them……….and it so easy to prepare……I will be making these alot more often!! Thanks
Made these last night and they are AWESOME.
thats what baking is all about, right?
went perfectly with my coffee this am
thanks!!
AWESOME! I brought these into work today and they were a hit. I made two different batches, the second batch I added in coconut. YUM! Thanks!
Delicious!!! Is it sad that my Friday night is consisting of sex and the city, wine, and these blondies? Loved how easy there were! yummmmmm
Jenna – You’ve done it again!! I was going to make the much loved Salted Fudge Brownies, but only had one egg and stores were closed yesterday. When I saw the Lazy Girl’s Blondies with only one egg, I had to try them. They could be the easiest thing ever made! Had them for girls night and they were a hit. Once again – THANK YOU!
OMG. I am making these right now and trying to will the oven to bake faster. The batter tasted amazing, so i can’t wait to eat the completed product! Thank you Jenna!
Nothing like treating yourself after working hard doing yoga. Chocolate foods are the best treat around.
This recipe is awesome! Very simple & everyone will LOVE them!
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