Get ready to transform your baking game with the most irresistible Toll House Chocolate Chip Blondies that will have everyone begging for seconds! These golden, buttery squares are packed with rich chocolate chips and offer the perfect balance of crispy edges and soft, chewy centers that will make your kitchen smell like pure heaven. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver mouthwatering results that will become an instant family favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk thoroughly until the mixture is smooth and well-incorporated, ensuring no sugar lumps remain.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is completely smooth and has a consistent color and texture.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough blondies.
- Gently fold in 1 1/2 cups of chocolate chips, reserving the remaining 1/2 cup for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the blondies out of the pan.
- Cut into 16 even squares, ensuring clean cuts with a sharp knife. For best results, use a knife wiped clean between cuts.
- Serve at room temperature or slightly warm. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - mix just until ingredients are combined to keep blondies tender.
- Line your pan with parchment paper for easy removal and clean cutting.
- For extra richness, use high-quality butter and vanilla extract.
- Allow blondies to cool completely for clean, precise cuts.
- Store in an airtight container to maintain moisture and freshness.
- For variation, try adding chopped nuts or different types of chocolate chips.
- Check blondies a few minutes early to prevent overbaking - you want moist crumbs, not dry texture.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 40g
Protein: 2g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 62mg
