This classic blondies recipe is the ultimate convergence of a chocolate chip cookie with a brownie. With flavors of butter and vanilla, these blonde-colored bars will be a new favorite dessert to whip up. They’re made all in one bowl and feed a crowd!
Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
Melt the butter and set it aside to cool.
In a large bowl, whisk the eggs until they are smooth. Add the brown sugar and vanilla extract and whisk to incorporate. Then whisk in the slightly cooled melted butter until the mixture is smooth.
Add the flour, baking powder, and salt. Whisk until the batter is just combined with a few dry streaks remaining. There is no need to overmix.
Cut the chocolate bar into irregular pieces. Add the pieces of cut chocolate, leaving behind the powdery small bits. Pour in the chocolate chips and fold the chocolate into the batter.
Pour the batter into the prepared baking dish. Bake in the preheated 350°F oven until the blondies are golden and a skewer inserted in the middle comes out mostly clean, 25-35 minutes. Remove from the oven and cool for 20 minutes before slicing.
When melting the butter, make sure to melt it slowly. If melted too quickly, butter can tend to splatter and spit, which can leave burns if the liquid comes in contact with skin. Additionally, if cooked too hard, the butter can brown, which is not desired in this recipe. For best results, use medium-low heat to melt the butter.
Make sure that any clumps of brown sugar are thoroughly broken down. If clumps are left, they’ll create pockets of brown sugar that will not be desirable once baked. If the clumps do not break down when whisking, simply let the brown sugar sit with the eggs and vanilla extract, and the liquid will soften any remaining clumps, making them easier to whisk.
When measuring out the flour, take your measuring cup and add the flour to it with a separate scoop. Allowing the flour to lightly fall into the measuring cup rather than pushing it down into the flour with the cup will ensure that the flour is light in texture and that too much is not added.
For the chocolate, do not add the chocolate powder that was created when chopping the chocolate into the batter. This will discolor the batter and resulting blondie.