Whether you know them as “blonde brownies” or “cookie bars,” let’s admit that we’re all here for these gooey chocolate-chip blondies! We love how they marry the best of both worlds, combining a brownie-like texture with a flavour and scent reminiscent of our favourite cookie or vanilla cake.
With their crisp edges and soft gooey centres studded with melted chocolate-chips, these blondies are always the perfect accompaniment to a pot of hot coffee.
Key Ingredients For Gooey Chocolate-Chip Blondies
- Melted butter, to impart a soft butteriness to these blondies balanced by a chewy texture.
- Dark brown/ demarara sugar which intensifies the richness and moist texture of these blondies. The higher molasses content of dark brown sugar also has a caramelly magic to it. Alternatively, can use light brown sugar if you prefer a less rich/ sweet flavour, or even a combination of dark and light brown sugar.
- High quality vanilla extract, which enhances the overall flavours of the blondies while adding a vanilla accent to make up for the lack of chocolateyness in these blondies. (I use Sprig’s Natural Bourbon Vanilla Extract}.
- A dash of cornflour and an extra egg yolk, to ensure that each piece strikes the perfect balance between chewy and gloriously-goeey.
- Chocolate chips. Because, chocolate chips! {I use Bean to Buttons from Bean to Chocolatier}.
More tips for baking these blondies
For the ultimate gooey chocolate-chip blondies, make sure you don’t over-bake these blondies. Instead, remove them as soon as they look almost done. The edges should have set but the centre must still have a slight wobble. Getting the timing right – as you will discover – makes all the difference between a passably-good batch and a memorably-marvellous one, with the softest most tender crumb to accompany your cuppa coffee!
Commonly-asked questions
If you are restricted from baking with eggs, you could try substituting with a chia/ flax egg. Alternative, browse other (equally delicious) eggless recipes (including cookies!) here.
Gooey Chocolate-Chip Blondies
Ingredients
- ½ cup unsalted butter (if using salted butter, omit adding salt separately)
- ¾ cup + 2 tbsp brown sugar (I use dark Demarara sugar from Sprig; however, you can use light brown sugar or even a combination of both dark and light brown sugar)
- 1 cup all-purpose flour
- 1 tsp cornflour
- 1 egg + 1 egg yolk
- 1½ tsp vanilla extract (I use Sprig’s Natural Bourbon Vanilla Extract)
- ½ tsp baking powder
- Pinch of sea salt + more for sprinkling
- 1 cup chocolate chips (I use Bean to Buttons from Bean to Chocolatier)
Instructions
- Pre-heat your oven to 175°C and prepare an 8×8 inch baking pan, lining and greasing it with parchment paper. I like to place the parchment paper such that it is pressed against the sides of the pan, with some excess parchment hanging out over the edges. This ‘parchment sling’ makes it easier to remove the blondies later!
- Sift the flour into a bowl. Whisk in the baking powder, cornflour and sea salt and mix well. Set aside.
- Once the melted butter has cooled, beat the brown sugar and melted butter together until it is well mixed and fluffy.
- Beat in the egg, egg yolk and vanilla extract until the mixture is light and evenly mixed.
- Stir in the dry ingredients, gently folding them in until no visible streaks of flour remain.
- Gently fold in ¾ cup of chocolate chips, reserving the rest to add in later.
- Pour the batter into your prepared tin and press down gently with a rubber spatula/ offset spatula. Add the remaining chocolate chips and gently press down.
- Pop the blondies into bake for 17 – 22 minutes (baking times vary from oven to oven). Remove them from the oven when they look *almost done*. The edges will have browned, but the centre will look a tad underdone (with a slight wobble). Be careful not to over-bake in the oven, as if you do, your blondies will be less moist, instead becoming hard. No one wants over-baked blondies!
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Fabulous recipe! Absolutely loved it and will definitely make it again 🙂
So easy and the right amount of gooey. Love that ur recipes are not overly sweet.