⏳ Yield & Time

Yield: 16 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup (2 sticks) Unsalted butter
• 1 ¾ cups Granulated sugar
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1 ¾ cups All-purpose flour
• 1 teaspoon Baking powder
• ½ teaspoon Salt
• 2 cups Chocolate chips

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier cleanup. This is crucial for preventing sticking and ensuring even baking.
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until the mixture is light and fluffy. Don't rush this step—it's key to getting that perfect blondie texture! An electric mixer makes this part a lot easier. If you’re using a hand mixer, be prepared for a bit of a workout.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure everything is well combined before moving on to the next step. Scrape down the sides of the bowl as needed—you want to ensure there are no pockets of unmixed ingredients.
4. In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Adding these dry ingredients to the wet ingredients gradually helps avoid overmixing, which can lead to tough blondies. We want them gooey and chewy, not dry!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! A few lumps are okay; in fact, they're desirable. Overmixing develops the gluten in the flour and can result in a tough or cakey final product.
6. Stir in 2 cups of chocolate chips. Mmm, chocolate chips! Fold them gently into the batter until they’re evenly distributed. Try not to be too heavy-handed; you don’t want to break up all the chocolate chips.
7. Pour the batter into the prepared baking pan and spread it evenly. A spatula is your friend here. Ensure the batter is spread to the corners to get nice even blondies.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Don't overbake! Slightly underbaked blondies are gooier and more delicious.
9. Let the blondies cool completely in the pan before cutting into squares. This is important to prevent them from crumbling. Patience is key! Once cooled, cut into squares and enjoy your delicious homemade chocolate chip blondies!

📝 Notes

• Make sure your butter is softened to room temperature for optimal creaming.
• Don't overmix the batter—a few lumps are okay!
• Let the blondies cool completely before cutting to prevent crumbling.
• Store leftover blondies in an airtight container at room temperature or freeze for longer storage. Mmm, blondies!