Sweet and Chewy Chocolate Chip Blondies

Ingredients

Dry Ingredients

• 1 ½ cups all‑purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet Ingredients

• ¾ cup unsalted butter, melted
• 1 cup packed light brown sugar
• ¼ cup granulated white sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Add‑Ins

• 1 ½ cups semisweet chocolate chips
• Optional: ½ cup chopped toasted walnuts

Instructions

Bringing It All Together

1. Fold Dry into Wet. Gently add the dry flour mixture to the wet batter, stirring just until no streaks remain. Over‑mixing develops gluten, which can make the blondies tough; stop as soon as the batter looks uniform.
2. Incorporate Chocolate Chips. Sprinkle the chocolate chips (and optional walnuts) over the batter and fold them in with a spatula. The chips should be evenly distributed so each square gets a generous melt‑away pocket.
3. Spread Evenly. Transfer the batter to the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Aim for an even thickness; this promotes uniform baking and the characteristic soft‑chewy center.
4. Bake to Perfection. Place the pan in the center of the oven and bake for 22‑25 minutes. The edges should turn a light golden brown while the center remains slightly soft. A toothpick inserted into the middle should come out with a few moist crumbs but no wet batter.
5. Cool Before Cutting. Allow the blondies to cool in the pan for 10 minutes, then lift them onto a wire rack. Cool completely before cutting into 12 squares; this helps them set and prevents them from crumbling.