Chewy buttery blondie bars (Printable)

Buttery bars with chocolate chips and crunchy nuts, offering gooey caramel hints and chewy texture.

# What Goes In:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted and slightly cooled
06 - 1 1/2 cups packed light brown sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips
10 - 3/4 cup chopped toasted walnuts or pecans

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together the all-purpose flour, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Fold the dry mixture into the wet ingredients using a spatula until just combined.
05 - Gently fold in the chocolate chips and chopped toasted nuts.
06 - Spread the batter evenly into the prepared baking pan.
07 - Bake for 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow the bars to cool completely in the pan before lifting out with the parchment paper and slicing into 16 bars.

# Expert Tips:

01 -
  • They're foolproof enough for a beginner but taste like you've been baking for years.
  • The chewiness stays perfect for days, making them ideal for packed lunches or unexpected guests.
  • Brown sugar and melted butter create that addictive caramel depth that chocolate chip cookies sometimes miss.
02 -
  • Room temperature eggs and melted butter are non-negotiable—they emulsify properly, creating that fudgy texture rather than a grainy one.
  • The toothpick test is your friend: if you pull out wet batter, give it another minute or two, but don't fear those moist crumbs—that's the sweet spot.
  • Cooling completely in the pan prevents them from breaking apart when you cut; rushing this ruins everything.
03 -
  • Use a bench scraper or the edge of your spatula to cut bars in straight lines; rocking motions crush the edges.
  • If your chocolate chips or nuts are cold from the fridge, bring them to room temperature so they fold in smoothly without deflating the batter.
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