Chocolate Chip Blondies

By Sarah On February 20, 2015 | Updated: March 12, 2026

Loaded with two kinds of chocolate and lots of toasted nuts, these soft and chewy chocolate chip blondies truly are the ultimate! You won’t believe how easy they are to make.

I know, I know, we’re typically a brownie household on this website but that all changes today thanks to these blondies showing up and showing OFF.

You can barely even count all the goodness packed into these blondies but it starts with a heavy hand of chocolate, lots of nuts, and my beloved, the almighty browned butter.

The end result is a blondie so soft, chewy, and loaded that could it quite possibly could put my beloved brownies in imminent danger of being ignored. It’s just really hard to argue with a bar this fantastic.

Blondies traditionally have a rich background of butterscotch flavor and we’re emulating that flavor by using two secret weapons today: brown sugar and browned butter! These two ingredients combined give the blondies not only a sweet, nutty flavor but they also contribute tons to their incredible chewy texture.

I mean, really, good luck saying no to a third of these.

These Blondies Feature…

A combination of gooey semisweet and white chocolate chips
Toasted pecans (or your favorite nut)
Rich butterscotch flavor
An easy, one-bowl dough that comes together in minutes

Making the Blondies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Egg
Vanilla extract
All-purpose flour
Kosher salt
Nuts
White chocolate chips
Semisweet chocolate chips

How to Brown Butter

The trick to browning butter is letting it cook slowly. Melt 1 stick unsalted butter in a medium saucepan over medium heat, swirling pan occasionally until butter is a deep golden brown and fragrant. Allow the butter to cool slightly before adding to other ingredients.

Tips for Perfect Blondies

Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Toast nuts – toss pecans or walnuts around in a nonstick pan over medium heat 3-5 minutes until nuts are fragrant. Toasting the nuts brings a lot of flavor out and gives them a crunchy texture.
Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
Don’t overbake blondies – they are done when the edges are a light golden-brown. The very middle of blondies should still be a little soft.
Allow blondies to cool and clean knife between slices– this will make for neat cuts.

Recipe Variations

Try these ideas for a different twist on these blondies.

Use another chocolate – try dark chocolate or a cut-up chocolate bar in place of the chocolate chips.
Skip the nuts – omit the nuts if you’re not a fan.
Add salt – sprinkle blondies with a little flaky sea salt after baking for a sweet and salty flavor.
Drizzle blondies – try topping blondies with a drizzle of caramel or butterscotch sauce after cooling.

Storing and Freezing Blondies

Allow blondies to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze blondies, allow to cool completely at room temperature, wrap well, and freeze up to 2 months. Thaw blondies completely on countertop before serving.

One bite of these blondies is all it’s going to take for you to be completely and utterly hooked. They’re impossibly chewy and every bite is loaded down with crunchy nuts, gooey chocolate, and a rich butterscotch flavor.

Do yourself a favor and please get these blondies in your life immediately! Running to the kitchen is encouraged here.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

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