Ingredients
Equipment
Method
- Preheat the oven. Heat to 350°F / 175°C.
- Prepare the pan. Line a 10 x 15-inch jelly-roll or bar pan with parchment paper and lightly grease any exposed sides.
- Combine sugar and margarine. Stir the brown sugar and melted margarine together until smooth and evenly blended.
- Cool briefly if needed. If the margarine mixture is very hot, let it stand for a few minutes before adding the eggs.
- Add the eggs. Mix in the eggs one at a time, stirring after each addition.
- Add vanilla. Stir in the vanilla extract.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine. Add the dry ingredients to the brown-sugar mixture.
- Do not overmix. Mix only until the flour disappears. Stop as soon as the batter comes together.
- Add the chocolate. Fold in the chocolate chips.
- Spread the batter. Transfer to the prepared pan and spread evenly from corner to corner. The batter will be thick.
- Bake. Bake for about 25–30 minutes, beginning to check at 25 minutes.
- Check for doneness. The edges should be golden, the top should look set, and the center should no longer jiggle.
- Use the toothpick test. A toothpick near the center should come out with a few moist crumbs but no wet batter.
- Cool completely. Let the blondies cool in the pan before cutting into bars.
Notes
Alternative Pan Size
You can use a 9 x 13-inch pan, but the blondies will be thicker. Begin checking around 30 minutes and expect approximately 30–35 minutes, depending on your oven.
Make Ahead, Storage & Freezing
Room temperature: Store airtight for about 4–5 days. Refrigerator: Up to about 1 week. Freezer: Cut into bars, wrap airtight, and freeze for up to 3 months.
Bubby's Tip
Once the flour goes in, stop trying to make the batter perfectly smooth. Mix just until it comes together. That little bit of restraint is what helps keep blondies chewy instead of turning them cakey.
