Chewy buttery blondie bars (Print version)

Soft, buttery bars loaded with chocolate chips and nuts, featuring rich caramel tones.

# What You'll Need:

→ 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:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, whisk melted butter and packed light brown sugar until smooth and glossy. Add eggs one at a time, whisking thoroughly after each addition, then stir in vanilla extract.
04 - Fold the dry ingredient mixture into the wet mixture using a spatula, mixing until just combined without overmixing.
05 - Gently fold in semisweet chocolate chips and chopped toasted walnuts or pecans.
06 - Evenly spread the batter into the prepared baking pan.
07 - Bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
08 - Allow blondies to cool completely in the pan before lifting out with parchment paper and cutting into 16 bars.

# Expert Tips:

01 -
  • They're deceptively simple to make but taste like you spent hours perfecting them.
  • The brown sugar creates this deep caramel flavor that somehow feels fancy despite zero fuss.
  • They stay chewy for days, which means you can actually enjoy them beyond the first evening.
02 -
  • Don't pull them out of the oven the moment they look done—underbaked blondies are still wet in the middle, but a couple extra minutes changes everything into that perfect chewy texture.
  • The parchment paper overhang is genuinely life-changing; trying to flip these out with your hands is how you end up with crumbled bars and regret.
03 -
  • Toast your nuts in a dry pan for three minutes before chopping and folding them in—you'll notice the difference immediately in both flavor and aroma.
  • Use an oven thermometer to make sure your temperature is accurate; ovens run hot or cold more often than you'd expect, and it's the difference between perfect and overbaked.
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