Ingredients
Scale
- 1/2 cup unsalted butter, melted 🧈
- 1/2 cup packed light brown sugar 🍯
- 1/3 cup granulated sugar 🍚
- 1 large egg, room temperature 🥚
- 1 teaspoon vanilla extract 🍦
- 1 cup all-purpose flour 🌾
- 1/4 teaspoon salt 🧂
- 1 cup semi-sweet chocolate chips (divided) 🍫
- 8×8-inch square baking pan and parchment paper 🧁
Instructions
- Preheat the oven to 350°F (175°C). Brush an 8×8-inch square baking pan with a little melted butter and line it with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the melted butter, light brown sugar and granulated sugar until smooth and glossy.
- Whisk in the egg and vanilla extract until fully incorporated and the mixture is slightly thickened.
- Add the all-purpose flour and salt, stirring just until the batter is moistened—avoid overmixing to keep the blondies tender.
- Fold in 1/2 cup of the semi-sweet chocolate chips, reserving the rest for the top.
- Transfer the batter to the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- Bake for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Set the pan on a wire rack and let the blondies cool completely. Use the parchment overhang to lift them from the pan and transfer to a cutting board.
- Cut into squares and serve. Optional: sprinkle with flaky sea salt for a sweet-salty finish.