Chocolate Chip Blondies

Published January 19, 2017. Updated November 11, 2018

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Heart shaped, chewy, gooey, Chocolate Chips Blondies! What’s not to love here? They aren’t just for Valentines Day, these dreamy bars are perfect to make any day of the year.

Blondie with chocolate chips cut into heart shape.

The Perfect Blondie Recipe!

I opted to bake these in a jelly roll (10 by 15-inch) pan. It’s somewhat of an odd size which I didn’t always use to have until last year.

I just bought mine on Amazon and I’m excited to use it to make all the types of cake rolls – pumpkin, lemon, red velvet, angel food, etc. Although I bought it for said use last August and still haven’t gotten to it. Soon though.

In the meantime I’m sure I’ll just be enjoying a few batches of these blondies because they are so easy and so good!

Pan full of chocolate chip blondies.

Ingredients You’ll Need for This Recipe

  • all-purpose flour
  • salt
  • baking soda
  • unsalted butter
  • brown sugar
  • eggs
  • vanilla
  • mini chocolate chips

How to Make Blondies

  • Preheat oven to 350. Butter and line baking dish.
  • Whisk dry ingredients.
  • In a stand mixer cream butter and brown sugar, blend in eggs and vanilla.
  • Mix in dry ingredients then fold in 1 cup chocolate chips.
  • Spread batter into prepared baking sheet, sprinkle with chocolate chips.
  • Bake until set, about 17 – 21 minutes.

Blondies cut into heart shapes, they can also be cut into squares.

Using a Different Size Pan

I used this specific size pan for this recipe because I wanted to get a lot of cut outs with one batch, if you do it in a 13 by 9-inch baking pan you won’t get quite as many and the portions would be bigger since they’d be thicker but it should still work just fine.

You’ll just need to increase the baking time.

Also, if you aren’t doing the cut out shapes, cutting into squares is of course totally fine. And you don’t need to line the baking sheet with parchment, instead just butter the baking dish.

Blondies cut into heart shapes, on a baking sheet.

I actually started out my day making heart shaped shortbread followed by cut out chocolate chip cookies (something like chocolate chip sugar cookies). The first batch spread too much and lost their cute shape and the second batch may have kept that nice shape they tasted too floury (boo!).

So finally I ended with these, cutting into heart shapes after baking. They tasted just like I wanted and I got the heart shapes I was hoping for.

Blondies shown on four individual serving plates.

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Stack of chocolate chip blondies.

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5 from 1 vote

Chocolate Chip Blondies

The BEST blondies recipe! They have a chewy gooey, soft texture, and a purely irresistible flavor. What's not to love? They can also be made thicker and cut into squares rather than cutting out shapes.
Servings: 18
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes



  • Preheat oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan (this is NOT a traditional cookie sheet size, it's smaller). Line pan with two sheets of parchment and butter parchment. 
  • In a mixing bowl whisk together flour, salt and baking soda for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment mix together butter, and brown sugar until blended. 
  • Add in one egg and mix, then add second egg and vanilla and mix. With mixer set on low speed slowly add in flour mixture and mix just until combined. 
  • Set aside 2 Tbsp of the chocolate chips then mix in the remaining (1 cup + 2 Tbsp) remove bowl and fold batter with a spatula until everything is evenly incorporated. 
  • Pour dough onto prepared jelly roll pan and spread into an even layer. Sprinkle the 2 Tbsp chocolate chips evenly over top. 
  • Bake in preheated oven until cooked through, about 17 - 21 minutes (they should appear slightly under-baked but a toothpick should come out clean or with a few crumbs). 
  • Remove from oven (I even gently pressed in a few more chocolate chips at this point, just for looks) and let cool completely on a wire rack, then lift bars out using parchment paper and cut into squares. Store in an airtight container.


  1. *This is 2 cups + 2 Tbsp
  2. **White chocolate chips can be substituted but add them all at once rather then reserving some for the tops as white chocolate chips may brown if added to the top.
  3. These can also be made in 13 by 9-inch pan just increase baking time.
  4. Recipe source: inspired by Tutti Dolce
Nutrition Facts
Chocolate Chip Blondies
Amount Per Serving
Calories 304 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 129mg6%
Potassium 120mg3%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 345IU7%
Calcium 31mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Keryn

    Made these a few times now. Truly delicious. I usually substitute coffee for the vanilla. This is a no-fail recipe. Thank you

  • Terri Warlick

    Made these for Valentines Day, they were so good and looked just like the photo! Will be making these again. Thanks, Terri Warlick

  • Keryn

    I made thes today but made one and a half times the quantity, tomakea thicker blondie. They came out perfectly, chewy, fudgy and the hearts look so cute. I’ll be making these fir Valentine’s Day definitely.
    Thank you fir sharing the recipe.

  • sarah

    How much longer with a 13×9 baking dish. Would it make any difference if I used valentine color m&ms instead of regular choc chips?

    • Jaclyn

      Jaclyn Bell

      Sorry for the late response! I can’t say for sure one time but I’m guessing you’d have to add 5 – 10 minutes. And the m&ms would be just fine :).

  • Beverley Press

    Jaclyn , I love the the flavour of these and who wouldn’t want these on VD. I love getting your emails wwith all your delicious recipes xoxo

    • Jaclyn

      Jaclyn Bell

      I’m so glad you’ve enjoyed my emails Beverley, thanks for subscribing :)!

    • Jaclyn

      Jaclyn Bell

      It sounds like the flour may have been packed in when measuring or they may have been too under-baked, they definitely shouldn’t taste floury here because the ratio of flour to everything else is isn’t a lot. Sorry they weren’t perfect for you though!