Chewy Chocolate Chip Blondies with Butterscotch Center

If you love chewy cookies and fudgy brownies, these blondies are about to become your new favorite. They bake up with a crackly, caramelized top, a dense and chewy center, and pools of melted dark chocolate. A final shower of flaky sea salt takes every bite over the top. Ready in just 30 minutes, they're the kind of treat that disappears fast.

These chocolate chip blondies are the perfect hybrid of a chewy cookie and a fudgy brownie. The combination of dark brown sugar and granulated sugar creates a deep butterscotch flavor, while a generous amount of dark chocolate chips melts into gooey pockets.

The flaky sea salt sprinkled on top adds a savory crunch that balances the sweetness. Baked in a simple 8x8 pan, they come together quickly with just a bowl and a whisk. Whether you're baking for a crowd or a cozy night in, these blondies deliver that ultra-chewy center every time.

Ingredients

Why this recipe works

The method here is simple but deliberate. Creaming the softened butter with both sugars until pale and glossy incorporates air, which gives the blondies a light yet dense structure.

The brown sugar contributes moisture and a hint of molasses, while the granulated sugar helps create those shiny, crackly edges. Beating the egg and vanilla into the butter mixture until silky ensures a uniform batter that bakes evenly.

Baking at 350°F for 20 minutes is the sweet spot. The edges caramelize and turn shiny, while the center stays soft and chewy. The residual heat continues to set the blondies as they cool, so they hold together when sliced.

The flaky sea salt is not just a garnish—it sharpens the sweetness and makes the chocolate flavor pop. This method gives you that perfect contrast between crisp edges and a tender, almost fudgy center.

Notes and substitutions

Use a high-quality dark chocolate chip or bar chopped into chunks for the best melt. If you only have semi-sweet, that works too.

The dark brown sugar is essential for the butterscotch flavor; light brown sugar will work but with a milder result. Salted butter adds a touch of saltiness, but you can use unsalted and add 1/4 teaspoon of salt to the batter.

An 8x8-inch metal or glass pan works well. Line it with parchment paper for easy removal. If you want thicker blondies, use a 9x9 pan and adjust the baking time slightly. For a gluten-free version, substitute a 1:1 gluten-free flour blend. The batter should be thick and slightly sticky—avoid overmixing to keep the blondies tender.

• salted butter: Unsalted butter plus 1/4 tsp salt
• dark brown sugar: Light brown sugar for a milder molasses flavor
• dark chocolate chips: Semi-sweet or milk chocolate chips
• all-purpose flour: Gluten-free all-purpose flour blend (measure by weight for best results)

Equipment

• 8x8-inch baking pan
• parchment paper
• mixing bowl
• whisk
• spatula
• measuring cups and spoons