Chewy Chocolate Chip Blondies with Butterscotch Center Step-by-step instructions

Before you start

Before starting, take the butter out of the refrigerator and let it soften at room temperature for about 30 minutes. Measure all ingredients and have them ready.

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang on two opposite sides. This makes it easy to lift the baked blondies out for slicing. Gather a mixing bowl, a whisk or electric mixer, a spatula, and measuring cups and spoons.

Instructions

Creaming and mixing

1. 1Cream the butter and sugars
   In a medium bowl, beat the softened salted butter with the dark brown sugar and granulated sugar until pale, smooth, and glossy. Add the egg and pure vanilla extract, and beat until fully incorporated and the mixture appears silky.
   Look for The mixture turns pale and glossy, with no graininess.
   Tip Make sure the butter is truly soft for a smooth, lump-free base.
2. 2Add dry ingredients
   Gently fold the all-purpose flour into the butter mixture until just combined. Do not overmix. Then fold in the dark chocolate chips, reserving a few for the top if desired.
   Look for A thick, cohesive batter forms with chocolate chips evenly dispersed.
   Tip Fold until no streaks of flour remain; overmixing develops gluten and makes blondies tough.

The butter and sugars should be pale and glossy, with no graininess. After adding the egg and vanilla, the mixture should look silky and smooth. When you fold in the flour, the batter becomes thick and cohesive, with chocolate chips evenly distributed. It should hold its shape when scooped.

Baking to golden edges

3. 3Spread into the pan
   Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the batter evenly into the pan, smoothing the top with a spatula.
   Look for The batter is evenly distributed and the surface is level.
   Tip Press the batter into the corners for even baking.
4. 4Bake the blondies
   Bake in a preheated 350°F (175°C) oven for 20 minutes, until the edges are caramelized and shiny while the centers remain chewy. The top should be set and lightly golden.
   Look for Edges are deep golden and pull away slightly from the pan; the center is set but still soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake on the middle rack for even heat. Start checking at 18 minutes if your oven runs hot.

As the blondies bake, the kitchen fills with a buttery, caramel-like aroma. The edges turn a deep golden brown and begin to pull away from the pan.

The top becomes set and shiny, while the center remains soft and slightly puffed. A toothpick inserted near the edge comes out clean, but the center may still have moist crumbs.

Salting and slicing

5. 5Sprinkle with flaky salt
   Immediately after removing from the oven, shower the hot blondies with flaky sea salt. The salt will cling to the glossy surface and add a savory contrast.
   Look for The salt crystals glisten on the warm, shiny top.
   Tip Don't skip the salt—it balances the sweetness and enhances the chocolate.
6. 6Cool and slice
   Let the blondies cool in the pan for at least 10 minutes. Then use the parchment overhang to lift the whole slab onto a cutting board. Slice into squares while still warm for the best texture.
   Look for The blondies are firm enough to slice but still warm and chewy inside.
   Tip Use a sharp knife and wipe it clean between cuts for neat squares.

The flaky sea salt sparkles on the warm surface, and the chocolate chips are melted and glossy. After cooling, the blondies slice into neat squares with a chewy, dense interior. The edges are slightly crisp, and the center is moist and tender. The salt provides a pleasant crunch and savory contrast.

Common mistakes

Overmixing the batter after adding the flour can develop gluten, resulting in tough blondies. Mix just until no streaks of flour remain. Overbaking is another common issue—the center should still look slightly underdone when you pull them out, as they continue to set while cooling.

Using cold butter can make the batter lumpy, so always soften it first. Finally, don't skip the parchment paper; it makes removal and slicing much easier.

How to tell it’s done

The blondies are done when the edges are deeply golden and look caramelized, and the top is set and slightly shiny. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The internal temperature of the egg-based mixture should reach 160°F (71°C). Let them cool in the pan for at least 10 minutes before slicing. They will firm up as they cool, but the center will remain chewy and soft.

• Egg dishes: 160°F (71°C) in the thickest part