These chocolate chip blondies are the kind of easy dessert you make when you don’t want a sink full of dishes. Everything comes together in one bowl, with brown sugar creating a soft, chewy center and lightly crisp edges. Packed with chocolate chips and a handful of sprinkles, they don’t need frosting or anything extra to feel complete. Just mix, press, and bake.
One Bowl Chocolate Chip Blondies That Stay Soft for Days
These chocolate chip blondies are soft, chewy bars with the rich, caramel flavor of brown sugar, somewhere between a cookie and a brownie, but without any cocoa powder. The centers stay tender while the edges turn lightly golden, and every bite is packed with chocolate chips and a pop of sprinkles.
Doesn’t everyone need some sprinkles in their life! Try adding them to Rice Krispie treats for something a little festive.
They come together in one bowl with nothing more than a spoon, so you’re not dragging out mixers or extra bowls. These are the dessert bars I make when I need something sturdy that travels well and won’t melt. You can bake them ahead, cut them into squares, and stack them in a container for a cookout, no frosting, no fuss.
If you don’t have sprinkles, don’t let that stop you. They’re fun, but the base blondie is still solid with just chocolate chips. And if your’e not a fan of chocolate, try buttery blondie with toffee instead.
The Fun Stuff
You’ll need basic pantry staples plus two more fun ingredients. You’ll find exact amounts in the recipe card at the bottom of the post.
- Semi-sweet chocolate chips: Any type of chocolate chip will work in these blondies.
- Sprinkles: Jimmies hold their color better than nonpareils, but use what you like. These are the ones I use, you can find them in the baking aisle.
// Sprinkles //
One Bowl Bars For Every Occasion
Step One: Cream Butter and Sugar
Step Two: Stir In Fun Mix-Ins
Don’t overmix: Stop as soon as it comes together so the blondies stay tender.
Step Three: Press and Bake
Don’t overbake them. This is the difference between soft blondies and dry ones. Pull them when the edges are golden and the center still looks just a little underdone, it’ll finish setting as it cools.
Step Four: Cool Before Cutting
Once you find a dessert bar recipe you love, you’ll keep it in your back pocket forever. These are simple, chewy, and just sweet enough, they hold up for a crowd, travel without falling apart, and don’t need anything extra to make them worth baking again.
Don’t Forget!
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Equipment
Ingredients
- 1 cup butter softened
- ¾ cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ¼ cups flour
- 1 cup semi-sweet chocolate chips
- ½ cup sprinkles
Instructions
- Preheat the oven to 350º. Line an 8 x 8 inch baking dish with parchment paper and spray with cooking spray.
- Cream together the butter and brown sugar on medium speed in a stand mixer until light and fluffy, about 2 minutes. Add egg and vanilla and mix well.
- Combine flour, salt, and baking powder and add to mixture mixing until just combined. Stir in chocolate chips and sprinkles.
- Press the dough into the prepared pan and bake for 20-25 minutes, until the edges are golden brown. Allow to cool on a wire rack before cutting.
Notes
- You can use a hand mixer instead of a stand mixer
- Don’t overbake – pull them when the edges are golden and the center is just set
- Line the pan with parchment for easy lifting and clean cuts
- Use softened (not melted) butter for the best chewy texture
- Let them cool before cutting so they hold their shape
