Chewy Buttery Bars Chocolate Chips (Printable)

Chewy, buttery bars rich with brown sugar, chocolate chips, and crunchy nuts with caramel hints.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, melted and cooled
06 - 1 1/2 cups packed light brown sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips
10 - 3/4 cup chopped toasted walnuts or pecans

# How to Prepare:

01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing an overhang to remove bars easily.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
04 - Fold the dry ingredients into the wet mixture gently using a spatula until just combined.
05 - Carefully fold in the semisweet chocolate chips and chopped nuts.
06 - Spread the batter evenly into the prepared baking pan.
07 - Bake for 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with moist crumbs.
08 - Allow the bars to cool completely in the pan before lifting them out with the parchment and cutting into 16 pieces.

# Expert Advice:

01 -
  • They're buttery and chewy without being dense, hitting that perfect texture sweet spot that keeps people coming back.
  • Brown sugar creates this almost caramel undertone that makes them taste more complex than the simple ingredient list suggests.
  • Ready in under an hour from start to finish, no chilling or resting required—instant gratification baking.
02 -
  • Overbaking by even 2 minutes turns them cakey and sad; pull them out when there's still a little jiggle in the center.
  • Brown sugar can go hard and clumpy if stored wrong, so measure it carefully and pack it into your measuring cup—this affects the texture more than you'd think.
  • Letting your butter cool slightly after melting is the secret to keeping your eggs from scrambling; hot butter plus cold eggs equals a texture disaster.
03 -
  • Use parchment paper with overhang in your pan so lifting them out is effortless and they come out in perfect bars instead of crumbled corners.
  • Room temperature eggs and slightly cooled butter are the underrated secrets that separate chewy blondies from dense, overmixed ones.
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