Dana's Bakery Cookie Dough Blondies

Dana's Bakery Cookie Dough Blondies

When you can’t decide between a brownie and a cookie, blondies are your girl.  


  • Nonstick cooking spray for the baking pan

  • ½ tsp (3 g) salt

  • 1 tsp (4 g) baking powder

  • ½ tsp (2 g) baking soda

  • 2 cups (240 g) all-purpose flour (or use gluten-free flour)

  • 1 cup (8 oz, 240 g) unsalted butter, melted and cooled

  • 1¼ cups (225 g) packed light brown sugar

  • 1 egg

  • 1 tbsp (15 mL) vanilla extract

  • 1 cup (175 g) milk chocolate chips

  • 1 cup (175 g) semisweet chocolate chips

  • 1 cup (175 g) chocolate chunks




Suggested Knife: Paring Knife

1   Preheat the oven to 350℉ (177°).

2   Line an 8-inch (20-cm) square baking pan with aluminum foil or parchment paper. Spray the foil or parchment with nonstick cooking spray.

3   In a large mixing bowl, stir together the melted butter and brown sugar.  Add the egg and the vanilla and mix well.

4    In a separate bowl, combine the salt, baking powder, baking soda, and flour. Stir the flour mixture into the butter-sugar mixture. Mix just until all the ingredients are well-incorporated.

5    Stir in most of the chips (reserve about ½ cup) and mix well.

6    Pour the batter into the prepared baking pan and spread it evenly in the bottom of the pan. Top the batter with the reserved chips.

7  Bake the brownies for about 20 minutes, or until they begin to turn golden brown. Do not overbake.

8   Remove the brownies from the oven. Cool completely before cutting into 9 squares. 

Pro Tip:

Want a cakey brownie? Add an extra egg and omit the baking soda.

Interested in more jaw-dropping delicious recipies?  Check out Dana's full cookbook HERE.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.