Why You’ll Love This Whole Wheat Chocolate Chip Blondies

• That perfect chewy texture. We’re aiming for a blondie that’s dense and fudgy, with slightly crisp edges and a soft, yielding center. The combination of brown sugar and a careful bake time gives you exactly that.
• A wonderfully complex flavor. The whole wheat flour isn’t just here for show—it adds a subtle, nutty warmth that pairs beautifully with the rich butterscotch notes from the brown sugar and the sweet bursts of chocolate.
• Surprisingly simple to make. This is a true one-bowl wonder. You don’t need a mixer, and the process is mostly just stirring. It’s the kind of recipe you can memorize and whip up whenever a craving strikes.
• They feel like a treat, but a wholesome one. Using whole wheat flour adds a bit of fiber and nutrients, so you can enjoy a square (or two!) feeling perfectly satisfied, not sugar-crashed.

Ingredients & Tools

• 115 g unsalted butter, melted and slightly cooled
• 200 g light brown sugar, packed
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 120 g whole wheat flour
• 1/2 tsp baking powder
• 150 g semi-sweet chocolate chips or chunks

Tools: 1 medium mixing bowl, 1 whisk or spatula, 1 8×8 inch (20×20 cm) baking pan, parchment paper

A quick note on the ingredients—using light brown sugar is key for that classic blondie flavor and chewy texture. And don’t skip letting the melted butter cool a bit; you don’t want it to scramble the egg when you mix it in. The whole wheat flour is what makes these special, giving them a heartier, more robust character than your standard blondie.

Nutrition (per serving)

• Calories: 220 kcal
• Protein: 3 g
• Fat: 11 g
• Carbohydrates: 30 g
• Fiber: 2 g

Serves: 9 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overmix the batter. Once you add the flour, you just want to stir until the last streaks disappear. Overmixing can develop the gluten in the whole wheat flour and make the blondies tough instead of tender and chewy.
• Why room temperature egg? It blends into the butter and sugar mixture much more smoothly, creating a more homogenous batter. A cold egg can sometimes cause the melted butter to seize up a little.
• Parchment paper is your best friend. Lining your pan isn’t just for easy cleanup—it guarantees you’ll be able to lift the entire slab of blondies out perfectly, making for clean, beautiful cuts.
• The power of packing your brown sugar. Really press that sugar into the measuring cup. This ensures you get the right amount for the perfect moisture level and that signature caramel-like flavor.

How to Make Whole Wheat Chocolate Chip Blondies

Serving Suggestions

Complementary Dishes

• A scoop of vanilla bean ice cream — The classic pairing. The cold, creamy ice cream melting into the warm, chewy blondie is a textural dream come true.
• A small bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the sweetness beautifully and makes the whole thing feel a bit more balanced.
• A dollop of whipped coconut cream — For a dairy-free option, this adds a lovely light and airy contrast to the dense, rich blondie.

Drinks

• A cold glass of milk — It’s a timeless combo for a reason. The creaminess of the milk is the perfect partner for the chocolate and butterscotch flavors.
• A hot cup of coffee — The bitterness of a good brew complements the sweetness of the blondie and really highlights the nutty notes from the whole wheat flour.
• Chai tea latte — The warm spices in chai—cinnamon, cardamom, cloves—echo the warm, cozy flavors in the blondie, creating a wonderfully harmonious experience.

Something Sweet

• A simple fruit sorbet — If you’ve had your fill of chocolate, a tangy lemon or mango sorbet provides a refreshing, palate-cleansing finish.
• A few pieces of dark chocolate-covered orange peel — This is for when you want to lean into the gourmet. The dark chocolate and citrus notes are a sophisticated echo of the flavors already in the blondie.
• A drizzle of salted caramel sauce — Because sometimes, more is more. This takes the butterscotch flavor to the next level and adds a fantastic salty-sweet kick.

Top Mistakes to Avoid

• Overbaking. This is the number one way to end up with dry, cakey blondies instead of fudgy, chewy ones. Remember, the center should still look a little soft when you take them out—they set up as they cool.
• Using hot melted butter. If your butter is too hot when you add the egg, you risk cooking the egg slightly, which can give you a weird, scrambled texture in your batter. Let it cool for 5-10 minutes.
• Skimping on the sugar packing. If your brown sugar is loose, you’re not using enough, and your blondies will lack moisture and that deep, caramel flavor. Really press it into the cup.
• Cutting them warm. I’ve messed this up before too, driven by impatience and the amazing smell. But cutting warm blondies is a guaranteed way to get messy, crumbly squares. Let them cool completely for clean slices.

Expert Tips

• Tip: For an extra nutty flavor, toast your whole wheat flour. Spread it on a baking sheet and toast in a 350°F (175°C) oven for about 5-10 minutes, until fragrant. Let it cool completely before using. This deepens the flavor profile beautifully.
• Tip: Use a mix of chocolate chips and chopped chocolate bars. The chips hold their shape, while the irregular chunks from a bar create those lovely, gooey pools of melted chocolate.
• Tip: Add a pinch of flaky sea salt on top right when the blondies come out of the oven. The heat will help it adhere, and the salty crunch against the sweet base is absolutely divine.
• Tip: For super clean cuts, chill the blondies. Once they’re cooled to room temperature, pop the whole slab (still in the pan) into the fridge for 30 minutes. This firms them up and makes slicing with a sharp knife incredibly easy.

FAQs

Can I use a different type of flour?
You can experiment, but the results will be different. Using all-purpose flour will give you a lighter, more traditional blondie texture and flavor, losing the nutty whole wheat character. I don’t recommend using a gluten-free flour blend unless it’s a 1:1 substitute that you’ve tested before, as absorbency can vary wildly and affect the final texture.

My blondies came out cakey. What happened?
This usually points to two things: overmixing the batter after adding the flour, or overbaking. When you overmix, you develop the gluten, which gives a bread-like structure. And if you leave them in the oven until a toothpick comes out completely clean, they’ve baked for too long. Remember, you want a few moist crumbs on the tester!

Can I add nuts or other mix-ins?
Absolutely! This recipe is very adaptable. A half cup of chopped walnuts or pecans would be fantastic, adding a lovely crunch. You could also try swapping half the chocolate chips for dried cranberries or chopped pretzels for a sweet-and-salty twist. Just keep the total volume of add-ins to about one cup.

How should I store these, and how long do they last?
Store them in an airtight container at room temperature for up to 4 days. They actually get chewier and more flavorful on the second day! For longer storage, you can freeze them for up to 3 months. Wrap individual squares in plastic wrap and then place them in a freezer bag. Thaw at room temperature whenever a craving strikes.

Can I double this recipe?
Yes, you can easily double all the ingredients. You’ll need to bake it in a 9×13 inch pan. The baking time might be a bit longer, so start checking around the 25-minute mark and keep a close eye on it until the edges are golden and the center is set.