Chewy Sheet-Pan Blondie Bars: Quick Dessert for Parties

Sheet Pan Blondie Bars – a thinner blondie-style bar, made with love, loaded with chocolate chips, and still chewy in the center like a classic blondie.

 

 

I usually reach for classic brownies when I want a chocolate fix, but these sheet pan blondie bars are a delightful variation. They’re easier to slice and share than an 8×8 pan of blondies, and they bake up with a crisp edge and tender, chewy center.

 

Short on typical pantry items and without an 8×8 pan, I adapted the recipe to bake on a large cookie sheet I already had. The result is thinner bars with the same satisfying texture and plenty of chocolate chips.

 

Sheet Pan Blondie Bars

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, melted
• 2 1/2 cups granulated sugar
• 3 large eggs
• 1/4 cup milk
• 1 cup chocolate chips

 

Preheat the oven to 300°F (150°C).

 

Melt the butter. While it melts, whisk together the flour, baking powder, and salt in a medium bowl.

 

In a separate large bowl, combine the melted butter and sugar until well mixed. Add the eggs and milk, whisking until smooth. Gradually add the dry ingredients to the wet mixture, about one cup at a time, stirring after each addition and scraping the sides and bottom of the bowl to ensure everything is incorporated. The batter will be thick.

 

 

Lightly grease a large cookie sheet with a thin layer of shortening or butter, then line the pan with parchment paper. The light grease helps the parchment stick so it won’t shift while you spread the batter.

Spread the batter evenly across the prepared sheet, smoothing the top gently with a spatula. Scatter the chocolate chips evenly over the surface.

Bake for 27–30 minutes. The edges should be set and a light golden color; the center should still be slightly soft to the touch. Avoid overbaking to keep the bars chewy.

Remove from the oven and allow the blondies to cool on the pan for about 20 minutes. Once cooled, lift the parchment to transfer to a cutting board and slice into bars.

Serve warm or at room temperature. These bars store well in an airtight container for several days and can be reheated briefly to restore a just-baked texture.

 

 

Yield: 20 servings

Sheet Pan Blondie Bars

Prep Time
10 minutes

Cook Time
30 minutes

Additional Time
20 minutes

Total Time
1 hour

Ingredients

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter, melted
• 2 1/2 cups granulated sugar
• 3 eggs
• 1/4 cup milk
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 300°F (150°C).
2. Melt the butter. While it melts, combine the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, mix the melted butter and sugar. Add the eggs and milk, then gradually stir in the dry ingredients until just combined.
4. Grease a large cookie sheet lightly, line with parchment paper, and press the batter evenly across the pan. The light grease helps keep the parchment from shifting.
5. Sprinkle chocolate chips over the top of the batter.
6. Bake for 27–30 minutes, until edges are set and slightly golden.
7. Cool on the pan for about 20 minutes, then transfer and cut into bars.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 300Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 129mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 3g

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