Fresh-Milled Chocolate Chip Blondie Recipe
Made with fresh-milled flour and the perfect chewy texture.
If you love chocolate chip cookies, brookies, or gooey cookie cake, you’re going to love these blondie bars. They’re soft, chewy, buttery, and packed with chocolate chips — basically like cookie dough in bar form.
I made these for a friend who loved a cookie cake and some brookies I had baked. She wanted something similar, but a little different. So I came up with this recipe — and it turned out even better than I expected. The texture is spot on: golden and slightly crisp at the edges, soft and gooey in the center.
And yes, they’re made with fresh-milled flour — a 70/30 blend of soft white and hard white wheat that gives them the perfect balance of tenderness and structure. You’d never guess they’re 100% whole grain.
They’re also incredibly simple to make. Just one bowl and a quick mix, and they’re ready to bake in about 10 minutes.
Why These Are a Go-To for Sharing
These blondies are the kind of treat people always ask for. I’ve brought them to game nights, family dinners, and even church events, and someone always ends up asking for the recipe. They’re just familiar enough to be comforting but feel a little extra special because of that buttery flavor and soft texture.
They also travel well, hold up great at room temperature, and freeze beautifully.
Let’s Talk About the Flour: Why 70/30?
Fresh-milled flour has its quirks. It’s more absorbent, more flavorful, and definitely more wholesome—but it can be tricky in recipes that rely on tenderness and structure, like blondies. Too much soft wheat and the bars fall apart. Too much hard wheat and they turn dry or overly dense.
After testing, I found that a 70/30 blend of soft white to hard white wheat flour was the sweet spot:
Soft white wheat keeps the texture tender and cake-like in the center.
Hard white wheat brings the chew and structure that make these bars slice clean and hold together.
The result? A perfectly chewy blondie with just the right bite. No crumbling, no dry edges—just cookie bar perfection.
Sugar Swap: Why I Used Light and Dark Brown Sugar
Blondies live or die by their sugar base. I used half light brown sugar and half dark brown sugar, and honestly, I’m never going back.
Light brown sugar gives that classic cookie sweetness and a smooth, buttery flavor.
Dark brown sugar adds a richer, deeper, almost caramel-like note that makes each bite more interesting.
Together, they create a complexity you don’t get with just one. If you love desserts that are just sweet enough but still feel elevated and indulgent, this is your move.
The Recipe: Fresh-Milled Chocolate Chip Blondie Bars
Here’s the full recipe I used — simple, reliable, and totally drool-worthy:
Ingredients
Dry:
1 1/4 cups (150g) fresh-milled wheat flour
105g soft white wheat (about 7/8 cup)
45g hard white wheat (about 3/8 cup)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Wet:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 large egg
1 egg yolk
1 tbsp vanilla extract
Add-ins:
3/4 to 1 cup chocolate chips (I used semi-sweet)
Optional: 1/3 cup chopped pecans or walnuts
Optional: Flaky sea salt for topping
Instructions
Preheat oven to 350°F. Line an 8x8” pan with parchment paper.
In a large bowl, whisk together 1/2 cup melted butter, 1/2 cup light brown sugar, and 1/2 cup dark brown sugar until smooth.
Add 1 large egg, 1 egg yolk, and 1 tbsp vanilla extract. Whisk again until glossy.
In a separate bowl, combine the 1 1/4 cups fresh-milled flour blend, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.
Stir dry into wet just until combined—don’t overmix.
Fold in 3/4 to 1 cup chocolate chips (and nuts, if using).
Spread the batter evenly into the prepared pan. Smooth the top.
Bake for 25–28 minutes, until the edges are golden and the center is just set. A toothpick should come out with moist crumbs (not wet batter).
Cool, slice, and enjoy!
Tips for Even Better Bars
Use room temperature eggs so the batter doesn’t seize when mixing with melted butter.
Don’t skip the extra yolk — it adds that signature chew!
Watch the edges — overbaking will dry them out. They should look golden but still a little soft in the middle when you pull them out.
Try browning the butter if you want an even richer, nutty flavor.
How to Serve & Store
These are amazing served warm with a scoop of vanilla ice cream or a drizzle of salted caramel. But they’re just as good cooled and packed into a lunchbox or picnic basket.
Store in an airtight container at room temp for 3–4 days or freeze in individual squares for up to 2 months.
Final Thoughts
This recipe reminded me that whole grain baking doesn’t mean sacrificing indulgence. With the right flour blend, a little brown sugar magic, and the simplicity of one bowl, these blondies delivered everything I hoped for—and more.
Whether you’re already baking with fresh-milled flour or just getting started, this recipe is a must-try.
Have You Tried These?
If you make this recipe, I’d love to hear how it turned out! Leave a comment below or tag me @byleahanngrace on Instagram or TikTok — I would love to see your creations!
And if you want more fresh-milled dessert recipes, sign up for my newsletter or check out the baking section of my blog!
By Leah Ann Grace
