I love how fast and easy these pan chewies are to make. No need for a mixer or complicated steps — just stir, bake, and enjoy. The melted butter and brown sugar create a chewy, almost caramel-like texture, and the chocolate chips melt perfectly into the soft dough. It’s a comforting, satisfying dessert that’s ready in under 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter, melted brown sugar egg vanilla extract all-purpose flour baking powder salt baking soda chocolate chips
Directions
I preheat the oven to 350°F and grease a 9×9-inch baking pan with nonstick spray.
In a medium bowl, I stir together the melted butter, brown sugar, egg, and vanilla extract until smooth.
Next, I add the flour, baking powder, salt, and baking soda, mixing just until combined. I’m careful not to overmix so the texture stays soft.
Then, I fold in the chocolate chips and spread the batter evenly into the prepared pan.
I bake for 20–25 minutes, until the top is golden brown and a toothpick comes out mostly clean (a few moist crumbs are perfect). I let them cool slightly before slicing.
Servings and timing
This recipe makes about 9–12 squares, depending on how I slice them. Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes
Variations
Sometimes I mix it up by using white chocolate chips, butterscotch chips, or a combination. I’ve also added chopped nuts for extra crunch or a sprinkle of flaky sea salt on top before baking for that sweet-salty finish. If I’m feeling indulgent, I serve them warm with a scoop of vanilla ice cream.
Storage/Reheating
These bars keep well in an airtight container at room temperature for up to 3 days. I warm them slightly in the microwave for 10–15 seconds to bring back that soft, gooey texture. They also freeze well — I wrap them individually and thaw as needed for a quick snack.
FAQs
Can I double this recipe?
Yes, I double the ingredients and bake them in a 9×13-inch pan. I usually add a few extra minutes to the baking time, checking at around 28–30 minutes.
What kind of chocolate chips work best?
I usually go with semisweet chips, but milk or dark chocolate also work well. Chopped chocolate bars melt beautifully into the batter too.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend and they turn out great. Just make sure the blend contains xanthan gum for the best texture.
How do I know when they’re done?
I look for a golden top and test with a toothpick — it should come out with moist crumbs but not raw batter. Slight underbaking keeps them chewy.
Do I need to use brown sugar?
Brown sugar adds moisture and chewiness. If I substitute white sugar, the texture becomes more cake-like and less rich, so I stick with brown whenever I can.
Conclusion
These Chocolate Chip Pan Chewies are the kind of dessert I can whip up anytime — no fuss, no wait, just pure, chewy chocolatey goodness. They’re the perfect solution when I want something quick and comforting, and they never last long once I put them out. Whether I eat them warm with a spoon or cool and cut into bars, they always hit the spot.
