Chocolate Chip Pan Chewies

Rich, buttery, and irresistibly chewy — thick chocolate chip pan bars with crisp golden edges, soft gooey centers, and pockets of melted chocolate in every bite. These easy pan chewies come together in one bowl with simple pantry staples and bake into dense, bakery-style bars perfect for parties, lunchboxes, or late-night dessert cravings.

INGREDIENTS
• 1 cup unsalted butter, melted and slightly cooled
• 1.5 cups light brown sugar, packed
• 0.5 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 0.5 cup chocolate chunks (optional for extra gooey texture)
• 2 tablespoons flaky sea salt (optional for topping)

STEPS

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper leaving overhang on the sides for easy removal. Lightly grease the parchment and exposed edges of the pan to prevent sticking.
2. Mix the wet ingredients: In a large mixing bowl whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. The mixture should look thick and caramel-like. Add the eggs one at a time whisking well after each addition then stir in the vanilla extract.
3. Combine the dry ingredients: In a separate bowl whisk together the flour, baking powder, baking soda, and salt until evenly combined. This ensures the leavening agents distribute properly throughout the bars.
4. Make the batter: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix just until no streaks of flour remain. Do not overmix or the bars may become cakey instead of chewy.
5. Add the chocolate: Fold in the chocolate chips and chocolate chunks distributing them evenly throughout the dough. The batter will be thick and dense which is exactly what creates the signature chewy texture.
6. Spread into the pan: Transfer the dough into the prepared baking pan and spread evenly into the corners using an offset spatula or the back of a spoon. Sprinkle the top lightly with flaky sea salt if using.
7. Bake: Bake for 28–34 minutes until the edges are deep golden brown and the center is just set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
8. Cool and slice: Allow the pan chewies to cool completely in the pan for at least 45 minutes before lifting out using the parchment overhang. Slice into squares or rectangles and serve slightly warm for extra gooey chocolate pockets.

NOTES
Tips: Melted butter is the key to achieving the dense chewy texture that makes pan chewies different from cake-like cookie bars. Brown sugar adds moisture and deep caramel flavor while helping create soft centers that stay chewy for days. Do not overbake — the bars continue cooking as they cool and slightly underbaking keeps them fudgy and rich. For thicker bakery-style chewies chill the batter for 20 minutes before baking. Chocolate chunks melt more dramatically than chips creating pools of gooey chocolate throughout the bars. Flaky sea salt on top balances the sweetness and enhances the chocolate flavor beautifully. These bars are excellent served warm with vanilla ice cream or drizzled with caramel sauce. Store tightly covered at room temperature for up to 4 days or refrigerate for an even denser chewy texture. They also freeze beautifully for up to 2 months — thaw at room temperature or warm briefly in the microwave before serving.