Chocolate Chip Pecan Blondie Recipe
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Part cookie, part brownie — who doesn’t love blondies? This blondie recipe with chocolate chips and pecans is SO easy to make.
Part cookie, part brownie—who doesn’t love blondies? The best part is that they’re ridiculously easy to make. They have fewer ingredients than chocolate chip cookies (plus you don’t have to roll the dough into balls). Also, they’re easier to prepare than brookies or my go-to brownie recipe because there’s no chocolate to melt. This version made with chocolate chips and pecans is my all-time favorite.
“These are out of this world! Don’t even search for another cookie/bar recipe. You, your tastebuds, and anyone lucky enough to get a bite before they’re gone will thank you!”
What You’ll Need To Make Chocolate Chip Pecan Blondies
- Butter: Provides a rich, creamy base for the batter, contributing to the blondies’ moist and tender texture.
- Dark Brown Sugar: Adds moisture and a deep, caramel-like flavor to the blondies. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens the batter and helps achieve a balanced texture that’s slightly crisp on the outside and soft on the inside.
- Egg: Binds the ingredients together, ensuring a cohesive batter that bakes evenly.
- Vanilla Extract: Enhances the overall flavor profile with a warm, aromatic note, complementing the sweetness and richness of the other ingredients.
- All-Purpose Flour: Provides the structure for the blondies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Semisweet Chocolate Chips: Offer a rich, chocolatey contrast to the batter, creating delightful bursts of chocolate in every bite.
- Chopped Pecans: Optional but delicious. Add a slightly crunchy texture and nutty flavor, providing a satisfying contrast to the soft, chewy blondies.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl, combine the melted butter and brown sugar.
Beat until well combined, about 2 minutes.
Add the egg and vanilla.
Beat until combined.
Add the flour and salt.
Mix on low until just blended.
Add the chocolate chips and nuts.
Mix in.
Transfer the batter to the prepared pan.
Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.
Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board.
Cut into 16 squares and serve warm or room temperature.
Enjoy!
Frequently Asked Questions
That’s not a mistake –there’s intentionally no baking soda or baking powder in the recipe. The blondies are intended to be more like bars/brownies and don’t rise very much.
Lining the pan with parchment paper makes it easy to lift the blondies out of the pan before cutting them and also prevents sticking. If you don’t have parchment on hand, you can use foil instead or grease the pan with butter or nonstick cooking spray.
Sure — the blondies will keep nicely for a few days stored in an airtight container at room temperature.
Definitely! The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
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Chocolate Chip Pecan Blondie Recipe
Part cookie, part brownie — who doesn’t love blondies? This blondie recipe with chocolate chips and pecans is SO easy to make.
Ingredients
- 1 stick (½ cup) unsalted butter, melted
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F degrees. Line an 8-inch square baking pan with an 8x11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
- In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
- Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting board; cut into 16 squares. Store the blondies in an airtight container at room temperature or freeze for longer storage.
- Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
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- Serving size: 1 square
- Calories: 166
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 22 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 81 mg
- Cholesterol: 27 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have made these 4 times now and have gotten rave reviews. Children say they are the best things ever. It is important to use a glass pan; when I did it in an disposable aluminum pan they were not fully cooked.
Thank you Jenn for this wonderful and easy recipe.
Hi, what adjustments would I have to make to bake these in a 9×9 inch baking pan besides baking time?
Hi Gaby, no real adjustments necessary. They may just be finished baking a tiny bit earlier.
What needs to be done to make them in a 9 x 9 pan? I don’t have an 8 x 8 pan.
Hi Rick, you can definitely make these in a 9 x 9 pan. I would just decrease the cooking time slightly. Hope you enjoy!
Hi Jenn! These blondies look absolutely delicious and I would love to try and bake them. However, I am really new to baking and don’t know much about it. I wonder how big is your cup? Also, how much is a stick of butter? Many Thanks, Agnes
Hi Agnes, glad you’re thinking about trying your hand at baking with these blondies! I would suggest you go out and buy a set of measuring cups (they usually come in sets of 1 cup, 1/2 cup, 1/3 cup and 1/4 cup). They will make measuring for baking a cinch. And a stick of butter is the equivalent of 1/2 cup or 8 Tbsp.
Made your chocolate chip Blondie’s. Excellent recipe! I got 1 piece & my teenaged son ate ALL the rest. Said they were better than fudge (his greatest compliment- a recipe must really be great to hear those words from him!) Thanx
I have a small Tefal oven. Should I use both top and bottom heating elements?
Sorry, Myra — I’m not familiar with that oven. I would go by the manufacturer’s instructions for baking.
Can the blondie recipe be doubled? Thank you!
Yes Laurie, this recipe can definitely be doubled and cooked in two 8-inch pans.
I’ve made these and other recipes from your site Jenn and all have been fabulously delicious.
Last time I made these I wondered if this recipe could possibly double for Biscotti if one shaped the bars into biscotti shap loaf, sliced and baked them then re-baked them. Do you think that that might work?
Hi Barb, I would really recommend that, but instead, you could try my chocolate chip mandel bread and add nuts to it if you’d like.
Super, thanks Jenn!
These are really delicious and easy! These are great when you want to make something sweet quickly and don’t want a huge amount left over. I have tried many recipes on your site and they have all been just fabulous. So now I trust your recipes before I even make them as there is no doubt that they will be excellent. Thanks for all your work and for sharing your recipes with us:)
I’ve read a couple of comments were it says browned butter now are they saying to melt the butter in a sauce pan?
Yes, here’s a good how-to: http://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html