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 can’t tell you how many times I’ve made these yummy little treats. The recipe delivers a chewy, moist, chocolately bar. I love how simple the recipe is…sometimes I add chopped walnuts or pecans, would not change a thing-so good!!
These are delicious! Very easy to make and always a hit for company!
Hi! I bought a brownie tin which is 11X 7 inches- how would I alter the recipe? By double?
Can’t wait to try it!
Yes, I think doubling it would be appropriate. Bake time may be a bit different, though, so just keep an eye on them. Enjoy!
Hi Jenn,
I absolutely LOVE this recipe. The texture is perfect and they are so easy to make. I was wondering if you think I could sub dried cranberries and white chocolate chips for the walnuts and chocolate chips? I’d like to try a different spin on them for the holidays.
Sure, Erin – they sound like tasty swaps – glad you enjoy these!
I made and shipped these to my daughter after asking you for recommendations on treats that would ship well and taste good when received two or three days after baking. My daughter and her friends loved these blondies! She said they were just what they needed while studying for a chemistry mid-term. Thank you so much for the recommendation and quick response. Your recipes never disappoint. I have already ordered your cookbook and should be cooking something from it by April 6!
I wasn’t jazzed about these when I I had a bite just out of the oven and cooled. However, the days after were soooo much better. The longer they sat the better they tasted. I’ll be making these again to see if that’s still the case. Overall very good to satisfy the sweet craving and with basic ingredients for which I didn’t have to make a separate trip to the store.
My whole family loves these. They are a great treat for when the kids get home. We omit the nuts because my kids prefer them without nuts and they are still fantastic. Thank you, Jenn, for such a family-pleasing recipe! Keep them coming!
Where have these been all my life?! This dessert is perfection in terms of taste, texture, and simplicity. I’ve made it exactly as written each time. It’s also the perfect middle ground for my cookie-loving husband and brownie-loving self. Our little ones love this dessert as well! Thanks for another delicious tradition!
I wanted something sweet and had all the ingredients for Chocolate Chip Pecan Blondies. They are so so good! This is a keeper and will make this over and over again. I like the fact that when I use your recipes they always come out wonderful.
Question: I love coconut and can this be added to this recipe? If so, how much and would use unsweetened coconut?
Thank you,
Suzanne
Hi Suzanne, I do think unsweetened coconut would be good in these – I’d probably start with about 1/2 cup and see how you like it.
Thank you!
Wow!
I just wanted to make something chippy, quick and easy. (Rule in my house is, if I want a sweet snack, I have to make it from scratch). Since I had chocolate chips and pecans on hand, I googled, “chocolate chip, pecan blondies” and this recipe came up. I liked the simple recipe because I was feeling lazy but still wanted something sweet, quick and cookie-like.
Glad I found these! I doubled it, then added some extra nuts and white chocolate chips as well. I love them!!!
I will be adding this recipe to my go to favorites! Love the buttery flavor, the texture is perfect, they’re quick to make, and only requires the basics, which I always have on hand. Also, since I lost my old recipe, I might use the base to make my trail mix bars! It seems perfectly suited for those. Yum!
Thanks for sharing!!