Chocolate Chip Pecan Blondie Recipe
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi. A question before I bake these: we aren’t fans of TOO much chocolate but like some. If I cut the chocolate chips back to 1/2 c. and keep pecans at 1/2 c. will it still be enough? Some people in the reviews mentioned “gooey” as a good thing for the chocolate and that just might be what we wouldn’t like. ??
Sure, Jane, that would be fine. Hope you enjoy them!
What can I add (or take away)to make them MORE cakey? I always add extra yolk OR extra whole egg to brownie batter for cake like texture.
Hi Teresa, these Blondies are more dense and fudgy then they are cakey. If you’re looking for something that’s cakier, I’d suggest a different Blondie recipe. I think that you need to adapt this recipe too much to get the texture that you’re looking for – sorry!
This is the best Blondie I’ve ever eaten. I didn’t use chocolate chips, just pecans. Loved it!!!
Excellent. Gone in Minutes. Didnt even cool down
Loved them warm!
These are basically chocolate chip cookie brownies.. and I LOVE IT. My boyfriend and kids now request them almost weekly! The Pan never lasts a day because they’re best warm. It’s quickly become our favorite dessert. Thank you!
Ps, a warm square of this with a scoop of vanilla ice cream is literal heaven.
Oh dear, these were lovely! Soft on the inside with a hard crust on outside. Used semi sweet chips to offset sweetness. Also doubled the recipe in a 13×9 pan and turned out perfectly. I found I didn’t have to spray the pan or parchment paper. They were quickly gobbled!
I made these yesterday but used caramel chips instead of chocolate because that’s all I had. This was the best blondies recipe I have tried, by far. Ones I’ve tried in the past were either too dry or much to sweet. These are perfect. My search for the perfect blondies recipe is officially over! 🙂
I was really excited about these blondie bars because the reviews were so great. I followed the directions to a t and my bars came out a greasy mess. I even went back over the ingredients several times thinking maybe i added too much butter or too little flour. These are so incredibly greasy it’s like eating a stick of butter. Honestly I am really angry about this.
I’m so sorry these did not turn out for you, Jessica! They are meant to be a little wet in the center, like brownies, but they should not be greasy at all. Could you email me a photo at jennifer@onceuponachef.com so I can see what you mean and help troubleshoot?
Jessica, Did it ever occur to you that you did something wrong that maybe you’re not aware of? Maybe your oven isn’t calibrated? I mean 90 cooks made these and they turn out perfectly, and you make them and they’re greasy? So much so that you’re ANGRY? Anyway, great recipe!
The first time I made these they were so good I loved the texture. Today I made them again and they’re super oily because I added pecans. I want to try using only 1/4 cup of pecans; I’m hoping that will reduce the greasiness. Jessica you should try these without pecans I’m sure you’ll love them.
Have made these several times now. I slightly undercook and they come out great every time. Worth it to use parchment as they come out looking just like the photo- so yummy. A keeper!
Made these for a group of discerning “tasters” — basically gave one piece to 16 different people and every single person raved. One neat/helpful comment: “I really enjoyed the subtle sweetness, texture, firmness, and perfect blend of chocolate and pecan flavors. Oftentimes, I find these types of bars to be disproportionately sweet–certainly not the case with yours.” Seems to be the perfect blend of cookie and brownie into one delicious dessert experience–much, much better than just the Tollhouse in a pan type of thing. Followed the directions exactly–cooked in 9×9 metal pan for 23 minutes. Will make this recipe time and time again and am thrilled to have it as a go-to. Thank you for more perfection, Jenn!
Absolutely to die for blondies! Love them! Easy, decadent and delicious! I needed to omit the nuts (one of my kids has nut allergies) and one time I added a few handfuls of caramel chips-Really good!
I haven’t met one of your recipes that wasn’t fantastic–I always go to your site first to see if you have what I need.