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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O.M.G. This is a dangerously delicious recipe. They were gone in a matter of hours. Soooo good. Thanks Jenn!
Could you brown the butter to add complexity to the flavor? Or would it be overkill?
While it’s not necessary, I do think browned butter would be delicious here. Please LMK how they turn out!
This is a favourite in our household, the first time I made it brought back wonderful memories for my daughter. She said our neighbor used to bake something very similar to this; she loved it so much and was so happy that I found a recipe that was similar. I’ve made this a number of times and each time, friends/family cannot stop eating it, they said it is addictive! A friend has always said her number 1 favourite thing I bake are my chocolate chip cookies but she said this blondie recipe has taken over that spot! Due to allergies and preferences, I have subsituted the nuts with either extra chocolate chips or toffee bits (SKOR) and sometimes I will top the blondie with fleur de sel (daughter doesn’t like it that way); each time it has turned out wonderfully! Great recipe and thank you for sharing!
I don’t know if anyone remembers this, too, but my mom would take chocolate chip cookie dough and press it into a 9×13 inch pan. Then she would sprinkle all the chocolate chips over the dough and put it into the oven for 3 minutes at 375 degrees. After three minutes, she pulled the pan out and used a regular table knife to cut rows one inch apart through the softened chocolate chips. Then she turned the pan a quarter turn and did the same thing going the opposite direction. It made a very pretty chocolate grid pattern. Then she put it back into the oven to finish cooking. My daughter makes blonde brownies this way for her friends, and they are the first dessert to disappear at their parties. I think you could do it with this recipe, but I am not sure if you could still use the nuts.
Made tonight…added a bit more flower bc I prefer less fudgey and had to cook in a 8×6 pan. So very good and easy
Can peanut butter be added to this recipe?
Hi Paul, I think you could add a small amount (maybe 1/4 cup) without hurting the recipe. I’d love to know how it turns out if you try it!
Made these tonight. Wow! They’re delicious. The family loved them. Thank you for another fantastic recipe.
Jenn, I can’t wait for my dessert to take shape. I’m making your pecan chocolate chip Blondie recipe along with your Supernatural brownies. I’m cutting them into squares and stacking them with small parchment squares in between so they don’t stick together to form a chimney shape . Assuming this goes as planned, I’m bringing them to a Swifts and Sweets get together. Our local bird club is sponsoring this event as we all spend an hour or more watching the Chimney Swifts circle around at dusk and then roost in the chimney of a local school. It’s fun to watch and socialize with friends. I hope it goes as planned and I have a great delicious brownie chimney to share!
That sounds amazing, Ilene. I’d love to see photos — of the birds and the brownie chimney! If you take any pics, please email them to me (jennifer@onceuponachef.com). Enjoy!
I’m sorry that I didn’t see this until now. I didn’t take any pictures but my chimney stacked up nicely and was a hit. And, we counted approximately 117 Swifts flying and then roosting in the chimney. I don’t use Instagram and hadn’t thought of email.
So glad it worked out!
Mixed them by hand. Super good. Dare to eat only one. 😎😜
Made these bars this morning for my three young grandsons that will be visiting for the day tomorrow. I used mini chocolate chips as I did not have regular chocolate chips on hand that were nut free as my one grandson has allergies. The mini chips worked very well and I will use them again the next time. Lots of mini chips so the nuts are not missed at all. These are fabulous and I just hope they will last until they arrive tomorrow!
🙂 Hope your grandchildren enjoy them as much as you do!