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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Another hit with guests! First time I have made blondies. Thank you again for sharing your culinary talents!
One of the best and easiest cookie/brownie desserts I’ve ever made. The outside was crisp with a little crunch and the inside was chewy and moist. I used dark chocolate morsels and thought they complimented the sweetness of the cookie perfectly. The only difficulty I had was spreading the dough on the parchment because it would slide in the pan. Other than that, super easy, super tasty! I literally had to hide them from my son. Thank you Jenn!
I was so excited to make these given the rave reviews but I’m so disappointed to say it is the first Once Upon a Chef recipe that did not work out for me. The flavor is great but they were so dry, like sawdust. I saw guests at my xmas party take a bite and leave the rest on their plates. I ended up throwing them out 🙁
Hi Cathe, I’m so sorry you had trouble with these! Is it possible you made a measuring error? These should be very moist.
Do I need another blondie recipe? NO!
Can I resist another blondie recipe? NO!
That being said, I doubled the recipe, used a 9 X 13 pan and baked 25 minutes, Came out perfect. Melted the butter in a large sauce pan and using my trusted wooden spoon, beat in sugar, eggs, vanilla, dry ingredients and chips and nuts. fast and easy. Can probably make with light brown sugar and they would be just as good, but I think that that would change the flavor profile. Am I right Jenn?
Glad you enjoyed, Carol! Light and brown sugar are generally interchangeable (and light would work just fine if that’s all you have) but I prefer dark for the most flavor.
Made these recently and they were delicious. If I make them eggless, i.e. using mashed banana instead, will they still come out the same?
Hi DD, glad you enjoyed these! I’ve never tried these with banana in place of the eggs, so I really can’t say how it would impact the recipe — sorry! Please let me know how it turns out if you try it!
I’ve made this recipe so many times and it’s amazing! I always double for a 9×13 pan and skip the pecans. It tasted like awesome chocolate chip cookie with a brownie texture. This is already my go to recipe.
Delicious recipe! I had to make it gluten free for a family member and just substituted gluten free flour and half a teaspoon of baking powder and it turned out great! I like to experiment so instead of choc chips I broke up a bar of dark chocolate with salted caramel and the result is delicious. This one is a keeper!
These were tasty but each “serving” is a one inch square. I mean….c’mon, that is basically 1 bite. I would appreciate more realistic serving sizes so I can nutritionally plan my day well.
Delicious!!
Served these after a family dinner. The plate was empty in no time with people taking seconds!