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.
Great recipe! I made it for my family and they all loved it. I will definitely be using this recipe again.
Wonderful recipe! I left out the pecans because my son doesn’t care for nuts. Didn’t use any appliances either… just a bowl and a wooden spoon. They came out wonderful and delicious! So darn easy. Will make again and again.
Hi
May i ask if there is supposed to be baking soda or baking powder in this recipe?
Thanks,
Happy New Year
helen
Hi Helen, there is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Hope you enjoy if you make them!
I made this recipe, but didn’t have semisweet chocolate chips, so substituted white chocolate chips and used chopped pecans. Rave reviews from friends and family. Thanks for an easy and delicious recipe.
Hi. Question. Is the baking time and temp for a convection oven or a non-convection? Thanks.
Hi Phil, All of my recipes are for non-convection baking.
Best recipe. My go to!
I was almost put off by some of the *really* negative reviews about this recipe, but it was easy enough that I figured if I didn’t like it, I wouldn’t be out many ingredients or minutes of prep time. I wasn’t super-wowed but didn’t really plan to be – I got exactly what I was expecting – a blondie that scratched the itch and ranked a solid 7/10. So I’m not sure why the negativity.
My only mods were to brown the butter before mixing with the sugars and instead of the spoon-and-level technique, I scooped the flour out with the measuring cup and shook it level. (I know this technique makes the pros all cringe, but I grew up baking this way and have only noticed a slight difference. So if I want a recipe a tiny bit drier, this is how I go about it.) I baked it up in a 9” aluminum round with parchment on the bottom and buttered sides for 25mins. After running a knife around the rim, it fell right out.
Can I also use butterscotch chips in this if I don’t have Chocolate chips?
Sure – Hope you enjoy!
Is this recipe mising baking powder? I made them and they really didn’t rise. Every other recipe I see has baking powder. A waste of time and ingredients, usually your recipes are good.
Hi Laurel, there is intentionally no baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) I’m sorry they were a fail for you!
I only have light brown sugar on hand. How much of a difference will this make?
Assuming you’re referring to replacing the dark brown sugar with the light brown (as opposed to the granulated sugar), it should be fine. Hope you enjoy!
Best Blondies ever!
These were probably one of the best bar cookies/blondies I have ever had. Absolutely delicious. I doubled the recipe, and subbed peanut butter chips for the nuts. Rich but not too much – just right! My college-age son was sick but thankfully can still taste – and these made him feel much better. Yet another five-star recipe. Can’t thank you enough, Jenn, because your recipes never fail. Going to try a bread recipe tomorrow – may even be brave enough to try my favorite, challah!