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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Love this recipe and will make it often in our home. Perfect texture, crisp, chewy and if served warm with ice cream, it just melts down int to crevices. You won’t be disappointed with this recipe!
I tried this simply because it had the best rating for blondies and it did not disappoint! After reading the reviews I opted for an 8×8 pan and added 1/2 tsp of making powder. My pan made 9 brownies and my husband has eaten 4 in two hours! Thanks ❤️
Jenn, I just made a double batch to send to two neighbors as a thank you. They came very thin and I thought I forgot the baking powder and/or soda. Upon reviewing the recipe again, I see there is none. Can you help me understand what went wrong? Is the recipe correct? Thank you!
Hi Mary, You didn’t do anything wrong. There is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Although I would check to be sure you used the correct size pan. Hope that clarifies!
Thank you, Jenn! You’re absolutely right, my pans were not the right size so I went with one for a double batch and that’s why they turned out thinner than normal. Also, the taste is incredible and the neighbor loved them. I appreciate your reply and expertise. I always have confidence as a novice baker using your recipes 🙂
I’ve made these on 3 different occasions and the result is perfection! I follow the recipe as written — and truth be told, I’ve taken up baking just this year, so I’m still learning. Jenn’s instructions & pictures make it very easy to follow. These blondies are gobbled-up quickly by friends and family every single time!! 👍⭐
I have a question. In the recipe it calls for a square 8” pan. The photograph looks like a rectangular Pyrex dish. Which is correct?
Also I have been told when baking in Pyrex to lower the temperature by 25’. Do you agree?
I am looking forward to a response as I want to try this recipe.
I am also looking forward to receiving your new cookbook in the fall.
Thanks Jen,
Rena Shenkarow (a big fan)
Hi Rena, it must be the picture, but that is a square pan. And regarding using glass, I’d keep the temperature the same. Just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
These were incredible! Definitely will be making them again.
It’s a nice recipe but I did expect better. The blondies are way too thin. Pan size needs to be reduced, or recipe needs to be doubled. Reduce baking time if you’re after a fudgey blondie. If you’re more than a novice baker, I probably wouldn’t recommend this recipe.
Best blonde brownie recipe I have made. I didn’t have pecans so substituted walnuts. I followed the recipe exactly and baked for 25 minutes. Delicious! 😋
Perfecto. Changes made: Doubled recipe for 9 x 13 pan. Browned the butter and let it cool. Added 1tsp baking powder. Baked for 38 min until toothpick came out slightly moist. This recipe is a winner. Thank you.
Prior to seeing your review, I did the exact same thing! In addition to doubling the recipe, browning the butter and adding 1tsp of baking powder, I also toasted the pecans and added about 2T more flour because the batter seemed too wet/oily. I think next time I’d bump it up to 1/4c. extra flour. And the baking powder if a necessity IMO. Delish!
If I need to double the recipe, what size baking pan and baking time do you recommend? Thanks!
Hi Negin, I’d recommend a 9 x 13-inch pan. Baking time may be a touch longer but keep a close eye on it. Hope you enjoy!