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.

Chocolate chip pecan blondies on a plate.

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!”

Wendy G

What You’ll Need To Make Chocolate Chip Pecan Blondies

blondie recipe - ingredients
  • 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.

blondie recipe - butter and sugars in mixing bowl

Beat until well combined, about 2 minutes.

blondie recipe - mixed butter and sugars

Add the egg and vanilla.

blondie recipe - adding eggs and vanilla

Beat until combined.

blondie recipe - egg and vanilla mixed in

Add the flour and salt.

blondie recipe - adding flour and salt to batter

Mix on low until just blended.

blondie recipe - mixed batter

Add the chocolate chips and nuts.

adding chocolate chips and pecans to blondie batter

Mix in.

finished batter for blondie recipe

Transfer the batter to the prepared pan.

batter in pan ready to bake

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.

Lined baking dish of baked blondies.

Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board.

blondies on cutting board

Cut into 16 squares and serve warm or room temperature.

cutting blondies into squares

Enjoy!

Frequently Asked Questions

Why don’t the blondies have baking powder or baking soda?

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.

Why is the pan lined with parchment paper in the blondie recipe?

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.

Can I make blondies ahead?

Sure — the blondies will keep nicely for a few days stored in an airtight container at room temperature.

Can I freeze blondies?

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.

Chocolate chip pecan blondies on a plate.

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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.

Servings: Makes 16 squares

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

  1. 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).
  2. 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.
  3. 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.
  4. 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 Edamam

  • 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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Comments

  • Didn’t change a thing and these came out great! Dead easy to make and a total kid pleaser. People who are commenting on the lack of rise may not realize that blondies are bars, not cakes. Thanks for another 10/10 recipe!

  • So glad I tried this recipe! I was kinda nervous because I saw a few negative reviews about being way too buttery or oily but it mine came out perfect!

    I did add a 1/2 tsp of baking powder as mentioned throughout some of the reviews because I knew I’d want mine with a little rise, but either way the flavor is awesome. Baked just like a brownie. About 25 min was good for me.

    Made it 3 times so far and came out good each time. Third time I used brown butter and it was even better!! Didn’t change cook time or anything else.

  • Just made this! I made a few tweaks from reading the comments – used room temp butter, added an extra 1/4 cup flour + 1/2 tsp baking powder. Turned out great! Thanks for the recipe 🙂

  • Hi Jen,
    If baking in a glass dish, what is the cooking time? Thank you.

    • Hi Shirley, Glass will work with no modifications to the timing — 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!

      • Another wonderful recipe! It smelled so good when it came out of the oven. It’s s rich and decadent. Love the chewiness and crispiness. Definitely a keeper! Hubby says he loves this one too! This will be in my cookie rotation. Thanks, Jenn!

  • When I make these and give some of them away I hear comments like; “I was going to have just one but they were so good I couldn’t stop”.

  • Hi Jenn,
    I’d like to try this and am wondering if the nuts should be raw or already toasted?

    • Hi Lesli, either raw or toasted is fine. Hope you enjoy!

  • These were good but not sure why my blondies were so flat… felt like an 8×8 inch pan is too big for this recipe. Also realised that there is 0 leavening in there so maybe thats why? Halved the sugar and overall the taste was ok I guess. However, my butter was leaking out too – think its too much?

    • Hi SCW, They are definitely more like bars/brownies and don’t rise very much. And if you found them to be a bit too buttery, you could try increasing the flour by 1/4 cup. Hope that helps!

  • Hi! I baked a double batch in a 9×13 pan and it was a little more buttery than I would have liked. Is it ok to reduce the butter or increase the flour? If yes, how much reduction or addition would you recommend? Thanks much 🙏

    • Hi Jak, you could increase the flour by 1/4 cup (or if you’re doubling the recipe, 1/2 cup).

      • Just finished letting these cool. Another delicious recipe. Since I only had 1/2 cup of chocolate chips, I supplemented with white chocolate chips. Still great.

  • Very good!

  • Doubled the recipe and used a 9 x 13 pan…they were too dry for me

    • — Carol Winkelman
    • Reply

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