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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Do not make these, they have no leavening and end up like little thin rocks. I know the author is aware of this and thinks they are fine, but I say beware.
Your comment is ridiculous, Laurel. If this recipe did not work well it would not have all the great reviews it has… perhaps double check your measuring and follow the technique as written before posting such childish reviews.
I agree that this is not a good recipe. No leavening, too much butter , too much sugar. I think people just don’t bother to down vote this for some reason, or maybe people like dense rocks of butter and sugar. To each his own. Btw, this website has way too many ads and is trying too hard to monetize. I hope it works well for you, but it’s ridiculous.
I think your comment is unkind and I LOVED this recipe! Jenn is a real pro!
This recipe is great. I made mine with toffee chips and they came out a bit too buttery, so I’ll up the flour a tad next time. Overall, a really delicious blondie and the texture is perfectly soft and chewy. This recipe will become a staple for me. Thank you!
Fantastic recipe! My family loves them. I’ve made them so many times and they always turn out great. Since the butter is melted, I don’t bother with a mixer, just use a spoon. At first I was concerned because the recipe didn’t include baking powder, but no worries there, they turn out with a wonderful texture.
I tried this recipe last week and it turned out really nice!
The next time, can I use vegetable oil instead of butter?
Hi Amish, glad you enjoyed these! Unfortunately, vegetable oil won’t work here but you could use (solidified) coconut oil instead of the butter.
Is it ok to just butter the pan? Or, use wax paper? We’re out of parchment paper. Thank you.
Hi Monica, I wouldn’t use wax paper, but it’s fine to either butter the pan or use foil in place of the parchment.
Thanks Jen. Turns out I had parchment sheets, just not a roll. I doubled the recipe and used a 9 x 13 pan. They turned out perfect as written! The pecans added a special touch. I’m thinking even people who don’t like nuts in bars and cookies would like them in these. I love how these are a breeze to whip up. We will be making these for years to come.
Glad they came out nicely!
Just made this and it is the best!!! Added a little more flour and the baking powder. I will make this again and again. Thank you!!!!
I wanted to make a simple delicious dessert using the chocolate chips and pecans I had in my pantry. I found this recipe and made it for my husband…. OMG were these good!! They were chewy and crispy and decadent. I served them with a glass of cold milk. Thank you!!!!
My husband and I agree that these are outstanding – love them even more than regular brownies. They are a definite keeper. Made as directed – perfect. Thanks for another great recipe.
Made these blondies last week – so easy and so good that I decided to make two batches for our son to take to work. Yesterday he texted that one of his co-workers wanted to know the name of the cookie bar, so I sent the recipe and your website (and suggested that she try the Best Ever Blueberry Muffins, my absolute favorite!). I like these bars because they are so much quicker to make than cookies, especially if you don’t have a lot of time. Thanks for another great recipe!
These were delicious! I added 1/2 teaspoon baking powder as some of the other reviews suggested, and they turned out great! Will definitely make again!