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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Hi Jen,
If I want to double the recipe ,would the baking time remain the same if using a 9×13 pan?
thank you
The baking time may be just a tiny bit longer, but keep a close eye on them. Enjoy!
I love these and make them often! Question though, this time I only have salted butter. Can I use that and omit the 1/2 tsp. salt, perhaps? Thank you 🙂
Hi Karen, glad you like them! While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and cut the salt back to 1/4 teaspoon.
I doubled the recipe, added 2 teaspoons of baking powder, substituted flour with an all purpose gluten free flour and baked in a standard cake pan for about 40 minutes. The blondies were fabulous and reminded me of a thick decadent chocolate chip cookie bar. I took them to a holiday gathering in humid Ohio and they were a hit. I will make these again for sure! Thanks for another great recipe Jen.
SO yum. I quadrupled the recipe and baked in a 18×13 cookie sheet. As the batch was so large, I subbed 1 C flour for 1C white whole wheat. I also browned the butter and toasted the pecans. Then I got nervous and added 1.5t baking powder. Baked for about 23 minutes. So good. Next time, I will skip the baking powder and I may skip browning the butter because I think that reduces the liquid ingredients a bit much? Anyway – still the best recipe and hope the pan lasts longer than 1 day! Thanks!
AUG 9.2022 – So easy and super delicious! Took less than 10 minutes to get ingredients, whip together, and put in the oven. Didn’t have nuts but still amazing. Had to use a round 8 inch pan and it worked perfectly!
On the recipe it doesn’t say how many cups of sugar to add. Can anyone help here? Where the number should be, there’s an X instead. Any help is appreciated.
Hi Jason, Sorry about that (and that’s so strange as I can’t seem to duplicate the issue)! You’ll need 1/2 cup brown sugar and 1/3 cup granulated sugar. Hope you enjoy the blondies. 🙂
I made this recipe exactly as it says except I substituted macadamia nuts for pecans. It was INCREDIBLE. Without question I would rather eat these than chocolate chip cookies. I love the chewy texture. I used an 8×8 glass pan lined with parchment. I read about issues with leavening but had none of those.
I made these exactly as directed except that I doubled everything and baked in a 9×13 pan. Excellent! Everyone loved them. Not sure why some bakers needed a leavening agent. They are just what a blondie should be. Thank you for another delicious recipe!
Mine turned out great, just like the picture! I make these very often 🙂 delicious.
There’s something special about “blondies”. These were easy to whip up and so good.
Delicious, but they came out so flat. Are the ingredients missing baking powder or baking soda?
Hi Tami, They do not require a leavening agent, as they are more like brownies. Did you by chance use a larger pan?