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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These were so great! They were easy to mix together and had the perfect blondie texture. Thanks Jen for an awesome recipe!
Hi Jenn, how long should I let these cool for before cutting into them?
I’d let them cool completely. Enjoy!
Hi Jenn, thanks for the reply. I should clarify my question. 😉 What is the total time (in minutes) that I should wait before cutting into?
I’d give them at least an hour. 🙂
I made these Blondies for Christmas this year. Everyone loved them and the only thing different I did, was substitute the chocolate chips and nuts for a bag of heath bar chips. (Wanted the texture of nuts without actual nuts) The 8×8 size for desserts allows me to have a larger variety, without so much to eat. Love your small dessert recipes!
I just made these and I’m in love because they are not super sweet and I was able to cook them in and 8×8 pan which gave me chunkier bars. I did cook them about 5 mins longer than recommended but my stove is crazy.
I tried baking these recently and they were burnt!!😭 Has anybody had any success with modifying the baking temperature and/or time? Maybe I mixed the batter for too long, any suggestions on how long to mix it for? Also, they didn’t really rise either, they just looked more like regular cookies instead of a traditional blondie. Should I use baking powder to help it rise?
Hi Mercedes, I’m sorry you had a problem with these burning! If you make them again, I’d cut the baking time back by a few minutes (and I don’t think it had anything to do with how long you mixed the batter). Also, there is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.)
I love how it was quick and easy to make. I was craving something sweet but didn’t want to go through a laundry list of ingredients and steps. I also didn’t find this sweet which is kind of nice. I ended up using 1/2 c of chocolate and even that was a lot. The batch does appear very small. I used an 8×11 as that’s all I had on hand. It filled about half the pan and I shaped it into a square otherwise it would’ve been ridiculously thin if I filled the whole pan. Only thing I didn’t like was that the bottom of my blondies were very greasy and almost seemed undercooked even though I left it in for the recommended time.
Have made this three times exactly as-is. The second time I found it a bit greasy, but the third time I was sure to mix the butter and sugars together for a full 2 minutes, and this made all the difference. A big hit with children and adults. Thanks for your wonderful recipes Jenn!
DO NOT do this recipe as written. Either double the batch or make cookies. Absolutely no liquidity to the batter, unspreadable in the pan, and didn’t even come close filling an 8×8 in a thin layer. Not sure how this got so many positive reviews—must be paid for by the website.
I just made it and it was perfectly delicious. Not sure why you had such problems.
To suggest that the website paid for the reviews is an insult to Jenn who is a wonderful person as well as chef. Maybe you should be asking yourself, what YOU did wrong.
We aren’t too fond of chocolate, so I substituted currants with the pecans.
My husband was delighted! This is so delicious.
I am now making a double recipe.
Thank you,
Donna
This is my go to dessert! It’s THE best! Thinking of adding pumpkin purée for a fall version. Do you think it’ll be too watery?
Hi Jess, Glad you like these! If you’d like to incorporate pumpkin puree, I’d recommend replacing half of the butter with an equal amount of puree. I’d love to hear how they turn out!