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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Bottom line: this is a recipe I am adding to my favorites. I needed to attend two gatherings last weekend, so I made two “blondies” recipes, to test them out. The ingredients were similar in type, just differing amounts. This one was far superior in flavor and texture.
I’ve made this blondie recipe twice. Both times I substituted 1/4 white chocolate, 1/4 butterscotch, and 1/4 milk chocolate chips for the 3/4 cup semi-sweet chips. I loved the flavor the first time I made, but in my oven 30 min was not enough to set the center and even in increments I ended up burning the top. The second time I cooked at 300 degrees for 55 min and it came out perfectly-lightly browned, slightly glossy on top like a good brownie and a bit chewy. Delicious.
This recipe needs to be doubled to make a brownie of “standard” thickness. The recipe as only makes a brownie about 1/4 inch high. Please fix your recipe-we don’t need more poor recipes on the internet.
I feel like this could be said in a more positive way. What we absolutely don’t need is more negativity on the internet!
Did you make it in a pan that was too large? They worked out well for me!
I glossed over the detail that the pan used is to be an 8-inch square because my eyes fixed on the “8X11-inch parchment paper” and I mistakenly assumed I needed a larger pan. The blondies were thin, and I think you may also have made the same error I did by using a 9×13” pan! Still delicious though, but next time I’ll use my smaller dish to achieve that chewier blonde texture! Thanks for another outstanding recipe Jenn!
Very harsh. What size pan did you use? Jenn’s recipes have been my go to for many years and I have never been disappointed by the things I’ve tried.
Amazing, just like all Jen’s recipes and I own both her cookbooks and regularly check this website for new and delicious recipes. Thank you Jen for all your hard work, this is by far the most trustworthy food blog out there!
These are so easy abd delicious.
I will make these again for sure and just the right amount for two. Since we don’t want to waste or have alot. I did use white chocolate chips and I used pastry flour.
Thank you for another wonderful recipe.
Just wanted to add to my review that my family loved them so much they were gone the next day. I’m going to double the recipe this weekend since I saw other reviewers did that and it worked perfectly. I have high hopes they will last a couple of days.
I made these tonight and followed the recipe exactly. My friends call me the sugar chef but these were a sugar overkill. Way too sweet! Disappointing.
Her recipes are always perfect. If you’re Keto or don’t eat sugar very much it’s gonna taste sweet. You’d be better off getting recipes from a Keto website then. For the rest of us (I’m a bodybuilder and eat normally ), this recipe is perfect like the rest of her tested-multiple-times recipes. Thanks.
I made these for the first-time last week. I got rave reviews from everyone! They were soft and chewy and just the right amount of chocolate and sweetness. I will definitely be making again!
I just made these and they are delicious and so easy to make BUT I overcooked mine. Silly me. At 25 minutes, the center didn’t seem to be set so I let them go an additional 5 minutes which was a mistake. My oven is accurate so I am suggesting a cook time of 25 minutes. These are great with vanilla ice cream. BTW Jenn, thank you for all these wonderful recipes and the way that you present them.
I made these using GF flour and they turned out perfectly – chewy and moist! I was able to easily cut them in to beautiful squares; they looked so pretty on the plate. I will be making these again! Thank you for another great recipe, Jenn!
I made these over the weekend, and they were so good. Thanks for the recipe.