Chocolate Chip Pecan Blondies

chocolate-chip-pecan-blondies

The great thing about blondies is that they’re ridiculously easy to make: less ingredients than cookies plus you don’t have to roll the dough into balls; easier than brownies because there’s no chocolate to melt.


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Begin by melting a stick of butter.

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Beat it with the white and brown sugars.

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Add one egg and some vanilla extract.

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Beat until well combined.

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Add the flour and salt.

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Mix until just combined. Be sure not to over-mix.

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Stir in chocolate chips and pecans. (You can leave out the nuts – still delicious).

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Transfer the batter to a pan lined with parchment paper. This makes it easy to lift the baked blondies out of the pan.

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Bake for about 30 minutes.

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Cool, then transfer to a cutting board and cut into squares.

Chocolate Chip Pecan Blondies

Servings: Makes 16 squares

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray, then line the pan with an 8x11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. Spray the paper with non-stick cooking spray.
  2. In a large bowl, beat the melted butter with the sugars until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended (do not over-mix). Gently stir in the chocolate chips and nuts. Transfer the batter to the prepared pan.
  3. Bake for 25-30 minutes, until the top is lightly golden and a toothpick inserted into middle comes out relatively clean (ignore any melted chocolate). Set the pan on a wire rack and cool completely. Using the parchment overhang, lift the blondie cake from the pan and transfer it to a cutting board; cut into 16 squares.

Reviews & Comments

  • I have made these delicious brownies many times and have mailed them in care packages! The recipients love them and love sharing them! :-D

    - Cathy on July 2, 2014 Reply
  • These are delicious & so fast. By the time your oven comes to temp, you’ll be done with the batter. They taste like a much yummier version of the “Chewy Bars” on the side of the Jiffy Cake Mix box that my Auntie Rita made when I was little!

    - Sheila on April 10, 2014 Reply
  • I discovered blondies at protein bakery’s site and had to try them myself. Easy to make and so very good!

    - Sharon on November 6, 2013 Reply
  • I happened upon these blondies because I was obsessed with the blondies at Applebee’s. These definitly rival those and are so much healthier! Now to have these on hand when the urge strikes

    - Jennifer on November 5, 2013 Reply
  • One bowl brownies that are absolutely delicious – what more could you ask for in a recipe? I make these all the time for gatherings and birthday treats!

    - Michelle on November 5, 2013 Reply
  • These were a great hit! I added more, different types of chips when I made then (chocolate and peanut butter or chocolate and butterscotch). They also stayed soft a fresh for days.

    - Caitlin on March 10, 2013 Reply
  • Recently participatedin a cookie swap. These were the bestin the bunch, bar none. Everybody wanted the recipe!

    - Sharyn on March 10, 2013 Reply
  • These are now my husband’s favorite dessert, and they are so quick and easy to make. A staple in our house!

    - MichelleH on March 9, 2013 Reply
  • are you sure it was 350 degrees….
    i just made it and it all burn out..
    really wasting my time and my money

    - mala on February 2, 2013 Reply
    • Hi Mala, So sorry your blondies burned. 350 is a very standard oven temperature when baking cookies or bar cookies. You might want to calibrate your oven — it could be that your oven temperature is not running true to the dial.

      - Jenn on February 4, 2013 Reply
      • Hi Jenn, thanks so much for answer me. I just find out few days ago what’s wrong with my cake. your oven are using farenheit and i am here in Indonesia using celcius.
        from the bottom of my heart i do apologize to you.

        - mala on February 7, 2013 Reply
        • No worries, Mala. That explains it! I hope you’ll try them again :)

          - Jenn on February 7, 2013 Reply
  • I can’t wait to make these first thing tomorrow morning!! Thanks for sharing…my first time to your site tonight and I love it so far!!

    - Maggie Reyes on November 19, 2012 Reply
  • Review for this recipe: this was a hit in my house, perfect texture, the only thing I would change the next time I will make this, I will use less chocolate chip….but this just my preference, because all that chocolate didn’t let me enjoy the wonderful taste of the blonde.

    - Arianna on October 2, 2012 Reply
  • Can you just go ahead and do a cookbook????

    - Nancy on September 8, 2012 Reply
  • are these supposed to have a cake-like consistency? yours look like they do but mine didn’t turn out that way.

    - Rach on July 25, 2012 Reply
    • Hi Rach, I would say they’re somewhere between cake-like and a soft, gooey cookie.

      - Jenn on July 26, 2012 Reply
  • Summertime is here and it is HOT! I am not baking as much as usual this summer with 4 active teens in the house, but needed to make a quick, sweet treat. This recipe can be made on the spur of the moment since you use melted, not softened butter. Texture is amazing and we loved the glossy top. Also, love the tip about spraying the pan and using parchment paper for easy lift-out…I always learn something new from this blog. Thanks, Jenn, for yet another ‘keeper’ recipe.

    - Liesel on June 22, 2012 Reply
  • One of my favorite snacks, can’t wait to try this recipe, thanks.

    - Sue on June 20, 2012 Reply
  • We made a few changes to the recipe since I don’t like pecans.Though it was still good.

    - Emma Burgess on May 31, 2012 Reply
  • These brownies are easy to make and so delicious! They will become a staple for you! A perfect lunch box treat!

    - Cathy Headworth on May 16, 2012 Reply
  • These are wonderful for the out of the ordinary lunch box or after school snack. Not your regular cookie!

    - Tessa on May 16, 2012 Reply
  • These bars are awesome and hubby loves them! Thanks

    - Susan M on May 15, 2012 Reply
  • I made these Blondies and they instantly transported me to my grandmother’s kitchen when I was a little kid. They are delicious and easy to make-my family scarfed them down in no time. Thank you.

    - susan on May 15, 2012 Reply
  • These are delicious, i’ve made them several times and they are extremely easy and always a hit!

    - Stacy on May 15, 2012 Reply
  • If I doube this what size pan would I use?

    - Leslie on April 7, 2012 Reply
    • Hi Leslie, I believe you’d use an 11 x 7-inch pan.

      - Jenn on April 7, 2012 Reply
  • Just made your blondies for the second time, this time without nuts. Both times were a hit. Thanks sooo much for this recipe and for introducing me to blondies!!! Will be making a lot more in the future to share with people. Everyone that’s had them have given me praises and i just thought i’d let you know! : )

    - Melissa on March 18, 2012 Reply
  • Can’t wait to make these!

    - Lynsy on March 6, 2012 Reply
  • Not only are these really yummy, but they are an efficient way to satisfy my family’s craving of chocolate chip cookies without having to drop by the spoonful . . . We brought these to a friend’s house and they raved about them.

    - Bridget on March 6, 2012 Reply
  • Delicious and Easy….A coworker made these for the office as described and they were wonderful. I decided to try them with Heath Bar pieces and chocolate chips and they were great!
    Definitely need to double the recipe :)

    - Leigh on March 6, 2012 Reply
  • Oh yum! This looks delicious! Choc chip + pecans + blondies = mmmmm!

    - Pinky Sade on March 4, 2012 Reply
  • I whipped up a batch of these last night and surprised my husband and son. They are already gone! I think I’ll make a double batch for a function I’m going to this Tuesday evening.

    - Angela on March 4, 2012 Reply
  • These were delicious and would satisfy even a chocoholic. But the burnt sugar flavor is what I love the most. Also loved the crackled top.

    Another great recipe from your kitchen to mine.

    Thanks

    - phyllis on March 2, 2012 Reply
  • Loved this recipe! Blondies came out perfect, can’t wait to make it again!!

    - Maya on March 2, 2012 Reply
  • this is definitely a keeper!!

    - Paula Laberge on March 1, 2012 Reply
  • I made these for my family recently and they were gone in minutes. Everyone loved them and several people asked for the recipe. Thanks for sharing!

    - Cami on March 1, 2012 Reply
  • I found this recipe around Christmas time and decided to try it. It was easy and they turned out delicious. My family loved them. Thanks to the Blondies, I now subscribe To Once Upon a Chef!

    - Toni Pressimone on March 1, 2012 Reply
  • These are amazing–the best blondie I have ever had and they are so easy to make! I love nuts but not in any cookie with chocolate chips so left them out. I’ve had to feed dinner to a large swim team of teenage boys twice in the past week and these bars were a huge hit both times. The same group also requested that I make them yet again so they could take them to a state swim meet this weekend! Thanks :)

    - Sharon on March 1, 2012 Reply
  • Yummy! Very easy to make and turned out beautifully. Thanks Jen!

    Katie
    http://www.differentkindofsouthern.blogspot.com

    - Katie on February 24, 2012 Reply
  • I was wondering if you used a leavening agent of any kind? I don’t see anything listed in the ingredients.

    - Amy on February 20, 2012 Reply
    • Hi Amy, No leavening agent is necessary for the blondies. They are meant to be on the moist and fudgy side, like brownies.

      - Jenn on February 20, 2012 Reply
  • Thank you for sharing, easy to make and so darn tasty! It’s a real keeper. They were truly amazing! :D Yum!

    - Cathy on October 5, 2011 Reply
  • Thanks for sharing , gonna try the reciepe for sure .

    - Rim Fathalla on September 29, 2011 Reply
  • I made these this past weekend for a girly road trip for a scrapbooking retreat! They were ridiculously simple to make and were delicious to eat! They were a huge hit with all the girls! They will be my go-to recipe for quick and easy munchies and dessert!

    - Claudia on September 21, 2011 Reply
  • Danita, Definitely use salt. Hope you enjoyed!

    - Jennifer on September 20, 2011 Reply
  • I made these for an opening for my gallery, and they were wonderful. definitely a new favorite for me.

    yum

    thank you!

    - patti on September 20, 2011 Reply
  • Made these tonight sans the nuts. They are delicious and easy. I was wondering about the salt. If I use regular salt should I still use 1t? I noticed you used sea salt.

    - Danita on September 17, 2011 Reply
  • I commented earlier about these ( I am the Mets fan), but true to my word I did make these and they are really, really, easy and delicious! Thank you so much. When you bite into these bars, you immediately taste the butter, then, the sweetness, then, the saltiness, and crunchiness…totally heaven.

    - Karen Tannenbaum on September 16, 2011 Reply
  • Made these for my book club and they loved them!

    - Fran on September 15, 2011 Reply
  • Your kids are adorable. I’m surprised you can send nuts to school. I wish! These look amazing.

    - Alicia (Weekly Greens) on September 14, 2011 Reply
  • These are fantastic! They really are easy and came out looking and tasting great! Thanks for sharing! :-)

    - Becky on September 13, 2011 Reply
  • lol…my kids lunch boxes were pretty much untouched too! These look delish!

    - leslie on September 13, 2011 Reply
  • I have to make these soon, even though I have many other recipes like this. These look stunning and I would definitely eat my lunch if I knew I had these in my lunch box. You are such a good mom! I love that your kids look so pleased with the outcome, and I love it that your son is a mets fan. I am too! A religious one, through thick and thin. Thank you for this recipe.

    - Karen Tannenbaum on September 13, 2011 Reply
  • They look so delicious. Beautiful pictures!

    - nicola on September 13, 2011 Reply
  • omg I *love* blondies, will have to try this recipe – searching for the perfect, moist, chewy blondie! (looks like it may fit the bill!) :-)

    - Chris Tucker on September 13, 2011 Reply
  • Wow, the pictures of these looking amazing! Wish I had one (or two, or three…) to go along with my morning cup of coffee right now! :( Can you substitute whole wheat flour, or a combo of whole wheat and all-purpose, without compromising flavor/texture? I try to avoid white flour and would love for you to tell me I can still enjoy these w/out it! :) Thanks! What a great blog! So glad I found it!

    - Kelly on September 13, 2011 Reply
  • These look lovely! They are getting made (in a double batch) whenever I can get my hands on some good-quality brown sugar (unbelievably hard to find in Norway!)

    - Vaniljekjeks on September 13, 2011 Reply
    • I think if you search the internet you will find a recipe to make your own brown sugar with just molasses and regular cane sugar. I’ve seen it before but don’t remember the ratio

      - Paula Laberge on March 1, 2012 Reply
  • Beautiful Kids! :)
    I like some too..
    Thanks for sharing!

    - estherpalermo on September 12, 2011 Reply

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