Chocolate Chip Pecan Blondie Recipe

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Part cookie, part brownie — who doesn’t love blondies?

Part cookie, part brownie — who doesn’t love blondies? The best part is that they’re ridiculously easy to make: they have less ingredients than cookies (plus you don’t have to roll the dough into balls) and they’re easier than brownies because there’s no chocolate to melt. This version made with chocolate chips and pecans is my all-time favorite.

What You’ll Need To Make Chocolate Chip Pecan Blondies

blondie recipe - ingredients

How To Make Chocolate Chip Pecan Blondies

To begin making this easy blondie recipe, combine the melted butter with brown sugar and granulated sugar in a large bowl.

blondie recipe - butter and sugars in mixing bowl

Beat until well combined, about 2 minutes.

blondie recipe - mixed butter and sugars

Add the egg and vanilla.

blondie recipe - adding eggs and vanilla

Beat until combined.

blondie recipe - egg and vanilla mixed in

Add the flour and salt.

blondie recipe - adding flour and salt to batter

Mix on low until just blended.

blondie recipe - mixed batter

Add the chocolate chips and nuts.

adding chocolate chips and pecans to blondie batter

Mix in.

finished batter for blondie recipe

Transfer the batter to the prepared pan.

batter in pan ready to bake

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.

baked blondies

Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board.

blondies on cutting board

Cut into 16 squares and serve warm or room temperature. Store the blondies in an airtight container at room temperature.

cutting blondies into squares

How To Freeze Blondies

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?

Servings: Makes 16 squares

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

  1. Preheat the oven to 350Β°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).
  2. 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.
  3. 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.
  4. 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

Powered by Edamam

  • 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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Comments

  • I discovered blondies at protein bakery’s site and had to try them myself. Easy to make and so very good!

  • 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

  • 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!

  • 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.

  • Recently participatedin a cookie swap. These were the bestin the bunch, bar none. Everybody wanted the recipe!

  • These are now my husband’s favorite dessert, and they are so quick and easy to make. A staple in our house!

  • are you sure it was 350 degrees….
    i just made it and it all burn out..
    really wasting my time and my money

    • 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.

      • 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.

        • No worries, Mala. That explains it! I hope you’ll try them again πŸ™‚

  • 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!!

  • 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.

  • Can you just go ahead and do a cookbook????

    • I have a couple really good recipe templates that I use for my recipes and hand out to my friends. Jenn is really great at letting us use her recipes (Thanks Jenn!). I will always cite her information as well for my friends. The templates I use are Cook`n (purchased at London Drugs) and Chef`s Palate (purchased off the internet). Both are great to use. Cook`n is easier and more versatile.

      • — Margaret Mitchell
      • Reply
  • are these supposed to have a cake-like consistency? yours look like they do but mine didn’t turn out that way.

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

  • 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.

  • One of my favorite snacks, can’t wait to try this recipe, thanks.

  • We made a few changes to the recipe since I don’t like pecans.Though it was still good.

  • These brownies are easy to make and so delicious! They will become a staple for you! A perfect lunch box treat!

    • — Cathy Headworth
    • Reply
  • These are wonderful for the out of the ordinary lunch box or after school snack. Not your regular cookie!

  • These bars are awesome and hubby loves them! Thanks

  • 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.

  • These are delicious, i’ve made them several times and they are extremely easy and always a hit!

  • If I doube this what size pan would I use?

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

  • 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! : )

  • Can’t wait to make these!

  • 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.

  • 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 πŸ™‚

  • Oh yum! This looks delicious! Choc chip + pecans + blondies = mmmmm!

  • 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.

  • 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

  • Loved this recipe! Blondies came out perfect, can’t wait to make it again!!

  • this is definitely a keeper!!

  • 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!

  • 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!

  • 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 πŸ™‚

  • Yummy! Very easy to make and turned out beautifully. Thanks Jen!

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

  • I was wondering if you used a leavening agent of any kind? I don’t see anything listed in the ingredients.

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

  • Thank you for sharing, easy to make and so darn tasty! It’s a real keeper. They were truly amazing! πŸ˜€ Yum!

  • Thanks for sharing , gonna try the reciepe for sure .

  • 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!

  • Danita, Definitely use salt. Hope you enjoyed!

  • I made these for an opening for my gallery, and they were wonderful. definitely a new favorite for me.

    yum

    thank you!

  • 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.

  • 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
    • Reply
  • Made these for my book club and they loved them!

  • Your kids are adorable. I’m surprised you can send nuts to school. I wish! These look amazing.

  • These are fantastic! They really are easy and came out looking and tasting great! Thanks for sharing! πŸ™‚

  • lol…my kids lunch boxes were pretty much untouched too! These look delish!

  • 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
    • Reply
  • They look so delicious. Beautiful pictures!

  • omg I *love* blondies, will have to try this recipe – searching for the perfect, moist, chewy blondie! (looks like it may fit the bill!) πŸ™‚

  • 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! πŸ™ 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! πŸ™‚ Thanks! What a great blog! So glad I found it!

  • 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!)

    • 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

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