Chocolate Chip Pecan Blondie Recipe

Tested & Perfected Recipes

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


  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup packed dark 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
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup chopped pecans (optional)


  1. Preheat the oven to 350 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

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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, 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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Reviews & Comments

  • Do not recommend this recipe

    • — Rs on October 22, 2020
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  • We loved them. I doubled the recipe for a 9×13” pan and added 1 tsp baking powder. Delicious.

    • — Hags on October 2, 2020
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  • Love these! Have made this recipe several times. Everyone loves them and they disappear very fast. In place of using parchment paper, I have sprayed my pan with baking spray and let the blondies cool in the pan for 2-3 hours before cutting and serving. The pan has been easy to clean. Thanks for this great recipe!

    • — Jeri on September 7, 2020
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  • These were so easy and well-loved by all. I used 1 cup chocolate chips and a big handful of pecans, otherwise as directed.

    • — Sheepdoc on September 6, 2020
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  • My family and friends love this! I tweaked the recipe a little:
    – 1/2 atta flour and 1/2 cake flour
    – added a tsp of baking powder
    – added two smaller eggs totaling 90g without shell

    Came out beautiful! Thank you for the recipe!

    • — Mayer on September 2, 2020
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  • Made this today in an 8” springform pan – like a choc chip a brownie pie 🙂 Big hit at dinner. Used about a third less sugar, added walnuts and sprinkled some chunky salt on top. Excellent texture and flavors. Keeper recipe!!

    • — marcie begleiter on August 29, 2020
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  • Amazing recipe as always! I did not have an issue with baking time like others, it was exactly 25 minutes for mine to get light golden brown and perfectly cooked. This is my fourth time making this recipe, and it always turns out great. Thank you Jennifer!

    • — Anna on July 27, 2020
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  • So good and so easy!! I’ve made them three times already. I use Ghirardelli grand chips and leave out the nuts.

    • — Carol on July 18, 2020
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  • great recipe! the whole family loved it 🙂

    • — Lucy Blair on July 17, 2020
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  • Have baked a few batches and they’ve turned out perfectly every time. They taste exactly as I had hoped.

    • — Jenelle on July 10, 2020
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  • I loved the Blondie’s, but they baked terribly. Making them was a piece cake, and they tasted great. However, when I pulled them out of the oven after 30 minutes, they were still doughy. I ended up putting them in for almost an hour for them to still be raw. I also think that after eating them your mouth get’s really dry. I would love to make them again but I think that baking soda or baking powder should be added to the recipe. Also, the pan should be a 9×13 instead of an 8×8.

    • — Addison Baker on July 7, 2020
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    • I just made them and totally agree. Never Again

      • — Reese Witherspoon on July 16, 2020
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    • Yep

      • — Aaron on July 17, 2020
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    • I just tried them too and I am so disappointed. The recipe was simple enough to put together, however the result was a disaster. I wanted to make them as a thank you for someone and now I am not sure what to do with them. I baked also for 45 min and still feel raw (although they are not) in the middle. I tried saving them in the microwave, like I was able to do once with brownies, but after 10 seconds, white smoke was billowing out of my microwave. I think this is a one and done recipe 🙁

      • — Sarah on July 26, 2020
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  • I have made the chocolate chip blonde brownies numerous times. One of my favorite recipes!! When taken to a gathering I’m left with an empty platter 😍

    • — Debbie Davis on June 26, 2020
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  • Absolutely delicious recipe! Thank you for another keeper.

    • — Kia on June 22, 2020
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  • I’m 17 and I am not good at following directions or baking, but these were so easy to make and they turned out exactly like the picture.

    • — Skylar R Canty on June 20, 2020
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  • Incredibly delicious!

    • — Tracy O'Connell on June 19, 2020
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    • By the way, I used walnuts instead of pecans and they were great too! Less expensive and the aroma is something!

      • — Tracy O'Connell on June 19, 2020
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  • These were so easy to make and taste wonderful! I’ll definitely make them again!

    • — Danielle on June 14, 2020
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  • I want to make these but don’t have parchment paper or wax paper any suggestions

    • — A on June 3, 2020
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  • These were insanely delicious! They lasted less than 24 hours in our house! The recipe was also very easy to follow. It was the perfect thing to make with my five year old. Thank you!

    • — Melissa on May 26, 2020
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  • what size pan would i use if i double the recipe

    • — debbie knopp on May 23, 2020
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    • Hi Debbie, I’d use a 9 x 13-inch pan. Baking time may be slightly different so just keep a close eye on them. Enjoy!

      • — Jenn on May 25, 2020
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  • Just made these and they turned out sooo good. I recently tried making the 2 day “Tasty” cookie recipe that has been going around the web and I was left underwhelmed by its taste and overall cookie. This on the other hand is so quick to make, flavorful! Goes to show that a classic beats out a trend everytime.

    • — Anthony Vega on May 20, 2020
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  • Loved it! I don’t really like brownies as I find them too fudgy sometimes, so I thought I’d try a blondie recipe. First time making them and I used dark choc chips instead and it was delicious! Almost burnt my mouth trying to eat them all. Thanks so much for this recipe!

    • — Katie on May 11, 2020
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    • LOL – glad you enjoyed!

      • — Jenn on May 12, 2020
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      • Fantastic recipe, I made it first time today. I added cranberry too, It was so delicious. I love it. ❤️❤️❤️

        • — Flukiko on June 7, 2020
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  • what other type of pan can i use if i do not have 8 inch?

    • — P on May 9, 2020
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    • Hi P, You can use a 9-inch square pan instead; they may be done a touch earlier so keep a close eye on them. Hope you enjoy!

      • — Jenn on May 11, 2020
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  • This recipe is everything I’ve been searching for in a chocolate chip cookie bar. My son has a nut allergy so we swapped out 1/4 cup of mini butterscotch chips but I think it would be just as good with just chocolate chips. If you slice when still warm it will appear under-baked and super gooey. When it cools completely (next day) it looks perfect, not under-baked at all. Just right. This recipe is PERFECTION. It’s also super fast. So many recipes promise speed but this delivers. Thank you SO much!

    • — Kate on May 7, 2020
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  • doubled it and baked in a 9*13, used macadamias, three types of choc chip and fudge cubes – oh my it’s delicious …saving as my blondie recipe i’m thinking of loads of other things one could add – thank you!

    • — julie on May 7, 2020
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  • These are our new favorite dessert – easy to make & absolutely delicious.

    • — Cindy W on May 3, 2020
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  • These blondie squares were so dense. I only baked for 25 min. I think baking soda or something similar would have helped.

    • — Connie on April 26, 2020
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    • Hi Connie, these Blondies are more dense and fudgy then they are cakey. If you’re looking for something that’s cakier, I’d suggest a different Blondie recipe. Sorry they weren’t exactly what you expected!

      • — Jenn on April 27, 2020
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  • These are AMAZINGGG!!! They were so easy to make ad my husband and I devoured the entire pan in less than 24 hours.

    • — Clair on April 24, 2020
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  • Wow!!! I’m a big cookie baker and did not expect to love these so much. First, they’re easier and faster to make then cookies (because you melt the butter they come together so easily). I double the batch and put in a 9″ x 13″ glass baking dish. They last all week (well, almost) and are just delicious. I don’t eat nuts so I add a handful of shredded coconut (no sugar added).

    Big hit, on my permanent rotation!

    • — Wendy Goldner on April 22, 2020
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  • Baked at 350 for 40 min to get the golden brown top.
    These taste delicious and the serving size of 16 must be an oversight… have you tried these things?!

    • — Matt on April 21, 2020
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  • My husband has a chocolate sensitivity so I used peanut butter chips instead. He thought he’d died and gone to heaven!

    • — Christine on April 19, 2020
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  • Loved that this recipe had less ingredients than cookie dough, easy to put together and makes just the right amount- though I ate way too many. My son has a nut allergy so omitted pecans and was still delicious.

    • — Megan M. on April 16, 2020
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  • I made these twice and stuck to the recipe exactly and they always turned out runny and dense, like I was eating warm raw cookie dough. I like my blondies moist, but not dense and raw. I’ve experimented a few times and think I’ve got it almost perfect. If anyone else likes their blondies a bit more airy, yet still very moist, try the following. Use 6 Tablespoons of butter, add an additional 2 Tablespoons of flour, add 1 Tablespoon of baking powder, reduce chocolate chips to 1/2 cup, and bake for 40 minutes.

    • — Aaron on April 10, 2020
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    • Easy, quick, delicious!!
      WIN-WIN-WIN 🤗
      Thank you!

      • — Mary Ann Geary on June 26, 2020
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  • Delicious! My new favorite blondie recipe. Thank you for sharing. Going to start trying other once upon a chef recipes today!

    • — Leila on April 10, 2020
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  • I tried this recipe a few days ago. it came out amazing! so moist and yummy 🙂

    • — sophia on April 9, 2020
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    • Made these with just a few additions Used a little less sugar, threw some oats on top and sprinkled with cinnamon and no chocolate chips. Baked 22 min (my temperature in oven is pretty accurate as I use a gauge) and they were delicious , but a bit over baked. Next time will try 18 min. Highly recommend the recipe. Thank you

      • — Mimi on April 9, 2020
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  • Super yummy!

    • — Risha on April 9, 2020
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  • Wow!😋Thank you Jenn for making my day so much better! With the current shortage of eggs (I only need one!) and butter and flour (only 1 cup!) I decided, on a whim, to whip these up for second breakfast!😉 Absolutely delicious!! So quick and easy to make!

    • — Laura Kurtz on April 7, 2020
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  • Can I make these with cake flour instead of all purpose?

    • — Susan on April 1, 2020
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    • Hi Susan, I’d be hesitant to suggest cake flour here without trying it myself. Sorry!

      • — Jenn on April 2, 2020
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  • Chewy, chocolate-y and so yummy!! Saving this recipe!

    • — Laura on March 29, 2020
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  • Buttery and delicious! Moist on the bottom crispy and flakey on the top!

    • — Null null on March 22, 2020
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  • Can I add coconut to this?

    • — Kim on March 6, 2020
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    • Sure – that should work.

      • — Jenn on March 6, 2020
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  • These are amazing! I added a layer of frozen nutella in the middle and it just adds to their gooey goodness!

    • — Allie on February 27, 2020
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    • i would love to try these but i have salted butter at home at the moment. would salted be okay in the blondies?

      • — Hannah Iacch on June 14, 2020
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      • Hi Hannah, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

        • — Jenn on June 15, 2020
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  • Amazing! I made these tonight and hubby is raving. Served them with a scoop of vanilla ice cream and they were a perfect treat. The recipe made 16 squares, which someone had reviewed earlier and said that was unrealistic, but based on the decadence I think it was right. The recipe was easy to follow and I think the pecans added the perfect touch. I have made the lemon squares, brownies and now these and they have all been delicious!

    • — Natasha on February 23, 2020
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  • Made a batch of these with raisins instead of chocolate chips. They were great!

    • — Paula on February 23, 2020
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  • I didn’t have enough chocolate chips so I ended up with 1/2 cup instead of 3/4th cup, they still turned out delicious. I was thinking If I had to make them tad bit even less sweeter, which sugar should I reduce? say the brown sugar from 1/2 to 1/3 cup or granulated sugar from 1/3 to 1/6 cup?

    • — mm on February 18, 2020
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    • Glad they turned out! I’d reduce each by a few tablespoons.

      • — Jenn on February 19, 2020
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      • Can I use m&m instead of choc chips? Thinking about doing for 4th and use r,w,b m&ms. No nuts or peanuts?

        • — A on July 1, 2020
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        • Sure, M&M’s should work here and it’s fine to omit the nuts or sub peanuts if you’d like. I’d love to hear how they turn out! 🙂

          • — Jenn on July 2, 2020
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  • These bars are SO GOOD!! They are so easy and don’t take long at all! Thanks for the recipe!

    • — Kennedh on February 7, 2020
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  • I made these for our SuperBowl party. I was out of chocolate chips (not sure how this happened) so I used ButterFinger toffee chips. OMG, it was amazing. I did not add nuts. Sometimes substitutions can end up making things better.

    • — Tina on February 2, 2020
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  • Crispy on the outside and chewy on the inside. Not too sweet, so delicious.

    • — Marcia on January 24, 2020
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  • Another hit with guests! First time I have made blondies. Thank you again for sharing your culinary talents!

    • — Carmen on January 23, 2020
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  • One of the best and easiest cookie/brownie desserts I’ve ever made. The outside was crisp with a little crunch and the inside was chewy and moist. I used dark chocolate morsels and thought they complimented the sweetness of the cookie perfectly. The only difficulty I had was spreading the dough on the parchment because it would slide in the pan. Other than that, super easy, super tasty! I literally had to hide them from my son. Thank you Jenn!

    • — Rodney Blair on January 20, 2020
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  • I was so excited to make these given the rave reviews but I’m so disappointed to say it is the first Once Upon a Chef recipe that did not work out for me. The flavor is great but they were so dry, like sawdust. I saw guests at my xmas party take a bite and leave the rest on their plates. I ended up throwing them out 🙁

    • — Cathe on December 27, 2019
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    • Hi Cathe, I’m so sorry you had trouble with these! Is it possible you made a measuring error? These should be very moist.

      • — Jenn on December 28, 2019
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  • Do I need another blondie recipe? NO!
    Can I resist another blondie recipe? NO!
    That being said, I doubled the recipe, used a 9 X 13 pan and baked 25 minutes, Came out perfect. Melted the butter in a large sauce pan and using my trusted wooden spoon, beat in sugar, eggs, vanilla, dry ingredients and chips and nuts. fast and easy. Can probably make with light brown sugar and they would be just as good, but I think that that would change the flavor profile. Am I right Jenn?

    • — Carol Winkelman on December 21, 2019
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    • Glad you enjoyed, Carol! Light and brown sugar are generally interchangeable (and light would work just fine if that’s all you have) but I prefer dark for the most flavor.

      • — Jenn on December 22, 2019
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  • Made these recently and they were delicious. If I make them eggless, i.e. using mashed banana instead, will they still come out the same?

    • — DD on December 18, 2019
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    • Hi DD, glad you enjoyed these! I’ve never tried these with banana in place of the eggs, so I really can’t say how it would impact the recipe — sorry! Please let me know how it turns out if you try it!

      • — Jenn on December 19, 2019
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  • I’ve made this recipe so many times and it’s amazing! I always double for a 9×13 pan and skip the pecans. It tasted like awesome chocolate chip cookie with a brownie texture. This is already my go to recipe.

    • — Tolly on November 23, 2019
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  • Delicious recipe! I had to make it gluten free for a family member and just substituted gluten free flour and half a teaspoon of baking powder and it turned out great! I like to experiment so instead of choc chips I broke up a bar of dark chocolate with salted caramel and the result is delicious. This one is a keeper!

    • — Diane on October 26, 2019
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  • These were tasty but each “serving” is a one inch square. I mean….c’mon, that is basically 1 bite. I would appreciate more realistic serving sizes so I can nutritionally plan my day well.

    • — Sarah on October 16, 2019
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  • Delicious!!

    • — Donna on October 13, 2019
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  • Served these after a family dinner. The plate was empty in no time with people taking seconds!

    • — Nancy on October 8, 2019
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  • O.M.G. This is a dangerously delicious recipe. They were gone in a matter of hours. Soooo good. Thanks Jenn!

    • — Janet on October 6, 2019
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  • Could you brown the butter to add complexity to the flavor? Or would it be overkill?

    • — Elise Yee on September 24, 2019
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    • While it’s not necessary, I do think browned butter would be delicious here. Please LMK how they turn out!

      • — Jenn on September 25, 2019
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  • This is a favourite in our household, the first time I made it brought back wonderful memories for my daughter. She said our neighbor used to bake something very similar to this; she loved it so much and was so happy that I found a recipe that was similar. I’ve made this a number of times and each time, friends/family cannot stop eating it, they said it is addictive! A friend has always said her number 1 favourite thing I bake are my chocolate chip cookies but she said this blondie recipe has taken over that spot! Due to allergies and preferences, I have subsituted the nuts with either extra chocolate chips or toffee bits (SKOR) and sometimes I will top the blondie with fleur de sel (daughter doesn’t like it that way); each time it has turned out wonderfully! Great recipe and thank you for sharing!

    • — Trish on August 30, 2019
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  • I don’t know if anyone remembers this, too, but my mom would take chocolate chip cookie dough and press it into a 9×13 inch pan. Then she would sprinkle all the chocolate chips over the dough and put it into the oven for 3 minutes at 375 degrees. After three minutes, she pulled the pan out and used a regular table knife to cut rows one inch apart through the softened chocolate chips. Then she turned the pan a quarter turn and did the same thing going the opposite direction. It made a very pretty chocolate grid pattern. Then she put it back into the oven to finish cooking. My daughter makes blonde brownies this way for her friends, and they are the first dessert to disappear at their parties. I think you could do it with this recipe, but I am not sure if you could still use the nuts.

    • — Joy Lambert on August 26, 2019
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  • Made tonight…added a bit more flower bc I prefer less fudgey and had to cook in a 8×6 pan. So very good and easy

    • — Francis on August 11, 2019
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  • Can peanut butter be added to this recipe?

    • — Paul on August 4, 2019
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    • Hi Paul, I think you could add a small amount (maybe 1/4 cup) without hurting the recipe. I’d love to know how it turns out if you try it!

      • — Jenn on August 5, 2019
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  • Made these tonight. Wow! They’re delicious. The family loved them. Thank you for another fantastic recipe.

    • — Gemma wood on July 26, 2019
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  • Jenn, I can’t wait for my dessert to take shape. I’m making your pecan chocolate chip Blondie recipe along with your Supernatural brownies. I’m cutting them into squares and stacking them with small parchment squares in between so they don’t stick together to form a chimney shape . Assuming this goes as planned, I’m bringing them to a Swifts and Sweets get together. Our local bird club is sponsoring this event as we all spend an hour or more watching the Chimney Swifts circle around at dusk and then roost in the chimney of a local school. It’s fun to watch and socialize with friends. I hope it goes as planned and I have a great delicious brownie chimney to share!

    • — Ilene on July 17, 2019
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    • That sounds amazing, Ilene. I’d love to see photos — of the birds and the brownie chimney! If you take any pics, please email them to me ([email protected]). Enjoy!

      • — Jenn on July 17, 2019
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      • I’m sorry that I didn’t see this until now. I didn’t take any pictures but my chimney stacked up nicely and was a hit. And, we counted approximately 117 Swifts flying and then roosting in the chimney. I don’t use Instagram and hadn’t thought of email.

        • — Ilene on August 19, 2019
        • Reply
        • So glad it worked out!

          • — Jenn on August 19, 2019
          • Reply
  • Mixed them by hand. Super good. Dare to eat only one. 😎😜

    • — Emily on July 5, 2019
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  • Made these bars this morning for my three young grandsons that will be visiting for the day tomorrow. I used mini chocolate chips as I did not have regular chocolate chips on hand that were nut free as my one grandson has allergies. The mini chips worked very well and I will use them again the next time. Lots of mini chips so the nuts are not missed at all. These are fabulous and I just hope they will last until they arrive tomorrow!

    • — Jan Painter on June 27, 2019
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    • 🙂 Hope your grandchildren enjoy them as much as you do!

      • — Jenn on June 27, 2019
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  • OMG–these are BAD!!! I mean Good of course!!!

    • — jacquie miller on June 21, 2019
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  • Hi,
    this recipe sounds very tasty and I’d love to make it. Could you give the cups in metric system too please, would be easier for the Europeans. Thanks.

    • — Elena on June 20, 2019
    • Reply
    • Hi Elena, I just added them – hope you enjoy! 🙂

      • — Jenn on June 21, 2019
      • Reply
  • Sorry, I forgot to mention that I used a wooden spoon to mix.

    • — Nancy on June 20, 2019
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  • I made these over at my sister’s house (pet sitting) without access to a mixer. So I mixed together the dry ingredients and then stirred in the melted butter, a lightly beaten egg and the vanilla. Pressed the mixture into the lined baking pan and baked. I figured that they might not bake well, however they were perfect. Took 10 minutes to mix and 25 minutes to bake. Many thanks for a wonderful blondie.

    • — Nancy on June 20, 2019
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  • Is self rising flour ok or do I need plain flour?

    • — Kim on June 20, 2019
    • Reply
    • Hi Kim, There is no leavening agent in the recipe so plain flour is best.

      • — Jenn on June 20, 2019
      • Reply
  • So delicious! Love your recipes, Jenn! I’ve tried 3 of your recipes so far and each one has been outstanding. Thank you!!!!

    • — Sam on June 16, 2019
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  • Hi Jenn,
    If I double the recipe would a 9×13 pan work?
    Thank you!!

    • — Cheryl on June 13, 2019
    • Reply
    • Yes, Cheryl, that will work. Baking time may be slightly different so just keep a close eye on them. Enjoy!

      • — Jenn on June 13, 2019
      • Reply
  • Would these work in a 10 x you 15 sheet pan and should I triple the recipe?

    • — Amanda on June 8, 2019
    • Reply
    • Hi Amanda, I’ve never made these in a sheet pan, but I think what you’re suggesting would work. Baking time may be a bit different though, so keep a close eye on them. Please LMK how they turn out if you try them this way!

      • — Jenn on June 11, 2019
      • Reply
  • I made these Bars for the first time today……..they are fantastic! I have been searching for more 8×8 size desserts and have found several on the “once upon a chef” site to try. I look forward to trying more recipes. I did leave the nuts out in today’s baking……I replaced them with an extra 1/4 cup of Choc Chips. But, I do want to try them again with the pecans. Also, this recipe was so easy to make. Definitely enjoyed them…….they were a hit!

    • — Maxine Turner on April 2, 2019
    • Reply
  • Made these gluten free by substituting Pamela’s GF Artisan Blend Flour cup for cup. Also browned the butter instead of just melting it. Seriously recommend that step if you’re into the browned butter nutty taste! Also used vanilla sugar that I had made to up the vanilla flavor. Great recipe.

    • — Megan on March 2, 2019
    • Reply
  • BEST BLONDIES EVER. Very dense and gooey but a slight Crispiness on the top. I made this recipe and another blondies recipe and this once was the obvious recipe. Not cakey at all unlike the other recipe I tested. Next time I will double!

    • — Gwen on February 10, 2019
    • Reply
  • I doubled the recipe and although they have a good taste, the texture was a little dry to me. I left them in the oven 30 mts so the top would brown. I should have taken them out sooner, more like at 25 mts.

    • — Glinda on February 3, 2019
    • Reply
    • I think I want to change my review!😎 It must have just been close to the edges that were drier because after cutting further into the pan, they were plenty moist but not overly. They were a huge hit at the Super Bowl Party I took them to. Thank you, Jenn!

      • — Glinda on February 5, 2019
      • Reply
      • When you doubled the recipe, what size pan did you use?

        • — Kim on April 23, 2019
        • Reply
        • Hi Kim, You’ll need a 9×13-in pan. 🙂

          • — Jenn on April 23, 2019
          • Reply
  • Every recipe I’ve tried from Jen has been a HIT!!! These little blondies were no exception. I made them last night for my husband’s office and they were gone in a matter of minutes. Only crumbs and a chocolate chip was left in the container. I was asked to make more. Lol. Thank you Jen for another superb recipe. You are my secret weapon in the kitchen. 🙂

    • — Ali Hicks on January 25, 2019
    • Reply
  • These are delicious and so easy! I love a crowd-pleasing recipe where I’ll almost always have the ingredients on hand. I made a double batch in a 13 X 9-inch pan last night and cut them this morning. They cut beautifully. Another keeper from Once Upon a Chef!

    • — Rachel on January 21, 2019
    • Reply
  • Made this recipe following pretty much all instructions. I used an old Corning Ware pan that was 8 x 8 and baked the blondies 25 minutes, without parchment, having buttered the dish well beforehand. I did use dark chocolate chips, as they are less sweet and tend not to melt too much. That said, I loved this recipe, which gave me the buttery, chewy texture so hard to find in blonde recipes. So, thanks so very much for the yummy results.

    • — Nancy D. on January 18, 2019
    • Reply
  • Great recipe! Perfect for an impromptu New Years Eve Dessert with the family! I followed the recipe and baked in my round iron skillet.

    • — Tonya on December 31, 2018
    • Reply
  • This seems like a wonderful recipe! I personally, however, like either more chewy/cake-like blondie recipes. Are there any recommendations you might have as to how to adapt this recipe to accomplish that? Thanks so much!

    • — Connie on December 20, 2018
    • Reply
    • Hi Connie, You can increase the flour a bit to get a chewier blondie. Hope that helps!

      • — Jenn on December 22, 2018
      • Reply
  • Can you use brown butter?

    • — Carolyn on November 30, 2018
    • Reply
    • Sure – Hope you enjoy!

      • — Jenn on November 30, 2018
      • Reply
  • Really delicious! I used chocolate wafers (I prefer the taste over chips) and walnuts. Really moist and probably the easiest thing I’ve ever baked.

    • — Sonia on November 28, 2018
    • Reply
  • I made these for my six year old as his birthday “cake” since he doesn’t like cake and he loved it! My husband is not a fan of blondies but he said they were delicious and was disappointed they were devoured so quickly. I don’t normally have dark brown sugar on hand so I added a teaspoon of molasses and it added a nice richness. Great recipe!

    • — Lisa on November 15, 2018
    • Reply
  • Is there a rising agent in this recipe?

    • — wanda on October 31, 2018
    • Reply
    • Hi Wanda, No, there is no baking soda or baking powder in the recipe. (These are more like bars/brownies and don’t rise very much.) Hope you enjoy if you make them!

      • — Jenn on November 1, 2018
      • Reply
  • Yum! Quick, easy and delicious!

    • — Jennifer on October 25, 2018
    • Reply
  • The reviews are so wonderful! 25 minutes in the oven so far & they are not rising at all…was there not any baking soda or baking powder that should have been included? Hoping I just need to give them another 5-10 minutes 🙂

    • Hi Stephanie, You’re right – there is no baking soda or baking powder in the recipe. And these are definitely more like bars/brownies and don’t rise very much. How did they turn out?

  • Can light brown sugar be substituted for the dark brown sugar?

    • Yep no problem!

  • can this recipe be doubled for 13×9″ family size batch?

    • Sure, Sarah. 🙂

  • Another successful recipe!

  • These blondies are so easy to make and everyone loves them! I sometimes use half peanut butter chips and half chocolate chips. So good for any occasion!

    • — Halley Tillotson
    • Reply
  • these are great! I use a gluten free flour blend and they work out really well. not too sweet, chocolaty and nice. use the 8 inch pan – any bigger pan and the bars are too thin.

  • Hi can I make these blondies in a brownie pan to make individual squares?

    • Hi Lucille, these are made in an 8-inch square pan and then cut into squares for serving, so you should be good to go. Hope you enjoy!

  • Hi Jenn, I gave these blondies a go yesterday and they came out lovely except they seemed to be super sweet. I’m wondering how firmly you should pack the dark brown sugar when you measure it out? Thanks!

    • Hi Danielle, sorry you found these too sweet. Brown sugar should be packed down using medium pressure. Basically, you’re doing that so you don’t have any air pockets in the measuring cup. You could always reduce the brown sugar by a tablespoon or so next time. Hope that helps!

  • Hi. A question before I bake these: we aren’t fans of TOO much chocolate but like some. If I cut the chocolate chips back to 1/2 c. and keep pecans at 1/2 c. will it still be enough? Some people in the reviews mentioned “gooey” as a good thing for the chocolate and that just might be what we wouldn’t like. ??

    • Sure, Jane, that would be fine. Hope you enjoy them!

      • What can I add (or take away)to make them MORE cakey? I always add extra yolk OR extra whole egg to brownie batter for cake like texture.

        • — Teresa on June 20, 2019
        • Reply
        • Hi Teresa, these Blondies are more dense and fudgy then they are cakey. If you’re looking for something that’s cakier, I’d suggest a different Blondie recipe. I think that you need to adapt this recipe too much to get the texture that you’re looking for – sorry!

          • — Jenn on June 21, 2019
          • Reply
  • This is the best Blondie I’ve ever eaten. I didn’t use chocolate chips, just pecans. Loved it!!!

  • Excellent. Gone in Minutes. Didnt even cool down
    Loved them warm!

    • — Marilyn K Baker
    • Reply
  • These are basically chocolate chip cookie brownies.. and I LOVE IT. My boyfriend and kids now request them almost weekly! The Pan never lasts a day because they’re best warm. It’s quickly become our favorite dessert. Thank you!

    Ps, a warm square of this with a scoop of vanilla ice cream is literal heaven.

  • Oh dear, these were lovely! Soft on the inside with a hard crust on outside. Used semi sweet chips to offset sweetness. Also doubled the recipe in a 13×9 pan and turned out perfectly. I found I didn’t have to spray the pan or parchment paper. They were quickly gobbled!

  • I made these yesterday but used caramel chips instead of chocolate because that’s all I had. This was the best blondies recipe I have tried, by far. Ones I’ve tried in the past were either too dry or much to sweet. These are perfect. My search for the perfect blondies recipe is officially over! 🙂

  • I was really excited about these blondie bars because the reviews were so great. I followed the directions to a t and my bars came out a greasy mess. I even went back over the ingredients several times thinking maybe i added too much butter or too little flour. These are so incredibly greasy it’s like eating a stick of butter. Honestly I am really angry about this.

    • I’m so sorry these did not turn out for you, Jessica! They are meant to be a little wet in the center, like brownies, but they should not be greasy at all. Could you email me a photo at [email protected] so I can see what you mean and help troubleshoot?

    • Jessica, Did it ever occur to you that you did something wrong that maybe you’re not aware of? Maybe your oven isn’t calibrated? I mean 90 cooks made these and they turn out perfectly, and you make them and they’re greasy? So much so that you’re ANGRY? Anyway, great recipe!

    • The first time I made these they were so good I loved the texture. Today I made them again and they’re super oily because I added pecans. I want to try using only 1/4 cup of pecans; I’m hoping that will reduce the greasiness. Jessica you should try these without pecans I’m sure you’ll love them.

  • Have made these several times now. I slightly undercook and they come out great every time. Worth it to use parchment as they come out looking just like the photo- so yummy. A keeper!

  • Made these for a group of discerning “tasters” — basically gave one piece to 16 different people and every single person raved. One neat/helpful comment: “I really enjoyed the subtle sweetness, texture, firmness, and perfect blend of chocolate and pecan flavors. Oftentimes, I find these types of bars to be disproportionately sweet–certainly not the case with yours.” Seems to be the perfect blend of cookie and brownie into one delicious dessert experience–much, much better than just the Tollhouse in a pan type of thing. Followed the directions exactly–cooked in 9×9 metal pan for 23 minutes. Will make this recipe time and time again and am thrilled to have it as a go-to. Thank you for more perfection, Jenn!

  • Absolutely to die for blondies! Love them! Easy, decadent and delicious! I needed to omit the nuts (one of my kids has nut allergies) and one time I added a few handfuls of caramel chips-Really good!

    I haven’t met one of your recipes that wasn’t fantastic–I always go to your site first to see if you have what I need.

  • These are fabulous! Excellent texture and not too sweet, we thoroughly enjoyed them!

  • Sublime comfort food for a snow day treat for the kiddos (and me!). My eager test-tasters came back for more…and left crumbs! Takes no time to prepare. The texture is not too dense, the aroma as it baked brought back memories of my mother’s kitchen. Perfection at its easiest!

  • These are my favorite blondie recipes! I tend to replace the chocolate chips with white chocolate morsels instead and I’ve replaced the walnuts with almonds when I’ve run out. They’re fantastic and the texture is wonderful!

  • I was never a blondie fan and can’t really say why, but these are perfect. Just the right chew and disappear in no time. I now make these instead of my favorite chocolate chip cookie recipe which I thought was hard to beat.

  • This has become my favorite “go to” sweet treat to make! It can be made so quickly! You don’t even have to let the butter sit to soften. No need to think ahead. You probably already have the ingredients!
    Awesome, Jenn! Thanks a bunch! A baked treat that is amazingly good and efficient to make as well!

  • I decided to make these thinking I had all the ingredients but I had Organic Cashews instead of Pecans. OMG they are amazing! Absolutely delicious and they really are even better the next day. I’m not sure any will survive a third day, it took willpower not to eat them all the first day!

  • These cookies are deliciously. They were so easy to make and stayed soft and chewy for days. Will definately make them again.

  • This is the very best recipe for blondies! I followed the recipe to the letter and wouldn’t change a thing. Delicious!

  • Hi,can i put frosting on top?

    • Hi Liza, I’ve never thought about it — These are pretty sweet as is, so it’s definitely not necessary, but I think it’s doable. LMK how they turn out if you ice them!

  • Thank you Jenn for another winning recipe! These were Super bowl Sunday treats and a hit! First time I made them and gone in no time. We all love chocolate, so instead of 3/4c. of semisweet, I did only a 1/4c. Then another 1/4c. each of milk chocolate and white chocolate. I did add the pecans. Looking forward to making these yummy blondies again.

  • Is there a way for me to substitute the egg? I want to make this for a putlock but one of my classmates has an allergy towards raw egg. Any suggestions?

    • Hi Johnay, you mentioned that your classmate is allergic to raw eggs – the egg is cooked/baked in this recipe. Will that work?

  • These bars are fabulous. Everyone asks for seconds. It’s also very simple to make.

    • — Charlene Hunter
    • Reply
  • Hi Jen! My family has been LOVING all of your recipes — thank you! Quick question about the blondies — can I make them ahead and freeze them (and then just take them out the day I’m going to bring them to someone’s house for dessert)?

    • So glad you are enjoying the recipes! Yes, these should freeze nicely.

  • Hot damn! This is a good recipe. I love blondies, but all the recipes I’ve tried have lead to dry and not-so-flavorful bars. These were wonderfully chewy, and just salty enough. I did reduce the chocolate chips a bit (personal preference). A true delight. Thanks!

  • I followed your recipe exactly and it didn’t turn out right. Flat and not at all gooey or as in your photo. I bake constantly – what went wrong?

    • Sorry to hear you had a problem with these, Sarah! They are definitely more like bars/brownies and don’t rise very much. And while the chocolate gets a bit melty, I wouldn’t say they have a gooey texture. (So, you may not have done anything wrong!)

  • Hi Jenn,
    I LOVE your recipes. I want to make this one substituting white chocolate. In another post you recommended omitting the nuts. I’m curious why. Could I make with pecans? Thanks Deb

    • Hi Deb, I definitely think you could substitute white chocolate here. I’m sorry, I’m not sure which other recipe/post you’re referring to re. the nuts…but I think the pecans would be wonderful with the white chocolate. Hope that helps!

  • On the blondies, what’s the oven temp?

    • — Helene Zusmann
    • Reply
    • Hi Helene, the blondies should be baked at 350 degrees. Enjoy!

  • Seriously, the best blond brownies. The gooey chocolate chips in the brown sugar medley with pecans is the way to go. Use parchment! Such a breeze.

  • Fabulous recipe and I brown the butter which adds a certain depth. Jenn’s blog is my “go to” recipe site and I’ve never been disappointed. Thanks for all of your wonderful recipes.

  • Love these squares. They turned out perfect. As I don’t care for chocolate I substituted for raisins. Yummy as all your recipes are.

    • — Audra Korderas
    • Reply
  • I can’t tell you how many times I’ve made these yummy little treats. The recipe delivers a chewy, moist, chocolately bar. I love how simple the recipe is…sometimes I add chopped walnuts or pecans, would not change a thing-so good!!

  • These are delicious! Very easy to make and always a hit for company!

  • Hi! I bought a brownie tin which is 11X 7 inches- how would I alter the recipe? By double?

    Can’t wait to try it!

    • Yes, I think doubling it would be appropriate. Bake time may be a bit different, though, so just keep an eye on them. Enjoy!

  • Hi Jenn,

    I absolutely LOVE this recipe. The texture is perfect and they are so easy to make. I was wondering if you think I could sub dried cranberries and white chocolate chips for the walnuts and chocolate chips? I’d like to try a different spin on them for the holidays.

    • Sure, Erin – they sound like tasty swaps – glad you enjoy these!

  • I made and shipped these to my daughter after asking you for recommendations on treats that would ship well and taste good when received two or three days after baking. My daughter and her friends loved these blondies! She said they were just what they needed while studying for a chemistry mid-term. Thank you so much for the recommendation and quick response. Your recipes never disappoint. I have already ordered your cookbook and should be cooking something from it by April 6!

  • I wasn’t jazzed about these when I I had a bite just out of the oven and cooled. However, the days after were soooo much better. The longer they sat the better they tasted. I’ll be making these again to see if that’s still the case. Overall very good to satisfy the sweet craving and with basic ingredients for which I didn’t have to make a separate trip to the store.

  • My whole family loves these. They are a great treat for when the kids get home. We omit the nuts because my kids prefer them without nuts and they are still fantastic. Thank you, Jenn, for such a family-pleasing recipe! Keep them coming!

  • Where have these been all my life?! This dessert is perfection in terms of taste, texture, and simplicity. I’ve made it exactly as written each time. It’s also the perfect middle ground for my cookie-loving husband and brownie-loving self. Our little ones love this dessert as well! Thanks for another delicious tradition!

    • — Shelly Coltrin
    • Reply
  • I wanted something sweet and had all the ingredients for Chocolate Chip Pecan Blondies. They are so so good! This is a keeper and will make this over and over again. I like the fact that when I use your recipes they always come out wonderful.
    Question: I love coconut and can this be added to this recipe? If so, how much and would use unsweetened coconut?
    Thank you,

    • Hi Suzanne, I do think unsweetened coconut would be good in these – I’d probably start with about 1/2 cup and see how you like it.

      • Thank you!

  • Wow!
    I just wanted to make something chippy, quick and easy. (Rule in my house is, if I want a sweet snack, I have to make it from scratch). Since I had chocolate chips and pecans on hand, I googled, “chocolate chip, pecan blondies” and this recipe came up. I liked the simple recipe because I was feeling lazy but still wanted something sweet, quick and cookie-like.

    Glad I found these! I doubled it, then added some extra nuts and white chocolate chips as well. I love them!!!

    I will be adding this recipe to my go to favorites! Love the buttery flavor, the texture is perfect, they’re quick to make, and only requires the basics, which I always have on hand. Also, since I lost my old recipe, I might use the base to make my trail mix bars! It seems perfectly suited for those. Yum!

    Thanks for sharing!!

  • Hi Jenn, did you doubled the recipe because your blondies look much thicker in the picture than mine after baking,but taste was very good.

  • Could this be made in mini muffin tins for bite size for a shower? I’ve made the recipe as is before and they were perfect so I am afraid to mess with perfection.

    • Sure, Patty – just reduce the cook time. I’d start checking around 12 to 15 minutes.

      • Just to follow up, I made the blondies in mini muffin tins and baked for 13 minutes. They were perfect. Thank you!

        • That is a great idea! Some people want only a bite of something sweet and will leave a whole bar, so this is the answer to that. Anyone who wants more can take more. Can’t wait to make them!

  • Excellent tasting squares.
    Easy to make, fail proof, freeze well.
    Always a hit.

  • This is the best Blondie recipe I have ever found. I make it frequently for my teenaged son who loves them. They are moist, easy to make. I make them for potlucks & bring home an empty plate everytime. Thanks for a 5 star recipe!

    • — Aletha Karen Bass
    • Reply
  • I made these today to bring to a birthday celebration for a gentleman who was turning 84 years old. He absolutely loved them. I think that he told me four times “these are really good”. Everyone loved them. I did use dark chocolate chips because I like them. Other than that, I made no changes. Thanks for another great recipe Jenn!

  • Hubby loved them!

  • This recipe is so good. It literally takes 10 minutes to throw together the ingredients. The blondies are absolutely delicious. I used chopped bittersweet chocolate instead of chips.

  • Delicious and so easy to make!

  • Loved them!

    • — Brenda Mortley
    • Reply
  • Hi, Jenn. I baked these blondies early this morning. I doubled the recipe and baked them in a 13×9 pan, but I cut back on the butter and shouldn’t have (you know best!).

    With the reduced butter, the bars were too firm on top and too dry on the edges, but I baked them a little too long and my oven runs hot (someone is coming Monday to re-calibrate it). Nevertheless, the centers were tender and perfectly gooey from the chocolate chips. I trimmed the dry edges and cut them into two-bite pieces and layered them with parchment between each layer. This made them easy to transport. I gave them to my doctor and his staff, and everyone raved about them! They were one of the least time-consuming things I have ever baked. They will make nice birthday, holiday and all-occasion gifts packed in decorative gift tins and tied with beautiful ribbon.

  • I just made these and, oh my, are they heavenly. We’ve got a nut allergy in the family, so ours were nut free, but still so wonderful. And they are really quick to put together…the cooling time was torture!!!

  • These are so simple yet amazing! Very easy and quick to make…inexpensive too! My husband said this is his favorite dessert!! I did not have any non stick cooking spray, nor did I need it.

    • — Wendy Schoenburg
    • Reply
  • Took these to a neighborhood party so I doubled the recipe as is and baked in a 9 x13 pan. I baked them for 30 mins. They tasted great but were alittle too buttery. Do you think I could reduce the butter to 1 1/2 sticks for a double batch?

    • Hi Cindy, I do think you could cut back on the butter when doubling it. I might start with 1 and 3/4 sticks of butter and see how that is.

  • How many servings to recipe?

    • This makes 16 squares and a serving is 1 square.

  • I’m going to make these tonight and just curious do they still rise well without baking powder. Can’t wait to try they look delicious

    • Hi Ashley, They are definitely more like bars/brownies and don’t rise very much.

  • These are a great item to take to a potluck. Mine disappeared in minutes! I doubled the batch and cooked it in a 9×13 and did not have to change any times or anything. They cooked up perfectly. A great alternative to brownies – and so yummy!

  • I made these for dessert for company tonight and everyone loved them! Thanks for another winner!!

  • I make these often! They’re perfect for when you have a cookie craving but don’t feel like putting in cookie time in the kitchen! I highly recommend using fine salt here – I initially made these with kosher salt, and while they were still excellent, the finer salt distributes noticeably better in this recipe giving the perfect salty/sweet balance. Also, the parchment paper trick is genius! Excellent for making pretty brownies too.

  • Thank you for this recipe. I’ve been searching for a chewy, buttery, dense blondie recipe for years and these hit the spot. They were so good and foolproof, my 9 year old made them for the school bake sale the next day. The only thing I changed was I substituted brown butter for melted butter- not sure if that made them rise less but the flavor and texture were awesome. So yummy. Thanks again

  • HI Jen, I’m hosting January birthday party for my friends & mine nxt sat & excited to make this pecan brownie & rib eye roast with red sauce. I have tried your other recipes & they’re excellent & easy to follow. I’ll double the recipe as what other people had done since I got only I small square pan. Keep on posting for more recipes. Thanks so much. More power to you. Ann

  • Hi Jennifer,
    One question: what would be the outcome if I added a melted white chocolate bar (180 grams) to the batter? Would I have to make any more changes to the ingredients or the measurements?

    • Hi Patricia, I don’t think any adjustments to the recipe would be necessary; I just think the blondies would be more dense. I think you may get a better result, though, if you cut the bar into small chunks and add it to the batter that way.

  • Omg Jenn!!! These were amazing I made them for my team at work for a cookie exchange party and they were a hit! Thank you so much for the awesome recipe =)

  • This is the best Blondie recipe I have found. It’s moist & flavorful just as written. I’ve used it as a base to add different flavored chips, toffee bits, different. No matter the flavor combo you go with, the original recipe is superb. My very picky 17 yr old bar cookie connoisseur won’t share a pan of these, even with his girlfriend! Nuff said!

    • — Aletha Karen Bass
    • Reply
  • I make these all the time. I usually have every thing I need and because the butter is melted, I can pull it together at the last minute. Everyone loves these.

  • Loved these. Doubled recipe and used whole bag of chocolate chips, made in a 9×13 metal pan and baked for 25 minutes, PERFECT! Thanks Jenn for another winner. Love your grana padana give away…my favorite cheese

  • What a great bar cookie! Not too sweet, and just the right texture. I used mini chocolate chips and walnuts, since I was out of pecans, and it was delicious! Thanks so much! 🙂

  • Hi Jenn! I have tried so many of your recipes and I love all of them! Want to try this one out tomorrow for my daughter’s birthday 🙂 Could I replace the melted butter here with avocado/ any other oil?

    • Hi Manavi, Happy birthday to your daughter! I’ve never tried this with oil, so I can’t say for sure. If you want to experiment, maybe I’d try to use half butter and half oil. If you try them this way, I’d love to hear how they turn out!

  • These are totally amazing! Made it exactly as written. My husband and son loved them! Thank you for sharing your recipe.

  • There is no baking powder or soda? Thank you. Joyce Koenig.

    • Hi Joyce, No leavening needed for these — they’re more like brownies. Hope you enjoy!

  • Made these this week and really enjoyed them. They were good the first, second and third day! Yes, they lasted three days. 🙂
    I really do have good luck with your recipes. I like the way they are written out and am confident that they are tried and tested before being added to the blog, which I appreciate. thanks!

  • Most amazing Blondie recipe, since my daughter is allergic to nuts, I just add a few more chips and omit the nuts…..these blondies barely last a day or two in my house….as always Jenn, thank you for simple, delicious and easy to make recipes.

  • I made the chocolate chip pecan blondies to bring to “game night” Had tried other blooie recipes in the past. Your recipe just shouted “make me, you won’t be sorry”.
    I’ve been asked to make them for every game night–that’s how big a hit they were. The recipe was simple to follow and results were beautiful and delicious. This recipe is a keeper. Don’t need to change anything. Don’t need to add anything. The recipe is perfect just as it is.

    • — libby Levinson
    • Reply
  • Hi Jenn. Can I make these blondies in a metal pan instead of a glass pan? Will there be any difference in the baking time?

    Thank you!

    • Sure Gayle. You may need to cook them a few minutes longer but not much.

  • Can you use dark brown sugar instead of light brown sugar? Also, can you double the pecans? Thank you!

    • Yes and yes! Hope you enjoy the blondies.

  • First, I want to say that I am a cooking/baking freak with a huge cookbook/cooking magazine problem–5 bookshelves’ worth! And your website is now my go-to place for recipes!! Fabulous–every one.
    For this one, I’d like to double and bake in 9 x 13 pan. Any different instructions for this?
    Also, I’d like to substitute some of the chocolate chips with M&M-type blue and white candies (can you guess which school 😉 ?) sprinkled on top. Suggestions for ratios for doing this?

    • Hi Kim, So glad to hear you like the recipes! These can definitely be doubled- I’ve done it and have used two 8-inch pans, but some readers have commented that they have doubled it successfully using a 9 x 13 pan. Baking time would be the same. And I think you could substitute some of the chocolate chips with some M&M’s with no adjustments. Hope you enjoy!

  • Best blondies ever! I’ve made them twice w/o adjustments and shared them with my husband, grandsons, knitting group, and doormen. Loved by all. I especially love the size … not too much. Since finding your site, I’ve tried many of your recipes and have added them to my collection. Thank you!!

  • I don’t review recipes often because there are so many and who really reads them all? However, I thought I would review this one because I make it all the time. This Blondie recipe is the easiest, tastiest and my husband’s favorite. I started by making them last year in my cooking class I teach, and have been making them ever since – so at least 40 times. Because it’s so basic, it’s easy to adapt. I usually use 3 different chip flavors – white morsels, butterscotch and sprinkle chocolate minis on the top and different combinations thereof. One time I added peanut butter powder and sometimes almond extract and add sliced almonds on the top. Also, instead of using all butter, I use 2 oz butter and 2 ounces coconut oil. They are always good and always a hit. I’ve tried other recipes and they’re not as good as this one. I love Jennifer’s suggestion of parchment paper with the hangover for easy removal. I have adopted this practice for all brownies I make. Thank you Jennifer for this valuable suggestion and sharing this wonderful recipe that is failsafe.

  • Loved it, loved it, loved it! In Kentucky, we love deserts with Bourbon flavor. I searched for a recipe to approximate the famous chocolate chip pecan pie w/ Bourbon only in a brownie. I found yours and modified by soaking the pecans in 2 Tbsp of whiskey for a couple of hours before adding to the mix. The alcohol cooks out but leaves the flavor. Cut just a little bigger and top with fresh whipped cream. Special occasion quality desert! Thank you, thank you, thank you.

  • I read the recipe and questioned why there was no leavening agent. I thought it was a misprint (hadn’t read the below reviews yet) so I added 1 t teaspoon baking powder. They turned out wonderful. More like a cake brownie and the flavor is great. Also put pecans and white chocolate chips. This is a keeper

    • Forgot to mention I doubled the recipe. Took them to work today and everyone loved them.

  • Must have hit the JACKPOT of recipes on this site. Excellent! Co-workers said it was one of their all-time favorites they’ve ever eaten. The incredible smell in the house made it hard to wait. I’ve never cared for warm cookies but snuck a taste & these are awesome! Great either warm or cold. Thank you again for sharing your site and recipes with all.

  • I have made these 4 times now and have gotten rave reviews. Children say they are the best things ever. It is important to use a glass pan; when I did it in an disposable aluminum pan they were not fully cooked.
    Thank you Jenn for this wonderful and easy recipe.

  • Hi, what adjustments would I have to make to bake these in a 9×9 inch baking pan besides baking time?

    • Hi Gaby, no real adjustments necessary. They may just be finished baking a tiny bit earlier.

  • What needs to be done to make them in a 9 x 9 pan? I don’t have an 8 x 8 pan.

    • Hi Rick, you can definitely make these in a 9 x 9 pan. I would just decrease the cooking time slightly. Hope you enjoy!

  • Hi Jenn! These blondies look absolutely delicious and I would love to try and bake them. However, I am really new to baking and don’t know much about it. I wonder how big is your cup? Also, how much is a stick of butter? Many Thanks, Agnes

    • Hi Agnes, glad you’re thinking about trying your hand at baking with these blondies! I would suggest you go out and buy a set of measuring cups (they usually come in sets of 1 cup, 1/2 cup, 1/3 cup and 1/4 cup). They will make measuring for baking a cinch. And a stick of butter is the equivalent of 1/2 cup or 8 Tbsp.

  • Made your chocolate chip Blondie’s. Excellent recipe! I got 1 piece & my teenaged son ate ALL the rest. Said they were better than fudge (his greatest compliment- a recipe must really be great to hear those words from him!) Thanx

  • I have a small Tefal oven. Should I use both top and bottom heating elements?

    • Sorry, Myra — I’m not familiar with that oven. I would go by the manufacturer’s instructions for baking.

  • Can the blondie recipe be doubled? Thank you!

    • Yes Laurie, this recipe can definitely be doubled and cooked in two 8-inch pans.

  • I’ve made these and other recipes from your site Jenn and all have been fabulously delicious.
    Last time I made these I wondered if this recipe could possibly double for Biscotti if one shaped the bars into biscotti shap loaf, sliced and baked them then re-baked them. Do you think that that might work?

  • These are really delicious and easy! These are great when you want to make something sweet quickly and don’t want a huge amount left over. I have tried many recipes on your site and they have all been just fabulous. So now I trust your recipes before I even make them as there is no doubt that they will be excellent. Thanks for all your work and for sharing your recipes with us:)

  • I’ve read a couple of comments were it says browned butter now are they saying to melt the butter in a sauce pan?

    • — Felicia Gordon
    • Reply
  • OMG! These are the best blondie bars ever! I use a stick of melted browned butter and they are kicked up a notch to over the top. I may have made this recipe with browned butter about 20 times at this point. Thanks:-)

  • These were so easy and delicious. I decided to add chopped dates for the choc chips to make it more of a breakfast bite. Dates are sweet so I cut my white sugar to 1/3 c. Took it to a function and the plate emptied immediately. This will be a staple dessert in our home from now on! Good job!

  • Looks like a delicious recipe! It might be even better if the butter is slightly browned. Yum!

  • These are super easy, delicious and quick!

  • I make these all the time and they are a winner. I double the recipe and bake in a 13×9 pan and they come out just fine (and i often am too lazy to use parchment, so i just grease the pan).

  • I made these for the first time last night and brought them to work today. My co-workers loved them! I brought home a few pieces for my husband, and he thought they were delicious as well. I did reduce the sugars slightly due to personal preference.

  • you did it again! These are yummy! You’re the best.

  • these are sooooo good. I keep looking for recipes ‘like Mom’s’ and these make it.

    Thanks for sharing.

  • Extremely good recipe. Firm, but not too soft. I didn’t use any nuts, and it still came out great.

  • Perfect!!! We made these with and without nuts. They never last long enough for us to know how they taste the next day unless we make a double batch. Super yummy!!!

  • Just put these in the oven, the batter was delicious reminded me of my moms chocolate chip cookie batter(i would it eat my eatself)i left out the chocolate chips and pecans because i didnt have any in the house then i added shredded coconut. I LOVE coconut. I also doulbed the recipe because i had a feeling they will be amazing .the batter was so smooth and creamy not to sweet. I was search all across the internet for a blondies recipe and your spoke to me. As long as i dont forget about them in the oven (i do that alot,i have a toddler lol) they will be amazing!!!! They smell good already i cant wait!

  • Hi Jenn,
    I discovered this blog a week ago and have already made three of your recipes. All of the recipes turned out really well, 5 stars for sure. I’m looking for a fair sized recipe that can be used for a bake sale fundraiser. Can this recipe be doubled? I’m also looking for an easy way to make single portions. Can I divvy up the batter into muffin tins or am I better off using a larger pan and cut into squares?

    • Hi Barb, Welcome to the site! So glad you’re enjoying the recipes 🙂 This recipe can definitely be doubled and cooked in two 8-inch pans. It’s really easy to remove the bars from the pans and cut them into squares so I would stick with that. Muffin tins would work too, but you’d need to reduce the cooking time significantly.

  • Is there any leavening in this recipe?

    • Hi Amy, No leavening in this one — it’s more like brownies 🙂

  • Great recipe and easy make. We made them for my daughter’s office, as they were so supportive during her chemo. The blondies were a huge hit.

  • I’m a dessert loving “Betty Crocker” type, and this super simple, easy, and quick sweet-tooth pleasing dessert is one of my favs! I have to make it practically every 2 weeks lol!

  • I’m wondering if the white flour can be substituted for almond or coconut flour and the sugars for coconut palm sugar?

    • Hi Fontella, I’m sorry I don’t think those substitutions will work.

  • Such a great and simple dessert to make. Both of my girls did it themselves and have made two batches already~

    • — Marianne Beardall
    • Reply
  • I really want to make these NOW, but I only have salted butter. Can I just omit the tsp of salt or do I still need to add the salt?

    • Hi Sheila, It’s fine; just cut the salt in half. Enjoy!

  • Easy and simple. My kind of recipe. Very yummy. I chopped them up and stored them in a airtight container in the fridge. I’ll have something to snack on the rest of the week…if my husband doesn’t eat them all first. Ive never had a blondie before this but it’s more cookie than brownie but the shape and density remind you of brownie

  • I followed the recipe, and loved them… the parchment paper makes for very easy cleanup!

  • Great simple and enjoyed by all ages.

    I’ve made this at least 10 times now. I don’t use the parchment paper, it comes out of the glass fine for me. Instead I butter the dish with the end of the stick of butter you are going to melt.

  • I’ve never been a great baker, however having stumbled upon your website, I tried your blueberry muffins which were amazing. I thought I would try this recipe, as I love chocolate, but find brownies too much. At first I thought the mixture was rather dry, however pressed on. The blondies were delicious!

    I was wondering however, if in future, for any cake recipe, the mixture is too dry, what can you add? Is milk an option?

    • Hi Jyoti, Glad you are enjoying the recipes. As for the dry batter, milk will sometimes work but it really depends what you’re making.

  • Dear Jenn,

    Thank you for this recipe. If I wanted to bake in a 13in x 9in x 2in tray, do I double the recipe and would the baking time be the same ?

    Thanks !

    • Hi Jennifer, Yes and baking time should be about the same…might need a few extra minutes.

    • I noticed there’s no baking powder in the recipe. Would it be alright to add a teaspoon of baking powder ?

      • Hi Jen, Yes, they just won’t be as brownie-like.

  • I reduced the salt by half as there was something off in flavor. I researched other cookie recipes and noticed they had less salt. Loved the new results. They were delicious!

  • Good but not AWESOME like her other recipes. These blondies tasted good; and it is a straightforward recipe. Definitely did not over-beat & measured precisely. Easy & fast. I prefer a blondie with a different consistency. Would not make this recipe again.

  • These were so good! I played around with the ingredients just a little and instead of adding chocolate chips I added oats and maple syrup along with the pecans. They turned out so good! they were sweet moist and chewy. I also drizzled caramel over the top. Great recipe! Thank you!

  • I made these and they were great! But I felt like they needed a little extra something. I love browned butter and was thinking that it would be a good caramel-y, toasty taste here. Do you know if you can sub browned butter directly for melted butter? Or is there some change to its chemical makeup or volume during the browning that would make it not work or that would need adjustment? Thank you!

    • Hi Erika, Browned butter is a great idea; you can sub it directly.

  • Should I toast the pecans before adding them to the batter?

    • Hi Erin, I don’t bother with this recipe, but you certainly can if you’d like to enhance the flavor a bit.

  • Can I use wax paper instead of parchment?

    • Hi Mary-Ellen, To my knowledge, wax paper is not heat-resistant. Sorry!

  • Delicious and simple. Love that this makes a small batch, 16 bars. Just enough but not too many 🙂

  • OMG! Jen, these are absolutely addicting. I made them today and my husband and I have eaten half the pan already! Just over the top delicious. I used half chocolate chips and half toffee bits because I had a partial bag I wanted to use up. So much for eating healthy in January! We blew our diet big time…but it was worth every lip smacking bite:-)

  • Have made these several times since finding the recipe. Did it as directed and also did it with butterscotch chips and Heath chips. So versatile and so quick and easy.

  • I’ve made these twice since finding your site last month. Quick, easy recipe. Since I have to omit the nuts (allergy), I lowered the amount of sugar the 2nd time. They were just a touch too sweet for my family’s tastes. I’m sure with the addition of nuts, it would be perfect as written.

  • These are fantastic…..chewy and a great taste of brown sugar mixed with the pecans and chocolate. I have made them several times already and will continue to do so.
    Question: when I melt the butter and mix with sugars, my mix doesn’t blend well until I add the egg. Do you have an idea why? The picture in your instructions has it looking very homogeneous, whereas mine shows the butter wet from the sugar, but still separated. I can send you a picture that I took if you like.

    • Hi Janet, Are you using an electric mixer or mixing by hand?

  • Can I double this recipe in a 9×13 pan?

    • Hi Vao, Yes, that should work fine.

  • My first time making blondies and I’m obsessed! Incredibly easy and delicious! I made this gluten free with King Arthur gf flour and they were just as delicious!

  • So yummy and easy! I used almonds and hazelnuts since I had no pecans.
    Ate 3 pieces late last night!
    So glad I found your site Jenn! I΄m a 41year-old mum of two boys(12 and 6)with a love for cooking and baking,too!(not a pro,though).
    Thank you and many kisses from Greece!

  • Jenn– I made your delicious chocolate chip pecan blondies to take to my daughter’s luncheon and saw a beautiful girl playing with my granddaughter who looked familiar–your daughter! I recognized her from your photos and videos– what a sweetheart and what a coincidence.
    The blondies were so easy and there wasn’t even a crumb remaining on the plate. Definitely doubling the recipe next time. Another winner.

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

  • 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!

  • 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 🙂

  • 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 🙂

  • 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.


  • 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 🙂

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


  • 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! 😀 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.


    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! 🙂

  • 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!) 🙂

  • 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!

  • 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

  • Beautiful Kids! 🙂
    I like some too..
    Thanks for sharing!

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