Chocolate Chip Pecan Blondie Recipe
This post may contain affiliate links. Read my full disclosure policy.
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
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.
Beat until well combined, about 2 minutes.
Add the egg and vanilla.
Beat until combined.
Add the flour and salt.
Mix on low until just blended.
Add the chocolate chips and nuts.
Mix in.
Transfer the batter to the prepared pan.
Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.
Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board.
Cut into 16 squares and serve warm or room temperature. Store the blondies in an airtight container at room temperature.
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.
You May Also Like
- Supernatural Brownies
- Pecan Squares
- Best-Ever Rice Krispie Treats
- Cheesecake Bars
- Brookies
- Chocolate Chip Muffins
Chocolate Chip Pecan Blondie Recipe
Part cookie, part brownie — who doesn’t love blondies?
Ingredients
- 1 stick (½ cup) unsalted butter, melted
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F degrees. Line an 8-inch square baking pan with an 8x11-inch piece of parchment paper, leaving a 2-inch overhang on two sides. You'll have to create seams in the corners and along the edges of the pan to get it to stay put (you can always add a few dots of butter underneath if necessary).
- In a large bowl of an electric mixer, beat the melted butter with the brown sugar and granulated sugar until well combined, about 2 minutes. Beat in the egg and vanilla. On low speed, mix in the flour and salt until just blended. Stir in the chocolate chips and nuts. Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
- Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool. Using the parchment overhang, lift the blondie "cake" from the pan and transfer it to a cutting board; cut into 16 squares. Store the blondies in an airtight container at room temperature or freeze for longer storage.
- Freezer-Friendly Instructions: The blondies can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I doubled the recipe, added 2 teaspoons of baking powder, substituted flour with an all purpose gluten free flour and baked in a standard cake pan for about 40 minutes. The blondies were fabulous and reminded me of a thick decadent chocolate chip cookie bar. I took them to a holiday gathering in humid Ohio and they were a hit. I will make these again for sure! Thanks for another great recipe Jen.
SO yum. I quadrupled the recipe and baked in a 18×13 cookie sheet. As the batch was so large, I subbed 1 C flour for 1C white whole wheat. I also browned the butter and toasted the pecans. Then I got nervous and added 1.5t baking powder. Baked for about 23 minutes. So good. Next time, I will skip the baking powder and I may skip browning the butter because I think that reduces the liquid ingredients a bit much? Anyway – still the best recipe and hope the pan lasts longer than 1 day! Thanks!
AUG 9.2022 – So easy and super delicious! Took less than 10 minutes to get ingredients, whip together, and put in the oven. Didn’t have nuts but still amazing. Had to use a round 8 inch pan and it worked perfectly!
On the recipe it doesn’t say how many cups of sugar to add. Can anyone help here? Where the number should be, there’s an X instead. Any help is appreciated.
Hi Jason, Sorry about that (and that’s so strange as I can’t seem to duplicate the issue)! You’ll need 1/2 cup brown sugar and 1/3 cup granulated sugar. Hope you enjoy the blondies. 🙂
I made this recipe exactly as it says except I substituted macadamia nuts for pecans. It was INCREDIBLE. Without question I would rather eat these than chocolate chip cookies. I love the chewy texture. I used an 8×8 glass pan lined with parchment. I read about issues with leavening but had none of those.
I made these exactly as directed except that I doubled everything and baked in a 9×13 pan. Excellent! Everyone loved them. Not sure why some bakers needed a leavening agent. They are just what a blondie should be. Thank you for another delicious recipe!
Mine turned out great, just like the picture! I make these very often 🙂 delicious.
There’s something special about “blondies”. These were easy to whip up and so good.
Do not make these, they have no leavening and end up like little thin rocks. I know the author is aware of this and thinks they are fine, but I say beware.
Your comment is ridiculous, Laurel. If this recipe did not work well it would not have all the great reviews it has… perhaps double check your measuring and follow the technique as written before posting such childish reviews.
This recipe is great. I made mine with toffee chips and they came out a bit too buttery, so I’ll up the flour a tad next time. Overall, a really delicious blondie and the texture is perfectly soft and chewy. This recipe will become a staple for me. Thank you!
Fantastic recipe! My family loves them. I’ve made them so many times and they always turn out great. Since the butter is melted, I don’t bother with a mixer, just use a spoon. At first I was concerned because the recipe didn’t include baking powder, but no worries there, they turn out with a wonderful texture.
I tried this recipe last week and it turned out really nice!
The next time, can I use vegetable oil instead of butter?
Hi Amish, glad you enjoyed these! Unfortunately, vegetable oil won’t work here but you could use (solidified) coconut oil instead of the butter.
Is it ok to just butter the pan? Or, use wax paper? We’re out of parchment paper. Thank you.
Hi Monica, I wouldn’t use wax paper, but it’s fine to either butter the pan or use foil in place of the parchment.
Thanks Jen. Turns out I had parchment sheets, just not a roll. I doubled the recipe and used a 9 x 13 pan. They turned out perfect as written! The pecans added a special touch. I’m thinking even people who don’t like nuts in bars and cookies would like them in these. I love how these are a breeze to whip up. We will be making these for years to come.
Glad they came out nicely!
Just made this and it is the best!!! Added a little more flour and the baking powder. I will make this again and again. Thank you!!!!
I wanted to make a simple delicious dessert using the chocolate chips and pecans I had in my pantry. I found this recipe and made it for my husband…. OMG were these good!! They were chewy and crispy and decadent. I served them with a glass of cold milk. Thank you!!!!
My husband and I agree that these are outstanding – love them even more than regular brownies. They are a definite keeper. Made as directed – perfect. Thanks for another great recipe.
Made these blondies last week – so easy and so good that I decided to make two batches for our son to take to work. Yesterday he texted that one of his co-workers wanted to know the name of the cookie bar, so I sent the recipe and your website (and suggested that she try the Best Ever Blueberry Muffins, my absolute favorite!). I like these bars because they are so much quicker to make than cookies, especially if you don’t have a lot of time. Thanks for another great recipe!
These were delicious! I added 1/2 teaspoon baking powder as some of the other reviews suggested, and they turned out great! Will definitely make again!
Didn’t change a thing and these came out great! Dead easy to make and a total kid pleaser. People who are commenting on the lack of rise may not realize that blondies are bars, not cakes. Thanks for another 10/10 recipe!
So glad I tried this recipe! I was kinda nervous because I saw a few negative reviews about being way too buttery or oily but it mine came out perfect!
I did add a 1/2 tsp of baking powder as mentioned throughout some of the reviews because I knew I’d want mine with a little rise, but either way the flavor is awesome. Baked just like a brownie. About 25 min was good for me.
Made it 3 times so far and came out good each time. Third time I used brown butter and it was even better!! Didn’t change cook time or anything else.
Just made this! I made a few tweaks from reading the comments – used room temp butter, added an extra 1/4 cup flour + 1/2 tsp baking powder. Turned out great! Thanks for the recipe 🙂
Hi Jen,
If baking in a glass dish, what is the cooking time? Thank you.
Hi Shirley, Glass will work with no modifications to the timing — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
Another wonderful recipe! It smelled so good when it came out of the oven. It’s s rich and decadent. Love the chewiness and crispiness. Definitely a keeper! Hubby says he loves this one too! This will be in my cookie rotation. Thanks, Jenn!
When I make these and give some of them away I hear comments like; “I was going to have just one but they were so good I couldn’t stop”.
Hi Jenn,
I’d like to try this and am wondering if the nuts should be raw or already toasted?
Hi Lesli, either raw or toasted is fine. Hope you enjoy!
These were good but not sure why my blondies were so flat… felt like an 8×8 inch pan is too big for this recipe. Also realised that there is 0 leavening in there so maybe thats why? Halved the sugar and overall the taste was ok I guess. However, my butter was leaking out too – think its too much?
Hi SCW, They are definitely more like bars/brownies and don’t rise very much. And if you found them to be a bit too buttery, you could try increasing the flour by 1/4 cup. Hope that helps!
Hi! I baked a double batch in a 9×13 pan and it was a little more buttery than I would have liked. Is it ok to reduce the butter or increase the flour? If yes, how much reduction or addition would you recommend? Thanks much 🙏
Hi Jak, you could increase the flour by 1/4 cup (or if you’re doubling the recipe, 1/2 cup).
Very good!
Doubled the recipe and used a 9 x 13 pan…they were too dry for me
Love this recipe and will make it often in our home. Perfect texture, crisp, chewy and if served warm with ice cream, it just melts down int to crevices. You won’t be disappointed with this recipe!
I tried this simply because it had the best rating for blondies and it did not disappoint! After reading the reviews I opted for an 8×8 pan and added 1/2 tsp of making powder. My pan made 9 brownies and my husband has eaten 4 in two hours! Thanks ❤️
Jenn, I just made a double batch to send to two neighbors as a thank you. They came very thin and I thought I forgot the baking powder and/or soda. Upon reviewing the recipe again, I see there is none. Can you help me understand what went wrong? Is the recipe correct? Thank you!
Hi Mary, You didn’t do anything wrong. There is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Although I would check to be sure you used the correct size pan. Hope that clarifies!
Thank you, Jenn! You’re absolutely right, my pans were not the right size so I went with one for a double batch and that’s why they turned out thinner than normal. Also, the taste is incredible and the neighbor loved them. I appreciate your reply and expertise. I always have confidence as a novice baker using your recipes 🙂
I’ve made these on 3 different occasions and the result is perfection! I follow the recipe as written — and truth be told, I’ve taken up baking just this year, so I’m still learning. Jenn’s instructions & pictures make it very easy to follow. These blondies are gobbled-up quickly by friends and family every single time!! 👍⭐
I have a question. In the recipe it calls for a square 8” pan. The photograph looks like a rectangular Pyrex dish. Which is correct?
Also I have been told when baking in Pyrex to lower the temperature by 25’. Do you agree?
I am looking forward to a response as I want to try this recipe.
I am also looking forward to receiving your new cookbook in the fall.
Thanks Jen,
Rena Shenkarow (a big fan)
Hi Rena, it must be the picture, but that is a square pan. And regarding using glass, I’d keep the temperature the same. Just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!
These were incredible! Definitely will be making them again.
It’s a nice recipe but I did expect better. The blondies are way too thin. Pan size needs to be reduced, or recipe needs to be doubled. Reduce baking time if you’re after a fudgey blondie. If you’re more than a novice baker, I probably wouldn’t recommend this recipe.
Best blonde brownie recipe I have made. I didn’t have pecans so substituted walnuts. I followed the recipe exactly and baked for 25 minutes. Delicious! 😋
Perfecto. Changes made: Doubled recipe for 9 x 13 pan. Browned the butter and let it cool. Added 1tsp baking powder. Baked for 38 min until toothpick came out slightly moist. This recipe is a winner. Thank you.
Prior to seeing your review, I did the exact same thing! In addition to doubling the recipe, browning the butter and adding 1tsp of baking powder, I also toasted the pecans and added about 2T more flour because the batter seemed too wet/oily. I think next time I’d bump it up to 1/4c. extra flour. And the baking powder if a necessity IMO. Delish!
If I need to double the recipe, what size baking pan and baking time do you recommend? Thanks!
Hi Negin, I’d recommend a 9 x 13-inch pan. Baking time may be a touch longer but keep a close eye on it. Hope you enjoy!
Amazingly yummy!!!
These are so outstanding! Everyone that had one was amazed!
Excellent blondie recipe! I used an 8×8 pan and followed the instructions pretty much to a T, though my baking time ended up being around 38 minutes. It was still very soft when it came out of the oven and cooled down, but firmed up more overnight. Shared with some friends and family and it was a big hit. I will definitely be making this again!
The pan size is inaccurate; it really only makes enough batter for a 5×5. Also, there’s too much butter. It ended up pooling on top! Overall, very sweet without much else going on.
Love these Blondies! So good and so easy to make. I double the recipe and freeze a bunch. I do add extra flour but that’s my only change. Thanks for the recipe!
These are AMAZING! I made them exactly as the recipe states, except I used salted butter. That didn’t matter. I will make these again and again. I baked for 25 minutes and it was the perfect amount of time. I would hesitate to double the recipe and use a larger pan because the crunchy edges are the best part. Thank you for another fabulous recipe!
Oh my gosh – so delicious, and dangerous too – hard to stop at 1! Thank you Jen.
Terrific recipe
The size of the pan is not accurate so the blondies were too thin, the batter was too thick so I had to add some liquid, and it was way too oily
You added liquid and you are complaining about it being too oily?
Hi Jenn-
For this recipe and your supernatural brownies recipe, is the parchment just to make clean up/transferring easier? If I use an aluminum foil baking pan, do I still need the parchment paper?
Hi Ellie, yes those are the primary reasons for using the parchment. Parchment also is nonstick so it does double duty in that regard. If you plan to use a metal baking pan and don’t want to use the parchment, just make sure you spray it with a nonstick cooking spray. Hope that helps!
I don’t think I’ve made or met a “Jenn Recipe” I didn’t like. All of her recipes (and I’ve tried many) are easy to follow and always come out wonderfully delicious.
These chocolate chip pecan blondies are no exception. I’ve made them dozens of times and they are always a hit. Ingredients are easily changeable (white choc whips/macadamia nuts, dark choc chips/brazil nuts… the list goes on), but the “base” is stellar. They are always a hit whenever I make them and everyone asks for the recipe. Best of all, they are freezer friendly. Kudos Jenn, for another great recipe!