Chocolate Chip Pecan Blondie Recipe
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Part cookie, part brownie — who doesn’t love blondies?
Part cookie, part brownie—who doesn’t love blondies? The best part is that they’re ridiculously easy to make. They have less ingredients than chocolate chip cookies (plus you don’t have to roll the dough into balls) and they’re easier than my go-to brownie recipe because there’s no chocolate to melt. This version made with chocolate chips and pecans is my all-time favorite.
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.
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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
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- Serving size: 1 square
- Calories: 166
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 22 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 81 mg
- Cholesterol: 27 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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?
Hi Barb, I would really recommend that, but instead, you could try my chocolate chip mandel bread and add nuts to it if you’d like.
Super, thanks Jenn!
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?
Yes, here’s a good how-to: http://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html
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~
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!