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 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!
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,
Suzanne
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.
Kay
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!
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!
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.
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!
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.
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?
Thanks!!
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.