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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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!
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.
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!
When you doubled the recipe, what size pan did you use?
Hi Kim, You’ll need a 9×13-in pan. 🙂
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. 🙂
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!
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.
Great recipe! Perfect for an impromptu New Years Eve Dessert with the family! I followed the recipe and baked in my round iron skillet.
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!
Hi Connie, You can increase the flour a bit to get a chewier blondie. Hope that helps!
Can you use brown butter?
Sure – Hope you enjoy!
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.
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!
Is there a rising agent in this recipe?
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!
Yum! Quick, easy and delicious!
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!
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.
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!
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!
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 jennifer@onceuponachef.com 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.
Delicious!
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?
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.