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.
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
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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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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!
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?!
My husband has a chocolate sensitivity so I used peanut butter chips instead. He thought he’d died and gone to heaven!
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.
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.
Easy, quick, delicious!!
WIN-WIN-WIN 🤗
Thank you!
Delicious! My new favorite blondie recipe. Thank you for sharing. Going to start trying other once upon a chef recipes today!
I tried this recipe a few days ago. it came out amazing! so moist and yummy 🙂
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
Super yummy!
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!
Can I make these with cake flour instead of all purpose?
Hi Susan, I’d be hesitant to suggest cake flour here without trying it myself. Sorry!
Chewy, chocolate-y and so yummy!! Saving this recipe!
Buttery and delicious! Moist on the bottom crispy and flakey on the top!
Can I add coconut to this?
Sure – that should work.
These are amazing! I added a layer of frozen nutella in the middle and it just adds to their gooey goodness!
i would love to try these but i have salted butter at home at the moment. would salted be okay in the blondies?
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!
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!
Made a batch of these with raisins instead of chocolate chips. They were great!
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?
Glad they turned out! I’d reduce each by a few tablespoons.
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?
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! 🙂
These bars are SO GOOD!! They are so easy and don’t take long at all! Thanks for the recipe!
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.
Crispy on the outside and chewy on the inside. Not too sweet, so delicious.
Another hit with guests! First time I have made blondies. Thank you again for sharing your culinary talents!
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!
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 🙁
Hi Cathe, I’m so sorry you had trouble with these! Is it possible you made a measuring error? These should be very moist.
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?
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.
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?
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!
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.
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!
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.
Delicious!!
Served these after a family dinner. The plate was empty in no time with people taking seconds!
O.M.G. This is a dangerously delicious recipe. They were gone in a matter of hours. Soooo good. Thanks Jenn!
Could you brown the butter to add complexity to the flavor? Or would it be overkill?
While it’s not necessary, I do think browned butter would be delicious here. Please LMK how they turn out!
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!
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.
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
Can peanut butter be added to this recipe?
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!
Made these tonight. Wow! They’re delicious. The family loved them. Thank you for another fantastic recipe.
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!
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 (jennifer@onceuponachef.com). Enjoy!
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.
So glad it worked out!
Mixed them by hand. Super good. Dare to eat only one. 😎😜
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!
🙂 Hope your grandchildren enjoy them as much as you do!
OMG–these are BAD!!! I mean Good of course!!!
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.
Hi Elena, I just added them – hope you enjoy! 🙂
Sorry, I forgot to mention that I used a wooden spoon to mix.
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.
Is self rising flour ok or do I need plain flour?
Hi Kim, There is no leavening agent in the recipe so plain flour is best.
So delicious! Love your recipes, Jenn! I’ve tried 3 of your recipes so far and each one has been outstanding. Thank you!!!!
Hi Jenn,
If I double the recipe would a 9×13 pan work?
Thank you!!
Yes, Cheryl, that will work. Baking time may be slightly different so just keep a close eye on them. Enjoy!
Would these work in a 10 x you 15 sheet pan and should I triple the recipe?
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!
Hii is it 350f or 350c pls?
Also pls advise the purpose of baking powder if its needed.
Thank you
It’s 350°F/180°C. And there is no baking powder needed in this recipe. Hope that helps and that you enjoy!
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!
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.