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Chocolate Chip Pecan Blondie Recipe

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Part cookie, part brownie — who doesn’t love blondies?

Chocolate chip pecan blondies on a plate.

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

blondie recipe - ingredients

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.

blondie recipe - butter and sugars in mixing bowl

Beat until well combined, about 2 minutes.

blondie recipe - mixed butter and sugars

Add the egg and vanilla.

blondie recipe - adding eggs and vanilla

Beat until combined.

blondie recipe - egg and vanilla mixed in

Add the flour and salt.

blondie recipe - adding flour and salt to batter

Mix on low until just blended.

blondie recipe - mixed batter

Add the chocolate chips and nuts.

adding chocolate chips and pecans to blondie batter

Mix in.

finished batter for blondie recipe

Transfer the batter to the prepared pan.

batter in pan ready to bake

Bake for 25 to 30 minutes, until the top is set and lightly golden. Set the pan on a wire rack to cool.

Lined baking dish of baked blondies.

Using the parchment overhang, lift the blondie “cake” from the pan and transfer it to a cutting board.

blondies on cutting board

Cut into 16 squares and serve warm or room temperature. Store the blondies in an airtight container at room temperature.

cutting blondies into squares

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.

Chocolate chip pecan blondies on a plate.

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Chocolate Chip Pecan Blondie Recipe

Part cookie, part brownie — who doesn’t love blondies?

Servings: Makes 16 squares


  • 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)


  1. 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).
  2. 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.
  3. 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.
  4. 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 Edamam

  • 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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  • Blondie perfection!

  • These brownies were a little too thin for my liking. I would double the recipe and use the same size pan. Very sweet, but not a big punch of flavor.

    • I agree. I think the pan size is inaccurate

  • Love these! They were gone before I could grab my second helping!

  • I have made these many times and they are easy to make and so delicious.

    • I made these for my granddaughter’s birthday. I added nuts to half the batter after I poured into the pan. They turned out great and we enjoyed them for breakfast the next morning.

  • I made these and they are absolutely a foolproof recipe! Super easy to make from your pantry when you are craving a little dessert! I even managed to convert my boyfriend who hates regular brownies! He’s now a blondie lover!

  • Best chocolate chip brownie I have ever made!!I love every recipe I have ever made from Once Upon a chef!! Thanks Jen!

  • These are the BEST Blondies ever. Everyone that I have made them for just RAVE about them. Excellent and easy recipe!! I will make it again, again & again.

  • Love this recipe. So simple to put together and the results are fantastic!

  • I baked these Blondies last week. My daughter tasted a piece and decided that she loved them and wanted to eat the rest of them. And she was serious. My husband and I laughed as she ate piece after piece right after dinner. Mind you she is 25 and is in great shape. I think this recipe will be a go-to from here on in.

  • The flavour is great! However I did have to keep these in the oven for an extra 10 minutes (totalling 40) because at the 30 min mark the surface was almost wet with grease. These turned out much more like a cookie texture than I was expecting, and didn’t develop that cracked surface. Also: I found that it was wayyy too heavy on the chocolate chips, half a cup or even less would have been sufficient. In the end though, I wanted something sweet and these worked fine.

  • Great recipe! I made it for my family and they all loved it. I will definitely be using this recipe again.

  • Wonderful recipe! I left out the pecans because my son doesn’t care for nuts. Didn’t use any appliances either… just a bowl and a wooden spoon. They came out wonderful and delicious! So darn easy. Will make again and again.

  • Hi
    May i ask if there is supposed to be baking soda or baking powder in this recipe?
    Happy New Year

    • Hi Helen, there is intentionally no baking soda or baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) Hope you enjoy if you make them!

  • I made this recipe, but didn’t have semisweet chocolate chips, so substituted white chocolate chips and used chopped pecans. Rave reviews from friends and family. Thanks for an easy and delicious recipe.

  • Hi. Question. Is the baking time and temp for a convection oven or a non-convection? Thanks.

    • Hi Phil, All of my recipes are for non-convection baking.

  • Best recipe. My go to!

  • I was almost put off by some of the *really* negative reviews about this recipe, but it was easy enough that I figured if I didn’t like it, I wouldn’t be out many ingredients or minutes of prep time. I wasn’t super-wowed but didn’t really plan to be – I got exactly what I was expecting – a blondie that scratched the itch and ranked a solid 7/10. So I’m not sure why the negativity.

    My only mods were to brown the butter before mixing with the sugars and instead of the spoon-and-level technique, I scooped the flour out with the measuring cup and shook it level. (I know this technique makes the pros all cringe, but I grew up baking this way and have only noticed a slight difference. So if I want a recipe a tiny bit drier, this is how I go about it.) I baked it up in a 9” aluminum round with parchment on the bottom and buttered sides for 25mins. After running a knife around the rim, it fell right out.

    • Can I also use butterscotch chips in this if I don’t have Chocolate chips?

      • Sure – Hope you enjoy!

  • Is this recipe mising baking powder? I made them and they really didn’t rise. Every other recipe I see has baking powder. A waste of time and ingredients, usually your recipes are good.

    • Hi Laurel, there is intentionally no baking powder in this recipe. (These are more like bars/brownies and don’t rise very much.) I’m sorry they were a fail for you!

    • I only have light brown sugar on hand. How much of a difference will this make?

      • Assuming you’re referring to replacing the dark brown sugar with the light brown (as opposed to the granulated sugar), it should be fine. Hope you enjoy!

  • Best Blondies ever!

  • These were probably one of the best bar cookies/blondies I have ever had. Absolutely delicious. I doubled the recipe, and subbed peanut butter chips for the nuts. Rich but not too much – just right! My college-age son was sick but thankfully can still taste – and these made him feel much better. Yet another five-star recipe. Can’t thank you enough, Jenn, because your recipes never fail. Going to try a bread recipe tomorrow – may even be brave enough to try my favorite, challah!

  • Very moist and delicious. I browned the butter, used a 9×9 inch pan, and sprinkled with coarse sea salt. Baked for 25 minutes. It was perfect! Kids begging for a second piece 🙂

  • These blondies were delicious! I loved how they tasted and I ended up cutting it into 9 squares and not 16 because it was so good! I have to admit, after looking at the reviews, I wasn’t very hopeful so I added 1/2 teaspoon of baking powder, chilled the dough overnight (a habit for blondies I still can’t break), let it thaw for half a day, and then baked it for 30 minutes, just skipping the extra step of having to open the oven at 25. They were so good! Honestly, I don’t think my additions were really that helpful, but I think 30 minutes is a better set time for them.

  • These are so amazing and also easy to make. Soft, chewy and rich! Wondering about browning the butter the next time I make these. May give it a try…

  • Do not recommend this recipe

  • We loved them. I doubled the recipe for a 9×13” pan and added 1 tsp baking powder. Delicious.

    • I have been using this recipe for about five years now! It’s my signature dish among friends and you can’t have enough made 🙁
      Really feel tempted to make a batch all by myself. The only thing I change from the recipe is that I prefer to use two cup brown sugar and quarter cup white sugar

  • Love these! Have made this recipe several times. Everyone loves them and they disappear very fast. In place of using parchment paper, I have sprayed my pan with baking spray and let the blondies cool in the pan for 2-3 hours before cutting and serving. The pan has been easy to clean. Thanks for this great recipe!

  • These were so easy and well-loved by all. I used 1 cup chocolate chips and a big handful of pecans, otherwise as directed.

  • My family and friends love this! I tweaked the recipe a little:
    – 1/2 atta flour and 1/2 cake flour
    – added a tsp of baking powder
    – added two smaller eggs totaling 90g without shell

    Came out beautiful! Thank you for the recipe!

  • Made this today in an 8” springform pan – like a choc chip a brownie pie 🙂 Big hit at dinner. Used about a third less sugar, added walnuts and sprinkled some chunky salt on top. Excellent texture and flavors. Keeper recipe!!

    • — marcie begleiter
    • Reply
  • Amazing recipe as always! I did not have an issue with baking time like others, it was exactly 25 minutes for mine to get light golden brown and perfectly cooked. This is my fourth time making this recipe, and it always turns out great. Thank you Jennifer!

  • So good and so easy!! I’ve made them three times already. I use Ghirardelli grand chips and leave out the nuts.

  • great recipe! the whole family loved it 🙂

  • Have baked a few batches and they’ve turned out perfectly every time. They taste exactly as I had hoped.

    • Best recipe. My go to!

  • I loved the Blondie’s, but they baked terribly. Making them was a piece cake, and they tasted great. However, when I pulled them out of the oven after 30 minutes, they were still doughy. I ended up putting them in for almost an hour for them to still be raw. I also think that after eating them your mouth get’s really dry. I would love to make them again but I think that baking soda or baking powder should be added to the recipe. Also, the pan should be a 9×13 instead of an 8×8.

    • I just made them and totally agree. Never Again

      • — Reese Witherspoon
      • Reply
    • Yep

    • I just tried them too and I am so disappointed. The recipe was simple enough to put together, however the result was a disaster. I wanted to make them as a thank you for someone and now I am not sure what to do with them. I baked also for 45 min and still feel raw (although they are not) in the middle. I tried saving them in the microwave, like I was able to do once with brownies, but after 10 seconds, white smoke was billowing out of my microwave. I think this is a one and done recipe 🙁

  • I have made the chocolate chip blonde brownies numerous times. One of my favorite recipes!! When taken to a gathering I’m left with an empty platter 😍

  • Absolutely delicious recipe! Thank you for another keeper.

  • I’m 17 and I am not good at following directions or baking, but these were so easy to make and they turned out exactly like the picture.

    • — Skylar R Canty
    • Reply
  • Incredibly delicious!

    • — Tracy O'Connell
    • Reply
    • By the way, I used walnuts instead of pecans and they were great too! Less expensive and the aroma is something!

      • — Tracy O'Connell
      • Reply
  • These were so easy to make and taste wonderful! I’ll definitely make them again!

  • I want to make these but don’t have parchment paper or wax paper any suggestions

  • These were insanely delicious! They lasted less than 24 hours in our house! The recipe was also very easy to follow. It was the perfect thing to make with my five year old. Thank you!

  • what size pan would i use if i double the recipe

    • Hi Debbie, I’d use a 9 x 13-inch pan. Baking time may be slightly different so just keep a close eye on them. Enjoy!

  • Just made these and they turned out sooo good. I recently tried making the 2 day “Tasty” cookie recipe that has been going around the web and I was left underwhelmed by its taste and overall cookie. This on the other hand is so quick to make, flavorful! Goes to show that a classic beats out a trend everytime.

  • Loved it! I don’t really like brownies as I find them too fudgy sometimes, so I thought I’d try a blondie recipe. First time making them and I used dark choc chips instead and it was delicious! Almost burnt my mouth trying to eat them all. Thanks so much for this recipe!

    • LOL – glad you enjoyed!

      • Fantastic recipe, I made it first time today. I added cranberry too, It was so delicious. I love it. ❤️❤️❤️

  • what other type of pan can i use if i do not have 8 inch?

    • Hi P, You can use a 9-inch square pan instead; they may be done a touch earlier so keep a close eye on them. Hope you enjoy!

  • This recipe is everything I’ve been searching for in a chocolate chip cookie bar. My son has a nut allergy so we swapped out 1/4 cup of mini butterscotch chips but I think it would be just as good with just chocolate chips. If you slice when still warm it will appear under-baked and super gooey. When it cools completely (next day) it looks perfect, not under-baked at all. Just right. This recipe is PERFECTION. It’s also super fast. So many recipes promise speed but this delivers. Thank you SO much!

  • doubled it and baked in a 9*13, used macadamias, three types of choc chip and fudge cubes – oh my it’s delicious …saving as my blondie recipe i’m thinking of loads of other things one could add – thank you!

  • These are our new favorite dessert – easy to make & absolutely delicious.

  • These blondie squares were so dense. I only baked for 25 min. I think baking soda or something similar would have helped.

    • Hi Connie, 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. Sorry they weren’t exactly what you expected!

  • These are AMAZINGGG!!! They were so easy to make ad my husband and I devoured the entire pan in less than 24 hours.

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