Easy one bowl Pecan Chocolate Chip Blondies. These buttery blondies use only a handful of everyday ingredients, but the results are amazing! Ready to eat in less than one hour.
Buttery, caramel-y Pecan Chocolate Chip Blondies 💙
Say hi to my easy, peasy blondies complete with crunchy pecans and gooey chocolate chips. This one bowl recipe produces buttery blondies using just a handful of ingredients.
Expect crisp, chewy edges and a soft, fudgy centre. Yes please!
Why you will love these
- Quick and easy to make (ready to eat in under an hour)
- They boast a delicious caramel-like flavour
- One bowl (less washing up)
- You only need a handful of everyday ingredients
Let’s talk flavour
Tell me I’m not the only one who has had a bland blondie before? I used to think they were a brownie’s boring cousin, but boy was I WRONG. These golden Pecan Chocolate Chip Blondies are now my new fave thing.
Granted they are a little more subtle than a Chocolate Brownie, but their caramel flavour comes through loud and clear – all thanks to butter, brown sugar and vanilla. When we cream those three together, you develop a natural caramel-like flavour that permeates the entire bar.
And we all know caramel, pecans and chocolate are a perfect match. So while I love to make blondies using melted butter (like these), creaming the butter in this recipe helps to maximise that caramel flavour.
How to make pecan chocolate chip blondies
- Start by creaming together your butter, brown sugar and vanilla using an electric mixer. Starting with softened butter will make this quick and easy. But take your time, let the mixture combine and become creamy.
- Next, add one egg. Mix just to combine and break up the egg yolk. Then add flour and salt. Mix briefly until a thick and sticky blondie batter forms.
- Finally, throw in chopped pecans and a handful of chocolate chips. Transfer blondie batter to your prepared pan, then add a few extra pecans and chocolate chips on top.
- Bake until blondie is golden and no longer wobbles in the middle. Leave to cool completely before slicing into squares to serve.
Frequently asked questions
Yes if you don’t over bake them, they should be soft and fudgy in the middle. If you prefer a more cookie-like blondie, just bake them for a few extra minutes. I’ve tried both and love them.
Raising agents like baking powder or baking soda provide lift and usually aid in creating a lighter texture in cakes and cookies. However, just like my popular White Chocolate Raspberry Blondies, we are looking for a fudgy texture here, so neither baking powder or baking soda is needed.
It’s entirely up to you! I usually just use raw pecans and they work really well. However, if you want to bump up the toasty nut flavour, you can lightly toast them before adding them to the blondie batter.
Keep these blondies in an airtight container at room temperature.
Yes. Milk, white, dark, Caramilk or even butterscotch chips will work a treat.
More blondies to love
- White Chocolate Raspberry Blondies (thick and fudgy)
- Peanut Butter Blondies (with gooey marshmallows)
- Chai Spiced Blondies (for cinnamon lovers)
- Biscoff Blondies (oh-so-buttery)
Buttery Pecan Chocolate Chip Blondies filled with crunchy pecans and chocolate chips.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 180 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 140 grams (1 cup) plain flour or all purpose flour
- Pinch of salt
- 80 grams (3/4 cup) pecans, chopped, plus extra for decorating
- 75 grams (1/2 cup) chocolate chips, plus extra for decorating
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 7 or 8 inch square baking pan with baking or parchment paper.
- In a large mixing bowl, add butter, sugar and vanilla. Beat using an electric mixer on medium speed until combined and creamy – this will help develop that lovely buttery caramel flavour – approximately 2-3 minutes.
- Add egg and mix briefly just until combined. Add flour and salt and mix on a low speed until blondie batter comes together. Stir through pecans and chocolate chips. Mixture will be thick and sticky.
- Transfer batter to your prepared baking pan and smooth the top. Add a few extra pecans and chocolate chips on top. Bake for approximately 22-28 minutes* or until golden brown on the edges.
*Cooking time: For a fudgy, gooey blondie, take them out when they are slightly underdone. However, if you prefer a more cookie-like blondie, leave them in for a few extra minutes. Remember cooking times are a guide only. Look for visual cues like when the blondie no longer wobbles in the middle and turns golden brown on the edges.