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.
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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)
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Pecan Chocolate Chip Blondies
Buttery Pecan Chocolate Chip Blondies filled with crunchy pecans and chocolate chips.
Ingredients
- 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
- 80 grams (1/2 cup) chocolate chips, plus extra for decorating
Instructions
- 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.
Notes
*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.
Nutrition Information
Serving Size: 1 square Calories: 189 Sugar: 13.9 g Sodium: 44.9 mg Fat: 11.2 g Carbohydrates: 21.5 g Protein: 2.2 g Cholesterol: 27.1 mg
Shane says
Hey Jess, these blondies are amazing thank you once again for your efforts!
I have a question, have you ever tried making a cookie version of this, along the lines of your brownie cookies (also 10/10)? I haven’t come across this before so perhaps there’s a reason for that. I will see if I can make some and if you like I will let you know how it goes.
Thanks again!
Jessica Holmes says
Love hearing that Shane! You could absolutely use this recipe to make cookies instead, I would just up the flour to 175 grams to prevent too much spreading. Sounds delish!
Jan Dumbill says
Do I use dark brown soft sugar.
Thanks Jan
Jessica Holmes says
Hi Jan, light brown sugar is closer to our regular brown sugar, but dark brown would work as well.
Lisa says
These are delicious!
Recipe worked perfectly for me. Thanks for your all your great content.
Jessica Holmes says
So glad to hear that Lisa!
Joanna says
I’m from Europe and I’ve never heard of blondies before! When I saw this new recipe, I wanted to try it as soon as possible and it turned out GREAT! Absolutely delicious 🙂 My husband said it was better than a brownie 😉 Thank you!
Jessica Holmes says
I’m so happy to hear that Joanna! Thank you so much for the kind feedback!
Dale says
WHAT IS THE YIELD FOR AN 8″ PAN?????? IF THE SERVING SIZE IS ONE AND THE CALORIES ARE 175, WHAT IS THAT BASED ON????!!!! 16 Per pan or 25 per pan or what????????
They are rich so I cut them into 25 squares.
I await your reply
Jessica Holmes says
Hi Dale, I’ve just updated the recipe for you. The calorie serving is based on 16 squares. Glad you enjoyed them!
Hannah says
Hi again sorry for all the questions but how come you do not melt the butter in this recipe but in all of your other blondie recipes you do?
Thanks!
Hannah says
Hi Jess! These were absolutely delicious! However it did sink in the middle quite significantly, do you know why this would have happened?
Jessica Holmes says
Hi Hannah, if you didn’t change any ingredients, you might have over mixed the butter and sugar. It really shouldn’t sink much because there’s no raising agent. And there are many ways to make a blondie, this recipe uses the creaming method for a chewy blondie, whereas melted butter can help create a more fudgy blondie.
Hannah says
Thank you for the feedback! Do you think if I mix them by hand it would help to not over mix?
Jessica Holmes says
You’d have to use a bit of elbow grease. You should be ok using a mixer as long as it’s just medium speed.
Julianne says
They sunk in the middle for me a bit too and I only mixed for about a minute. No matter, they’re delicious all the same!
Jessica Holmes says
Oh I’ve never had that happen. So glad they were still delicious!
Jackie says
Loved it could not get the fifth star to light up I give it five stars. It was easy to follow and do Thanks.
Jessica Holmes says
So glad you enjoyed them Jackie!
Hannah Wilding says
These look delicious! I only have a 9 inch baking tin, will I need to change the measurements? Would they be thinner if I don’t?
Jessica Holmes says
Hi Hannah, yes if you use a 9 inch baking pan, they’ll come out thinner. They’ll also cook a bit faster so keep that in mind.
Kimberly says
Hey, its interesting to see you only use 1 egg in these but 3 eggs in brownies. Is there a reason for that or is it all in the science? Very excited to try these this week 🙂
Jessica Holmes says
Hi Kimberly, yes it comes down to the science. Unlike most brownie recipes, this blondie recipe doesn’t have melted chocolate in it so it doesn’t need as many eggs for structure or moisture. I hope you enjoy them!
Ellie says
Best blondie recipe ever and you can easily substitute the choc chips/pecans with other ingredients to make all sorts of combos – 11/10!
Jessica Holmes says
Love hearing that Ellie!
Katie says
Easy to make, and super delicious!! Thanks for the great recipe! It’s gonna be a regular at our house 🙂
Jessica Holmes says
Thanks for the lovely feedback Katie, so glad you enjoyed them!