Are these blondies fudgy?

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.

Why isn’t there any baking powder or baking soda in this recipe?

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.

Do I use raw or toasted pecans?

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.

How do I store these blondies?

Keep these blondies in an airtight container at room temperature.

Can I use white chocolate chips?

Yes. Milk, white, dark, Caramilk or even butterscotch chips will work a treat.

Amazing Pecan Chocolate Chip Blondies (One Bowl)

Name: Pecan Chocolate Chip Blondies
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
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; 75 grams (1/2 cup) chocolate chips, plus extra for decorating

Prep: 20 minutesCook: 28 minutesTotal: 48 minutes

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
75 grams (1/2 cup) chocolate chips, plus extra for decorating

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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

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American