Let's Bake

Pecan Chocolate Chip Blondies

Yield Makes 16 squares 1x
Prep: 20 minutesCook: 28 minutesTotal: 48 minutes

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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
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