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Chocolate Pecan Blondies | Chewy & Easy Bakery Recipe

Chocolate Pecan Blondies | Chewy & Easy Bakery Recipe

These Chocolate Pecan Blondies offer a beautiful balance of decadence, matched with the nuttiness of roasted pecans. Featuring a dense, chewy butterscotch base and melted chocolate chips, this easy one-pan dessert is guaranteed to become a household favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Wet Mix

  • ½ cup 120g unsalted butter, melted and cooled slightly
  • ¾ cup 140g brown sugar (packed)
  • 2 large eggs weighing approx 60g each including shell
  • 1 teaspoon 5ml vanilla extract

The Dry Mix & Mix-Ins

  • 1 ½ cups 180g all-purpose / plain flour
  • ½ teaspoon 2g baking powder
  • ¼ teaspoon 1.4g table salt
  • ½ cup 100g chopped pecans (roasted/toasted for best flavor)
  • ½ cup 100g chocolate chips (semi-sweet or dark)

Equipment

  • 8x8-inch square baking pan 
  • Parchment Paper
  • Whisk and rubber spatula
  • 2 Mixing bowls (one medium, one large)

Method
 

  1. 1. Preheat and Prep

    Preheat your oven to 350°F (180°C). Line an 8x8-inch baking tray with parchment paper, leaving a slight overhang on the edges to make it easy to lift the blondies out later.

    2. Mix the Butter and Sugar

    In a large mixing bowl, whisk together the melted, cooled unsalted butter and the brown sugar until it comes together. (Note: Because it is melted butter, it won't cream completely smoothly, which is perfectly fine!)

    3. Add Eggs and Vanilla

    Whisk the eggs, vanilla extract, and table salt into the butter and sugar mixture. Whisk vigorously until it forms a single, cohesive, slightly glossy mixture.

    4. Toss the Dry Ingredients

    In a separate medium bowl, combine the sifted all-purpose flour, baking powder, chopped pecans, and chocolate chips. Toss everything together so the nuts and chocolate are coated in the flour. (This prevents them from sinking to the bottom while baking!)

    5. Combine and Fold

    Transfer all the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together until it forms a thick, sticky batter and no streaks of dry flour remain. Do not overmix!

    6. Bake

    Spread the thick batter evenly into your prepared baking pan, smoothing the top with your spatula. Bake in the preheated oven for 22 to 26 minutes. (Keep a close watch after the 20-minute mark!) They are done when the top is golden brown and the edges are slightly shrinking away from the sides of the pan.

    7. Cool and Slice

    Remove from the oven and let the blondies rest in the pan for at least 30 minutes before slicing and serving. (If you are storing them, let them cool for a full 1 hour). Lift them out using the parchment paper overhang, slice into squares, and enjoy!

Notes

  • Sugar Types: While you can use a mixture of white and brown sugar, using 100% brown sugar yields the chewiest, most flavorful butterscotch base.
  • Pan Size: If you use a slightly smaller 7x7-inch pan, they will be thicker and will need about 21 to 24 minutes to bake.
  • Storage: Best eaten within a week! Store in an airtight container at room temperature.
    Overbaking is the enemy of a chewy blondie! Pull them out of the oven as soon as the edges are golden and slightly pulling away from the pan—the center will finish setting as it cools.