These blondies are sweet, chewy, and packed with delicious chocolate chips and crunchy pecans. They make a perfect treat for any occasion or just a cozy day at home!
Honestly, I can’t resist sneaking a piece right from the pan! They’re so easy to make, too. Just mix and bake—your kitchen will smell heavenly in no time!
Key Ingredients & Substitutions
Unsalted Butter: I recommend unsalted butter so you can control the salt in the recipe. If you’re in a pinch, you can use salted butter—just reduce the added salt to 1/4 teaspoon.
Brown Sugar: Light brown sugar is perfect for that caramel-like flavor, but dark brown sugar works too if you want a deeper taste. If you need a substitute, you can use coconut sugar or granulated sugar with a bit of molasses.
Chocolate Chips: Semisweet chocolate chips are my favorite, but feel free to use dark chocolate or even white chocolate chips for a different twist. If you’re dairy-free, look for dairy-free chocolate chips.
Pecans: These add a lovely crunch, but you can easily substitute with walnuts or almonds if you prefer. For a nut-free version, leave them out entirely or replace them with sunflower seeds.
What’s the Best Way to Mix Without Overdoing It?
Mixing the batter properly is key to achieving the right texture for blondies. You want them chewy, not tough! Here’s how to avoid overmixing:
- Combine wet ingredients until smooth but don’t beat them excessively.
- When adding dry ingredients, mix until just combined—no need for perfection! A few lumps are okay.
- When folding in chocolate chips and nuts, use a gentle hand to keep the batter airy.
Trust me, your blondies will thank you for treating them gently!
Blondies (Chocolate Chip Pecan!)
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup chopped pecans
- Flaky sea salt, for sprinkling (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and around 25 to 30 minutes to bake. Don’t forget to let your blondies cool completely before cutting, which can take another 20 minutes. So, in total, you’re looking at roughly 1 hour for some delicious, warm blondies!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper or lightly grease it. This will help you lift the blondies out later and make cleanup a breeze!
2. Mix the Wet Ingredients:
In a large mixing bowl, pour in the melted butter and add the packed brown sugar. Stir well with a whisk or spatula until everything is smooth and combined. Then add the eggs, one at a time, beating well after each addition. Finish this step by mixing in the vanilla extract until it’s all blended together.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to ensure that everything is evenly distributed when we combine the dry with the wet ingredients.
4. Mix It All Together:
Now, gradually add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon until everything is just combined—be careful not to overmix! A few lumps are okay.
5. Add Chocolate Chips and Pecans:
Fold in the semisweet chocolate chips and chopped pecans until they’re evenly distributed throughout the batter. It’s going to smell amazing!
6. Spread the Batter and Sprinkle:
Pour the batter into your prepared baking pan, spreading it evenly. If you’d like, sprinkle a little flaky sea salt on top for that extra mouthwatering touch!
7. Bake and Cool:
Place the pan in your preheated oven and bake for 25–30 minutes. You’ll know they’re done when the edges start to set, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
8. Slice and Enjoy:
Once baked, remove the blondies from the oven and let them cool completely in the pan on a wire rack. After about 20 minutes, cut them into squares and enjoy them with friends, family, or just for yourself! Store any leftovers in an airtight container at room temperature for up to 4 days.
These blondies are thick, chewy, and packed with melty chocolate chips and crunchy pecans. Don’t forget that little sprinkle of salt on top—it’s a game changer!
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Can I Use a Different Type of Nut?
Absolutely! While pecans add a wonderful flavor and crunch, you can substitute them with walnuts, almonds, or even omit nuts entirely for a nut-free version. Just adjust according to your preference!
Can I Make These Blondies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. This will help maintain the texture you love in blondies!
How to Store Leftovers Properly?
Store any leftover blondies in an airtight container at room temperature for up to 4 days. If you’d like to keep them fresh longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just be sure to wrap them tightly!
Can I Add More or Different Mix-Ins?
Of course! Feel free to experiment with different mix-ins like white chocolate chips, dried fruit, or even a swirl of peanut butter. Just remember to keep the total volume similar to the original recipe (about 2 cups of mix-ins) to maintain the blondie texture.