Chocolate Pecan Blondies. Caramel-y, crunchy & chocolatey! A soft rich cookie base with chunks of crunchy pecans and chocolate morsels on top.
Next to brownies, a great blondie is one of our family favourite cookie bars. The soft, dense, slightly chewy texture is what many people enjoy most.
For me though, it’s probably the delicate caramel flavour that I enjoy most. That’s what make them particularly tempting for me.
These Chocolate Pecan Blondies are a terrific, easy recipe for lightly caramel flavoured, soft and slightly chewy textured squares. Plus, they get a little extra flavour and texture boost from decadent chocolate chips and the crunch of tasty pecans.
Brown sugar magic.
I’ve often said that I love the scent when brown sugar meets butter and vanilla. I was reminded of that again when baking and updating this recipe.
It’s almost a magical fragrance to me. I would say that the taste of these blondies echoes that beautiful fragrant mix of ingredients.
That alluring scent will also fill your kitchen while these are in the oven. It will tempt you to cut these while still warm but in order to get the full effect of the soft, chey texture, you are much better off waiting for them to completely cool first.
They are indeed worth the wait.
These also freeze very well and will make a great addition to our collection of cookies suitable for the Holiday season freezer.
Originally published November 2011. Updated November 2020
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Chocolate Pecan Blondies. Caramely, crunchy & chocolatey! A soft rich cookie base with chunks of crunchy pecans and chocolate morsels on top.
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 2 cups packed brown sugar
- 3 tsp vanilla extract
- 2 eggs, lightly beaten
- 3/4 cup chocolate chips
- 3/4 cup chopped pecans
- Grease a 9x9 inch pan and line with parchment paper. Preheat oven to 325 degrees F.
- Sift together the flour, baking powder & salt. Set aside.
- Melt butter over low heat.
- Remove from heat and stir in the brown sugar and vanilla. You can transfer this to the bowl of an electric mixer on low speed.
- Stir/mix for several minutes to start to dissolve as much of the sugar as possible. It will still be a little grainy at this point.
- Mix in the eggs and stir again for a few minutes to dissolve the sugar further.
- Stir until the sugar is as dissolved as possible. Pinch the mixture between your fingers to make sure that you cannot feel any (or only minimal) sugar granules.
- Gradually mix in dry ingredients.
- Spread the batter into a greased or parchment lined 9x9 baking pan. Sprinkle with the chocolate chips and pecans.
- Bake for about 40 -50 minutes at 325 degrees F (300 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean.
- Cool completely before cutting and serving.
Serving Size1 cookie
Amount Per Serving Calories 196Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 30mgSodium 120mgCarbohydrates 26gFiber 1gSugar 17gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.