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Chocolate Pecan Blondies. Caramely, crunchy & chocolatey!

Chocolate Pecan Blondies. Caramel-y, crunchy & chocolatey! A soft rich cookie base with chunks of crunchy pecans and chocolate morsels on top.

Chocolate Pecan Blondies stscked on a white serving platter

Chocolate Pecan Blondies.

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.

Chocolate Pecan Blondies close up image of a single cookie bar broken in half to reval the crumb structure

Chocolate Pecan Blondies,

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.

Chocolate Pecan Blondies close up of one cookie bar on a wooden cutting board

Chocolate Pecan Blondies.

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.

You can switch the pecans for almonds or walnuts if you like.

You can switch the pecans for almonds or walnuts if you like.

Simple sprinkle the pecans and cjhocolate chips over the top and bake

Simply sprinkle the pecans and chocolate chips over the top and bake.

 

Chocolate Pecan Blondies just out of the oven

Chocolate Pecan Blondies just out of the oven.

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.

Creamed mixture after eggs are added.

Creamed mixture after eggs are added.

 

Adding the dry ingredients

Adding the dry ingredients.

 

Fold in dry ingredients until smooth

Fold in dry ingredients until smooth

These also freeze very well and will make a great addition to our collection of cookies suitable for the Holiday season freezer.

Chocolate Pecan Blondies on a white rectangular plate with title text added for Pinterest

Originally published November 2011. Updated November 2020

Looking for more great cookie recipes?

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Like this Chocolate Pecan Blondies recipe?

Find many more like this in our Cookies Pages. 

Photo of one cookie bar broken in half on a white plate with more cookies stacked in the background

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Chocolate Pecan Blondies being cut on a wooden cutting board with title text added for Pinterest

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Chocolate Pecan Blondies stscked on a white serving platter
Yield: 25 cookie squares

Easy Chocolate Pecan Blondies

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Chocolate Pecan Blondies. Caramely, crunchy & chocolatey! A soft rich cookie base with chunks of crunchy pecans and chocolate morsels on top.

Ingredients

  • 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

Instructions

  1. Grease a 9x9 inch pan and line with parchment paper. Preheat oven to 325 degrees F.
  2. Sift together the flour, baking powder & salt. Set aside.
  3. Melt butter over low heat.
  4. 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.
  5. 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.
  6. Mix in the eggs and stir again for a few minutes to dissolve the sugar further.
  7. 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.
  8. Gradually mix in dry ingredients.
  9. Spread the batter into a greased or parchment lined 9x9 baking pan. Sprinkle with the chocolate chips and pecans.
  10. 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.
  11. Cool completely before cutting and serving.

Nutrition Information

Yield

25

Serving Size

1 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.

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Caryn Pope

Saturday 28th of November 2020

I am guessing there are two whole eggs, they are not listed in ingredients although in explanation.

Nancy Dyck

Friday 27th of November 2020

Love all your recipes! However, I do strongly agree with the comment by Inez. Please kindly give us an option to "Jump to Recipe". We can always scroll up to read, if necessary. Otherwise, great job Barry and family!

Inez walters

Thursday 26th of November 2020

I like your redesigned website but I am disappointed that you did not include an option to "Go to Recipe" as most blogs do. It is tiresome to have to scroll down every time you want to check some detail of the recipe. Also, there are far too many ads.

Ali

Friday 28th of June 2013

I made these yesterday- I don't typically like blondies, but these were out of this world! A definite keeper recipe. The only thing I will note is that mine took quite a bit longer to bake (and I have a convection oven). It could have been something on my end, but I think it took closer to 45-50 min. I was concerned that they would taste dried out, but they were perfect!

danelectro

Sunday 13th of November 2011

This is absolutely delicious!

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