Looking for an easy blondie recipe? I find these double chocolate pecan blondies so good! Blondie bars are so good with anything from a glass of chilled milk to a cup of coffee or hot tea. These blonde brownies are delicious and made with semisweet and white chocolate.
Generously loaded with pecans, semisweet and white chocolate, chewy blondies are a chocoholic’s dream snack! They’re perfectly moist and crumbly and you can make and bake them from scratch in as little as half an hour.
What are Blonde Brownies?
Before we look at the ingredients and steps for double chocolate pecan blondies, you might be wondering what blondies are. How are blondies and brownies different?
Well, the main difference between the two is the kind of chocolate used. Blondie bars, which are sometimes called blonde brownies, don’t have cocoa powder like regular brownies. They typically have a vanilla, rather than rich cocoa, flavour.
Some recipes for chewy blondies call for vanilla and white chocolate only but I enjoy adding both semisweet and white chocolate to this easy blondie recipe.
Easy Blondie Recipe Ingredients
You’re going to need flour, baking powder, butter, sugar, eggs, vanilla, chocolate chips, and pecans to make double chocolate pecan blondies. Feel free to swap the semisweet and white chocolate chips for only white chocolate chips if preferred.
You can also sub almond extract or another kind for the vanilla for a totally different flavour. Walnuts would work if you prefer those to pecans. A little orange zest, some chopped cherries or a pinch of cinnamon would also be good.
What is the Texture of Blondie Bars?
Blondies can range from chewy and gooey to cakey depending on ingredient amounts as well as cooking time. My favourite is to have them crisp on the edges but a little fudgy in the center.
Adding too much liquid in the batter, not combining the ingredients properly or baking for too long can produce cakey, dry blondies. When you’re testing for doneness by inserting a toothpick, there should be a couple of moist crumbs on there.
No moist crumbs means they’ve been baking too long. If in doubt or if your oven tends to run hot, check for doneness a couple of minutes before the end of the cooking time, just in case!
How to Make Chewy Blondies Like a Pro
Whisk the flour with the baking powder first. You don’t have to sift it through a sieve but I like to, just to get rid of any big lumps. Next you combine the melted butter and sugar and then mix in the eggs and vanilla.
It’s important to mix these ingredients together thoroughly so they turn from a dark mixture to a fluffy, light one. Also, if you don’t mix them enough, the fat can separate from the flour and drip out during baking, so beat this mixture well until it emulsifies.
Once you’ve done that go ahead and mix the dry ingredients with the egg mixture. Don’t overmix at this stage of the blonde brownies recipe though. Aim to only just combine the ingredients together for the best result.
Fold in the chocolate chips and nuts, then transfer the chewy blondies batter into a baking pan. I use parchment paper sheets when making mine. They make it very easy to get the blondie bars out without breaking.
After about 22 minutes of baking time, your double chocolate pecan brownies should be done. Check a toothpick inserted into the center shows a few most crumbs only so you can be sure the blonde brownies are cooked to perfection!
How to Store Blondies
Although this easy blondie recipe keeps for several days, I’m willing to bet they’ll all be gone by then! Keep your double chocolate pecan brownies in an airtight container for up to 3 days at room temperature. You can refrigerate them if you prefer and, that way, they’ll keep for up to a week.
You can also freeze these for up to 3 months then thaw them in the refrigerator overnight. It’s best to cut the blondies into bars first and wrap them individually in plastic wrap before freezing.
Do You Have to Use Brown Sugar for Blondies?
You might be curious about this ingredient in the double chocolate pecan brownies since they’re light in colour. Can you sub white sugar for the brown? You could but I would urge you to use brown sugar.
That way, the finished double chocolate pecan blondies will have an incredible molasses flavour which is rich and delicious and goes perfectly with the vanilla.
Pecan Blondies Recipe
- Heat the oven to 350 degrees F. Spray a 13×9 inch baking pan with vegetable cooking spray. Set aside.
- In a bowl, whisk the flour and baking powder together. Set aside.
- In another bowl, whisk the melted butter and brown sugar together until combined.
- Add the eggs and vanilla and mix well. Fold the dry ingredients into the egg mixture until just combined. Do not over mix.
- Fold in the semisweet, white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top if needed.
- Bake for 22 to 25 minutes and then let cool before cutting into squares.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try to make these pecan blondies. They are always a hit and best with a big glass of milk.