Double Chocolate Pecan Blondies

Stacked blonde brownies with chocolate chips and nuts rest on a white surface, with more blondie bars in the background.

5 from 3 votes

Double Chocolate Pecan Blondies

These blondies are buttery and chewy with just the right amount of sweetness. Toasted pecans and two types of chocolate make every bite a treat. They’re quick to make and even easier to enjoy.

Prep Time15

Cook Time22

Total Time37

Course: Sweets

Cuisine: American

Keyword: Bars

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 ½ Cups all purpose flour
1 Teaspoon baking powder
1 ½ Sticks unsalted butter melted and cooled
1 ½ Cups brown sugar packed
2 eggs
1 ½ Teaspoon vanilla extract
½ Cup semisweet chocolate chips
½ Cup white chocolate chips
1 Cup pecans toasted
nonstick cooking spray optional

Instructions

Heat the oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray or use parchment paper to line. 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. Don't 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.

Notes

Use cooled butter: Let the melted butter cool before mixing to avoid scrambling the eggs.
Toast the pecans: Toasting brings out their best flavor.
Don’t overmix: Stir just until combined for tender blondies.
No sticking: Use parchment paper to stop the blondies sticking to the baking sheet.
Cool completely: Cutting too early can cause crumbling. Let them set before slicing.

Nutrition

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