These Chocolate Chip Pecan Blondies transform your chocolate chip cookie into bar form. You'll sprinkle pecan pieces into the batter, and the result is an ooey, gooey chocolate bar with a gorgeous crunch!
Why You Need These Chocolate Chip Bars
- Simple Ingredients: these call for your household classics
- 2 Bowls: you'll need one bowl for dry ingredients and one bowl for wet ingredients
- Quick Assembly: scoop the batter into one pan
- Moist and Gooey: these bars have a chewy, fudgy texture
- Customizable: use whatever type of chocolate you would like
- Easy Storing: store at room temperature or in the freezer
- All Purpose Flour: Simple, classic all purpose flour will do the trick in these bars! Make sure to measure it correctly by weight or by spooning flour into your measuring cups and using a knife to level off the tops.
- Corn Starch: Corn starch is my not-so-secret ingredient for ultra soft bakes. When I've skipped corn starch, it has resulted in HUGE texture changes, as the bars just do not bake the same!
- Baking Soda: Baking soda gives these bars a lift while they are in the oven. Make sure your baking soda is not expired, and do NOT exchange it with baking powder.
- Salt: Salt is a key player in this recipe. Salt adds an extra oomph of flavor and is incredibly important in the overall sweetness of these blondies.
- Unsalted Butter: Using unsalted butter in this recipe lets you have control over how much salt we add. If you use salted butter, reduce the salt to ¼ teaspoon. Make sure your butter is at room temperature. It should be cool to the touch but slightly soft.
- Light Brown Sugar & Granulated Sugar: Huge shoutout to these two babies for the structure, flavor, and moistness in these bars. They are both essential!
- Vanilla Extract: Pure vanilla extract is the way to go for gorgeous flavor!
- Eggs: You'll need 3 large eggs at room temperature for this recipe. Simply leave your eggs in a bowl of hot water for 10 minutes if you forget to leave them out ahead of time.
- Chocolate Chips: I use a combination of both regular chocolate chips and mini chocolate chips in this recipe. Feel free to use whatever flavor and size chocolate you would like!
- Pecans: These are the star of the show! Chopped pecans add a beautiful flavor and addicting crunch to these bars!
Baking Chocolate Pecan Cookie Bars
To bake these chocolate chip pecan blondies, you'll want to make sure your pan is lined with a sheet of parchment paper. It makes all the difference when removing the bars from the pan.
Make sure that you spread the batter evenly in the pan. It will be a bit sticky to work with, but the bars will not bake properly if the batter is not dispersed appropriately.
When baking these bars, make sure to start keeping an eye on them around the 30 minute mark. Every oven bakes differently, so you'll want to check every once in a while without opening the oven too often. They should be golden brown around the edges and light golden brown and slightly shiny on top. A toothpick inserted into the center will come out with slightly gooey batter, not wet batter but not clean. The bars will continue to cook as they cool.
Blondies are a brownie-like treat without the cocoa powder. This means that they have the same fudgy texture but can be flavored with several different add ins. They are a cross between a brownie and a cookie.
Similar to the brownie debate of chewy versus cakey, this is up to personal preference. Almost every brownie, blondie, or cookie bar on my site is meant to be moist, soft, and stable even when baked through. If you'd like them to be a bit drier, bake for an additional 5 minutes or so. However, keep in mind that these bars continue to cook as they cool, so it's almost always better to slightly underbake them.
Store these bars at room temperature in an airtight container for up to 4 days. You can individually wrap them to preserve freshness if you have pre-sliced them. You can also freeze these bars for up to 3 months. Individually wrap them in cling wrap and place in a freezer-safe bag.
Other Bar RecipesPrint
These Chocolate Chip Pecan Blondies transform your chocolate chip cookie into bar form. You’ll sprinkle pecan pieces into the batter, and the result is an ooey, gooey chocolate bar with a gorgeous crunch!
- 3 cups (420g) all purpose flour, spooned and leveled
- 1 tablespoon (9g) corn starch
- 1 teaspoon (5g) baking soda
- ½ teaspoon (4g) salt
- 1 cup (220g) unsalted butter, room temperature
- 1 cup (230g) light brown sugar
- 1 cup (200g) granulated sugar
- ½ tablespoon (6g) vanilla extract
- 3 large eggs (150g), room temperature
- 1 cup (180g) chocolate chips (180g)
- ½ cup (100g) mini chocolate chips
- 1 ½ cups (180g) chopped pecans
- Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.
- In a medium bowl, whisk properly measured all purpose flour, corn starch, baking soda, and salt together.
- In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth. Mix for about 3-4 minutes until the mixture is lighter and color and slightly fluffy in texture.
- Add vanilla extract to the batter before adding the eggs one at a time. Thoroughly mix between adding each egg to make sure the batter is smooth and fully combined. Scrape down the sides and bottom of the bowl as necessary.
- Slowly add the dry ingredients to the wet while mixing on low speed. Scrape down the bowl as needed. Do not overmix the batter- just mix until the dry ingredients are incorporated.
- Add chocolate chips and pecans to the batter and mix until combined. Batter will be very thick.
- Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Top the batter with additional chocolate chips and/or pecans as desired.
- Bake for 35-45 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out mostly clean with some crumbs and batter. The bars will continue to cook as they cool. Allow the bars to fully cool before slicing.
Keywords: Chocolate Chip Pecan Blondies, Pecan Blondies, Chocolate Pecan Cookie Bars, Chocolate Chip Pecan, Chocolate Chunk Blondies