Chocolate Pecan Blondies

This recipe makes delicious pecan blondies with white chocolate chips. These blondies are so good and if you love brownies then you'll probably love blondies too.

Blondies are similar to brownies but commonly use white chocolate whereas brownies tend to use milk or dark chocolate. For this recipe, I use white chocolate chips which give these blondies a lovely flavour. I also add chopped pecan nuts which make them even more delicious and gives them a slight crunch.

These blondies are one of my favourite after dinner treats and my family also love them. They practically take hardly any time to prepare so perfect if you need a quick recipe that won't take up too much time. They are also very easy to prepare with easy to follow instructions.

Ingredients for Chocolate Pecan Blondies 

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Flour - for this blondies recipe, I use plain flour also known as all purpose flour. 
• Bicarbonate soda  - also known as baking soda. 
• Salt - I use fine sea salt for better flavour. 
• Cornflour - also known as corn-starch. 
• Eggs - use large room temperature eggs. 
• Vanilla - use vanilla extract or vanilla bean paste. 
• Butter - use soft unsalted butter. 
• Sugar - I use a combination of soft brown sugar and granulated sugar. 
• Chocolate - for these blondie bars, I use white chocolate chips. 
• Nuts - use chopped pecans or chopped walnuts.

How to Make Chocolate Pecan Blondies

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 13 x 9 inch baking tin with parchment paper. To a bowl, add and whisk the flour, bicarbonate soda, salt and cornflour then set aside. In another bowl, whisk together the eggs and vanilla extract and also set aside.

2. Add the butter to a microwavable bowl and melt in the microwave at 40 second increments until fully melted. You can also melt the butter in a saucepan (see recipe tips below). To the melted butter, add the soft brown sugar and granulated sugar then whisk together until smooth and lump free. Add the eggs with the vanilla extract and continue to mix until well combined.

3. Mix in the dry ingredients then mix in the white chocolate and chopped pecans. Mix until well combined then pour the mixture into the lined baking tin and bake for 30 - 35 minutes. Once baked, place the baking tin on a cooling rack to allow the blondies to completely cool. Once cooled, cut into 20 pieces.

Recipe Tips

• You’ll need 3 bowls for the recipe. 1 larger bowl for the dry ingredients, 1 small bowl for the wet ingredients and 1 mixing bowl to mix all the ingredients together.
• The butter will need to be melted. I usually melt the butter in the microwave but it can be melted in a saucepan. If melting in a saucepan then melt very gently on a low heat and try and avoid the butter going brown.
• I love my blondies to be on the thinner side but if you prefer thicker blondies then you can use a smaller baking tin such as a 9 x 9 inch.
• Once the blondies have baked, ensure they are completely cooled before you attempt to cut them. They will be very delicate while they are warm and will break up if not allowed to completely cool.

Nutrition

Nutrition based on 1 serving - Calories: 249kcal | Fat: 13.6g | Saturates: 6.3g | Carbs: 28.6g | Sugar: 18.1g | Fibre: 1.0g | Protein: 3.1g | Salt: 0.21g.

Storage

These chocolate chip blondies can be stored at room temperature in an airtight container for up to 5 days.

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