Blondies (Chocolate Chip Pecan!)

These chewy blondies are rich with buttery brown sugar flavor, gooey chocolate chips, and that crackly top that makes them irresistible. So irresistible, in fact, my family never lets these chewy blondie bars cool before sneaking a bite!

Three blondie bars with chocolate chips and pecans are stacked on parchment paper, the top bar missing a bite.

Why We Love Blondies

Rich Caramel Tasting Treat – This easy blondie recipe is gooey and buttery, with a caramel-like flavor from the brown sugar.
Gooey Texture – Blondies are chewy and fudgy like brownies, but softer than a M&M chocolate chip cookie bar or a snickerdoodle cookie bar. These blondies have that signature shiny crackly top everyone loves on brownies.
Easy One Bowl Recipe… Tasty Enough For A Holiday! – This is the kind of treat you can make when you’re in the mood to bake but also feels special enough to bring to a potluck or add to a holiday dinner. Try them with a scoop of ice cream! Or for a holiday or party try slicing them into bite sized pieces for a party platter.

Ingredients For Blondies

Find the full printable recipe with specific measurements and directions below in the recipe card.

brown sugar – you can use light brown sugar or dark brown sugar. Dark brown sugar will give a slightly richer flavor due to more molasses mixed in, but either type is delicious.
white sugar
butter – unsalted and melted – if using salted butter, just add a small pinch of salt
eggs
vanilla extract
flour – all-purpose flour is great for this recipe
salt
semi-sweet chocolate chips – dark chocolate chips are great in this recipe as well, but milk chocolate chips tend to be too sweet.
chopped pecans optional – I always leave nuts as optional when I can, but these nuts give the brownies a great texture and more flavor. Add the pecans if you can!

How To Make Blondies

Preheat the oven to 350 degrees Fahrenheit. Line a square metal baking dish with parchment paper. Crumpling up the parchment paper before adding it to the pan will help it fit into the pan easier.
To a large mixing bowl add the brown sugar and white sugar and set to the side.
Place the butter in a small microwave proof bowl. Microwave for 45 seconds or until the butter is melted. Immediately stir the warm butter into the sugar until well combined. The heat from the butter helps dissolve the sugar for that gooey blondie texture.

A glass mixing bowl with brown and white sugar being mixed with a small bowl of cubed butter on the counter nearby for blondies.

A glass bowl with a brown sugar and white sugar being dissolved into melted butter with vanilla extract and beaten eggs in bowls nearby for making blondies.

Crack eggs into a small bowl and beat with a fork. Add eggs and vanilla to the butter mixture and mix with a spatula until fully combined.

A clear bowl with two raw eggs and a metal fork for mixing them for blondies.

Wet ingredients mixed together for blondie batter with flour and salt nearby to finish the batter.

Add flour and sprinkle salt evenly around the bowl, then stir just until a thick batter forms.

Kristy’s Mixing Tip

Overmixing blondies can sometimes cause them to be more dense and even a little tough. Use a silicone spatula to mix until the dry ingredients are just dissolved into the wet ingredients.

When folding the chocolate chips and pecans in, mix the batter from the bottom of the bowl over the chocolate chips with your spatula. This helps to add the chocolate chips and nuts in, so you have pieces in every bite, without overmixing.

A glass bowl with blondie batter after mixing with chocolate chips and chopped pecans in bowls nearby.

Fold the chocolate chips and optional chopped nuts into the batter, saving a handful of chocolate chips to sprinkle over the top of the batter. Pour the batter into the pan lined with parchment paper. Sprinkle the remaining chocolate chips over the blondies.

A glass bowl containing blondie batter with pecans and chocolate chips being folded in.

A parchment-lined baking dish filled with unbaked blondie batter sprinkled with chocolate chips.

Bake the blondies for 25-30 minutes or until they are chewy at the edges and mostly baked through the center. They will be a little gooey in the center, especially the chocolate chips. There shouldn’t be raw batter in the center when checked with a toothpick. Allow the blondies to cool completely before lifting the blondies out of the pan on the parchment paper. Slice into 12 pieces and enjoy!

Blondies baked in a square pan with chocolate chips and pecans in bowls on the counter nearby.

This recipe was requested by an On My Kid’s Plate reader, and I was happy for the challenge to make them. Email me at Kristy (at) onmykidsplate.com with your suggestions or recipes you’re looking for too and you may see it on the blog next!

FAQ About Blondies

What Is The Difference Between Blondies And Brownies?

A blondie’s main ingredient is brown sugar, which gives it a deep caramel flavor. A brownie’s main ingredient is cocoa, which is what gives them their deep chocolate taste.

What Is The Difference Between A Blondie And A Chocolate Chip Cookie?

Blondies tend to be extra chewy, denser and have a fudgy texture to them. Chocolate chip cookie bars and similar treats have more of a chewy texture and are a little lighter in texture. Blondies can be made without chocolate chips easily, where chocolate chip cookies need bits of chocolate or other mix ins to balance the treat.

Can I Bake A Single Batch Of These Blondies In A 9″ x 13″ Pan?

I would not suggest cooking a single batch of these blondies in a 9″x13″ in a pan, as the blondies will not be thick enough and will cook much more quickly. Instead, I would suggest doubling the recipe if you don’t have an 8″x 8″ or 9″x 9″ square pan to use.

Can I Double These Blondies In A 9″x 13″ Pan?

I haven’t tested this recipe as a double batch, but most bar recipes double well in a 9×13 pan. If you try it, expect to add likely 5–10 minutes of bake time and check the center with a toothpick so it’s gooey but not raw. Let me know in the comments if you try it.

Can I Swap Oil For The Butter?

Oil can give brownies and blondies a fudgier texture, but I used butter in this recipe because I wanted the rich buttery flavor that goes well with the main brown sugar caramel flavor. If you want to swap in oil into this recipe, I recommend only swapping half of the butter for oil, so you still get some of the buttery flavor.

Can I Make These Blondies Gluten Free?

You can usually swap a 1:1 gluten-free flour blend (like Bob’s Red Mill) for the all-purpose flour. I wouldn’t recommend almond flour or another alternative flour here; it changes the texture too much. If you want something naturally gluten-free, try my flourless brownie cookies instead.

Do Blondies Freeze Well?

Yes! Freeze blondies up to 3 months in an airtight container. For longer storage, wrap squares individually in plastic wrap or freezer paper. For shorter storage, just separate the layers with parchment. Thaw overnight in the fridge.

Why Don’t My Blondies Have A Crackly Top?

Dissolving the sugar in the warm butter helps to give these blondies that classic cracked top. If it didn’t work, thoroughly beating your eggs next time can help. Overmixing when combining the dry ingredients with the wet ingredients can also cause the brownies not to form that crackly top.

Can I Make Blondies Without Chocolate Chips?

Sure, you can leave them plain and they are delicious. Or add just nuts if you prefer. For another gooey bar dessert, my carmelita bars are always a hit.

Blondie bars with chocolate chips and pecans on parchment paper sliced with one piece turned to see the thickness of the blondie.

Kristy’s Secrets For Gooey, Chewy Blondies

Here’s how I make sure my blondies come out perfect every time.

Measure flour lightly – Too much flour makes blondies dry. Spoon it into the cup and level it off instead of scooping.

Mix the butter and sugar while warm – This little trick helps the sugar dissolve, so you get that shiny, crackly top.

Don’t overmix – Stir the batter just until the flour disappears for the chewiest texture.

Save a few chocolate chips for the top – It makes every bar look bakery-style and guarantees melty bites in every slice.

Blondie Variation Ideas

Add Different Nuts – Walnuts or pistachios would also work well in this recipe. Or if you prefer, leave the nuts out.

Try Different Chips – Dark chocolate chips or semi-sweet chocolate chips contrast the sweetness of these blondies nicely. I find milk chocolate chips too sweet in this recipe. White chocolate chips can go either way, they add great flavor but may be too sweet for some.

As soon as they are available seasonally in stores for fall, I am snagging a bag of cinnamon chips to try in this recipe because I bet they would be amazing!

Drizzle With Caramel – These blondies are pretty sweet on their own, but if you like a little extra sweetness try drizzling with a little caramel sauce. A light sprinkle of flaky sea salt can help to balance the sweetness.

Wide view of a platter of chocolate chip pecan blondies on a counter next to a glass of milk, and a bowl of nuts and chocolate chips.

How Long Will Blondies Last?

Expect blondies will last for about five days if stored in a covered, airtight container on the counter.

If you live in an area with a lot of humidity or just if it’s really hot in the summer, you may want to store these in the refrigerator. I live in Arizona and storing them in the refrigerator during the summer can really extend their freshness.

I brought a tub of these blondies to a Girl Scout leader meeting, and they traveled just fine. As long as they’re packed in a container with a lid, they hold up well for potlucks, bake sales, or sharing with friends.