Triple Chocolate Pecan Blondies
Chewy. Buttery. Chocolatey. These Triple Chocolate Pecan Blondies are the perfect cross between your favourite rich, crispy chocolate chip cookie and a chewy brownie! All you need to make these effortlessly delicious “cookie-bars” is one bowl and a spatula/whisk!
These blondies are simple to make, chewy, and deliciously decadent!
To make these blondies you will need:
Let’s make some Triple Chocolate Pecan Blondies!
Start by preheating your oven to 350°F. Line an 8-inch square baking pan with parchment paper.
In a large bowl with a mixer/whisk, beat the melted butter with sugars (brown sugar and granulated sugar).
Continue to mix until well combined. Beat in the egg and vanilla.
Mix in the flour and salt until just blended.
Stir in the roughly chopped chocolate and pecans.
Transfer the batter to your prepared pan. Spread evenly with a rubber spatula.
Bake for ~25-30 minutes or until the top is set and lightly golden.
Set the pan on a wire rack to cool for 5 minutes.
Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Enjoy!
Looking for more delicious, similar desserts?! Check out our Easy Fudgy Brownies and S’Mores Cookies!
Triple Chocolate Pecan Blondies
Equipment
- 1 large bowl
- 1 Whisk/Spatula or Electric mixer
Ingredients
Blondie Batter
- 1/2 cup Unsalted Butter melted
- 1/2 cup Light Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Egg large
- 1 tsp Vanilla Extract
- 1 cup All-purpose Flour (spoon flour into the measuring cup, level top with knife for precise measurement)
- 1/2 tsp Salt Kosher, flaked
Mix-Ins
- 1/4 cup White Chocolate roughly chopped or chocolate chips
- 1/4 cup Milk Chocolate roughly chopped or chocolate chips
- 1/4 cup Semi-Sweet Chocolate roughly chopped or chocolate chips
- 1/2 cup Pecans toasted, roughly chopped
Instructions
- Preheat your oven to 350°F.Line an 8-inch square baking pan with parchment paper.
- In a large bowl with a whisk/spatula, beat the melted butter with sugars (brown sugar and granulated sugar). Continue to mix until well combined. Beat in the egg and vanilla.
- On low speed, mix in the flour and salt until just blended.
- Stir in the roughly chopped chocolate and pecans.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Bake blondies for ~25-30 minutes or until the top is set and lightly golden.
- Set the pan on a wire rack to cool for 5 minutes.
- Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Notes
- Try not to over bake these blondies!
- Like brownies, these blondies will continue to bake once removed from the oven!
- These blondies can be frozen for up to 3 months! After they are completely cooled, double-wrap them plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
I made these bars with gluten free one to one flour and Hershey white, milk and semi sweet chocolate as they are gluten free.
Oh my goodness, we won’t need to worry about how long they can be stored as they won’t last.
Yum!!!
This is my go to recipe! So good and so easy
It really takes less than 10 minutes to go in the oven and the squares have turned out great every time I make them. Easier than cookies