Chocolate Chip Pecan Blondies

Photo by  David Prince
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  • Makes 16 blondies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 165 calories
    • Calories 46 calories from fat
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 50 mg
    • Protein 2 g
    • Carbohydrate 15 g
    • Sugar 7 g
    • Fiber 1 g


  1. Check Nonstick vegetable oil spray
  2. Check 1 1/2cups all-purpose flour, spooned and leveled
  3. Check 1teaspoon baking powder
  4. Check 1/4teaspoon kosher salt
  5. Check 1/2cup (1 stick) unsalted butter, melted
  6. Check 3/4cup granulated sugar
  7. Check 1/2cup brown sugar
  8. Check 2 large eggs
  9. Check 1teaspoon pure vanilla extract
  10. Check 3/4cup chopped pecans or walnuts
  11. Check 3/4cup semisweet chocolate chips


  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
  4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
  5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.