Best Blondies With Pecans And Chocolate Chips Recipes

WHITE CHOCOLATE AND PECAN BLONDIES

White Chocolate and Pecan Blondies image

Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.

Provided by Gemma Stafford

Categories dessert

Time 2h

Yield 9 blondies

Number Of Ingredients 8

Ingredients

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
Whisk in the eggs one at a time until well combined.
Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

CHOCOLATE CHIP BLONDIES

Chocolate Chip Blondies image

Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER-PECAN BLONDIES

Butter-Pecan Blondies image

Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 24 bars

Number Of Ingredients 8

Ingredients

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Steps:

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

BLONDIES WITH PECANS AND CHOCOLATE CHIPS

Blondies with Pecans and Chocolate Chips image

Categories Chocolate Dessert Bake Pecan Summer Bon Appétit

Yield Makes about 24

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
3/4 cup chopped pecans (about 3 ounces)

Steps:

Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.