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This one-bowl delicious pecan chocolate chip blondie recipe yields a super chewy cookie bar that you will become obsessed with in no time. It is easy to make and has a secret ingredient to keep it extra chewy. Trust me you’ll never go back to regular blondies after this recipe!
Since you are here make sure to check out these Doubletree chocolate chip cookies, small batch chocolate brownies, chocolate chunk brown butter blondies, these peanut butter Oreo bars, as well as maple syrup loaf bread.
This is the best pecan chocolate chip blondie recipe!
It seems only fitting to share this pecan chocolate chip blondie recipe during this season. As we’re starting to see a lot more new recipes using pecan, I wanted to add my contribution!
A simple yet delicate blondie recipe that features hints of caramel from the brown sugar, deep chocolate flavors, and the most delicious nuttiness from the pecans.
The first time I made these blondies they flew off the cutting board in less than 10 minutes. Yup! They were that good. Since then, this has become a family favorite around the holidays allowing us to enjoy a simple and easy treat that everyone will love!
Why do you need to make this recipe?
- This sweet treat is made with a handful of simple ingredients that you probably already have on hand.
- This dessert bar recipe is a one-bowl wonder, aka more enjoying your sweet treat and less having to worry about dishes!
- You will end up with the most chewy blondies because of the use of corn syrup.
- The combination of crunchy pecans, chocolate, and the buttery sweet blondie batter is absolutely INSANE!
Table of Contents
- This is the best pecan chocolate chip blondie recipe!
- Why do you need to make this recipe?
- Ingredients for this pecan chocolate chip blondie recipe
- How to make these pecan chocolate chip blondies
- Frequently Asked Questions – FAQ
- The best pecan chocolate chip blondies
- Chocolate chip pecan blondies Recipe
- If you enjoyed this chewy pecan chocolate chip blondie recipe make sure to pin it for later!
Ingredients for this pecan chocolate chip blondie recipe
Here are the ingredients you will need to make this easy blondie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter for this recipe. Just make sure that it is at room temperature.
- Brown sugar- I used light brown sugar for this recipe, but you can use dark brown sugar if you’d like.
- Egg
- Vanilla extract
- Karo® Syrup– This is the secret ingredient that will take your blondie texture to the next level.
- Flour
- Baking powder- We are using a tiny bit of baking powder to help give our blondies some height.
- Salt
- Pecans
- Chocolate chips- This recipe uses semi-sweet chocolate chips but feel free to use chocolate chunks, mini chocolate chips, or even a chopped-up chocolate bar!
Should I use toasted or raw pecans?
I love using toasted pecans in this recipe to bring out that nutty flavor even more.
Why Karo® Syrup?
In this recipe, I use Karo® Syrup to make the blondies extra tender and chewy at the same time. Karo® Syrup delivers a smooth, amazing texture with a balanced sweetness that allows the true flavor of the other ingredients to shine through.
Plus Karo® Syrup is one of those ingredients that chefs rely on to get quality consistent results every time! Grab a bottle for yourself, try it out in this recipe, and let me know what you think!
How to make these pecan chocolate chip blondies
Here is how you make this simple, shareable recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Line a square baking pan with parchment paper and set aside. Be sure to leave some of the parchment paper hanging over the edge of the pan to make the pulling-out process a whole lot easier.
- In a large mixing bowl, cream the butter and brown sugar together.
- Add the egg, vanilla extract, and Karo® Syrup to the butter mixture. Mix to combine. Make sure to scrape down the sides with a rubber spatula as you go.
- Fold in the dry ingredients (all-purpose flour, baking soda, and salt) making sure not to overmix.
- Finally, fold in the toasted chopped-up pecans and the chocolate chips and pour the batter into the prepared pan.
- Bake in the preheated oven until the blondies are golden brown. Allow the bars to cool down a little and then transfer them to a wire rack to cool down some more before slicing into them and enjoying!
You can make this recipe using an electric mixer, a stand mixer, or even by hand using a whisk!
Frequently Asked Questions – FAQ
How to store leftover pecan chocolate chip blondies?
You can store these blondies in an airtight container at room temperature for up to 4 days. Of course, they will last you longer if you place them in the fridge. Just make sure to allow them to get back to room temperature before enjoying them.
My favorite thing to do is to pop them in the microwave for a few seconds before eating them!
Can I freeze these cookie bars?
Once the baked goods have cooled down fully, place them in an airtight container and freeze for up to 3 months.
You can thaw them in the fridge overnight or on the counter for a few hours.
Are these blondies fudgy?
They sure are! They are perfectly fudgy and chewy at the same time thanks to the Karo® Syrup.
What to serve with these pecan chocolate chip blondies?
These are so good on their own because of their chewy edges and fudgy center. But if you want to take this recipe up a notch, feel free to top the blondies with a scoop of vanilla ice cream and a drizzle of caramel or hot chocolate fudge.
The best pecan chocolate chip blondies
Chocolate chip pecan blondies
Ingredients
- 1 & 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoons salt
- 1/4 teaspoon baking powder
- 1/2 cup butter salted or unsalted, softened
- 3/4 cup brown sugar
- 1 egg at room temperature
- 1/4 cup Karo® Syrup
- 1 teaspoon vanilla extract
- 1/2 cup pecans toasted and chopped coarse
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 350F then line a square 8×8 inch baking pan with parchment paper and set aside. Make sure to leave some parchment overhand to make the pulling-out process a whole lot easier.
- In a large mixing bowl, cream the butter and brown sugar together. Add the egg, vanilla extract, and Karo® Syrup to the butter mixture and mix again to combine. Make sure to scrape down the sides with a rubber spatula as you go.1/2 cup butter, 3/4 cup brown sugar, 1 egg, 1/4 cup Karo® Syrup, 1 teaspoon vanilla extract
- Fold in the dry ingredients, so the all-purpose flour, cornstarch, baking powder, and salt making sure not to over-mix. Fold in the toasted chopped up pecan and the chocolate chips then pour the batter into the prepared pan.1 & 1/4 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoons salt, 1/4 teaspoon baking powder, 1/2 cup pecans, 1/3 cup chocolate chips
- Bake in the preheated oven for 23-28 minutes or until they are golden brown and a wooden skewer inserted in the center comes out with a few crumbs. Allow the bars to cool down a little then transfer them to a wire rack to cool down fully before slicing into them and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this chewy pecan chocolate chip blondie recipe make sure to pin it for later!
Your ingredient list calls for cornstarch – but it isn’t mentioned in the description above the list or in the instructions below the list. Is this a mistake? I’m not wasting all those expensive ingredients for an untested recipe.
Hi! Thanks so much for your careful reading. The cornstarch is definitely part of the recipe and should be mixed with the dry ingredients like the flour and baking powder. It’s an important ingredient that helps with the texture. I’ll update the instructions right now to make that clearer. I appreciate your patience and hope you enjoy making the recipe!
I don’t see in the instructions to add the cornstarch, but listed in ingredients.
Thank you for catching that! Yes, the cornstarch should be added along with the other dry ingredients in the mixing step. I’ll update the instructions now to include this so it’s clear for everyone. Thanks for your feedback!
looks so yummy but my husband cannot have the corn syrup. Do you think I could use maple syrup?
Corn syrup adds a pretty unique texture that’s hard to replicate with any other ingredient, but maple syrup will still add moisture and a delicious flavor pairing with the pecans so I think it could work 🙂
I made these a couple of days ago. They are very easy and delicious! I did double the recipe and baked in a 13 x 9 pan. I had to bake them a little longer. Thanks for the great recipe!
So glad you enjoyed them!