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These pecan chocolate chip blondies makes the chewiest, fudgiest blondie bars you’ve ever had, and the secret is one pantry ingredient you already own. One bowl, simple ingredients, and 40 minutes is all it takes. You will not be able to stop at one. Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
Since you are here make sure to check out theseDoubletree chocolate chip cookies,small batch chocolate brownies,chocolate chunk brown butter blondies, thesepeanut butter Oreo bars, as well asmaple syrup loaf bread.
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
- What kind of chocolate chips should I use?
- How to make these pecan chocolate chip blondies
- Frequently Asked Questions – FAQ
- Chocolate chip pecan blondies Recipe
This is the best pecan chocolate chip blondie recipe!
A simple yet irresistible chocolate chip pecan blondie recipe that delivers hints of caramel from the brown sugar, deep chocolate in every bite, and the most satisfying crunch from toasted pecans.
The first time I made these blondie bars, they were gone in under 10 minutes. That is not an exaggeration. Since then, this pecan blondies recipe has become the one I keep coming back to whenever I want something easy, shareable, and genuinely impressive.
Whether you’re making them for a bake sale, a weeknight craving, or just because pecans and chocolate chips are sitting on your counter, this recipe is the answer.
Why do you need to make this recipe?
- These pecan chocolate chip blondies come together in one bowl with ingredients you probably already have.
- No stand mixer required. You can make these by hand, with a hand mixer, or a stand mixer.
- The corn syrup is the secret to the chewiest blondie texture you have ever had.
- Chewy edges, fudgy center, crunchy pecans, melty chocolate chips. Every single bite delivers.
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: salted or unsalted, softened to room temperature.
- Brown sugar: light brown sugar is what I used, but dark brown sugar works too for a deeper molasses flavor.
- Egg: room temperature.
- Vanilla extract.
- Karo® Syrup–: the secret ingredient for the chewiest texture. Light Karo is what I use.
- All-purpose flour.
- Cornstarch: this is folded in with the dry ingredients and helps give these blondie bars their soft, tender texture.
- Baking powder: just a touch to give the blondies a little lift.
- Salt.
- Pecans: toasted and roughly chopped for the best flavor.
- Chocolate chips: semi-sweet is my go-to, but chocolate chunks, mini chips, or chopped chocolate all work here.
What kind of chocolate chips should I use?
Semi-sweet chocolate chips are the classic choice and what I use in this recipe. The slight bitterness of the semi-sweet chips balances the sweetness of the brown sugar and corn syrup perfectly. That said, these chocolate chip blondie bars are very forgiving when it comes to mix-ins. Chocolate chunks give you bigger pockets of melted chocolate. Mini chips distribute more evenly throughout the batter. A roughly chopped chocolate bar adds variation in texture. Dark chocolate works if you want less sweetness. All four are delicious.
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 an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Preheat your oven to 350F.
- In a large mixing bowl, cream the softened butter and brown sugar together until combined.
- Add the egg, vanilla extract, and Karo® Syrup to the butter mixture. Mix until smooth, scraping down the sides as you go.
- Fold in the dry ingredients: flour, cornstarch, baking powder, and salt. Mix until just combined, do not overmix.
- Fold in the toasted chopped pecans and chocolate chips, then spread the batter evenly into the prepared pan.
- Bake for 23 to 28 minutes, until golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let the blondies cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
You can make this recipe by hand with a whisk, or with a hand mixer or stand mixer.
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!
Frequently Asked Questions – FAQ
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.
Yes! These chocolate chip pecan blondies are perfectly fudgy in the center with chewy edges, all thanks to the Karo® Syrup. in the batter. It is what sets this pecan blondies recipe apart from every other version you have tried.
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.
Corn syrup is what gives these pecan chocolate chip blondies their signature chewy texture, so swapping it changes the result. That said, if you do not have Karo on hand, you can substitute honey or maple syrup in equal amounts. The blondies will still be delicious, just slightly less chewy and with a different flavor note. Maple syrup pairs especially well with the pecans. I would not substitute water or skip it entirely, as the syrup also adds moisture and helps prevent the bars from drying out.
This pecan chocolate chip blondie recipe is written for an 8×8 inch square baking pan. If you want thinner blondies, you can use a 9×13 inch pan, but reduce the bake time significantly and start checking around 15 to 18 minutes. A commenter doubled the recipe and baked it in a 9×13 with great results, just adding a few extra minutes. Always look for the golden brown color and a toothpick with a few moist crumbs, not wet batter.
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: all-purpose flour, cornstarch, baking powder, and salt. Mix until just combined, do not overmix.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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried this recipe with gluten free (1:1) flour?
I’ve never tried it before, but it should work with the 1:1 substitute.
This is one of my go-to recipes. So soft, chewy, and flavorful. Thank you for sharing!! The only thing I would recommend is ensuring that the printable version of your recipes has a link, source, or at least your name on it for proprietary purposes and for ease of reference.
That’s a really great suggestion, I really appreciate it! I’ll make those changes 🙂
Dark or light Karo?
Light!
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!