Chocolate chip pecan blondies

5 from 5 votes

These chocolate chip pecan blondies are the chewiest, most fudgy blondie bars you will ever make. One bowl, simple ingredients, and a secret ingredient that changes everything.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

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

US Customary - Metric

Instructions

Preheat the oven to 350F then line a square 8x8 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

Light Karo Syrup is what I use and recommend. For corn syrup substitutes, see the FAQ in the post. Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.

Nutrition