Chocolate Chip Blondies

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Chocolate Chip Blondies have the awesome texture of a brownie and are loaded with chocolate chips and pecans. They have become a favorite treat.

stack of blondies with pecans and chocolate chips

Chocolate Chip Blondies

These bars are my immediate thought when I haven’t planned dessert in advance or when we have unexpected company. The brownie-like bite with a soft chewy center and crispy browned edges are always a crowd-pleaser.

Brownies get their flavor from cocoa powder and chocolate. Their close cousin the blondie gets its flavor from brown sugar and vanilla. Brown sugar and butter are a rich backdrop to the chocolate chips and pecans.

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I often find myself making blondies when I need a quick treat to take to an event or a snack when the kids have friends over. The easy batter mixes quickly and baking them in one pan instead of sheet after sheet of cookies is so handy.

Using this as your base recipe you can create all sorts of versions from what you have on hand. Dried fruit, butterscotch chips, peanut butter chips, other nuts, and coconut. The possibilities are endless.

I’ve been making this recipe for years now and we all love it. When I started adapting it for gluten-free flours, I played with a few different options. You could also use a store-bought gluten-free blend in a 1:1 scenario.

The combination of brown rice flour, tapioca starch, and potato starch works extremely well in this recipe. This is my favorite version and I’ve made these at least six times now. I made a triple batch for a recent trip and they were a huge hit.

Check out all of the Gluten Free Dessert Recipes on this website!

blondies with chocolate chips and pecans stacked on a plate

Chocolate Chip Blondie Recipe

  • butter 
  • light brown sugar
  • eggs
  • vanilla
  • all-purpose flour*
  • kosher salt
  • baking powder
  • chocolate chips
  • chopped pecans
*Gluten-Free Alternative
  • brown rice flour
  • tapioca flour
  • potato starch
stacked blondies on pottery plate with plaid tea towel

Chocolate Chip Pecan Blondies

  1. Preheat oven to 350°F. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flour, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy.
  2. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add 1 cup of chocolate chips and ½ cup of chopped pecans.
  3. Pour batter into the prepared pan and sprinkle with the remaining ¼ cup of chocolate chips and ¼ cup of pecans. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center.
  4. Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container.
close up photo blondies with chocolate chips and nuts

Brownies and Bar Cookies

Bar cookies and brownies are an easy fix to a sweet craving or when you need a quick dessert. If you are taking them to an event, I can pretty much guarantee you will bring home an empty pan.

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet apple brownies.

Slightly more gooey than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted. Monster Cookie Bars are a new twist on the old favorite.

So, I combined my love of almond and chocolate with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally irresistible to me.

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blondies with chocolate chips and pecans stacked on a plate

Chocolate Chip Blondies

5 from 1 vote
Chocolate Chip Blondies with the texture of a brownie and loaded with chocolate chips and pecans have become a favorite treat.
Pin Print Review
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 18

Ingredients 

  • cups butter softened
  • 2 cups light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour*
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • cup chocolate chips
  • ¾ cup chopped pecans

*Gluten-Free Alternative

  • 1⅓ cups brown rice flour
  • cup tapioca flour
  • cup potato starch

Instructions

  • Preheat oven to 350°F. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flour, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy.
  • Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add 1 cup of chocolate chips and ½ cup of chopped pecans.
  • Pour batter into the prepared pan and sprinkle with the remaining ¼ cup of chocolate chips and ¼ cup of pecans. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center.
  • Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container. Enjoy!

Nutrition

Calories: 382kcal · Carbohydrates: 44g · Protein: 3g · Fat: 22g · Saturated Fat: 12g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 61mg · Sodium: 209mg · Potassium: 101mg · Fiber: 1g · Sugar: 32g · Vitamin A: 530IU · Vitamin C: 0.1mg · Calcium: 57mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 7/10/12 – recipe notes and photos updated 10/19/22}

blondies with chocolate and pecans

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    With all these yummy bar recipes, I feel like I've gained 5 pounds just visiting your site!! These look incredibly good too! You know, if you ever have too much… I'm always willing to take some off your hands! 🙂

  2. Geni says

    These would totally be my cookie of choice if I had a nut loving family. Apparently, I am the only one of the bunch but maybe I should stop by your house.

  3. Lizzy says

    How nice that this gluten free version looks as rich and delectable as bars made with wheat flour! So tempting and wonderful!!!

  4. Kristi says

    Mary, I made these yesterday and they were amazing! My family loved them and we just couldn't stop eating them! I had a question though. In the printable version of the recipe it says in the instructions to mix together the flours and xanthan, but xanthan is not listed in the ingredients. This instructions only shows up in the printable page. Does this recipe call for Xanthan gum and if so how much. I added some just in case! They came out great. Thanks!

  5. karen marie says

    I made these (the gluten version) to take away on a mini-vacation the week before Labor Day, and they were a big hit! I was so glad I left 1/3 of them home in the freezer so I could enjoy them as consolation for the little vacation being over too!

  6. Beth B says

    So the GF version does not have xanthan gum in it. Just want to be sure that is correct. I make your GF white cake (which is totally awesome!) and it includes the xanthan. So wondering why this recipe doesn’t have it. I’m learning to bake for someone with Celiacs.

    • Mary says

      I find that many recipes work well without the xanthan gum. However, more delicate recipes (certain cakes and cookies) require it to maintain the structure. I hope that helps!