Toasted Pecan and Dark Chocolate Chip Blondies

Name: Toasted Pecan and Dark Chocolate Chip Blondies
Prep time: 15 min
Cook time: 35 min
Yield: 16 blondies
Ingredients: 2 sticks unsalted butter at room temperature; 1 cup lightly packed brown sugar; 1/2 cup granulated sugar; 2 tsp vanilla extract; 2 extra large eggs; 2 cups all purpose flour; 1 tsp baking soda; 1 tsp salt; 1 1/2 cups chopped toasted pecans; 1 lb dark chocolate chips, (457 grams, or approximately 3 cups)

User Reviews

3.7

72 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
16 blondies
Course
Dessert
Cuisine
American

Toasted Pecan and Dark Chocolate Chip Blondies

Julie Valencia

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Toasted Pecan and Dark Chocolate Chip Blondies ~ these moist and chewy blondies are big, fat, classic blondies perfect for packed lunches, picnics, and care packages ~ stash one in your work tote for a from-me-to-me treat.

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Ingredients

Servings

2 sticks unsalted butter at room temperature
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 extra large eggs room temperature
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped toasted pecans instructions below
1 lb dark chocolate chips, (457 grams, or approximately 3 cups)

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Instructions

Preheat oven to 350F. Butter an 8x12 or 9x13 pan and lightly dust with flour, tapping off the extra.
Cream the soft butter and both sugars in a stand mixer fitted with the paddle attachment. Let the mixer run on high for 3 minutes, stopping to scrape down the sides of the bowl a couple of times.
Turn the mixer to low and beat in the extract and then the eggs, one at a time, letting one get incorporated before you add the next.
Whisk together the flour, baking soda, and salt, then add it gradually to the mixer, mixing just until combined.
I like to fold in the chocolate and the nuts with the mixer on low, and then finish by hand just to make sure everything is evenly incorporated.
Spread the batter into your prepared pan, smoothing it out evenly. Bake for about 35 minutes, or just until set but not over baked. Let cool completely before cutting.
Note: if the blondies seem to be browning too quickly, loosely cover with foil toward the end of cooking.

Notes

This recipe will work for either an 8x12 or 9x13 pan. For the larger pan the cooking time will be a little shorter and the blondies a little thinner.
To toast pecans: spread them on a dry baking sheet and toast them in a preheated 350F oven for 10 minutes, giving the pan a shake a once or twice during cooking. Let them cool before chopping.