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Chewy Chocolate Chunk Blondies


  • 1 cup pecans or walnuts (4oz, 113g)
  • 12 tablespoons unsalted butter, melted and cooled (6oz, 170g)
  • 1 ½ cups packed light brown sugar (10.5oz, 298g)
  • 2 large eggs, lightly beaten
  • 4 teaspoons vanilla extract
  • 1 ½ cups unbleached all-purpose flour (7.5oz, 213g)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 12 ounces chocolate chunks (340g)


  1. Heat oven to 350 degrees F. Toast pecans on a baking sheet until fragrant, about 5 minutes. Remove and chop.
  2. Melt butter and let cool. If the butter is too warm it will cook the eggs and melt the sugar.
  3. Prepare a 9 by 13 inch baking pan by lining it with foil or baking parchment, leaving an overhang to easily lift out the blondies. Spray with nonstick spray.
  4. In a mixing bowl, whisk melted butter and brown sugar to combine thoroughly (about 100 strokes). The butter should be absorbed into the sugar.
  5. Add eggs and vanilla and whisk thoroughly.
  6. Add flour, baking powder, and salt. Stir to combine.
  7. Stir in chocolate chunks and pecans.
  8. Spread into prepared pan and bake on the middle shelf until top is set and sides are turning golden, about 22 minutes. Do not overbake or they will be dry.
  9. Remove from oven and let cool. Remove bars from pan by lifting foil or parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.


Adapted from Cook’s Illustrated.

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