Description
Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl.
Ingredients
Units
Scale
- 1 cup pecans or walnuts (4oz, 113g)
- 12 tablespoons unsalted butter, melted and cooled (6oz, 170g)
- 1 1/2 cups packed light brown sugar (10.5oz, 298g)
- 2 large eggs, lightly beaten
- 4 teaspoons vanilla extract
- 1 1/2 cups unbleached all-purpose flour (7.5oz, 213g)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 ounces chocolate chunks (340g)
Instructions
- Heat oven to 350 degrees F. Toast pecans on a baking sheet until fragrant, about 5 minutes. Remove and chop.
- Melt butter and let cool. If the butter is too warm it will cook the eggs and melt the sugar.
- 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.
- In a mixing bowl, whisk melted butter and brown sugar to combine thoroughly (about 100 strokes). The butter should be absorbed into the sugar.
- Add eggs and vanilla and whisk thoroughly.
- Add flour, baking powder, and salt. Stir to combine.
- Stir in chocolate chunks and pecans.
- 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.
- 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.
Notes
Adapted from Cook's Illustrated.
- Prep Time: 10
- Cook Time: 30
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 242
- Sugar: 19.7 g
- Sodium: 70.4 mg
- Fat: 13.7 g
- Carbohydrates: 27.6 g
- Protein: 2.9 g
- Cholesterol: 34 mg