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Chewy and delicious white chocolate pecan blondies are begging to be enjoyed alongside a cup of coffee for a delicious afternoon snack.
As a parent, I’ve come to appreciate recipes that don’t require a mixer, just a couple of bowls and a spoon or spatula.
They’re even easier for my kids to help me make, and Elle is old enough that she can make recipes like that all by herself now.
Blondies are a great no-mixer recipe. They come together in just a few minutes and are always a hit with their slightly underbaked centers.
These white chocolate pecan blondies are an easy favorite and a great way to use up any white chocolate chips you may have lying around. Cut them into giant bars and top them with a scoop of ice cream for a decadent dessert or cut them into smaller pieces for a quick afternoon snack.
You can’t go wrong!
WHAT ARE BLONDIES?
Blondies are bar desserts, just like brownies. But instead of being flavored with chocolate, they are flavored with vanilla. They also contain brown sugar, which helps make them chewy.
These particular white chocolate pecan blondies are a riff on my chocolate chip blondies. In place of the chocolate chips, I added white chocolate chips and chopped pecans for a nutty flavor and crunchy texture.
If you love white chocolate macadamia nut cookies or white chocolate pistachio pudding cookies, you’ll love these blondie bars!
HOW TO MAKE WHITE CHOCOLATE PECAN BLONDIES
Blondies are one of my favorite things to throw together because you only need a couple of bowls and a spatula or wooden spoon to make them. No mixer, no special pans, just a few staple pieces of equipment and some simple ingredients.
Ingredients you’ll need
To make my white chocolate blondies, you will need:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup unsalted butter, melted and cooled
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup white chocolate chips
- ¾ cup chopped pecans
- flakey sea salt, optional
I bet you have most of what you need in your pantry and fridge already!
I like to use light brown sugar in this recipe, but you can use dark brown sugar if you prefer. Keep in mind that it will make for a richer, more molasses-y blondie.
White chocolate chips are usually easiest to find, but white chocolate chunks will work well in these bars, too.
If you don’t like pecans, you can substitute an equal amount of chopped walnuts instead.
Helpful resources
- Before getting started, make sure you know how to measure flour correctly so that your white chocolate blondies turn out perfect every time.
- Did you run out of brown sugar? Don’t stress. Make a brown sugar substitute to use in this recipe instead.
- Brown sugar hardened in the pantry? I’ve got a bunch of tricks for softening brown sugar that will save you a trip to the grocery store.
- A little flakey sea salt on the top of these blondies goes a long way. Learn about the types of salt if you aren’t sure what makes flakey sea salt so special.
Making this recipe
Before you start, line a 9×9-inch baking pan with foil or parchment paper and spray it with nonstick spray.
Next, whisk together the dry ingredients: flour, baking powder, and salt.
In a separate bowl, whisk together the melted butter and the brown sugar. Add in the eggs and vanilla and whisk until well combined.
Slowly fold in the dry ingredients, then stir in the white chocolate chips and the chopped nuts. Spread the batter evenly into the prepared pan.
Bake for about 35-40 minutes. You want a toothpick inserted into the center to come out clean, but you definitely don’t want to overbake these blondies. When in doubt, a little underbaked is better!
As soon as they come out of the oven, sprinkle the tops with a bit of flakey sea salt. The saltiness will help balance the sweetness of the blondies.
Let the white chocolate blondies cool completely before cutting and enjoying.
STORAGE
Store white chocolate pecan blondies in an airtight container at room temperature for up to 3 days.
If you’d like to freeze them, cut them into bars and wrap them in a layer of plastic wrap. Store them in an airtight container or zip-top freezer bag and freeze for up to 2 months.
When a craving for a white chocolate blondie hits, unwrap one and microwave it for 30-60 seconds to thaw it and warm it through.
MORE DELICIOUS BLONDIE RECIPES
If you love these white chocolate blondies, give these other incredible blondie recipes a try:
Salted Caramel Blondies with Pretzels
Brownie Blondies Recipe
Brown Butter Blondies
Raspberry Blondies
Apple Cider Blondies
Spicy Ginger Brown Butter Blondies
Snickerdoodle Blondies
Maple Walnut Blondies
White Chocolate Pecan Blondies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ⅔ cup unsalted butter melted and cooled
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup white chocolate chips
- ¾ cup chopped pecans
- flakey sea salt optional
Instructions
- Preheat oven to 350 degrees F. Line a 9×9-inch baking pan with foil or parchment and spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together the butter and brown sugar. Add eggs and vanilla, mixing until well combined. Gradually add in dry ingredients and mix until just combined. Stir in white chocolate chips and pecans.
- Spread the batter into the prepared pan. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. If desired, top immediately with a little flakey sea salt. Remove pan to wire rack and cool completely before cutting.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
