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White Chocolate Pecan Blondies

These White Chocolate Pecan Blondies are irresistibly comforting with rich white chocolate and crunchy pecans in every bite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Keyword: Baking, Easy, Pecan, Quick, White Chocolate
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 0.75 cup unsalted butter melted and cooled
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • flaky sea salt optional, for sprinkling

Instructions

  • Preheat your oven to 350°F (175°C). This step is essential to ensure your White Chocolate Pecan Blondies bake evenly.
  • Line your 9x13 inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the blondies out later. Grease the parchment lightly to prevent sticking.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agent.
  • In a separate bowl, combine the melted butter and light brown sugar. Whisk until well combined. Add in the eggs and vanilla extract, whisking until the mixture is smooth and shiny.
  • Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. It’s okay if there are a few lumps.
  • Gently fold in the white chocolate chips and chopped pecans, distributing them evenly throughout the batter.
  • Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then lift them out using the parchment overhang and cool completely on a wire rack. Sprinkle with flaky sea salt if desired before cutting.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Parchment Paper
  • Oven

Notes

  • For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
  • Use vegan butter and flax eggs for a vegan option.
  • Substitute half of the white chocolate with dark chocolate for a richer taste.
  • Omit pecans or replace with sunflower seeds for a nut-free version.
  • Store blondies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.