Hello, Blondie (with the pecans & chocolate chips!)

Blondies are delicious. They’re the brownie’s brown sugar based cousin. A smooth, creamy, buttery dough with the perfect sweetness from the brown sugar, and studs of chocolate and pecans mixed in.

They’re more dense than cake, but softer than a cookie bar. This basic recipe can have any of your favorite mix-ins added to it. Chocolate & pecans? Peanut butter chips & chocolate chunks? White chocolate & M&Ms? Pistachios & dark chocolate? Coconut & macadamia nuts?

See?! Endless possibilities!!

It’s also a low maintenance recipe. Just one bowl. No mixer needed. Just a good ol’ whisk and spatula.

The recipe can also be easily doubled, if you need a large quantitiy (and baked in two 13×9 inch pans instead of one) or cut in half if you don’t want to make as many (and baked in an 8×8 inch pan).

And, they freeze well! I usually freeze about a dozen. Then whenever I want a treat, and take one out and pop it in the microwave for 30 seconds. It’ll heat right up! Top it with your favorite ice cream/frozen yogurt/non-dairy topping (my favorite is Trader Joe’s soy creamy vanilla ice cream), and you have a truly indulgent, homemade treat.

These beauties are perfect to bring to a potluck or share with friends/family/coworkers!


The Perfect Blondies:
Makes 1 13×9 inch pan of bars. About 35 bars.
2 sticks butter, melted and cooled slightly
1 3/4 cup brown sugar– light or dark. Dark will give it an even deeper, thicker flavor
1 Tablespoon vanilla extract
2 eggs
1/2 tsp salt
2 cups flour
Desired mix-ins. This time, I used:
2 cups chocolate chips
1 cup pecan pieces
dash of cinnamon

1) Preheat your oven to 350 degrees F.

2) Line a 13×9 inch pan with foil. Spray the foil with baking spray. Set it aside.

3) In a large bowl, whisk together the melted butter and brown sugar. Whisk whisk whisk until you can whisk no more! 🙂 Then add in the vanilla extract, eggs, and salt. Whisk again until everything is fully combined. Then, tap the dough off the whisk– all done whisking!

4) Switch to mixing with a rubber spatula. Add in the flour. Fold the flour in with the spatula until it’s fully incorporated. Finally, add in your mix-ins– the chocolate chips, pecans, and cinnamon. Mix juust until your batter looks like this!


If you’re someone who eats cookie dough…this dough is BANGIN’. Be safe, I know raw eggs are bad for you. So eat at your own risk. I’m just saying if you do, it’s delish.

5) Spread the dough into your prepared baking pan. Then bake it in the oven for about 30 minutes, or juust golden brown all over.

6) Cool the bars in the pan on a hot pad or cooling rack. If you like to try your treats warm from the oven…cut some bars after about 10 minutes and taste. That warm, gooey, fresh-from-the-oven taste if truly the best.

7) Once they’re completely cool, cut the bars, and serve!

If you aren’t eating them right away, store them in an air-tight container. They’re best if eaten within a week (but the fresher the better). If you aren’t going to eat them by then, just freeze ’em! You can take them out of the freezer as you need them.


#treatyoself enjoy!