Blondies With Pecans And Chocolate Chips Recipes

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PECAN BLONDIES WITH CHOCOLATE CHIPS



Pecan Blondies with Chocolate Chips image

A great treat for the holidays or any time.

Provided by Daily Inspiration S @DailyInspiration

Categories     Cookies

Number Of Ingredients 10

2 cup(s) a. p. flour
1 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/4 teaspoon(s) baking soda
10 tablespoon(s) (1 1/4 sticks) unsalted butter
2 cup(s) light brown sugar (packed)
2 large eggs
2 teaspoon(s) pure vanilla extract
3/4 cup(s) semisweet chocolate chips
3/4 cup(s) chopped pecans

Steps:

  • Preheat oven to 350 degrees. Prepare a 13 x 9 inch baking pan with butter or parchment paper.
  • Mix flour, baking powder, salt and baking soda in a medium bowl. Melt butter in a large saucepan over low heat and then remove from heat. Add the sugar and whisk until sugar melts and mixture is well blended.
  • Whisk in eggs and vanilla extract. Gradually add flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake approximately 25 minutes until a toothpick inserted into the center comes out with moist crumbs attached.
  • Cool blondies in the pan on a rack. Cut into squares and serve.

CHOCOLATE CHIP BLONDIES



Chocolate Chip Blondies image

Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

BLONDIES WITH PECANS AND CHOCOLATE CHIPS



Blondies with Pecans and Chocolate Chips image

Categories     Chocolate     Dessert     Bake     Pecan     Summer     Bon Appétit

Yield Makes about 24

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
3/4 cup chopped pecans (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.

PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS



Pumpkin Blondies With Chocolate and Pecans image

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Provided by Samantha Seneviratne

Categories     snack, cookies and bars

Time 50m

Yield 16 blondies

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick), melted and cooled slightly, plus more for greasing the pan
1/2 cup/125 grams canned pumpkin purée
1/2 cup/110 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups/170 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3 ounces/85 grams bittersweet chocolate chunks (a generous 1/2 cup)
1/2 cup/50 grams coarsely chopped pecans

Steps:

  • Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
  • Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
  • To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

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