Blondies with Pecans and Chocolate Chips

Love this recipe and have been using it for many years. I think part of the success is I use a pyrex baking dish that is 12" by 7". The suggested size always seemed way too big and this size results in nice thick blondies with the perfect combination of chewy and crunchy.

• Anonymous

• Bolivia, NC

• 8/4/2021

These were pretty good- I did find the technique of melting the butter instead of creaming it with the sugar kind of odd, but it did give it a pleasing chewy denseness, so I guess that worked. I read some other reviewers who said they wished they'd mixed the chocolate chips in rather than putting them on top, and I can tell you that if you want to do that you should probably cool the batter for a while. I used white Ghirardelli chips and they melted into the batter as soon as I mixed them in.

• mamazoni

• New Haven

• 5/23/2020

Amazing! I actually like the denseness - cooking it dark golden gives the blondie a nice shell to bite into.

• zirconyx

• 5/14/2020

Stirred in the chocolate chips, left nuts on the top (1/2 only since some family members don't like nuts). Delicious! We could not stop eating these!

• sadieu

• 1/24/2017

I have been making these blondes since it was first published back n 1998 and today I noticed that the butter , 10 tablesspoons, doesn't equal 1 1/4 sticks as the recipe stated. Did anyone else notice that? Anyway I made it with 10 tablespoons today and hope they are as delicious as they have always been. I get requests from my children's friends to make these all the time. Even when my son went off to college I would send them and got the same reaction. YUM

• angiem0426

• Portland , Or.

• 2/24/2016

Awesomeness!!!! I've been on a quest for the perfect blondie, and I have found it. After reading other reviews - took care not to melt the butter at too high a temperature, used a 13x9 glass pan and set my oven at 325 for the first 22 minutes, then cranked it to 350 for about 5-6 more minutes (since my oven tends to run hot). I watched them like a hawk and kept testing them every few minutes. Took them out when they barely seemed done in the center and were just beginning to brown around the edges. They were very decadent, moist and perfect.

• deesdemdosas

• 2/21/2016

Make this with raw pecans halves and chocolate chips and leave them on top just like it says. The pecans toasted are divine and it makes a lovely mosaic. This recipe can be doubled and made in 3 8x8 pans. They just need to cook a bit longer ~10 minutes or so more.

• chessia

• Brookline, MA

• 11/14/2015

Yikes, I'd sure like to go back an hour in time and swirl the chocolate chips & nuts into the batter before baking. They just sit on top, not very integrated, making the "bar" portion dry and unremarkable. Regular chocolate chip cookies would have been a major improvement.

• Anonymous

• los angeles, ca

• 1/19/2013

Not really sure how many forks I should give these because they are STILL not done yet! Thanks to pjskithcen... I should have followed the recipe as written. Put them in a glass pan at 300 (like Miss Person with all the degrees said I should) and they are taking FOREVER to cook! I might have to pitch them and start over. I should have trusted the Epicurious instructions. You can't believe verything you read in these reviews. Bummer.

• Anonymous

• CA

• 9/29/2012

This is my go-to recipe base for Blondies. The combinations are endless. Try swapping out the chocolate chips and pecans for a dried cherry/white chocolate/macadamia nut mix. Another good one is milk chocolate / pecan/toffee chips. They freeze well. Just wrap and freeze without cutting them, it helps to prevent them from drying out. I love this recipe and have used it dozens of times!

• tlbernat73

• Pittsburgh, PA

• 9/13/2012

I just can't believe anybody puts these recipes in a 13*9.. to me, it's as thick as brittle. I started these in a 13*9 and got worried and tranfered them to an 8*8 but that was so much batter in a small pan that they're terribly gooey. I don't mind goo, but I hope they thicken up while they cool. I'm trying a different site next time. This was my first recipe from Epicurious and I'm not impressed.

• StinkMomBomb

• 7/20/2012

I won't rate these because I made a few changes: cut sugar in half, didn't have any nuts and forgot the chocolate chips, and baked in a glass 9x9 at 300 for 30 min. Perhaps due to my changes, they turned out moist, but cakey, which was SO disappointing, as I was really craving something chewy. Still, they tasted great, and have a lot of potential. I might play around with it some more (or who knows, actually try it as written, ha!) As per my changes, 2/4.

• cupcake1028

• 11/17/2011

在阅读大部分的评论,然后these, I'm pretty sure I know what goes wrong for some people. Full disclosure- I have a BS and MS in Food and Nutrition so I may have knowledge that isn't known by everyone. Ok, so when you melt the butter, I usually take it off the heat when it is just over half melted and stir until the rest melts.It's important that the butter not be too hot when you add the sugar. If it is too hot the sugar changes causing the finished product to be "dry" or "hard". I mixed the nuts, chocolate chips as well as a 1/2 cup dried cranberries into the thick batter. I baked at 325 (metal pan-25 mins. I would use 300 with a glass pan. Too good!

• pjskitchen

• Dayton, OH

• 8/18/2011

I thought these were not good at all. The batter was cakey...not blondie like, which should be closer to a brownie. And sprinkling the chocolate and pecans on top meant that they didn't mix in with the batter.

• Anonymous

• 5/13/2011

I baked them in a 9x9 pan for 30 minutes, halved the sugar, and it was perfect for our taste.

• Anonymous

• 2/10/2011