These brownie blondies are just like chewy chocolate chip cookie bars that are made with flour, brown sugar, butter, vanilla, egg, chopped pecans, and chocolate chips.
Also known as simply "blondies," this easy one-pan dessert recipe is versatile and perfect for any occasion! Chewy on the inside and slightly crispy around the edges!
Why You'll Love These
We love all kinds of brownies! "So what is a brownie blondie?" you may ask. Brownie blondies, or as some people call them "blondies," are very similar to a brownie except you don't use cocoa. Instead, you use brown sugar which gives them a rich, cookie-like flavor and texture. They're buttery, chewy, and packed with chocolate chips and chopped pecans. YUM!
These blonde brownies are like a giant square chewy chocolate chip cookie, so for that reason, this recipe may also be known as chocolate chip cookie bars. No matter what you call them, they are delicious and everyone will love them. Some say these are the best blondies this side of the Mississippi!
What Makes these Work
This is a small batch chewy brownie blondie recipe, using an 8" x 8" square pan. You can double the recipe if needed; use a 9" x 13" pan instead. I make a small batch for the house because if I made more, we'd eat more (likely ALL in one day! y'all think I'm kidding?).
Kids love to help in the kitchen. These easy brownie blondies are perfect for when the kids want to help make a dessert. No mixer is required; just a bowl and a whisk are needed and a little help with measuring. Adult supervision is required any time a stove or oven is used.
Take these easy blondies to the office, your child's school function, or give them to your favorite military service person. Or simply treat yourself to something sweet "just because." Serve with a scoop of vanilla ice cream on the side or on top. Now that IS a treat, my friend!
Love cookie bar recipes? Try my Italian Cream Cake Cookie Bars. They taste just like the classic Italian Cream Cake, except in convenient bars!
Ingredients
Here's everything you'll need to make these fabulous brownie blondies!
Butter - use the real stuff! Margarine does not perform as well!
Light Brown Sugar - light brown is better than dark brown for this recipe, but if dark brown sugar is all you have, then use it. The dark brown sugar will provide a much stronger molasses-type flavor.
Egg - the egg binds all the ingredients together and adds richness to the recipe.
All-Purpose Flour - do not substitute with self-rising flour as the results won't be the same.
Salt and Baking Powder - these work with the flour to make the brownies rise.
Vanilla Extract - use pure vanilla extra. The fake kind can not compare!
Chopped Pecans - or use walnuts (or leave out the nuts altogether).
Chocolate Chips - semi-sweet or milk chocolate.
Kitchen Items Needed
8" x 8" square pan
Large glass mixing bowl
Measuring cups
Measuring spoons
Whisk
How to Make Them
Making these brownie blondies is pretty dang simple and straightforward.
(1) Preheat oven to 350F. Spray an 8 x 8 pan with non-stick cooking spray. I suggest cutting a strip of parchment paper and laying it inside the pan/dish as well, leaving several inches of overlap so you can use as handles later to lift the brownies out of the pan after they've cooled. This helps with easy removal of the cooked blondies from the pan. Be sure to spray the parchment paper with non-stick cooking spray as well, if you choose to use it.
(2) Melt the butter in a microwave-safe mixing bowl for about 30 seconds. Blend in the brown sugar and egg. A whisk works well for the blending. No need for an electric mixer unless you just want to use one...but don't overmix. Blend just enough for the ingredients to mix well.
(3) Add flour, baking powder, salt, and vanilla. Mix well.
(4) Stir in the chopped pecans and chocolate chips.
(5) Spread into prepared pan
(6) Bake for 15-20 minutes or until golden brown. Let cool before slicing into squares. If you used the parchment paper, gently lift the entire brownie out of the pan using the sides of the parchment paper as handles.
Recipe Substitutions and Add-ins
These brownie blondies are incredibly versatile when it comes to swapping out the chocolate chips. Here are some excellent options.
- M and M candy coated chocolate candies
- white chocolate chips
- peanut butter chips
- toffee bits
- butterscotch chips
- chopped walnuts
Frequently Asked Questions
The brownie blondie cookie dough will last for up to 3 days in the refrigerator. Store covered. I like to use the BPA-free glass containers with locking lids. Check out this 18 piece set of glass food storage containers with snap locking lids. Love them!
If you freeze the dough, it will last for up to 3 months. When you're ready to bake the blondies, thaw the dough in the refrigerator, then place on your countertop and allow to come to room temperature. Then bake as directed.
Store baked blondies in an airtight container on the counter for 3 days. You can also refrigerate baked blondies for up to a week. When ready to enjoy a refrigerated brownie, place it on a microwave-safe place and heat in the microwave for just a few seconds. Very good!
Expert Tips
For easy removal of the brownies from the pan, I suggest cutting a strip of parchment paper and laying it inside the pan/dish before putting the dough in the pan. Leave several inches of parchment paper overlapping the pan so you can use as handles later to lift the brownies out of the pan after they've cooled. Be sure to spray the parchment paper with non-stick cooking spray.
Whenever a baking recipe calls for nuts (pecans, walnuts, peanuts, etc.), always use unsalted nuts unless the recipe specifically calls for the salted version.
If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!
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Recipe
Easy Brownie Blondies
Equipment
- 8" x 8" baking pan
- large glass mixing bowl
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
- ½ cup butter
- 1 cup light brown sugar, packed
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup unsalted chopped pecans
- ½ cup chocolate chips
Instructions
- Preheat oven to 350. Spray an 8 x 8 pan with non-stick cooking spray. I suggest cutting a strip of parchment paper and laying it inside the pan/dish as well, leaving several inches of overlap so you can use as handles later to lift the brownies out of the pan after they've cooled. This helps with easy removal of the cooked blondies from the pan. Be sure to spray the parchment paper with non-stick cooking spray as well if you choose to use it.
- Melt the butter in a microwave-safe mixing bowl for about 30 seconds. Blend in the brown sugar and egg. A whisk works well for the blending. No need for an electric mixer unless you just want to use one...but don't overmix. Blend just enough for the ingredients to mix well.
- Add flour, baking powder, salt, and vanilla. Mix well.
- Stir in the chopped pecans and chocolate chips.
- Spread into prepared pan.
- Bake for 15-20 minutes or until golden brown. Let cool before slicing into squares. If you used the parchment paper, gently lift the entire brownie out of the pan using the sides of the parchment paper as handles.
Notes
Nutrition
This recipe was originally published in 2019 and was updated in 2022.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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