Gosh, it’s a hard choice but if push came to shove, I might just have to pick team blondie. The ooey-gooey center with a light crisp golden brown edge. It’s an award-winning combo right there. And these dairy-free and gluten-free butter pecan blondies will take home all the trophies. Loaded with toasted butter pecans and mini chocolate chips, these chewy blondies are the perfect combination of salty and sweet.

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The Best Butter Pecan Blondies

An easy one-bowl recipe that packs a whole lot of flavor in each and every single blondie bite. Warm wafts of toasted pecans will fill your kitchen as the butter starts to sizzle and coat each warm flavorful pecan. 

A simple and easy blondie base that gets loaded with those cozy pecans and an extra dose of mini chocolate chips to really amp up the yum factor. You’ll be singing these butter pecan blondies to the high heavens after your first bite.

The Difference Between a Brownie and a Blondie

I’m often asked what the difference is between a brownie and a blondie and it’s a totally valid question with a fairly straightforward answer. Brownies are created with a chocolate base using either cocoa powder or melted chocolate combined with the butter. Blondies, on the other hand, will be lighter in color due to the lack of cocoa powder or melted chocolate and have a cookie-like appearance and texture.

Are Blondies Supposed to be Chewy & Gooey

Yet another great question. I suppose a blondie should be however you prefer it. If you enjoy a more sturdy cookie-like texture, bake the blondies a tad bit longer. But if you’re like me, and love a chewy gooey blondie, the key is to underbake them ever so slightly. 

As soon as that edge turns a light golden brown and the center isn’t quite set, that’s the ideal time to take them out of the oven. a chewy slightly underbaked blondie will sink a teeny bit in the center, that’s okay! If it sinks a lot, it’s still raw and requires more baking time. If the center does not sink at all, the blondies were overbaked.

What Are Blondies Made Of

Blondies require a few staple ingredients. They are:

• Butter – I use salted dairy-free butter but the recipe works great with regular dairy butter salted or unsalted. I have successfully made these with coconut oil as well but note that you lose the rich butter flavor/depth.
• Egg – make sure it’s large and at room temperature. To make vegan swap the egg for 1 flax egg or ¼ cup of unsweetened applesauce.
• Flour – as always, double-check your gluten-free flour blend to see if it contains xanthan gum. This recipe works gorgeously with regular all-purpose flour if you are not gluten-free.
• Xanthan Gum – omit if your gluten-free flour blend already contains it.
• Baking Powder – double check that it is gluten-free.
• Pecans & Chocolate Chips – this recipe uses pecan halves and mini chocolate chips but feel free to experiment. Just make sure you use the same measurements.
• Coarse Sea Salt – a subtle hint of salt helps balance the sweetness. Kosher salt will work as well.

How To Make Buttered Pecans

One cannot have a butter pecan blondie without buttered pecans and it’s super simple to do. Chop the pecans roughly and combine them in a small pan with 1 tablespoon of butter and toast them over medium heat. Keep a watchful eye on them stirring every so often. 

Soon you will hear the butter sizzle and smell the pecans. Toast them until they have deepened ever so slightly in color and the butter has been adsorbed. This should take approximately 5 minutes. Remove them from the heat and allow them to cool while you begin to mix the blondie base.

How To Easily Remove Blondies From the Pan

Anytime I bake blondies, brownies, or any square-type dessert. I prepare my baking pan with non-stick baking spray and two pieces of parchment paper. This allows for easy removal once the blondies have fully cooled. Simply use the parchment paper as handles and lift them up and out.

Cutting The Perfect Blondie

You’ve made the delicious butter pecan blondies and now it’s time to enjoy them. By all means, dig straight in with a fork, but if you do desire a clean slice here are a few tips. Make sure the blondies are fully cooled. I usually pop mine into the fridge for a few hours to help the cooling process along. 

Using a clean sharp chef’s knife, score the lines you want to cut, and in one motion, cut the blondie. Clean the knife after each cut and repeat until you have 16 squares or however many servings you desire.

How To Store Chewy Pecan Blondies

Store these amazing butter pecan blondies in an airtight container at room temperature for up to 7 days. Likewise, they can be frozen in an airtight container for up to 6 months.

The Easiest One-Bowl Butter Pecan Blondies

Warm nutty notes of crunchy pecans and sweet chocolate chips all wrapped up in a glorious dairy-free and gluten-free butter pecan blondie. This easy one-bowl recipe is going to knock your socks off with each chewy bite of sweet and salty delight.

I would love to know if you make these amazing butter pecan blondies. If you do, tag me on social media @cakedbykatie and leave this recipe a rating and review below. Can’t wait to see it!

Other Blondie & Brownie Recipes To Try

• Raspberry Blondies
• Better Box Mix Brownies
• Chocolate Peppermint Brownies
• Funfetti Blondies

Butter Pecan Blondies (Gluten-Free & Dairy-Free)

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★★★★★

5 from 4 reviews

• Author: Katie Stymiest
• Total Time: 35 Minutes
• Yield: 16 Blondies 1x
• Diet: Gluten Free

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Description

The perfect balance of sweet and salty, these gluten-free and dairy-free butter pecan blondies are irresistibly chewy and packed full of warm toasted pecans and mini chocolate chips.

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Ingredients

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Butter Pecan Blondies

• 1 cup (120g) pecan halves
• ½ cup + 1 tablespoon (127g) dairy-free salted butter, softened
• 1 cup (192g) brown sugar
• 1 large egg, room temperature can substitute with 1 flax egg or ¼ cup of unsweetened applesauce
• 1 cup (120g) gluten-free all-purpose flour blend *
• ½ teaspoon baking powder
• ½ teaspoon coarse sea salt
• ¼ teaspoon xanthan gum **
• ½ cup (120g) dairy-free mini chocolate chips
• optional: additional pecans for decor

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Instructions

Butter Pecan Blondies

1. Combine the pecan halves and 1 tablespoon of butter in a medium pan and heat over medium. Allow the butter to melt and begin to sizzle. Stir every so often until you can smell the pecans and the butter is absorbed. This should take approximately 5 minutes. Remove from the heat and allow to cool.
2. Preheat the oven to 350ºF and prepare an 8×8 or 9×9 inch baking pan with non-stick baking spray and parchment paper.
3. In a large mixing bowl combine the softened butter, brown sugar, and egg. Stir until combined.
4. Add in the flour, baking powder, salt, and xanthan gum if using, and mix until a batter forms.
5. Add in the butter pecans and chocolate chips and mix until incorporated.
6. Spread the batter evenly into the prepared baking pan and top with additional pecans if desired.
7. Bake for approximately 22-25 minutes or until the edges are a light golden brown and the center appears to be slightly underbaked.
8. Remove from the oven and allow to fully cool before slicing. Enjoy!
9. Store leftover butter pecan blondies in an airtight container at room temperature for up to 7 days or in the freezer for up to 6 months.

Equipment

8 Inch Square Baking Pan

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9 Inch Angled Icing Spatula

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Notes

* Check your gluten-free blend to see if it contains xanthan gum or not.

** Omit xanthan gum if your gluten-free flour blend already contains it.

• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Category: Squares
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Blondie
• Calories: 201
• Sugar: 16 Grams
• Sodium: 92 Miligrams
• Fat: 10 Grams
• Saturated Fat: 6 Grams
• Unsaturated Fat: 2 Grams
• Trans Fat: 0 Grams
• Carbohydrates: 23 Grams
• Fiber: 1 Gram
• Protein: 2 Grams
• Cholesterol: 31 Miligrams

Keywords: gluten free butter pecan blondies, butter pecan blondies, dairy free butter pecan blondies, pecan blondies, vegan butter pecan blondies