The aroma of freshly baked goods wafting through the kitchen can instantly transport me to my happiest moments, and these White Chocolate Butter Pecan Blondies do just that. In only 35 minutes, you can whip up this delightful American dessert that’s as perfect for a cozy family gathering as it is for a bake sale. With their chewy texture, rich white chocolate chips, and the satisfying crunch of buttery pecans, these blondies are a crowd-pleaser that will leave everyone smiling. Plus, they’re super easy to make, which means less time fussing and more time enjoying the sweet rewards. Ready to indulge in these irresistible treats that promise to bring a little joy to your day? Let’s dive into this simple yet scrumptious recipe!
Why Make White Chocolate Butter Pecan Blondies?
Irresistible Flavor: These bars combine rich white chocolate with buttery pecans for a mouthwatering blend that’s hard to resist.
Quick Prep Time: In just 35 minutes, you can have a delicious dessert ready to impress at any gathering.
Endless Customization: With a few simple swaps, like using walnuts or omitting nuts, you can tailor these blondies to suit your taste.
Perfectly Chewy Texture: They bake to thick and chewy perfection, making each bite a delight.
Crowd-Pleasing Treat: Great for holidays, bake sales, or a sweet afternoon snack, everyone will adore these blondies!
For more delicious treats, don’t forget to check out my Garten Bourbon Chocolate and Festive Cranberry Pecan recipes!
White Chocolate Butter Pecan Blondies Ingredients
For the Blondie Batter
- Unsalted Butter – Perfect for a rich flavor; you can substitute with salted butter if you adjust the added salt.
- Pecans – Adds a delightful crunch and nutty flavor; can be swapped with walnuts or omitted for a nut-free dessert.
- Light Brown Sugar – Provides sweetness and moisture; white sugar is an option but alters the texture.
- Large Egg – Essential for structure and moisture; a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works for vegans.
- All-Purpose Flour – The base for these blondies; don’t pack it down for best results. Gluten-free? Almond flour is a great substitute.
- Baking Powder – Key for helping your blondies rise and ensuring that soft texture.
- Cinnamon – Offers warmth and depth; feel free to leave it out if you prefer a simpler flavor.
For the Mix-Ins
- Toffee Bits – Brings an extra layer of sweetness and texture; you can skip this or replace them with chocolate chips.
- White Chocolate Chips – These add richness and gooeyness; semi-sweet chocolate chips can substitute for a different flavor profile.
These White Chocolate Butter Pecan Blondies are not just a treat; they are a heartfelt dessert that can transform any occasion into a celebration. Happy baking!
Step‑by‑Step Instructions for White Chocolate Butter Pecan Blondies
Step 1: Prepare Buttered Pecans
Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Once the butter is bubbling, add 1 cup of chopped pecans and toast them, stirring occasionally, for about 5 minutes, until they are lightly browned and fragrant. Remove from heat and let them cool completely before adding them to your blondie batter.
Step 2: Preheat Oven
While the pecans cool, preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper, allowing some overhang for easy removal later, and lightly spraying it with non-stick spray. This will ensure your White Chocolate Butter Pecan Blondies come out perfectly every time.
Step 3: Make Blondie Batter
In a medium saucepan, melt 4 ounces of unsalted butter over low heat. Once melted, whisk in 1 cup of light brown sugar until smooth and dissolved. Remove from heat and allow it to cool slightly before beating in 1 large egg until fully combined. The mixture should have a glossy sheen.
Step 4: Mix Dry Ingredients
Gently fold in 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of cinnamon into the buttery mixture. Be careful not to overmix; the batter should just come together without any dry flour remaining visible. You’re creating the base for your chewy White Chocolate Butter Pecan Blondies!
Step 5: Add Mix-ins
Now, gently fold in the cooled buttered pecans, ½ cup of toffee bits, and ½ cup of white chocolate chips. Ensure an even distribution of the mix-ins; this will contribute to that delightful texture and rich flavor in your blondies. The mixture should be thick and sticky.
Step 6: Bake
Pour the blondie batter into the prepared baking pan, using a spatula to spread it evenly. Bake in your preheated oven for 25-30 minutes. The edges should appear firm and golden, while the center will still be slightly wobbly. This gives you the signature chewy texture you want in your blondies.
Step 7: Cool
Once baked, remove the pan from the oven and let the blondies cool in the pan for at least 20 minutes. This cooling period allows them to firm up, making it easier to cut into squares later. Use the parchment overhang to lift them out once cooled enough to handle.
Make Ahead Options
These delightful White Chocolate Butter Pecan Blondies are perfect for meal prep, allowing you to enjoy a delicious treat without a last-minute rush! You can prepare the blondie batter up to 24 hours in advance by mixing all the ingredients except for the mix-ins (buttered pecans, toffee bits, and white chocolate chips). Just store the batter in an airtight container in the refrigerator. When you’re ready to bake, fold in the mix-ins and pour the batter into the prepared pan. If you’ve baked the blondies, they can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Just warm them slightly before serving for that fresh-baked taste!
Expert Tips for White Chocolate Butter Pecan Blondies
• Baking Pan Choice: Use a 9-inch loaf pan for thicker blondies, but adjust the baking time as necessary.
• Avoid Overbaking: Keep an eye on your blondies; they should look slightly wobbly when you take them out. They’ll firm up as they cool.
• Nut Substitutions: If you’re allergic to pecans, feel free to swap them out for walnuts or even omit the nuts for a nut-free version of your White Chocolate Butter Pecan Blondies.
• Chilling the Batter: For a thicker texture, you can chill the blondie batter for about 15 minutes before pouring it into the pan. This helps improve the overall structure.
• Serving Enhancements: Elevate your blondies by serving them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent treat.
How to Store and Freeze White Chocolate Butter Pecan Blondies
• Room Temperature: Store blondies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and flavor.
• Fridge: If you’d like them to last a bit longer, refrigerate in an airtight container for up to a week. Just let them come to room temperature before serving.
• Freezer: For longer storage, cut the blondies into squares and freeze in a single layer before transferring to a freezer bag. They can be frozen for up to 3 months.
• Reheating: To enjoy later, thaw at room temperature or microwave for a few seconds until warm. This brings back that gooey goodness in your White Chocolate Butter Pecan Blondies!
What to Serve with Irresistible White Chocolate Butter Pecan Blondies?
The perfect blondie needs a delightful ensemble to elevate your dessert experience even more!
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Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a wonderful creaminess that balances the chewy blondies beautifully.
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Rich Chocolate Sauce: Drizzling warm chocolate sauce over these blondies enhances their sweetness and provides a decadent twist.
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Fresh Berries: Bright, juicy berries add a refreshing contrast to the rich flavors, bringing a pop of color and tartness perfectly.
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Toasted Coconut Flakes: Sprinkle some toasted coconut on top for a tropical vibe and delightful texture that complements the dish.
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Espresso or Coffee: A cup of rich coffee pairs wonderfully with these blondies, enhancing the dessert experience with its warm, robust notes.
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Whipped Cream: Light and airy whipped cream provides a delightful contrast, making each bite feel indulgent yet fluffy.
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Salted Caramel Drizzle: A drizzle of salted caramel adds a gourmet touch, balancing sweetness with a hint of salt that enhances rich flavors.
Each pairing not only complements the chewy richness of the White Chocolate Butter Pecan Blondies but also creates a multi-layered dessert experience that will delight your taste buds!
White Chocolate Butter Pecan Blondies Variations
Feel free to get creative with these blondies to best suit your taste buds or dietary needs!
- Nut-Free: Omit the pecans entirely for a nut-free treat that’s still rich and delicious.
- Walnut Swap: Replace buttered pecans with chopped walnuts for a different nutty flavor and texture.
- Vegan Option: Use a flax egg and coconut oil instead of butter for a dairy-free, egg-free blondie.
- Chocolate Lovers: Swap white chocolate chips for semi-sweet chocolate chips for a more intense chocolate experience.
- Tropical Twist: Mix in shredded coconut for an exotic flavor that perfectly complements the white chocolate.
Try pairing these blondies with a scoop of vanilla ice cream or a drizzle of salted caramel for an extra touch of indulgence. And if you’re in the mood for more delightful desserts, check out my Caramel Pecan Pumpkin recipe for a seasonal twist!
White Chocolate Butter Pecan Blondies Recipe FAQs
How do I choose ripe ingredients for the best results?
Absolutely! When selecting pecans, look for ones that are plump and have a nice golden-brown color. They should be free of dark spots; otherwise, they could be rancid. For fresh butter, grab a stick that’s kept in a cool section of the store. A good egg should be positioned in a way that makes it easy to check for any cracks or signs of an off-smell when you crack it open.
How should I store these blondies and how long do they last?
Very! To keep your blondies fresh, store them in an airtight container at room temperature for up to 3 days, where they’ll stay soft and chewy. If you refrigerate them, they can last up to a week, just remember to let them return to room temperature before enjoying them. This way, you’ll still experience their delightful texture!
Can I freeze leftover blondies, and if so, how?
Absolutely! To freeze your White Chocolate Butter Pecan Blondies, first, cut them into squares. Next, place the squares in a single layer on a baking sheet and freeze them for about 1 hour until firm. Once frozen, transfer them to a freezer-safe bag or container and seal it tightly. They can last for up to 3 months! To enjoy later, just thaw them at room temperature or microwave them briefly to bring back that gooey goodness.
What if my blondies turn out too dry or crumbly?
Don’t worry! If your blondies come out dry, you might have overbaked them. It’s essential to pull them out when the center is slightly wobbly as they will continue to firm up while cooling. If this happens, you can serve them warmed up with a scoop of ice cream for added moisture!
Are these blondies safe for those with nut allergies?
Yes! If you’re making these for someone with nut allergies, simply omit the pecans entirely. You can also use seeds like sunflower seeds as a crunchy substitute. Just be sure to check the labels when substituting other ingredients like chocolate chips, as they sometimes contain traces of nuts.
Can I substitute any of the ingredients for dietary restrictions?
For sure! You can replace the regular egg with a flax egg for a vegan option, using 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. For gluten-free diets, feel free to substitute the all-purpose flour with almond flour. Just remember, swapping ingredients can alter the taste and texture a bit, so it’s always fun to experiment!
Delicious White Chocolate Butter Pecan Blondies to Indulge In
Ingredients
Equipment
Method
- Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Toast 1 cup of chopped pecans for about 5 minutes.
- Preheat your oven to 350°F (175°C) and prep an 8x8-inch baking pan with parchment paper.
- Melt 4 oz of unsalted butter and whisk in 1 cup of light brown sugar until smooth. Cool slightly and add 1 large egg.
- Fold in 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of cinnamon until just combined.
- Fold in the cooled pecans, 1/2 cup of toffee bits, and 1/2 cup of white chocolate chips.
- Pour the batter into the baking pan and bake for 25-30 minutes until edges are firm and center is slightly wobbly.
- Cool in the pan for at least 20 minutes before cutting into squares.
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