White Chocolate Pecan Blondies (Eggless)

White Chocolate Pecan Blondies are made with white chocolate chips, toasted pecans, and delicious buttery vanilla flavors. These blondies are eggless, super simple, and easy to make!

Eggless White Chocolate Pecan Blodnies are soft, remarkably chewy, and loaded with white chocolate chips and chopped pecans. These blondies are rich, creamy, and totally irresistible!

Jump to:

• About White Chocolate Pecan Blondies
• Why You Will Love These Blondies
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Blondies and Brownies
• Recipe Card

About White Chocolate Pecan Blondies

The combination of butter, brown sugar, and pecans takes these blondies to another level. The recipe is super easy, and there is no need for an electric mixer.

After making White Chocolate Coconut Blondies (Eggless), Chocolate Almond Blondies (Eggless), and Pumpkin Chocolate Chip Blondies (Eggless), I am getting more confident about making eggless blondies.

White Chocolate Pecan Blondies are tender but chewy and have a crunch of nuts. They are high on flavors and absolutely tempting.

These blondies are rich and creamy, thanks to white chocolate chips! This recipe is a hit in my house; everybody loves these eggless blondies.

The recipe is straightforward, and the batter comes together quickly. However, it is essential not to overbake these goodies. If blondies are overbaked, they will become cakey and crumbly.

There are some variations you can bring to these blondies. If you prefer browned butter flavor, use it. Instead of pecans, add your choice of toasted nuts. You can also use dark brown sugar instead of golden sugar.

Why You Will Love These Blondies

• The recipe is beyond easy.
• It requires only a few ingredients to make these delicious blondies.
• The blondies are full of white chocolate chips and pecans.
• White Chocolate Pecan Blondies are tender and perfectly chewy.
• The blondies are perfectly sweet, buttery, and high in flavor.
• They have a delicious caramel flavor from the light brown sugar.
• It is an eggless and vegetarian recipe.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
2. Baking Powder: It is required as a leavening agent and lifts the blondies so that they can get some textures.
3. Salt: It provides a delicious contrast to these sweet blondies.
4. Butter: Use unsalted butter for the recipe. Melt the butter in a small saucepan or microwave.
5. Light Brown Sugar: It provides a great flavor to these blondies and makes them moist. I have used light brown sugar, but you can also use dark brown sugar.
6. Vanilla: Use pure vanilla extract for the best flavors.
7. Milk: Milk is a wet ingredient that helps batter to combine and provides moisture to the blondies.
8. Pecans: Lightly toast the pecans for the best flavors and crunch. Toast the pecan halves and chop them roughly.
9. White Chocolate Chips: I have used white chocolate chips, but you can also use white chocolate chunks.

Step-by-Step Directions

• Preheat the oven to 350°F (180°C).
• Grease an 8×8 inch square pan with a nonstick oil spray or butter.
• Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside.
• Whisk flour, baking powder, and salt together in a medium bowl. 

• In a large mixing bowl, take melted butter and add light brown sugar, vanilla, and milk.
• Stir until everything is well combined and the sugar is completely dissolved.

• Add the flour mixture to the wet mixture and mix until just combined.

• Fold in white chocolate chips and chopped pecans.

• Transfer the batter to the prepared baking pan and spread it evenly.
• Top the batter with more white chocolate chips if desired.

• Bake the blondies in the oven for 24-28 minutes or until a toothpick inserted in the center comes out almost clean.
• It is necessary not to overbake the blondies.
• Remove from the oven and place the pan on the cooling rack.

• Let it cool completely in the pan, then remove and cut into the desired square size.

Storing Suggestions

• White Chocolate Pecan Blondies stay at room temperature, tightly covered, for three days.
• The leftovers can be refrigerated in an airtight container for up to a week.

Helpful Tips

• Measuring Ingredients: Correctly measure the flour and other ingredients for the perfect blondies. I suggest using a kitchen scale for the best results.
• Butter: It provides a distinct and pleasing flavor to the blondies. I recommend using the same amount of butter listed in the recipe.
• Light Brown Sugar: If you want, replace half of the light brown sugar with white granulated sugar. Or, instead of light brown, you can use dark brown sugar.
• Pecans: I highly recommend lightly toasting the nuts for the best flavors. Toast the pecans in the pan on low heat for 5-6 minutes, cool them down, and then roughly chop them.
• White Chocolate Chips: You can use chocolate chunks instead of chocolate chips. Also, you can use a chocolate bar and roughly chop it.
• Baking: Overbaking may result in dry and crumbly blondies. So keep an eye on the oven after 22 minutes, as every oven is different.

More Eggless Blondies and Brownies

You May Like More Eggless Desserts

• Chocolate Chip Scones (Eggless)
• Bakery Style Chocolate Chip Muffins (Eggless)
• Orange Almond Cake (Eggless)
• Cranberry Pistachio Cookies (Eggless)
• Coffee Cupcakes (Eggless)

Recipe Card