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 Blondies are soft and remarkably chewy, loaded with white chocolate chips and chopped pecans. They are rich, creamy, and totally irresistible!
Eggless White Chocolate Pecan Blondies
The combination of butter, brown sugar, and pecans elevates these blondies to another level. The recipe is super easy, and an electric mixer is not needed.
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 eggless blondies are rich and creamy, thanks to the white chocolate chips! This recipe is a hit in my house; everybody loves them.
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.
You can add some variations to these blondies. If you prefer browned butter, 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 sweetened, buttery, and high in flavor.
- They have a delicious caramel flavor from the light brown sugar.
- It is an eggless and vegetarian recipe.
Ingredients and Notes
- Flour: I have used unbleached, all-purpose flour and recommend using the same.
- Baking Powder: This is required as a leavening agent and lifts the blondies so that they can get some texture.
- Salt: It provides a delicious contrast to these sweet blondies.
- Butter: Use unsalted butter for the recipe. Melt the butter in a small saucepan or microwave.
- Light Brown Sugar: It provides a great flavor and makes these blondies moist. I have used light brown sugar, but you can also use dark brown sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: Milk is a wet ingredient that helps the batter combine and provides moisture to the blondies.
- Pecans: Lightly toast the pecans for the best flavor and crunch. Then, chop the pecan halves roughly.
- White Chocolate Chips: I have used white chocolate chips, but you can also use white chocolate chunks.
How To Make White Chocolate Pecan Blondies
- 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, hanging the parchment paper 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 can stay at room temperature, tightly covered, for three days.
The leftovers can be refrigerated in an airtight container for up to a week.
Baking Tips For White Chocolate Pecan Blondies
Measuring Ingredients: To make the perfect blondies, correctly measure the flour and other ingredients. 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: You can replace half of the light brown sugar with white granulated sugar. Alternatively, you can use dark brown sugar instead of light brown.
Pecans: For the best flavor, I recommend lightly toasting the nuts. 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 chips or a chocolate bar, roughly chopped.
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
Recipe Card
White Chocolate Pecan Blondies (Eggless)
Video
Ingredients
- 1¾ cups (210g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- 2 teaspoon pure vanilla
- ¼ cup (60ml) milk
- ¾ cup (120g) white chocolate chips or chunks
- ½ cup (70g) pecans, toasted and chopped
Instructions
- 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.
Notes
- 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.
Nutrition (Approximate Values)
Donna says
Do you think this recipe would still work out ok using gluten free flour?
Jigna says
Hi Donna, I have not tried the recipe with gluten-free flour. But it should work if you use gluten-free flour labeled as all-purpose.