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White Chocolate Pecan Blondies (Eggless)

By Jigna
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine American
Course Dessert
Diet Eggless, Vegetarian
Servings 12

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 8x8 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

  1. Measuring Ingredients: Correctly measure the flour and other ingredients for the perfect blondies. I suggest using a kitchen scale for the best results.
  2. Butter: It provides a distinct and pleasing flavor to the blondies. I recommend using the same amount of butter listed in the recipe.
  3. 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.
  4. 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.
  5. White Chocolate Chips: You can use chocolate chunks instead of chocolate chips. Also, you can use a chocolate bar and roughly chop it.
  6. 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)

Calories : 311kcalCarbohydrates : 33gProtein : 3gFat : 19gSaturated Fat : 10gPolyunsaturated Fat : 2gMonounsaturated Fat : 6gTrans Fat : 0.5gCholesterol : 33mgSodium : 131mgPotassium : 99mgFiber : 1gSugar : 19gVitamin A : 365IUVitamin C : 0.1mgCalcium : 56mgIron : 1mg
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