Thick and Chewy these blondies are filled with Homemade Salted Caramel Sauce, chocolate chips, and pecans. Perfect on their own as an afternoon pick me up or as a late-night snack warmed up and served a la mode! These Salted Caramel Pecan Chocolate Chip Blondies are sure to be loved by you!
I was in Nashville last weekend and let me tell you NASH VEGAS is freaking amazing. I am dying to go back already. It was a WILD weekend going to bed at 6 AM waking up at 9:30 to go to brunch and get cray cray again.
So much better than actual Vegas. Cleaner, nicer people, and SOUTHERN food. I ate soooo much Mac & Cheese and Mac & Cheese with Bacon. Bacon makes everything better.
And the Honky Tonks was sooo fun- live music on three levels of each bar all day all night. Honestly, it was singing and dancing central- me and my girlfrineds loooved it.
We also loved Buttery Nipples. Baileys and Butterscotch?! Can't stop, won't stop!
There is a bakery I love to visit in Fashion Island, Pain Du Monde. My auntie has worked there for years and I have fond memories of being a child, coming home from school, and seeing a pink box at the gate. Filled with cinnamon twists, fruit tarts, almond twists, chocolate chip cookies and pecan chocolate chip cookies.
Normally I go for a soft chewy cookie but the thick almost cakey-like cookies from Pain Du Monde are also a favorite of mine. I can't control myself with those cookies. Well, truth be told I can't control myself with most cookies.
But if it ain't a good cookie I ain't eating it!! Some people think I am being dramatic not eating a cookie but it ain't worth the calories when so many desserts are soo good!
Salted Caramel Pecan Chocolate Chip Blondies went quickly, I can't control myself around them!
For these scrumptious cookie bars you'll need:
- All-Purpose Flour. Also known as plain flour, be careful when you measure it. I like to weigh it and use a scale.
- Baking Soda. This chemical leavening agent helps the bars rise.
- Salt. Adding salt helps balance out all of the sweetness but salt also helps the other ingredients' flavor profiles shine.
- Cornstarch. Adding a bit of cornstarch softens the batter and creates a softer, tender bake!
- Salted Butter. You'll need the butter at room temperature so it can cream with sugar and caramel.
- Salted Caramel Sauce. You can use homemade salted caramel sauce or store-bought!
- Sugar. You'll need a combination of granulated sugar and brown sugar.
- Pure Vanilla Extract. Make sure to use the real stuff!
- Large Eggs. You'll need one whole egg and one large egg yolk at room temperature.
- Chocolate Chips. You can use milk, dark, or semi-sweet. I use a combination of milk and dark chocolate chips.
- Toasted Pecans. Trust me when I say toasting the pecans makes all the difference! You can buy pre-toasted pecans or you can toast them yourself. Place them in a 300F oven on a sheet pan for 5-8 minutes, or until lightly golden brown. Let cool then chop into smaller pieces!
If you love nuts and chocolate check out my walnut chocolate chip cookie recipe.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Preheat the oven to 350F/180C and line a 9-inch square pan with foil and grease heavily. In a large bowl whisk together flour, baking soda, salt, and cornstarch.
In the bowl of an electric mixer fitted with a paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes.
Add vanilla, egg, and yolk and mix until fully combined.
Mix in dry ingredients until just combined.
Fold in chocolate chips and pecans.
Pour into prepared pan and bake for 23-28 minutes, just until set and golden brown. Set aside to cool before slicing.
Store leftovers in an air-tight container for up to 5 days.
Check out this post on my Cookie Baking Tips
More chocolate recipes
This chocolate chip cheesecake recipe is simple but special at the same time.
For a super simple recipe check out this chocolate dump cake.
Chocolate's best friend is peanut butter so check out this chocolate peanut butter cake!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 250 grams (2 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 ½ Teaspoons Cornstarch
- 4oz (½ Cup) Salted Butter, at room temp
- 2.8oz (⅓ Cup) Home Salted Caramel or Store-Bought
- 50 grams (¼ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg+ 1 Large Egg Yolk, at room temperature
- 270 grams ( 1 ½ Cups) Chocolate Chips
- 1 cup Toasted Pecans, chopped
- Preheat oven to 350F/180C and line a 9-inch square pan with foil and grease heavily. In a large bowl whisk together flour, baking soda, salt, and cornstarch.
- In the bowl of an electric mixer fitted with a paddle attachment cream butter, salted caramel, granulated sugar, and brown sugar together for 3 minutes. Add vanilla, egg, and yolk and mix until fully combined. Mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
- Pour into prepared pan and bake for 23-28 minutes, just until set and golden brown. Set aside to cool before slicing. Store leftovers in an air-tight container for up to 5 days.
- Prep Time: 10
- Cook Time: 28
- Category: Dessert
- Method: Bake
- Cuisine: American
This post was published on May 29, 2014, and as of May 31, 2022, the post has been updated.