A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Recipe: Pecan Chocolate Chip Blondies

I'm getting ready to test out a new series of cookbooks I picked up on Amazon last week. Since said cookbooks are on the healthy side and steer clear of gluten and are more paleo focused. I'm not going full gluten free or paleo, but I'm curious about learning how to cook more with these sorts of diet requirements in mind.  BUT before I go full healthy, I had to have one last hurrah in the shape of pecan chocolate chip blondies. 

I basically threw these together on a whim last night, since I was craving something sweet, and knew I was soon going to refrain from the joys of wheat flour. I also wanted a good excuse to photograph my new bowls from Anthropologie [yay for homeware sales!]. I love all of the colors!

I measured out the ingredients, but didn't have a recipe to go by. I just improvised it based on the basics I'd learned in the past. Sometimes this method can go horribly wrong, but not this time! I started off thinking I was baking cookies, but once the dough was done, it felt like a hybrid between a cake and a cookie, hence the blondie.

Even when baking with butter and flour, I'm all about tucking in healthy ingredients wherever I can.  In this case, I went with steel cut oats and ground flax to beef up the hearty health benefits.  

The texture of these is similar to that of an oatmeal cookie, but slightly gooey and delightful.  I have a little more restraint when it comes to blondies. At most I could eat two of these in one sitting, but I stuck to just one to feel a little less guilty about my spontaneous baking! The pecans are by far my favorite addition to this recipe. That's the Georgia girl in me I suppose. These would be just as tasty nut free though, so feel free to mix in anything that suits you!

Pecan Chocolate Chip Blondies

  • 1.5 cups all purpose white flour
  • 1/2 cup steel cut oats
  • 3 tablespoons ground flax
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1/3 cup white sugar
  • 1/3 cup dark brown sugar
  • 2 eggs
  • 6 tablespoons unsalted butter [softened, or melted and allowed to cool for 15 minutes]
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup semi sweet chocolate chips

Preheat the oven to 350F. In a large bowl, mix together the flour, oats, flax, baking powder and salt. Meanwhile, cream together the butter and sugars until smooth [I didn't have my stand mixer, so I did this with a spoon and it worked just fine]. Add the eggs and vanilla extract and mix until well combined. Pour the wet mixture into the dry and stir to combine [don't overmix!]. Fold in the pecans and chocolate. Pour into a greased square baking dish [I think standard size is either 8x8 or 9x9? Can't quite remember!].  Bake for 20-25 minutes [mine took 24 to be exact] or until the edges are golden brown.  Allow to cool for at least 15 minutes before serving. Makes 16 small blondies.