White Chocolate-Pecan Blondies

The chocolate chips and pecans in this dessert recipe make it extra decadent.

By Gale Gand and Julia Moskin

As appeared in

Each chunky bite of these vanilla fudge treats is studded with pecans and chocolate chips. To make perfect squares trim off blondie bar edges before cutting.


1 cup (2 sticks) unsalted butter

1 pound white chocolate, half broken into large chunks, the other half chopped

4 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 large pinch of salt

2 cups all-purpose flour

⅓ cup chopped pecans

8 ounces semisweet chocolate chips


1. Line the bottom of a 16 x 10-inch sheet pan (with sides) with wax paper. Heat the oven to 350°F. 

2. Bring an inch of water to a simmer in a saucepan. Combine butter with chunks of white chocolate in large bowl and set over hot water, whisking to melt. 

3. In a separate bowl, whisk together eggs, sugar, vanilla and salt. 

4. Remove bowl with chocolate from heat, then whisk in egg mixture. Mix in flour, chopped white chocolate, pecans and chocolate chips. Pour into pan. Bake for 20 minutes, until set and very light golden brown.

From Gale Gand's Short and Sweet Dessert Deck by Gale Gand and Julia Moskin. Text copyright © 2003 by Gale's Bread and Butter, Inc. and Julia Moskin. Photograph copyright © 2003 by Tim Turner. Published by Clarkson Potter/Publishers.

Leave a Comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.

Your Comments (3)

How do I find the pretzel jello recipient found in the Nov. issue? Thanks so much.

Hi Susan. Just follow the URL provided in that story in the magazine: guideposts.org/pretzeljello.

You can also do a search on "pretzel jello" (just look for the search tool in the upper righthand corner of this page).

would have been helpful to have included nutritional information........but I'm gonna give it a try anyway!! Thanks for the recipe!