Wednesday, December 4, 2013

Chocolate Chip Pecan Blondies

It's the season for nuts and chocolate!  I am so happy the wonderful people at Schermer's Pecans sent me a case of pecans for recipe development.

My first creation with Schermer's Pecans were my Pecan Waffles and Chicken which were a big hit with my family, they loved the sweet and savory balance of eating fried chicken with buttermilk pecan waffles.

I decided to focus solely on sweet eats today. I accomplished this with my Chocolate Chip Pecan Blondies!

This is a really simple recipe that is great for a non-baker to make. Don't forget, add the flour in batches.

I always take the last batch of flour and toss my nuts and chocolate chips in. It stops them from sinking to the bottom of the batter.

After about 30 minutes you have a nice sweet treat!

I take my Blondies and dunk them in a big glass of ice cold organic milk!

Chocolate Chip Pecan Blondies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10-20


2 cups flour
1 1/2 cup milk chocolate chips
1 cup Schermers pecans, chopped
1 cup dark brown sugar
1/2 cup light brown sugar
1 1/2 sticks butter, room temperature
2 eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 350 degrees.

Grease a 13X9 inch oven proof dish and set aside.

In a medium bowl, mix together flour, salt, baking soda, and powder and set aside.

In a mixer beat butter and sugars until light and fluffy about 4-5 minutes. Add eggs, almond, vanilla and milk, mix well.

Add flour in 4 batches, beating 15 seconds between batches. Before adding the last batch of flour, toss pecans and chocolate chips in flour, then add to batter and beat 15 more seconds.

Spread into dish, bake at 350 degrees for 30 minutes, remove from oven, allow to cool and cut into bars.

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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