Chocolate Chip Pecan Blondies {traditional and gluten free recipes}

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Chocolate Chip Pecan Blondies recipe by Barefeet In The Kitchen

Chocolate Chip Blondies have become a favorite dessert for most of my extended family. The texture of a brownie with the awesome blondie flavor loaded with pecans and plenty of chocolate chips. These bars are my immediate thought when I haven’t planned dessert in advance or when we have unexpected company.

I’ve been making this recipe for years now and we all love it. When I started adapting it for gluten free flours, I played with a few different options. This is my favorite version and I’ve made these at least six times now. I made a triple batch for our trip last weekend and they were a huge hit.

Chocolate Chip Pecan Blondies recipe by Barefeet In The Kitchen

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stacked blondies on pottery plate with plaid tea towel

Chocolate Chip Pecan Blondies {traditional and gluten free recipes}

5 from 1 vote
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Servings: 18 -24 servings


  • 1 1/2 cups butter softened
  • 2 cups light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 1/3 cups brown rice flour *
  • 1/3 cup tapioca flour *
  • 1/3 cup potato starch *
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 1/4 cup chocolate chips 1/4 cup reserved
  • 3/4 cup chopped pecans 1/4 cup reserved
  • * if you are not in need a GF version of this recipe simply substitute 2 cups all purpose flour for the items marked with an *.


  • Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flours, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts.
  • Pour batter into the prepared pan and sprinkle with the reserved chocolate and nuts. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    With all these yummy bar recipes, I feel like I've gained 5 pounds just visiting your site!! These look incredibly good too! You know, if you ever have too much… I'm always willing to take some off your hands! 🙂

  2. Geni says

    These would totally be my cookie of choice if I had a nut loving family. Apparently, I am the only one of the bunch but maybe I should stop by your house.

  3. Lizzy says

    How nice that this gluten free version looks as rich and delectable as bars made with wheat flour! So tempting and wonderful!!!

  4. Kristi says

    Mary, I made these yesterday and they were amazing! My family loved them and we just couldn't stop eating them! I had a question though. In the printable version of the recipe it says in the instructions to mix together the flours and xanthan, but xanthan is not listed in the ingredients. This instructions only shows up in the printable page. Does this recipe call for Xanthan gum and if so how much. I added some just in case! They came out great. Thanks!

  5. karen marie says

    I made these (the gluten version) to take away on a mini-vacation the week before Labor Day, and they were a big hit! I was so glad I left 1/3 of them home in the freezer so I could enjoy them as consolation for the little vacation being over too!

  6. Beth B says

    So the GF version does not have xanthan gum in it. Just want to be sure that is correct. I make your GF white cake (which is totally awesome!) and it includes the xanthan. So wondering why this recipe doesn’t have it. I’m learning to bake for someone with Celiacs.

    • Mary says

      I find that many recipes work well without the xanthan gum. However, more delicate recipes (certain cakes and cookies) require it to maintain the structure. I hope that helps!