Eggless White Chocolate Pecan Blodnies are soft, remarkably chewy, and loaded with white chocolate chips and chopped pecans. These blondies are rich, creamy, and totally irresistible! Jump to:About White Chocolate Pecan BlondiesWhy You Will Love These BlondiesIngredientsStep-by-Step DirectionsStoring SuggestionsHelpful TipsMore Eggless Blondies and BrowniesRecipe Card
About White Chocolate Pecan Blondies
The combination of butter, brown sugar, and pecans takes these blondies to another level. The recipe is super easy, and there is no need for an electric mixer. After making White Chocolate Coconut Blondies (Eggless), Chocolate Almond Blondies (Eggless), and Pumpkin Chocolate Chip Blondies (Eggless), I am getting more confident about making eggless blondies. White Chocolate Pecan Blondies are tender but chewy and have a crunch of nuts. They are high on flavors and absolutely tempting. These blondies are rich and creamy, thanks to white chocolate chips! This recipe is a hit in my house; everybody loves these eggless blondies. The recipe is straightforward, and the batter comes together quickly. However, it is essential not to overbake these goodies. If blondies are overbaked, they will become cakey and crumbly. There are some variations you can bring to these blondies. If you prefer browned butter flavor, use it. Instead of pecans, add your choice of toasted nuts. You can also use dark brown sugar instead of golden sugar.
Why You Will Love These Blondies
The recipe is beyond easy. It requires only a few ingredients to make these delicious blondies. The blondies are full of white chocolate chips and pecans. White Chocolate Pecan Blondies are tender and perfectly chewy. The blondies are perfectly sweet, buttery, and high in flavor. They have a delicious caramel flavor from the light brown sugar. It is an eggless and vegetarian recipe.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F (180°C). Grease an 8×8 inch square pan with a nonstick oil spray or butter. Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside. Whisk flour, baking powder, and salt together in a medium bowl.
In a large mixing bowl, take melted butter and add light brown sugar, vanilla, and milk. Stir until everything is well combined and the sugar is completely dissolved.
Add the flour mixture to the wet mixture and mix until just combined.
Fold in white chocolate chips and chopped pecans.
Transfer the batter to the prepared baking pan and spread it evenly. Top the batter with more white chocolate chips if desired.
Bake the blondies in the oven for 24-28 minutes or until a toothpick inserted in the center comes out almost clean. It is necessary not to overbake the blondies. Remove from the oven and place the pan on the cooling rack.
Let it cool completely in the pan, then remove and cut into the desired square size.
Storing Suggestions
White Chocolate Pecan Blondies stay at room temperature, tightly covered, for three days. The leftovers can be refrigerated in an airtight container for up to a week.
Helpful Tips
Measuring Ingredients: Correctly measure the flour and other ingredients for the perfect blondies. I suggest using a kitchen scale for the best results. Butter: It provides a distinct and pleasing flavor to the blondies. I recommend using the same amount of butter listed in the recipe. Light Brown Sugar: If you want, replace half of the light brown sugar with white granulated sugar. Or, instead of light brown, you can use dark brown sugar. Pecans: I highly recommend lightly toasting the nuts for the best flavors. Toast the pecans in the pan on low heat for 5-6 minutes, cool them down, and then roughly chop them. White Chocolate Chips: You can use chocolate chunks instead of chocolate chips. Also, you can use a chocolate bar and roughly chop it. Baking: Overbaking may result in dry and crumbly blondies. So keep an eye on the oven after 22 minutes, as every oven is different.
More Eggless Blondies and Brownies
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