Gooey blondies with toasty pecans and chocolate x3 from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 128) by Jessie Sheehan

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Notes about this recipe

  • christinaoakland on April 15, 2026

    I've made these a couple times. Came out great over and underbaked. Too sweet so reduced brown sugar. Increased pecans bc they're the star here.

  • anya_sf on February 15, 2024

    I made 1/2 recipe in an 8"x8" pan; baked 25 min, the blondies were not underdone, but were still soft and chewy. They were very sweet, but good. I used half bittersweet chips, 1/4 milk chocolate, 1/4 white chocolate. Next time I would use all bittersweet.

  • averythingcooks on April 08, 2023

    These came together very quickly (pretty much a theme of the book), we both really like them & last night's dinner guest was thrilled to take some home. I used a mix of chopped white, dark & milk chocolate topped up with semi-sweet chips. I took them out 27 min (max time given) and they are still soft & chewy today. They are very sweet (all blondies seem to be to my palate) but we are eating them in very small (1/2 ") squares and they are particularly good beside a cup of coffee or tea.

  • kari500 on November 01, 2022

    I like these but man, they are achingly sweet. I added salt to the top after baking, which helped some, but these are a little too much for me. I will stick with the Martha Stewart ones with toffee chips. They're sweet too, but not *this* sweet.

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