These insanely chewy, buttery and delicious white chocolate pecan brownies are sure to please anyone (white chocolate lover or not!).

What business I think I have posting a white chocolate recipe when I’ve been less than kind to dark chocolate’s nemesis, I don’t know.

But I’m here to tell you that even as a white chocolate non-craver (and dare I say, despiser), these white chocolate pecan brownies are to-die for.

A stack of white chocolate pecan brownies in a white ramekin.

I don’t know what it is about them. They are buttery and insanely chewy with a delightful creaminess, thankyouverymuch white chocolate.

Plus, the lightly toasted pecans are the perfect crunchy compliment to the sweet white chocolate. (And don’t even get me trying to explain how I’m not actually a huge nuts-in-brownies fan either; clearly I don’t know who I am anymore.)

I originally spied the idea of white chocolate pecan brownies in this enormous baking book my brother Nate gave me years ago. But the recipe was a massive fail.

They tasted pretty good but looked so ridiculously messy and gross. I’m not sure why I even persevered, but after another three or four times of tweaking and testing, and yes, tasting, these are the perfect white chocolate pecan brownies (and nothing like the original, thank goodness).

A pecan brownie with a bite taken out.

I know many of you will say they aren’t really brownies in the technical sense of the word.

But brownies they shall be called since they employ the same mixing method as traditional brownies (melting the chocolate and butter together before adding the dry ingredients) versus their blondie counterparts which are usually mixed up like traditional drop cookies but baked in bar form.

Not to toot my own horn or anything, but is there some kind of award for continuing to support and promote white chocolate when I’m not an inherent fan?

I’d like to say I took one for the team here, but in all actuality, I think these brownies have definitely put me in the camp of one who admires white chocolate.

Just don’t give me a bag of white chocolate chips for snacking and think I’m going to be in any way satisfied.

I’ll be throwing elbows like nobody’s business to get to my dark chocolate chips. My loyalty to white chocolate only goes so far.

Cut up white chocolate pecan brownies on a piece of parchment paper.

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White Chocolate Pecan Brownies

4.55 stars (20 ratings)


  • 9 ounces (255 g) white chocolate baking bars, not chips or almond bark, divided
  • ½ cup (113 g) salted butter
  • cup (141 g) lightly packed brown sugar
  • cup (141 g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups (213 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups coarsely chopped pecans, divided


  • Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  • Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped – there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn’t burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.
  • Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.
  • In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.
  • Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.
  • Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days.


Chocolate: white chocolate chips do not melt well so don’t use them in this recipe – baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.
Serving: 1 Bar, Calories: 221kcal, Carbohydrates: 25g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 96mg, Fiber: 1g, Sugar: 18g

Recipe Source: from Mel’s Kitchen Cafe