Best Charleston Chewies Recipe with Brown Butter Recipe
Servings: 16 bars
Calories: 330kcal
If the words brown butter, brown sugar, pecans, decadently rich, and chewy send you into sensory overload, this easy recipe for Charleston Chewies, also known as Pecan Chews, is the answer to your dessert prayers.
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Equipment
- 9' x 9' light-colored metal baking pan
Ingredients
- 1 cup melted unsalted butter
- 2 cups packed light brown sugar
- 2 large or extra-large eggs, beaten
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups chopped roasted pecans
Instructions
- Preheat the oven to 350 °F.
- Add the butter to a small light-colored skillet over medium heat. Stir the butter continuously for about five to six minutes or until it turns a light golden brown with speaks of darker brown on the bottom. Remove the pan from the heat. Perfect brown butter can turn into a burnt mess in the blink of an eye, so don't walk away.
- Add the brown sugar and brown butter to a large bowl. Mix well to combine.
- Add the eggs and vanilla and whisk until the batter is smooth.
- Add the flour, baking powder, and salt, and stir until everything is combined, then add the pecans and stir.
- Spray a 9' x 9' metal baking pan with non-stick baking spray and add the batter. Spread out evenly and bake for 20 minutes or until the edges are crispy and pulling away from the sides, the center will still be soft.
- Hint: Non-stick baking spray contains flour and is made especially for baking. It is not the same as a non-stick cooking spray. If you don't have non-stick baking spray, grease the pan liberally with butter before adding the batter.
Notes
For the best results, do not overbake Charelston Chewies. Like brownies, they are best when slightly underdone with a moist, chewy interior.
When browning your butter, be sure to use a light-colored pan so you can monitor the color of the butter and avoid burning it.
To measure flour, be sure to use the spoon and level method. That is to spoon the flour into your dry measuring cup and then level it off by scraping across the top with a knife.
When measuring brown sugar, if the recipe calls for packed brown sugar, like this one, spoon the brown sugar into the dry measuring cup and then "pack" it in by pressing down with your fingers or the back of the spoon until the cup is full.
You can substitute raw pecans if you are short on time. You can roast pecans in the oven or cook them quickly in the microwave by spreading them out evenly on a plate and then microwaving them in one-minute intervals until they are fragrant and roasted. This will take anywhere from four to five minutes.
Charleston Chewies can be stored in an airtight container at room temperature for up to four days. I like to place a sheet of wax paper or parchment paper between the layers.
You can freeze Charleston Chewies; just be sure to wrap them securely and then store them in an airtight container in the freezer for up to three months. Then, before serving, let them thaw on the counter.
If you use a 9' x 9' metal pan, you should be able to cut 16 squares, about 2' x 2' each. A metal pan with straight edges will give you cleaner cuts than a glass baking dish with sloped edges.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 90mg | Potassium: 114mg | Fiber: 1g | Sugar: 27g | Vitamin A: 389IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
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