Charleston chews are one of my favorite things. No, not the candy. This is like a brown sugar blondie thing and it’s delicious! I always wait to have them when I’m in Charleston because I’ve been afraid of being disappointed in my own version. I don’t need to be afraid of that anymore! They weren’t as gooey in the middle as I’m used to, but I think I can solve that by baking for a few minutes less.
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I researched a few recipes and read a few sections of the “How to Bake Everything” cookbook as I was trying to figure out the best way to make these. The only thing all of the recipes had in common was a stick of butter, a box of brown sugar, and a cup of chopped pecans. The amounts of eggs, flour, and everything else were all over the place. I decided on 1½ cups flour because 2 cups just seemed like a lot compared to everything else. I tasted the batter after mixing in 1½ cups of flour and decided that was enough (I don’t recommend doing this due to the raw eggs.) I think any more would have made them way too floury.
If you have parchment paper, I highly recommend using it to line your baking dish. These were very hard to get out of the pan, and I buttered it very well. Thankfully my Pampered Chef cake tester and releaser helped me work a miracle, and I was able to remove all of the bars.
- 1 stick butter softened
- 1 lb brown sugar
- 3 eggs
- 1 tsp vanilla
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1 cup chopped pecans
- Powdered sugar for dusting
- Preheat oven to 350°.
- Cream butter and sugar. (I used the flex edge beater with my KitchenAid stand mixer.)
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Stir in baking powder.
- Gradually add flour, about ¼ cup at a time, stirring until combined.
- Mix in chopped pecans.
- Spread mixture into a generously greased 13×9 inch baking dish (or line the dish with parchment paper).
- Bake for about 20 minutes, or until a toothpick comes out fairly clean.
- Let cool, then cut into squares.
- Dust with powdered sugar.
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