Charleston Chews

Charleston Chews

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Charleston Chews
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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.

Charleston Chews
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5 from 1 vote

Charleston Chews

Almost like a blondie, but not quite. Gooey pecan brown sugar deliciousness!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: blondie dessert, charleston chews, chewies, pecan dessert
Servings: 1 batch



  • 1 stick butter softened
  • 1 lb brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • cups flour
  • 1 tsp baking powder
  • 1 cup chopped pecans
  • Powdered sugar for dusting


  • Preheat oven to 350°.
  • Whisk together flour and baking powder, and set aside.
  • 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.
  • Gradually add flour, about ¼ cup at a time, beating well until combined.
  • Mix in chopped pecans.
  • Spread mixture into a 9×13 pan lined with parchment paper. (The parchment paper is really important. I greased it well with butter because I ran out of parchment, and they were still almost cemented into the pan.)
  • Bake for about 20-25 minutes until a toothpick comes out clean.
  • Let cool, then cut into squares.
  • Dust with powdered sugar.

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