Charleston Chewies

While it is spring now and I feel like I should be making something with the flavors of spring, we sure have had a lot of rain lately. We get a day or two that is nice but then the rain returns! I have some clothes that are ready for warmer weather; I do hope that I eventually get a chance to wear them.

Instead of spring I stick with traditional flavors like brown sugar and nuts. I had two different recipes that I was looking at, and asked my husband which to make. His answer was to make the Charleston Chewies as he’s had them before and they are great. Well, ok then! I even had dark brown sugar on hand, which is unusual!

These cookies are different in that you make them in a saucepan. I didn’t use my mixer at all, which is so strange! Melting the brown sugar and butter took care of any hardness that my sugar had, just be careful and don’t splash it all over the counter. My hand got tired mixing everything together as it dough was heavy and thick. They baked up easily and they cut like a dream. They have a great pecan/brown sugar flavor. I wonder how these compare to the cookies my husband had before?

Charleston Chewies
1 cup butter
16 ounces dark brown sugar
3 eggs, room temperature
2 teaspoons vanilla
2 1/2 cups flour
2-1/2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
Powdered sugar

Heat the oven to 325 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick spray.

In a medium saucepan, melt the butter over low heat. Add the brown sugar and stir until the butter and sugar melts together, 1-2 minutes. Remove the pan from the stove and allow the mixture to cool 5-10 minutes.

Once the mixture is slightly cooled, add the eggs, one at a time, whisking after each addition. Stir in the vanilla and stir to incorporate. Add the flour, baking powder, baking soda, salt, and chopped pecans and stir until the dough comes together. The dough will be very thick. Pour the dough into the prepared pan, smoothing the top evenly.  

Bake for 25-28 minutes, until the bars begin to brown along the edges. Remove from the oven and allow the bars to cool.

Dust the cookies with powdered sugar before cutting until squares.

Recipe from Pizzazzerie