A buttery brown sugar center with a slightly crunchy outer layer is what makes these chewy and gooey Charleston Chewies an irresistible dessert bar. Many Lowcountry picnics, potlucks, bake sales, and family gatherings aren’t complete without these Gullah-inspired delicacies.
When it comes to dessert I never know whether to go for brownies or cookies, but I do know I prefer them both chewy like these Chocolate Chip Banana Cookies or these Molasses Cookies.
Why This Recipe Works
Charleston is known for its buttery pecan dessert combinations and these chewies are no different. These bars can best be described as a brown sugar blondie and are similar to Cinnamon Squares, but they’re less cakey than a blondie or brownie, they’re chewier.
If you happen to visit a Charleston pot-luck or picnic you’ll likely get to enjoy some of these chewies, also known as pecan chewies. They’re extremely easy to make, though there are several variations of this recipe. I prefer to melt the butter and then mix in the brown sugar. I also use only brown sugar, whereas some recipes use a combination of sugars.
You also won’t need to look much further than your pantry for these simple pantry ingredients that make up this recipe.
Ingredients You’ll Need
Ingredient Notes
- Pecans: for this recipe, you will need chopped pecans, which you can mix into the batter or sprinkle on top. You could also use pecan halves and cover the tops of the bars instead of mixing them if you’d like. If you don’t like pecans you can also sub in walnuts instead or leave them out entirely.
- Vanilla: generally, I like to use almond extract in baking, but I prefer the vanilla in this recipe. You can also do a combination of the two if you’d like.
Step-by-Step Instructions
- Melt the butter. In a medium saucepan or skillet melt the butter over medium heat until completely melted.
- Mix in the brown sugar. Add the brown sugar to the saucepan and stir the mixture into the butter until fully incorporated. Remove the saucepan from the heat.
- Add the vanilla and eggs. Let the mixture cool for about 5 minutes before whisking in the vanilla and eggs.
- Combine the dry ingredients. In a large mixing bowl whisk the flour, baking powder, and salt together.
- Fold the batter together. Pour the butter mixture into the dry ingredients and fold them together. Line a 9×9 baking pan with parchment paper leaving a 2-inch overhang on the sides and pour the batter into the pan.
- Bake. Bake for 30 to 35 minutes at 325ºF, or until a toothpick is inserted into the center and comes out clean.
- Dust. Once the bars have cooled completely dust the tops with powdered sugar.
Helpful Equipment
- 9×9 Baking Pan
- Parchment Paper or Aluminum Foil
- Whisk: you’ll need a good strong whisk to mix the batter once it gets thick.
- Mixing Bowl: I have so many mixing bowls, but really love white ones.
- Dusting Wand: this helps to get a really pretty sprinkled look on top of the bars. If you have a mesh sieve or a flour sifter you can also use those.
Recipe Notes and Tips
- You can use as many or as few chopped pecans as you like. I prefer to sprinkle mine on top, but many recipes suggest mixing them into the batter.
- Try some almond extract for added flavor. Instead of using 2 teaspoons of vanilla use 1 teaspoon and add 1 teaspoon of almond extract for an extra intense nutty flavor that is divine.
- To store Charleston chewies keep them in an air-tight container. They do not need to be refrigerated.
- During the cooking process, the bars will fall during the center. These bars aren’t going to be perfectly even squares like brownies, which is what makes them great because they’ll have that dense middle.
FAQs
Yes. The powdered sugar is both pretty on top and adds a little more sweetness, however, you can omit it from the recipe if you’d like.
Sure! You can use a different type of nut such as walnuts, macadamia nuts, or whatever you prefer. They can also be left out of the recipe entirely.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Charleston Chewies
Equipment
- 9×9 Baking Pan
- Medium Saucepan
- Mixing Bowl
- Whisk
- Dusting Wand
Ingredients
- 1 cup Unsalted Butter
- 2 cups Brown Sugar
- 2 teaspoons Vanilla
- 2 large Eggs room temperature
- 2 cups Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans
- 1 tablespoon Powdered Sugar
Instructions
- Preheat the oven to 325ºF and a line a 9×9 baking pan with parchment paper leaving a 2-inch overhang on the sides.
- In a medium saucepan or skillet melt the butter over medium heat until completley melted.
- Add the brown sugar to the saucepan and stir the mixture into the butter until fully incorporated. Remove the saucepan from the heat.
- Let the mixture cool for about 5 minutes before whisking in the vanilla and eggs.
- In a large mixing bowl whisk the flour, baking powder, and salt together. Pour the butter mixture into the dry ingredients and fold them together (you can also fold in additional pecans if you'd like).
- Pour the batter into the prepared pan and sprinkle the chopped pecans on top.
- Bake for 30 to 35 minutes, or until a toothpick is inserted into the center and comes out clean.
- Let the bars cool completely before dusting the tops with powdered sugar.
Notes
- You can use as many or as few chopped pecans as you like. I prefer to sprinkle mine on top, but many recipes suggest mixing them into the batter.
- Try some almond extract for added flavor. Instead of using 2 teaspoons of vanilla use 1 teaspoon and add 1 teaspoon of almond extract for an extra intense nutty flavor that is divine.
- To store Charleston chewies keep them in an air-tight container. They do not need to be refrigerated.
- During the cooking process, the bars will fall during the center. These bars aren’t going to be perfectly even square like brownies, which is what makes them great because they’ll have that dense middle.
Helen says
These sound fantastic. I love anything chewy and the brown sugar and pecans is such a great combination.
Aimee Mars says
Thank you, Helen!
Michelle says
These chewies were so amazing! So much flavour and texture running through them!
Aimee Mars says
Thank you, Michelle!
Marina says
I love how simple these charleston chewies are to make! I followed your short and fantastic video and it was perfect for my unannounced guests, thanks!
Aimee Mars says
That’s great to hear, Marina!
Deb says
You had me at buttery brown sugar center. This was fantastic.
Aimee Mars says
Right?!?!
Claudia Lamascolo says
Just by looking at those photos my mouth is watering cant wait to get the ingredients to make these!
Aimee Mars says
Thank you, Claudia!
Liz says
Wondering about the Gullah connection
Aimee Mars says
Hi Liz, the Gullah origins of this recipe are a bit hazy. When I was developing the recipe I found tons of information about Gullah cuisine and recipes similar to this one was linked to their culture. It’s common to see these delicious bars around the area at grocery store checkouts!
Michelle says
The pecans cut the sweetness so they’re just right!
Aimee Mars says
Thanks, Michelle! I’m glad you liked them.
Jill says
This is a dessert that is calling my name. Butter, pecans and sugar? YES PLEASE! Excited to try these!
Aimee Mars says
Those are all my favorites too!
Tavo says
I loved these chewies, the texture was just perfect and the flavor… yummm!
Aimee Mars says
Thank you, Tavo!
Michelle says
I’ve never heard of Charleston Chewies before but they look incredibly delicious! Will have to give these a try soon!
Aimee Mars says
I hadn’t heard of them until I moved to Charleston, but I promise they are delicious!
Natalie says
Such a lovely cake. The flavors are amazing. Looks buttery, sweet, and perfect with a cup of tea. I’m making this for sure. Yum!
Aimee Mars says
Thank you, Natalie!