If you love the butterscotch-y, caramel-y flavors of blondies, these things are going to blow your mind. And they’re so easy! It’s one of my classic dump and stir recipes. And though they might take a little while in the oven, you can whip these up super quickly. They’re perfect for those nights when you realize you need to send something sweet to work or school the next day. And once they taste them, they’ll think you slaved for hours over these babies. Y’all enjoy!
Pecan Chewies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 eggs, well beaten
- 2 cups self-rising flour
- 1 cup chopped pecans
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 300°F and lightly spray a 13x9-inch baking dish with nonstick cooking spray. Melt butter, add sugars, and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into the prepared baking dish.
- Bake approximately 40 to 50 minutes being cautious not to over cook. They will still be jiggly in the middle.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
Heather says
How great would a couple of these be right now!!!!
Susan says
I make these too. Sometimes I make a caramel icing to put on them. Makes them even better.
Cindi says
I made these the other night, but I only made half a batch. I though a full batch would be way too much for just me and the husband. WRONG! I should have made a full batch…they are addicting! Now I need to make more!
Stacey says
I know exacly how you feel! One batch is usually not even enough for us.
Thea Langley says
These are the best! It was even tastier because Stacey made them! I will serve on any committee necessary to eat these tasty treats! Hopefully I will have time to make my own this weekend, probably not as good as stacey’s but I’ll give it my best shot!
Stacey says
I’m so glad you enjoyed them! Hopefully yours will turn out just as tasty!
Sabrina says
OMG, my grandmother used to make this for me and my sisters every summer when we came to spend our summer vacation with her.
Tina says
oh, oh my!! 🙂
Jessica says
I found a recipe similar to this but it called for 4 eggs instead of 2, and it was called “cornbread cake”. To me it tasted more like a blondie, and that’s what we named it when I made it this morning at the bakery I bake for lol! It was just too confusing to call it by its given name! The front of house openers looked at me like I had two heads when I told them it was “cornbread”. Bless their hearts.
Bonnie Banters says
Scrumptious, melt-in-your mouth favorite…who could resist!
Stacey says
Thanks so much, Bonnie!
Carol Forrest says
What is the nutrition values? Am I missing this somewhere?
Stacey says
Sorry, Carol. That’s not something that I calculate for my recipes. There’s often a lot fo variance between products and brands, I’d much rather folks track it themselves with the ingredients they have on hand. You’re welcome to jump over to some of the site like MyFitnessPal.com and they have option of adding in the ingredients to get a rough estimate.
Cindy says
Someone said they made a caramel icing. Could you share the recipe?
Shay Billings says
I have the exact recipe but it calls for 1/2 teaspoon of ground cinnamon. Have you ever baked these with cinnamon? It’s really delicious. Will have to try it without cinnamon for a change.
Thank you for all the great recipes, hints, tricks and secrets. I love reading your blogs/posts too! 🙂
Stacey says
You’re so welcome, Shay! I have tried them with cinnamon and they are delicious! It’s a great way to completely change the flavor.
Shay Billings says
I made these today. OMG …. I gotta get them out if the house. They are scrumptious. I could make myself sick eating them.
Stacey says
I know the feeling! So glad you liked them, Shay!
jen says
O.M. GEE!!!!! These things are DELICIOUS! My husband and I ate half the pan this afternoon. Good lord have mercy! Went exactly by the recipe, wouldn’t change a thing. These things are a must try!
Stacey says
They are totally addictive! They don’t last very long at our house either. Glad y’all enjoyed them!
July says
My aunt makes these for me only addition is she sprinkles with powdered sugar. AMAZING!!!
Stacey says
YUM!
Shirley Lindsey says
Here’s a recipe I’ve had for many, many years. It is so close to yours.
4 eggs, beaten
1 box light brown sugar
Melt this together in double boiler. When melted, remove from heat and add the vanilla
1 t. vanilla
2 C. Self Rising Flour
2 C. Pecans chopped
Add all together and bake in 13″X9″ pan at 300 degrees 40-45 minutes. Different ovens vary; just keep an eye on it. It will crack on top, but that’s natural.
Notice there is no butter, or any kind of fat except the small amount in the eggs.
Cheese with Noodles says
Silly question, should the pecans be chopped up? I’ve never cooked/baked with pecans before (except to make pralines!), but this recipe intrigues me for some reason and I really want to give it a try!
Stacey says
The original recipe calls for whole pecans but I chop them up some times, it’s up to you.
Jen says
These Pecan Chewies are the best and SO easy to make!! I had forgotten about them until your facebook post today. Looks like I’ll be making them tonight!
Stacey says
So glad you love them as much as we do!
Stacey English says
Oh my, can’t wait to try these, and I love that these are all ingredients that I already keep on hand.
Gayle says
Could you add butterscotch bites instead of pecans. I like pecans but, I cannot eat them sometimes. Thanks
Stacey says
Absolutely!
AH says
Is the oven temp correct? Seems very low
Jen says
I have made these several times at the 300° temp and they turn out perfectly every time.
AH says
Thanks! I started out at 300 but bumped it up to 350 because it was taking forever. Guess it’s just my oven :/
Stacey says
Yes, it takes 40 to 50 minutes. They won’t seem done all the way – still a little jiggly.
Sherri says
My sweet mother in law gave me this recipe shortly before my husband and I were married. It is one of his favorite treats and making them always scores BIG points for me! The only thing I do differently is to slightly toast the pecans and allow them to cool before adding to the batter. It just adds another dimension of deliciousness to an already decadent dessert! I also chop some of the pecans and leave others halved. It provides a little surprise in every bite. Thanks, Stacey! Love your blog and all the recipes you share!
Stacey says
Thanks Sherri! If I’m feeling especially industrious, I’ll toast some too.
Amanda says
These look so yummy! I love pecans so we will definitely need to try them.
Stacey says
Thanks! Hope you love them!
Nikki says
These look so delicious and remind me of a Chewy Cake Recipe my Aunt made! I love all the flavors of the pecans and buttery yumminess in this! Can’t wait to try this recipe!
Stacey says
Hope you’ll love it!
Rebecca says
Have you tried freezing them?
Stacey says
I haven’t. They usually don’t last long enough around here. 🙂
Tina says
Do you think walnuts would be good instead of pecans? Love pecans but none on hand.
Stacey says
Sure!
Patricia says
It is excellent with walnuts. I have tried them and I love them. I’d rather use walnuts instead of pecans!
Stacey says
🙂
HannaT says
I toasted the pecans and added a handful of dried cranberries . The cakes are irresistible , one batch is not enough . Thank you so much for this great recipe
Maura says
I stumbled onto your pecan chewies recipe when I googled Chewies to order pet food. Am so glad I did.. sounds so yummy. my pecans are chopped and ready to be turned into chewies as soon as it cools down tonite to turn the oven on.
also gonna try your chocolate gravy.
Chopped pecans (or cashews) are easier to enjoy with dentures.
Stacey says
I sure hope they turned out great for you!
Mill says
How many does one batch make?
Stacey says
It really depends on how you cut them. A 9×13 can be cut into 12 big pieces or as many as 40 little pieces.
Michala says
Sounds delicious! I will try this over the weekend. 2 cups of sugar? It’s not to sweet?
Stacey says
Hope you’ll enjoy them! It’s dessert!
Chaundra says
Baked these tonight and they are delicious! Sticking with this recipe. A taste of comfort and home. Thank you!
Stacey says
There’s a reason it’s one of my favorites! So glad y’all enjoyed them!
Darlene Moore says
This is a wonderful recipe. My grandmother gave me a recipe from a 1950’s cookbook, for a bar very similar to this one. They are called Chewy Noels. Here is the recipe in case you’d like to try it??
Chewy Noels:
2 Tbsps Butter
2eggs
1 c packed brown sugar
5 Tbsps flour
1/8 tsp Baking Soda
1 tsp vanilla
1/2 c nuts
Powdered sugar for dusting bars.
Melt butter in square baking pan. In a bowl, mix sugar and eggs; add in other ingredients except powdered sugar.
Mix then pour over butter. Bake 20 minutes on 350 degrees. Do nut overbake, center should still be soft (or jiggly like you instructed). Cut into small squares and dust with powdered sugar.
I’ve had so many people think they taste like chocolate, even though there isn’t any in them.
Stacey says
Thanks for sharing, Darlene! These sound great!
Ashley Stevens says
Have you ever added chocolate chips to this? Either way, these sound amazing and I can’t wait to fix some!!
Stacey says
I haven’t, but I can’t imagine that being a bad thing!
Denise says
I made these added Caramel bits and chocolate chips!! They were awesome!!!
Stacey says
Sounds great! Glad you enjoyed them!!
Ollie Jordan says
How can you use regular flour?
Stacey says
Try this… https://southernbite.com/turn-all-purpose-flour-into-self-rising-flour/
Karen says
Followed the recipe exactly. Set the timer for 40 minutes; at 35 minutes they were raising nicely, at 40 they had fallen 🙁 Even bought self rising flour since I didn’t have any. They were a little greasy, but good. Don’t think I would make them again unless someone can answer me what may have happened 🙁
Stacey says
Congrats! That’s exactly what should happen! It’s kinda like making brownie – they rise up, then collapse into chewy, gooey perfection!
Patsy says
I made these over the weekend and they received great reviews. Thanks for sharing such a delicious recipe.
Stacey says
I am SO glad they turned out great for you, Patsy! They one of my most favorite desserts!
Louise says
How do I give these 10 stars, lol? I made these over the weekend for my son’s family, and we all went wild over them! I think there were a half dozen left, and they were sent home with them because I couldn’t be trusted alone with all that deliciousness. This recipe is out of the ballpark……goes together fast and easy and is completely addictive! Thanks, Stacy.
Stacey says
Thank you SO much, Louise! I love this recipe dearly, but feel like it often gets overlooked. I’m so glad you guys enjoyed it so much!!
Carrie says
I printed out this recipe probably 2012 or so and for whatever reason, didn’t get around to making it right away. I ran across it this past week and gave it a try. I chopped my pecans and then put in too much but it didn’t matter – they were great! The edges are the best. Thanks!!
Stacey says
So glad to hear you finally tried them! Aren’t they great!?
Keely Malagon says
Is there such a thing as too many pecans? LOL
Stacey says
I say absolutely not!! 🙂
Caroline O says
I may get exiled from the South for saying this, but I don’t think I’m going to make pecan pie any more! As my husband noted, this captures all the elements that are so attractive about the pie: crunchy, chewy, buttery, sweet, pecan-y! And this was so much easier! Virtual high five!!!!
Stacey says
Virtual high five right back at you! Thanks so much, Caroline! I’m tickled to hear you enjoyed these!
Norma Whisenant says
I made these today. They are tasty, but my batter was very thick and I used exact measurements in the recipe. The top did not turn out crackly and they did not jiggle at all. I could not pour the batter into the pan, I had to spread it. Wonder why the batter was so we thick?
Stacey says
This does make for a thick batter. Various things like using too much flour or the degree to which your butter is softened will all change that. Regardless, I’m glad they were tasty!
Pat says
I want to make these to take to a family get-together, but will have to make them at least a couple of days ahead. How long do you think these would stay fresh?
Stacey says
I would recommend no more than 2 days in advance. One day would be even better.
Candy says
I love your recipes,, they are all so simple. I’m almost out of white sugar, could I use more brown sugar in this recipe? Do you think they would still turn out ok?
Stacey says
Thanks, Candy! You can, but the texture might be a bit different. Enjoy!
Lydia says
I love these so much! We used sliced almonds because those are easier to find, but my goodness, they are SO GOOD!!!
Stacey says
Awesome! So glad to hear you enjoyed them!!