Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.

Tonya
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.

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  • Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.

  • Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.

  • Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Nutrition Facts

323.6 calories; 3.8 g protein; 40.8 g carbohydrates; 38.5 mg cholesterol; 255.8 mg sodium. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2010
Came out perfect the first time. Soft and gooey while still warm, then deliciously chewy the next day. I didn't have self-rising flour so I added baking powder and salt (the standard cheat). Excellent recipe; will definitely make again SOON! Read More
(58)

Most helpful critical review

Rating: 3 stars
11/05/2004
I don't know if I did something wrong I followed everything word for word??? They tasted good but I had to use 1/4 cup more of butter because the batter was so dry. The batter is not spreadable so be prepared to push and mold it into the pan. I would make again just to try to see if I did something wrong. Read More
(27)
65 Ratings
  • 5 star values: 43
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/16/2010
Came out perfect the first time. Soft and gooey while still warm, then deliciously chewy the next day. I didn't have self-rising flour so I added baking powder and salt (the standard cheat). Excellent recipe; will definitely make again SOON! Read More
(58)
Rating: 3 stars
11/05/2004
I don't know if I did something wrong I followed everything word for word??? They tasted good but I had to use 1/4 cup more of butter because the batter was so dry. The batter is not spreadable so be prepared to push and mold it into the pan. I would make again just to try to see if I did something wrong. Read More
(27)
Rating: 5 stars
11/05/2004
These are soo good!! Like a butter pecan brownie. 5 stars cause it's so easy to put together and because they are soo good!! My dough was crumbly too I just worked it together with my hands and then pressed it into the pan. Awesome Tonya! Read More
(21)
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Rating: 5 stars
03/21/2006
I love this recipe. Don't over cook the butter and sugar just melt till all wet and stirring smoothly. Read More
(11)
Rating: 5 stars
07/29/2008
In one word: YUM! These are simply scrumptious. I followed the recipe as written. Next time I think I will use a baking sheet to achieve slightly thinner bars. Tastes like the perfect combination of pecan pie and a blondie (vanilla brownie). Read More
(8)
Rating: 5 stars
01/10/2011
Very good! Read More
(6)
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Rating: 5 stars
08/23/2006
I made these yesterday and my husband took them to work this morning. He has already called me to say that 2 people at his work wanted to know how much I would charge them to make them some? They where simple to make and oh so good. It reminded me of a chewie cookie thingie my grand mother use to make. A keeper for sure and with pecan season just a couple months away I'm sure I will be making many more batches. Thanks for sharing the recipe with us. Read More
(6)
Rating: 3 stars
12/23/2006
This turned out horrible but I gave it 3 stars since I might have been responsible for that! I used all-purpose flour instead of the required self-rising flour...I don't know if this was responsible but the top and sides were baked beautifully but the inside was gooey and uncooked. The batter tasted delightful so there's potential...but again it could have been my fault Read More
(5)
Rating: 5 stars
12/22/2006
Excellent recipe! The brown sugar/butter mixture seemed thick or dry before I added the eggs but by the time I added the rest of the ingredients the batter was perfect. The result is a delicious treat that is somewhere between a blondie and pecan pie. Read More
(4)