Paula Deen Brown Sugar Chewies

Paula Deen brown sugar chewies are soft, chewy bar cookies made with light brown sugar, pecans and a dusting of confectioners' sugar, ready in 35 minutes. Save this easy Southern dessert bars recipe for potluck, church supper or game day, since it all bakes in one simple 8-inch pan.

Melt the butter first and stir the brown sugar in off the heat until the mixture turns smooth. Skip that and the sugar stays gritty, so the bars bake up grainy instead of chewy.

Paula keeps these simple with a single saucepan and no mixer, so there is almost nothing to wash. The batter stirs together in minutes, which makes them a good last-minute bake when company shows up.

Paula Deen Brown Sugar Chewies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

9

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

190

kcal

Brown sugar and melted butter make a thick, glossy batter that bakes into dense, chewy squares with crunchy pecans. A light sifting of confectioners' sugar finishes the top once the pan cools.

Ingredients

• 1/4 cup chopped pecans
  

• 1/2 teaspoon vanilla extract
  

• 1 teaspoon baking powder
  

• 3/4 cup all purpose flour
  

• 1 beaten egg
  

• 1 cup packed light brown sugar
  

• 1/4 cup Butter
  

• for dusting confectioner's sugar
  

Directions

• Prep the oven and pan: Preheat the oven to 350°F. Then spray an 8-inch square pan with vegetable oil cooking spray.
• Melt the butter: Melt 1/4 cup butter in a small saucepan over low heat. Once it is fully melted, turn off the heat.
• Stir in the sugar: Add 1 cup packed light brown sugar to the warm butter and stir until smooth. Then stir in 1 beaten egg until it blends in.
• Add the dry ingredients: Stir together 3/4 cup all purpose flour and 1 teaspoon baking powder in a small bowl. Then stir that into the brown sugar mixture until no dry streaks remain.
• Fold in flavorings: Add 1/2 teaspoon vanilla extract and 1/4 cup chopped pecans. Stir just until they are spread evenly through the batter.
• Bake the bars: Pour the batter into the prepared pan and spread it into the corners. Bake for 20 minutes, until the top is set and golden.
• Cool and dust: Let the pan cool completely on a rack. Then sift confectioners' sugar over the top and cut into 9 squares.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, USA Pan 8x8 square cake pan, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make brown sugar chewies without pecans?

Yes, just leave the pecans out and the bars still bake up chewy. Chopped walnuts work as a swap, or you can add a handful of chocolate chips for a sweeter bar.

Can I use dark brown sugar instead of light?

You can, and the bars will taste a little more like molasses and bake up slightly darker. The texture stays about the same, so it comes down to which flavor you like.

How do I store leftover brown sugar chewies?

Keep them in an airtight container at room temperature, where they stay soft for a few days. If you plan to dust them, wait until serving so the sugar does not melt into the top.

Can I double the recipe for a crowd?

Doubling works well in a 9x13 pan, since that holds twice the batter of an 8-inch square. The bake time will likely run a bit longer, so check that the center is set before pulling it out.

Why did my bars turn out dry instead of chewy?

Overbaking is the usual reason, since these bars are small and thin and cook fast. Pull the pan once the top is set and golden, because the center keeps firming up as it cools.