Charleston Chewies are a traditional Gullah Geechee dessert from the lowcountry of the American South. Part praline, part blondie, part cookie bar, these chewy butterscotch pecan bars are a game changer!
As is my tradition I’m writing this while munching on one of my freshly baked Charleston Chewies, and all I can say is WOW. These bars are unlike anything I’ve had before. So much going on here, the crunchy edges, the soft chewy butterscotch-y center, the crisp pecans and that hit of floral vanilla and almond that follows it all. I love this dessert ~ it ticks all my boxes for a special treat that is totally worth the calories. These praline blondies are going in my personal Recipe Hall of Fame.
What makes these Charleston Chewies stand out? A subtle mix of vanilla and almond extracts, plus a simple 2 minute toasting the pecans in my microwave ~ makes all the difference!
Let’s dig in
What are Charleston Chewies?
Charleston Chewies are rich, brown sugar pecan bars with deep Southern roots. They get their name from Charleston, South Carolina, and are beloved in the Gullah Geechee community—descendants of enslaved West Africans who’ve preserved their vibrant culture along the coastal South for generations. One bite and you’re tasting history.
Maybe think of Charleston Chewies this way: if a praline and a blondie had a baby…
Charleston Chewies ingredient notes
This is one of those recipes you just know is going to be good ~ how can you go wrong with butter, brown sugar, and pecans??
- butter
- I’m using salted butter (if you use sweet butter add 1/2 teaspoon salt.)
- golden brown sugar
- brown sugar contains molasses which helps put the ‘chew’ in Charleston chewies.
- all purpose flour
- Gullah cooks will often use self rising flour, and if you do, leave out the baking powder and use sweet butter.
- baking powder
- vanilla extract
- almond extract
- pecans
- I pop my nuts on a dinner plate and microwave for exactly 2 minutes to toast them to perfection. This makes them crisper and 100% more delicious.
Baking notes
The culinary technique of making chewies is closer to the method of candy making than it is to the method of making a brownie. The flour is a secondary element to the butter and sugars. Butter begins the baking process when it is melted and cooled before eggs are incorporated, and the result is a distant, richer, more melt-in-your-mouth cousin to the blondie. ~Southernfoodways.org
- Melt the butter in a saucepan and combine with brown sugar.
- Just whisk the sugar and butter together to combine, but no worries if they seem separated. Set aside to cool briefly before continuing.
- Whisk in the eggs along with the vanilla and almond extracts.
- I’m one of ‘those‘ who lets the extracts dribble over the measuring spoon as I measure. I recommend you do too 🙂
- Whisk the flour and baking powder in a bowl.
- Add the wet to the dry along with the pecans and blend just until no dry flour remains.
- Spread in prepared pan and pop a few extra pecans on top.
- Whenever I add extra nuts, chips, etc., to the top of a pan I always take a minute to gently press them in so they bake up embedded in the batter and not precariously perched on the surface.
the only tricky part
Brownies, blondies, and cookie bars are generally easy and straightforward to bake, the only tricky part here is knowing when to take them out of the oven. In general it’s better to underestimate rather than overestimate baking time as Charleston chewies are meant to be moist.
✖️toothpick test ~ this is not super reliable since these chewies are meant to be soft and moist in the center.
✖️touch test ~ not helpful because Charleston chewies will be soft to the touch in the center, not firm, even when done.
✔️ visual check ~ the top should just be beginning to turn golden, with darker edges beginning to pull away from the pan and developing soft wrinkles. There may be soft cracks across the surface.
I love Charleston Chewies and you will too!
The fragrant nutty flavor of toasted pecans is one of the best. Coupled with the butterscotch blondies that are baked to perfection ~ soft and chewy but not gooey ~ you’ve got a dessert bar with a proud history that’s stood the test of time.
The bars can be stacked on a dessert platter, packed in a lunch box, shipped in a flat rate box, or just enjoyed, one by one, out of the pan. Warm them in the microwave and serve topped with ice cream, or just sneak bites throughout the day (my MO.)
Charleston Chewies
Equipment
- 9×13 baking pan
- parchment paper optional
Ingredients
- 1 cup salted butter, cut into pieces
- 2 cups golden brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 large eggs, room temperature
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1 cup chopped toasted pecans, plus more for adding to the top.
optional garnish
Instructions
- Preheat your oven to 350F. Butter your 9×13 pan and line with a sling of parchment paper. This is optional but will allow you to remove the cooled chewies for neater slicing.
- In a medium saucepan melt the 1 cup salted butter, cut into pieces together with the 2 cups golden brown sugar. Stir to melt the sugar. The mixture will appear separated, that's no problem. Set aside to cool for about 5 minutes.
- Into the cooled melted butter pan whisk in the 1 tsp vanilla extract and 1 tsp almond extract along with the 2 large eggs, room temperature, making sure to get everything really incorporated.
- In a large mixing bowl whisk the 2 cups all purpose flour and 1 Tbsp baking powder together.
- Pour the wet ingredient mixture into the flour bowl, along with the 1 cup chopped toasted pecans and gently fold together until well combined, but don't over beat your batter at this point.
- Spread the batter into your prepared pan and smooth out to the edges. Scatter extra pecans across the top.
- Bake in your preheated oven for 30-35 minutes, or just until done. The top should just be beginning to turn golden, with darker edges beginning to pull away from the pan and developing soft wrinkles. There may be soft cracks across the surface. The center, when pressed, should still be quite soft.
Notes
Nutrition
more bar recipes to love
- Outrageous Chocolate Hazelnut Blondies
- The BEST Maple Walnut Blondies
- Almond Flour Brownies
- Creamy Lemon Crumble Bars
- Blackberry Slab Pie Bars
Another outstanding recipe! They are delicious and moist! Made them today, it’s snowing on April 12th in the Hudson Valley NY!
Yay Nancy! I’m so glad to get your approval, and I’m so sorry about the snow! We had a few flakes a few days ago, but sunshine qnd the first farmer’s market of the year today 🙂
I am so look forward to making these, but I am not exactly sure what Golden brown sugar is. I’m thinking is a very light brown sugar….please advise.
Yes, here in the US we have light and dark brown sugar, and the light is sometimes called golden.