Pecan Chewies

Super moist and chewy blondies made with pecans.

I know every time I post a new recipe I’m always like, “EAH MAH BLOG! These are the best whatchamacallits EVER!” And you probably think to yourselves sometimes, “This heifer thinks everything she makes is good.”

But that’s not true. I make stuff all the time that I don’t love so I don’t post it to the blog. Only the best stuff makes it here. And these, folks, are the best!

I wanted to do some more holiday baking this weekend and since I had this giant bag of pecans in the freezer, I went online to see if I could find some sort of pecan blondie recipe. I always start with my favorite food blogger buddies when I’m looking for new recipes. And right off the bat I found a two-in-one. My good buddy Christy Jordan from the Southern Plate had this recipe for Pecan Chewies on her site which was actually a guest post from my other good buddy, Stacey Little from the Southern Bite, sharing his recipe. In the world of mathematical, statistical food awesomeness probability, this was going to have a 100% chance of being amazeballs.

And it totally was! I only changed up a few things. I don’t usually keep self-rising flour in the house so I used all-purpose flour with a little baking powder and salt. And I added a bit more pecans because I love them!

Pecan Chewies
recipe adapted from Southern Bite
1 cup butter (2 sticks), melted
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups pecan halves, roughly chopped (yields about 1 1/2 cups pecan pieces)

Cream together butter, sugar, brown sugar, eggs and vanilla with an electric mixer at medium speed until smooth and creamy (about 1 minute).

Sift together flour, baking powder and salt. Gradually add flour mixture to butter mixture and mix until just combined and smooth (about 1 minute). Stir in pecans.

Spray a 13x9 baking pan with cooking spray. Spread batter evenly into pan and bake at 300 degrees for 40 minutes or until set in the middle and golden brown.

Cut into squares and store in an airtight container once cooled.



  1. I had this recipe years ago and lost it, I'm so glad you posted this, thanks! My sons loved it!

  2. I made these for our christmas treat tray and everyone loved them. They were awesome right out of the oven. Thanks!

  3. Can you use margarine instead of butter?

    1. Yes, I think so, though I always recommend the real deal :)

  4. Those look wonderful and I mean this comment in no disrespectful way at all, but do you realize what it would cost me to put two cups of pecans in a cookie recipe? Over twelve dollars unless I found a terrific sale. I think an 8oz. bag is $5.99 at my grocery store. Adding a half pound of butter plus all the other ingredients and this is way beyond my budget for one pan of cookies. Maybe when my ship comes in. :)

    1. I agree that pecans can be pricey, but I bought 2 pounds of pecans for $11 at Costco. Same price at Sam's Club. I used them all through Christmas baking and still have about 1 cup left.

  5. Where I live in NC we call this Chew Bread and they are so delicious!!!!!!!!

  6. Oh Mandy, if only this could be a cookie instead of a cookie bar! Easier to pack in my hubby's lunch as a cookie. Can it be converted somehow?

    1. Hmmm... I don't think so but you can easily cut these into small squares :)

  7. Very close to my favorite Chew Bread recipe: 1 stick butter, 3 eggs, 1 tsp vanilla, 1 box brown sugar, 2 cups s.r. flour, 1 cup chopped pecans & 6oz semi-sweet chocolate chips. 13×9 pan, 325-350 degrees approx. 30 minutes. It's been a family favorite for years! (TN gal)

  8. Same as above from TN gal. I tried pecan chews before all the way back from the early 70's in Statesboro, Georgia. A Southern lady made them for me but I never got the recipe. I will try these out.

  9. OMGoodness these are scrumptious!
    A neighbor use to make a peanut butter version.
    Please re-post thes!


Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy