Recipe By Tonya
Rating
Published Mar 5th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 24 bars Calories 323.6

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

Recipe Ingredients

  • ¾ cup butter
  • 3 cups packed light brown sugar
  • 3 eggs, beaten
  • 1 ½ teaspoons vanilla extract
  • 3 cups chopped pecans
  • 3 cups self-rising flour

Cooking Directions

  1. 1 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.
  2. 2 Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
  3. 3 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.
  4. 4 Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

Nutrition Facts

  • Calories 323.6
  • Carbohydrate 40.8 g
  • Cholesterol 38.5 mg
  • Fat 17.2 g
  • Fiber 1.8 g
  • Protein 3.8 g
  • Saturated Fat 4.8 g
  • Sodium 255.8 mg
  • Sugar 27.5 g

Reviews

  1. Very good!
  2. 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!
  3. 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).
  4. 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 - Read more ...
  5. 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.
  6. 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 - Read more ...
  7. I love this recipe. Don't over cook the butter and sugar, just melt till all wet and stirring smoothly.
  8. 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!
  9. 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 - Read more ...
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