Equipment
Ingredients
Main
- 15 ml vegetable oil
- 255 g all-purpose flour
- 3 g salt, kosher
- 2 egg
- 220 g brown sugar, packed, dark preferred
- 45 ml caramel sauce
- 100 g pecans, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 179 kcal
- Protein
- 3 g
- Carbohydrates
- 28 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 15 g
- Sodium
- 90 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 23 mg
- Potassium
- 72 mg
- Calcium
- 23 mg
- Iron
- 1.1 mg
- Magnesium
- 13 mg
- Phosphorus
- 48 mg
- Zinc
- 0.5 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.0 mg
- Folate
- 34 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F). Grease an 8x8 inch baking pan with vegetable oil.
Sift the flour and salt together into a medium bowl.
Whisk the eggs and brown sugar in a separate bowl until the mixture becomes thin and lightens in color.
Transfer the egg and sugar mixture to a medium saucepan. Heat over medium-low heat for 5 minutes, stirring occasionally, until the sugar has fully dissolved.
Remove the saucepan from the heat. Stir in the sifted flour mixture, caramel sauce, and chopped pecans until no dry streaks remain.
Pour the batter into the prepared pan and spread it into an even layer. Bake for 15 minutes.
Cool the bread in the pan for 5 minutes.
Cut the bread into 16 brownie-sized squares and serve while warm.
Chef's Notes
- For an even deeper caramel flavor, consider using a dark, robust brown sugar. The molasses content in dark brown sugar will contribute significantly to the final taste.
- Don't overmix the batter after adding the flour. Overmixing can develop the gluten too much, resulting in a tougher bar instead of a chewy one.
- Ensure the egg and sugar mixture is heated sufficiently to dissolve the sugar completely. Undissolved sugar can lead to a grainy texture in the finished product.
- If you don't have store-bought caramel sauce, you can make your own by melting down soft caramels with a little cream or milk. Adjust the consistency as needed.
- Allowing the bars to cool slightly in the pan before cutting helps them set up and prevents them from crumbling apart.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain chewiness.
Freezer: 3 months — Wrap individual squares tightly in plastic wrap.
Reheating: Microwave for 10 seconds to restore softness.
Troubleshooting
Bread is dry or brittle
Cause: Overbaking
Fix: Cannot be fixed
Prevention: Check the oven at 12 minutes; do not exceed the 15-minute bake time.
Grainy texture
Cause: Sugar did not fully dissolve on the stovetop
Fix: Cannot be fixed once baked
Prevention: Ensure the mixture is heated until completely smooth before adding dry ingredients.
Cultural Context
Chew bars, often referred to as "chewy brownies" or "caramel chew bars," are a beloved dessert in the American South. They evolved from simple bar cookies and are a testament to the region's love for rich, sweet, and comforting baked goods, often appearing at potlucks and family gatherings.
