Chocolate Chip Pan Chewies

Introduction

Chocolate Chip Pan Chewies are the ultimate chewy, gooey dessert bars that combine the rich flavor of chocolate chip cookies with the soft, fudgy texture of blondies. They’re baked in one pan—no scooping, no chilling dough, no hassle. Perfect for bake sales, potlucks, or those nights when your sweet tooth strikes hard and fast. These chewy bars are crispy on the edges, soft in the center, and bursting with melted chocolate chips in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 2 cups packed brown sugar (light or dark, your choice)
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips (plus a few extra for topping)
• Optional: ½ cup chopped pecans or walnuts for a nutty crunch

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix Wet Ingredients:
   In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry:
   Add the dry mixture to the wet ingredients and stir gently until just combined—don’t overmix!
5. Fold in Chocolate Chips:
   Fold in the chocolate chips (and nuts, if using). The batter will be thick and sticky.
6. Spread and Bake:
   Spread the batter evenly in the prepared pan. Sprinkle a few extra chocolate chips on top for a bakery-style look.
   Bake for 22–27 minutes, or until the edges are golden and the center looks just set (a toothpick should come out with a few moist crumbs).
7. Cool and Slice:
   Let the chewies cool completely in the pan before cutting into bars or squares.

Method Tips

• For extra chewiness, don’t overbake. Pull them out when they look slightly underdone—they’ll firm up as they cool.
• If you want thicker chewies, use a smaller 8×11-inch pan and bake 5–7 minutes longer.
• Want a butterscotch twist? Swap half of the chocolate chips for butterscotch chips.

History

Chocolate Chip Pan Chewies date back to mid-20th century American kitchens, when home bakers began experimenting with cookie dough in bar form. It was a quick solution for busy homemakers who wanted the flavor of cookies without spending hours baking multiple trays. Over time, the “chewy bar” became a staple of Southern bake sales and church potlucks, known for its dense, caramelized texture and nostalgic flavor.

Benefits

• Time-Saving: Only one pan—no rolling or scooping needed.
• Perfect for Crowds: Makes a large batch easily shareable for gatherings.
• Customizable: Add nuts, caramel, white chocolate, or even peanut butter chips.
• Comfort Food Classic: The warm, buttery, chocolatey flavor satisfies every craving.

Nutrition (Per Bar – Approx. 1/16 of Pan)

• Calories: 260
• Fat: 13 g
• Carbohydrates: 33 g
• Protein: 3 g
• Sugar: 22 g
  (Values may vary depending on mix-ins.)

Conclusion

Chocolate Chip Pan Chewies are that cozy, homemade dessert that tastes like childhood in every bite—warm, chewy, buttery, and filled with melting chocolate. Whether you serve them plain, with a scoop of vanilla ice cream, or drizzled with caramel sauce, they’ll disappear fast from any table.

For Chocolate Lovers

If you adore these chewies, try swirling in Nutella before baking or adding chunks of dark chocolate for a richer, gourmet flavor. Every variation still gives you that irresistible chew we all love.