It's the first Thursday of the month again, so it's time for Randi's recipe box swap. There is no theme for this month's entries, so I feel no pressure to share something healthy, or hearty, or even remotely light. I'm all about the sugar this month!

My Mom and I watched Paula Deen make these Brown Sugar Chewies on T.V. yesterday, and I hopped right up and made a batch on the spot. I took a plate to friends last night, and of course reserved a few left overs for my family and my own personal late night blogging session. Paula said to serve these with Butter Pecan ice cream, which is exactly what I did, because as I Paula and I both know, nothing goes with sugar like a little butter fat.

You can halve this recipe and use an 8 x8 pan, but why? Go all out and make a big batch! :)

Brown Sugar Chewies

1/2 cup butter

2 cups packed brown sugar
2 eggs, beaten
1 1/2 cups flour
2 tsp. baking powder
1 tsp. vanilla
1/2 cup chopped pecans (optional)
confectioner's sugar for dusting (I forgot to dust mine. Frankly, they felt more at home here that way.)

Preheat oven to 350. Spray 9 x 13 pan with oil.

In small saucepan, melt butter. Stir in brown sugar until smooth. Remove from heat. In small bowl, mix flour and baking powder. Add to sugar. Add two beaten eggs. Mix together well. Batter will be thick and sticky. Stir in vanilla and nuts. Pour into pan and bake 20-25 minutes.