While SUEANNE KYLE now lives in Marlborough Massachusetts, her roots are in Martinsville, Virginia. Sueanne shares that her Nanny, Virginia Kester (also of Martinsville), was the quintessential genteel Southern lady . . . welcoming you into her beautiful home with phlox blooming beautifully on the front bank and serving you a glass of freshly brewed sweet iced tea with homemade cookies. She was always impeccably dressed, even when she was doing yard work! Sueanne says, “Even though I now live in New England, I’d like to think I’m still that Southern lady my Nanny taught me to be.” Nanny passed away in 1992.
Vegetable shortening and flour to prepare pan
½ cup (1 stick) butter, melted
2 cups firmly packed light brown sugar
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 cup roasted chopped pecans
1 (12 ounce) package bittersweet chocolate chips
1 Preheat the oven to 350 degrees. Grease and flour a 9 × 13-inch pan.
2 In a large bowl use a hand mixer to combine the butter, brown sugar, and water. Beat in the eggs, one at a time, and then add the vanilla.
3 In a medium bowl mix the flour with the baking powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture and beat to combine. Stir in the pecans.
4 Pour the batter into the pan. Sprinkle the chocolate chips on top and lightly press them into the batter with the heel of your hand.
5 Bake for 30 minutes. Let cool in the pan for 30 minutes, and then cut into squares. Can be stored in an airtight container or a refrigerator for a week.
MAKES 18 SQUARES.