Ingredients
Scale
- 2 cups chopped pecans, toasted
- 1 1/2 cups self-rising flour
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, mix both sugars with vegetable oil and eggs until smooth and creamy.
- Stir in vanilla extract.
- Add self-rising flour and salt, mixing until just combined.
- Fold in toasted pecans by hand until evenly distributed.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the dish for 10 minutes before cutting into squares and serving.
Notes
For extra flavor, toast the pecans before chopping. Serve warm with a scoop of vanilla ice cream or a drizzle of honey butter. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American, Southern
Nutrition
- Calories: 385
- Sugar: 28
- Sodium: 180
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 55