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Fudgy Pecan Chocolate Brownies | Easy Homemade Recipe

Fudgy Pecan Chocolate Brownies | Easy Homemade Recipe

These Pecan Chocolate Brownies are a rich, fudgy dessert that perfectly balances dense, chewy double chocolate with the buttery crunch of toasted pecans. Ready in under 45 minutes, it is the ultimate easy, one-bowl dessert!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter melted
  • 200 g granulated white sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 50 g unsweetened Dutch-process cocoa powder like Ghirardelli
  • 65 g all-purpose flour
  • ¼ teaspoon fine salt
  • 100 g chopped pecans lightly toasted
  • 90 g semi-sweet chocolate chips

Equipment

  • 8x8-inch square baking pan  (Wilton Recipe Right recommended)
  • Parchment Paper
  • Medium skillet  (for toasting nuts)
  • Large Mixing Bowl
  • Whisk and rubber spatula
  • Fine Mesh Sieve  (optional, for sifting cocoa)

Method
 

  1. 1. Toast the Pecans

    Place the chopped pecans in a dry skillet over medium heat. Toast them for about 3 minutes, stirring frequently until fragrant. Remove from heat and set aside to cool.

    2. Preheat and Prep

    Set your oven to 175°C (350°F). Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang on the edges so you can easily lift the brownies out later.

    3. Mix the Wet Ingredients

    In a large bowl, whisk the melted butter and granulated sugar together vigorously until well combined. Beat in the room-temperature eggs and vanilla extract until the mixture is completely smooth and slightly lighter in color.

    4. Add the Dry Ingredients

    Sift the Dutch-process cocoa powder, all-purpose flour, and fine salt into the wet mixture. Switch to a rubber spatula and gently fold the dry ingredients in until just combined. (Stop mixing as soon as you no longer see dry flour streaks!)

    5. Add the Mix-Ins

    Fold in three-quarters of the toasted pecans and all of the semi-sweet chocolate chips into the batter.

    6. Bake

    Spread the thick brownie batter evenly into your prepared pan. Sprinkle the remaining toasted pecans evenly over the top. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

    7. Cool and Slice

    Remove the brownies from the oven and let them cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 16 uniform squares and enjoy!

Notes

  • Weighing Ingredients: For the absolute best, fudgiest texture, use a digital kitchen scale to measure your ingredients in grams!
  • Cocoa Powder: Dutch-process cocoa powder has a richer, smoother flavor than natural cocoa, but natural baking cocoa can be substituted in a pinch.
  • Don't Overbake: Remember that the brownies will continue to cook and set up in the hot pan after you remove them from the oven. Slightly underbaked = perfectly fudgy!
    For the cleanest, sharpest slices, let the brownies cool completely and then chill them in the refrigerator for 30 minutes before cutting with a warm, sharp knife!