Description
Pecan Brownies are rich, fudgy chocolate squares packed with toasted pecans and finished with a glossy top for the ultimate indulgent treat.
Ingredients
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 cup pecan halves, toasted and roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Toast pecans on a baking sheet for 7–8 minutes until fragrant, then cool and chop.
- Line an 8×8-inch pan with parchment paper and lightly grease.
- In a heatproof bowl, melt butter and chocolate together. Let cool slightly.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until pale and thick.
- Stir in the cooled chocolate mixture until well combined.
- Sift in flour, cocoa powder, and salt. Mix gently until just combined.
- Fold in most of the chopped pecans, reserving some for topping.
- Pour batter into the prepared pan, spread evenly, and top with reserved pecans.
- Bake for 30–35 minutes, until edges are set and a toothpick comes out with moist crumbs.
- Cool completely in pan before lifting out and slicing.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Freeze individually wrapped brownies for up to 3 months.
- Reheat in the microwave for 10–15 seconds for a warm, gooey treat.
- Substitute toasted walnuts or hazelnuts if desired.
- Double the recipe for a 9×13-inch pan; increase bake time slightly.
