Pecan Brownies

5 from 34 votes

This Fudge Pecan Brownies recipe is a time saver for Thanksgiving, that might just become your favorite Brownie recipe all year round! This Brownie is the perfect combination of thick, fudge, and gooey inside and crinkly, crispy top with intense chocolate taste, crunchy pecans, and a pinch of cinnamon

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 639kcal

Author: Katalin Nagy

Equipment

Ingredients

170 g Dark Chocolate use high-quality semi-sweet chocolate eg. Callebaut or Lindt
170 g Unsalted butter
4 Eggs at room temperature
200 g Granulated sugar
150 g Brown sugar
45 g Cocoa powder unsweetened Dutch processed
120 g All purpose flour
½ teaspoon Cinnamon
½ teaspoon Salt
200 g Pecans

Metric - US Customary

Instructions

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
Lastly, sift the dry ingredients (flour, cinnamon, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula. Then, place chopped pecans all around the top of the brownie.
Bake the brownie at 175 C / 350 F for about 35 minutes. The brownie is ready when the edge looks baked, and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will set further as it cools.
Let the brownie completely cool in the pan before slicing and serving.
Store any leftovers in an air-tight container at room temperature for 3-4 days.

Notes

INGREDIENT NOTES

Use always unsalted butter in brownies, but make sure you add the salt stated in the recipe as that will balance the sweetness.
Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor.
The egg should be used at room temperature.
Baking powder is not included in this recipe intentionally, so ýour brownie will turn out wonderfully fudge and gooey.
The quality of the chocolate chips, along with the quality of cocoa powder will define the taste of your brownies, so try to use high-quality ingredients.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience:)
Melt chocolate over a double boiler so you won´t burn it. If your preferred chocolate melting method is a microwave, not the double boiler, use a plastic container to melt it. The glass can very quickly heat up and might burn your chocolate.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools.

Nutrition