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Pecan brownies on top of each other.
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5 from 29 votes

The Ultimate Fudge Pecan Brownies

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 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 751kcal
Author: Kata

Ingredients

Instructions

  • Pre-heat oven to 180 C / 356 F ( no fan)
  • Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
  • Melt butter and chocolate in a bowl over simmering water over medium heat
  • In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
  • Sift in flour, cinnamon, salt, and cocoa powder and fold the mixture together. Do not overmix
  • Pour the batter into the prepared 7 inch /18 cm square brownie pan , smooth the top with an Offset spatula then place chopped pecans all around the top of the brownie batter
  • Bake for 20 minutes then place some chocolate chips on top (optional) and bake for further 10 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 further set as it cools
  • Sprinkle with sea salt
  • Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
  • Store at room temperature or in the fridge for 3-4 days

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
  2. Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
  3. The egg should be used at room temp
  4. Baking powder is not included in this recipe intentionally, so ýour Brownie will turn out wonderfully fudge and gooey
  5. 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
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Melt chocolate over a double boiler so you won´t burn it
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. Each oven is different so you might need to adjust the baking time slightly
  5. For the best fudge brownie experience consider rather slightly under bake your dessert
  6. Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools

Nutrition

Calories: 751kcal | Carbohydrates: 78g | Protein: 8g | Fat: 50g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 326mg | Potassium: 341mg | Fiber: 6g | Sugar: 64g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg