Pecan Brownies
intro
Rich, fudgy dark chocolate brownies studded with buttery toasted pecans, with a crackly shiny top and gooey dense center for a cozy, indulgent treat.
Ingredients
Steps
Toast the pecans
Preheat oven to 175°C (350°F). Spread 120g pecan halves in a single layer on a small parchment-lined baking sheet. Toast for 6-8 minutes until fragrant and lightly golden, shaking the pan once at the 4-minute mark to ensure even toasting. Remove from oven, let cool 5 minutes, then roughly chop 3/4 of the pecans, reserving the remaining whole pecans for topping.
Prep baking pan
Line a 20cm (8-inch) square metal baking pan with parchment paper, leaving 5cm (2-inch) overhang on two opposite sides to act as lift handles for removing finished brownies. Lightly coat exposed parchment edges with a thin swipe of butter to prevent sticking. Keep oven temperature at 175°C (350°F) for metal pans; reduce to 160°C (325°F) if using a glass baking dish.
Melt chocolate base
Place the 170g chopped dark chocolate and cubed 113g unsalted butter in a heatproof glass bowl set over a small saucepan of barely simmering water (ensure the bowl bottom does not touch the water to avoid burning chocolate). Stir constantly with a silicone spatula for 3-4 minutes until fully melted and smooth, then remove bowl from heat. Stir in 200g granulated sugar until fully combined, then let the mixture cool 5 minutes until warm (not hot) to the touch to prevent curdling eggs later.
Mix brownie batter
Add the 2 room-temperature large eggs to the cooled chocolate mixture one at a time, stirring vigorously for 30 seconds after each addition until the batter turns thick and glossy. Stir in 5ml vanilla extract and 2g fine sea salt, then sift in 65g all-purpose flour and 25g unsweetened cocoa powder. Fold dry ingredients into the wet base just until no dry flour streaks remain—do not overmix, as this creates tough, cakey brownies. Fold in the reserved chopped toasted pecans until evenly distributed.
Bake the brownies
Scrape all batter into the prepared parchment-lined pan, spreading into an even, flat layer with a small offset spatula. Scatter the reserved whole toasted pecans evenly across the batter top. Bake on the middle oven rack for 22-25 minutes at 175°C (350°F) for metal pans (add 3-4 minutes for glass pans). Test doneness by inserting a toothpick 2cm (1 inch) from the pan center: it should come out with moist, fudgy crumbs attached, not wet batter, for perfect fudgy brownies.
Cool and slice
Remove the pan from the oven and place it on a wire cooling rack. Let brownies cool completely in the pan for 1 full hour at room temperature—do not cut warm, as they will not set into clean, fudgy squares. Use the parchment overhang to lift the entire solid brownie block out of the pan onto a wooden cutting board, then slice into 9 equal squares with a sharp knife, wiping the blade clean between cuts for smooth edges.
Tips
2.Toasting pecans before adding them to the batter amplifies their nutty, buttery flavor; raw, untoasted pecans will taste flat and bland in the finished brownies.
3.For extra rich chocolate depth, stir 30ml (2 tablespoons) of cold brewed coffee into the melted chocolate mixture—coffee amplifies chocolate notes without making the brownies taste like coffee.
OMG these fudgy pecan brownies are SO good! I brought them to my neighborhood block party last weekend and every single last piece was gone in 10 minutes. The crunch from the pecans pairs perfectly with that rich, gooey center—total game changer for my go-to dessert rotation.
Wait, can I use walnuts instead of pecans? My husband has a pecan allergy but goes crazy for fudgy brownies, I’d love to make these for our anniversary dinner this weekend.
Made these for my kids’ after-school snack this week and they begged me to make a second batch before I even finished cleaning the mixing bowl! Super easy to throw together even on a busy weeknight, 45 minute cook time is totally manageable when you’re juggling homework and soccer practice.
As someone who can barely make microwave popcorn without burning it, I was shocked how easy these were to pull off! My dorm floor mates thought I bought them from the fancy bakery downtown. 10/10 will be making these for every study session from now on.
I’ve been making brownies from scratch for 50 years and this recipe is easily top 3 I’ve ever tried. The fudge factor is perfect—not too cakey, not so gooey it oozes all over the plate when you pick it up. My grandkids fought over the edge pieces!
Has anyone tried making these with a 1:1 gluten free flour blend? I’m co-hosting a book club next week and half the group is gluten free, these would be perfect if I can swap the flour easily.
Made these for our Sunday football tailgate and they were a hit! I chopped the pecans a little extra fine so they were easier to eat standing up with a napkin, paired great with cold beer. Already saved the recipe to make again for our next home game.
Wait, do I need to line the pan with parchment paper? I forgot to pick some up at the grocery store today and I’m dying to make these tonight after work.
I followed the recipe exactly and the cook time was spot on! I was worried 45 minutes would be too long and they’d dry out, but the center was perfectly fudgy and the top had that nice crinkly layer everyone obsesses over. My partner said these are better than the fancy restaurant brownies we got on our first date.
Packed these for our family day hike last weekend and they held up so well in the backpack! No crumbs everywhere, the pecans gave a little extra protein boost for the kids mid-hike, and they tasted just as good cold as they did fresh out of the oven. Will be a staple on all our outdoor trips now.
I added a swirl of peanut butter on top before baking and holy cow, it took these to a whole new level. If you’re a peanut butter and chocolate fan, do not sleep on that addition.
Made these for our office potluck yesterday and I had three people stop by my desk before 10am asking for the recipe. Super easy to make the night before, cuts cleanly into squares, and doesn’t make a huge mess in the break room. 10/10 for office events.
Wait, I only have salted butter on hand right now—do I need to adjust the added salt in the recipe to keep these from being too salty? I’m on a tight grocery budget this week and don’t want to run out for unsalted butter just for this.
I made these last night for my roommates and we ate half the pan straight out of the pan while we watched our favorite show. The pecan to brownie ratio is *chef’s kiss*—not so many nuts that it takes away from the fudge, just enough to add that perfect crunch every few bites.
Can these be frozen? I do all my meal prep on Sundays for the kids’ school lunches and quick after-practice treats, and these would be amazing to stash in the freezer if they hold up.