• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts » Brownies » Pecan Brownies

    Pecan Brownies

    Published: Nov 11, 2013 · Modified: Jun 28, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Rich chocolaty Pecan Brownies are fudgy and packed full of nuts.  If you love chocolate, you’ll love the dark and bittersweet combination.

    Fudgy pecan brownies on parchment paper

    Sometimes I want just a simple brownie, one that is not too fussy.  No gooey caramel, pretzels, peanut butter, white chocolate chips, cream cheese etc.  While simple to make, brownies can be a little finicky.  If you cook them just a hair too long, you have dry cakey things which are not  brownies.

    A stack of Pecan Brownies

    While I wanted simple, that doesn’t mean without nuts. In fact a friends’ son has referred me to as “that lady who likes to run and likes nuts”.  I am ok with that.  This is our “go to brownie”.  The consistency is fudgy as long as you don’t cook them too long, and not too sweet so the chocolate flavor can really come through.  The recipe calls for 11/2 teaspoons of Kosher salt which also enhances the chocolates.  However, if you don’t like salty brownies, reduce the salt to 1 teaspoon.  These don’t last long at our house.

    The Dahlia Bakery Cookbook

    Rich and fudgy brownies on parchment paper

    Pecan Brownies

    Author: Barbara Curry
    Rich chocolaty Pecan Brownies are fudgy and packed full of nuts.  If you love chocolate, you'll love the dark and bittersweet combination. 
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 40 minutes
    Servings: 24

    Ingredients
     

    • ¾ cup cold butter cut into chunks
    • 4 ounces unsweetened chocolate chopped
    • 2 ounces bittersweet chocolate chopped
    • 11/4 cups flour
    • ½ teaspoon baking powder
    • 11/2 teaspoon kosher salt
    • 2 cups sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 11/2 cups pecans toasted and chopped
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350º. Butter and line a 9 inch pan with parchment paper.
    • Put both chocolates and butter into a microwave dish and microwave on 50% power for about 2 minutes, stirring every 30 seconds until just melted. Stir until smooth.
    • In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, whisk the sugar, eggs, and vanilla together until smooth. Add the chocolate mixture and whisk until smooth. Add the dry ingredients, folding until well combined. Fold in 1 cup of the toasted pecans and scrape into prepared pan, smoothing with a rubber spatula. Sprinkle the remaining ½ cup of pecans over the top.
    • Bake until the top looks dry and a skewer inserted into the brownies comes out mostly clean with a small streak of batter, about 38-40 minutes.
    • Remove the pan from the oven and cool on a wire rack for about an hour before removing from the pan.
    Barbara’s Tips + Notes
    • I didn’t have very good luck when I tried to double this recipe.

    Nutrition

    Serving: 1serving | Calories: 367kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 586mg | Potassium: 177mg | Fiber: 4g | Sugar: 19g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    BrowniesBakedEntertaining
    « Savory Butternut Squash Casserole with Bacon 
    Apple Blackberry Crumble »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    8 shares