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