Rich chocolaty Pecan Brownies are fudgy and packed full of nuts. If you love chocolate, you’ll love the dark and bittersweet combination.
3/4 cup cold butter, cut into chunks
4 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
11/4 cups flour
1/2 teaspoon baking powder
11/2 teaspoon kosher salt
2 cups sugar
1 teaspoon vanilla
11/2 cups toasted and chopped pecans
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 1/2 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.
I didn’t have very good luck when I tried to double this recipe.