Pecan Brownies

Rich and fudgy brownies on parchment paper

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




  1. Preheat oven to 350º. Butter and line a 9 inch pan with parchment paper.
  2. 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.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.