Description
Fudgy, chocolatey brownies studded with toasted pecans for a perfect contrast of silky richness and nutty crunch. These brownies bake up with a crackly top and a gooey center, ideal for sharing or saving a few for yourself.
Ingredients
- Unsalted Butter: 1/2 cup (113 g)
- Dark Chocolate, chopped: 8 oz (225 g)
- Granulated Sugar: 1 cup (200 g)
- Brown Sugar: 1/2 cup (100 g)
- Large Eggs: 3
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 3/4 cup (95 g)
- Unsweetened Cocoa Powder: 1/4 cup (25 g)
- Salt: 1/2 teaspoon
- Pecans, roughly chopped: 1 cup (100 g)
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Toast Pecans (optional but recommended): Spread pecans on a baking sheet and toast in the oven for 6 to 8 minutes until fragrant. Let cool, then roughly chop and reserve about 2 tablespoons for topping.
- Melt Butter and Chocolate: In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat and let cool for 2 minutes.
- Mix Sugars and Wet Ingredients: Whisk the granulated sugar and brown sugar into the warm chocolate mixture until well combined. Whisk in the eggs one at a time until glossy, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
- Fold Batter: Gently fold the dry ingredients into the chocolate mixture until just combined, taking care not to overmix.
- Add Pecans: Fold in the chopped pecans, reserving a few to sprinkle on top. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Rotate the pan halfway through baking for even cooking.
- Cool: Remove from oven, sprinkle the reserved pecans on top, and let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out for cleaner slicing.
- Serve: Cut into 16 squares and serve at room temperature or slightly warm with ice cream or a dusting of powdered sugar.
Notes
- Do not overbake, aim for moist crumbs on a toothpick for that signature fudgy center.
- Use good-quality dark chocolate for the best depth of flavor.
- Allow brownies to cool fully before cutting for clean edges.
- To keep brownies fresh, store in an airtight container at room temperature for 3 to 4 days.
Nutrition
- Serving Size: 1 square (about 56 g)
- Calories: 280
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3.5 g
- Cholesterol: 55 mg
Keywords: brownies, pecan brownies, fudge brownies, chocolate dessert, nutty brownies, homemade brownies