Pecan Chocolate Fudge Brownies
These pecan chocolate fudge brownies are everything a brownie should be: dense, glossy-topped, and impossibly fudgy in the middle. Toasted pecans add a buttery crunch that turns a classic chocolate brownie into something truly special.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Pecan Chocolate Fudge Brownies
Ultra-fudgy chocolate brownies loaded with toasted pecans and a shiny crackly top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups pecans, roughly chopped, toasted
- 1/2 cup pecan halves for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together melted butter and sugar until glossy, about 1 minute.
- Whisk in eggs one at a time, then stir in vanilla extract.
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined; do not overmix.
- Fold in the chocolate chips and toasted chopped pecans.
- Pour batter into the prepared pan and spread evenly. Arrange pecan halves over the top.
- Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack before lifting out and slicing into squares.
Notes
Toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the batter — this deepens their flavor and keeps them crunchy inside the fudgy brownie. For extra-fudgy results, slightly underbake and chill before slicing.
Frequently Asked Questions
What makes these pecan chocolate fudge brownies so fudgy?
The high ratio of butter and melted chocolate chips to flour keeps these pecan chocolate fudge brownies dense and moist rather than cakey. Avoid overmixing the batter once the dry ingredients go in.
Can I make pecan chocolate fudge brownies ahead of time?
Yes, these brownies actually taste better the next day. Store them covered at room temperature for up to 4 days, or refrigerate for up to a week.
Can I freeze pecan chocolate fudge brownies?
Absolutely. Wrap cooled, sliced brownies individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.
Why did my brownies turn out dry instead of fudgy?
Overbaking is the most common cause. Pull the pan out when a toothpick shows a few moist crumbs, not when it comes out completely clean, since the brownies continue to set as they cool.
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