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Pecan Chocolate Fudge Brownies

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Ultra-fudgy chocolate brownies loaded with toasted pecans and a shiny crackly top.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together melted butter and sugar until glossy, about 1 minute.
  3. Whisk in eggs one at a time, then stir in vanilla extract.
  4. Sift in cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined; do not overmix.
  5. Fold in the chocolate chips and toasted chopped pecans.
  6. Pour batter into the prepared pan and spread evenly. Arrange pecan halves over the top.
  7. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. 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.

Find it online: https://www.receipster.com/pecan-chocolate-fudge-brownies/