Description
These rich and fudgy pecan brownies combine the deep flavors of dark chocolate and cocoa with a perfect crunch from toasted pecans. This classic dessert is baked to perfection, yielding a moist, slightly gooey center with a satisfying crispy edge. Ideal for chocolate lovers seeking an indulgent treat with a nutty twist.
Ingredients
Chocolate Mixture
- 170 g Dark Chocolate
- 170 g Unsalted Butter
Wet Ingredients
- 4 Eggs (at room temperature)
- 200 g Granulated Sugar
- 150 g Brown Sugar
Dry Ingredients
- 45 g Cocoa Powder (unsweetened, Dutch processed)
- 120 g All Purpose Flour
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
Add-ins
- 200 g Pecans (chopped)
Instructions
- Prepare the oven and pan: Preheat the oven to 175°C (350°F) without fan and grease a 9-inch (23 cm) brownie pan lightly with oil. Line the bottom and sides with parchment paper to prevent sticking.
- Melt chocolate and butter: In a heatproof bowl over simmering water, gently melt the dark chocolate and unsalted butter together on low-medium heat. Alternatively, use the microwave on low power to avoid burning.
- Whip eggs with sugars: Using an electric hand mixer or stand mixer, beat the room-temperature eggs with granulated and brown sugar until pale and fluffy, about 5-7 minutes, which helps incorporate air for a lighter texture.
- Combine chocolate mixture with eggs: While mixing on low speed, slowly pour the melted chocolate and butter mixture into the egg-sugar mixture, ensuring an even blend without curdling.
- Add dry ingredients: Sift together the flour, cocoa powder, cinnamon, and salt. Fold these gently into the wet ingredients with a rubber spatula until just combined; avoid overmixing to keep brownies tender.
- Pour batter and add pecans: Transfer the brownie batter into the prepared pan, smoothing the top evenly. Sprinkle chopped pecans generously over the surface for a crunchy topping.
- Bake the brownies: Place the pan in the preheated oven and bake for approximately 35 minutes. The brownies are done when the edges look set and firm, while the center remains slightly gooey but not raw. Be careful not to overbake as the texture firms up during cooling.
- Cool completely: Allow the brownies to cool fully in the pan on a wire rack before slicing to ensure clean cuts and proper texture.
- Store leftovers: Keep any remaining brownies in an airtight container at room temperature, where they will remain fresh for up to 3-4 days.
Notes
- For best results, use room temperature eggs to help with proper mixing and texture.
- Be cautious when melting chocolate to avoid burning; melting slowly is key.
- Do not overmix the batter after adding dry ingredients to prevent dense brownies.
- Cooling completely before slicing prevents crumbling and ensures neat squares.
- Storage at room temperature keeps the brownies moist; refrigeration may dry them out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
