Fudgy Brownies with Toasted Pecans (Printable Version)
# What You Need:
→ Chocolate Base
01 -
170 g unsalted butter
02 -
200 g dark chocolate (60–70% cocoa), chopped
→ Wet Ingredients
03 -
3 large eggs
04 -
250 g granulated sugar
05 -
100 g light brown sugar
06 -
1½ tsp vanilla extract
07 -
½ tsp salt
→ Dry Ingredients
08 -
100 g all-purpose flour
09 -
30 g unsweetened cocoa powder
→ Add-ins
10 -
100 g toasted pecans, roughly chopped
# Steps to Follow:
01 -
Line a 20×20 cm baking pan with parchment paper and preheat the oven to 175°C.
02 -
Toast the pecans in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant. Let cool.
03 -
In a saucepan over low heat, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.
04 -
In a large mixing bowl, whisk the eggs with granulated sugar, brown sugar, vanilla extract, and salt until thick and slightly pale, about 2–3 minutes.
05 -
Slowly whisk the melted chocolate mixture into the egg mixture until well combined.
06 -
Sift in the flour and cocoa powder. Fold gently until just incorporated, avoiding overmixing.
07 -
Fold in the toasted pecans.
08 -
Pour the batter into the prepared pan and smooth the top with a spatula.
09 -
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10 -
Cool completely in the pan before slicing into squares.
# Additional Notes:
01 -
For extra fudginess, refrigerate brownies for a few hours before serving.
02 -
Add a pinch of espresso powder to enhance the chocolate flavor.
03 -
Substitute walnuts or hazelnuts if preferred.
04 -
Serve warm with vanilla ice cream for an indulgent treat.