Fudgy Brownies with Toasted Pecans (Printable Version)
Dense chocolate brownies with a crackly top and crunchy toasted pecans - the perfect balance of fudgy texture and nutty crunch.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in under an hour from start to finish
- Uses simple pantry ingredients you likely already have
- Creates that coveted crackly top with a fudgy interior
- Freezes beautifully for chocolate emergencies
02 -
- These brownies stay fresh for up to 5 days at room temperature in an airtight container
- The recipe can easily be doubled for a crowd using a 9×13 inch pan
- Can be made ahead and frozen for up to 3 months wrapped well
03 -
- For the cleanest cuts, refrigerate the fully cooled brownies for at least an hour, then use a hot knife wiped clean between cuts.
- Test for doneness early and often starting at the 25 minute mark. Remember that brownies continue cooking slightly as they cool.
- For the ultimate chocolate flavor, splurge on high quality chocolate with 65% to 70% cocoa content.