Pin it
The Best Pecan Brownies You'll Ever Make
These pecan brownies are pure chocolate heaven with their gooey fudgy centers and perfectly crinkly tops. I love how the pecans add such wonderful crunch while a hint of cinnamon brings warmth to every bite. They're special enough for holidays but so good you'll want to make them all year round.
Why These Pecan Brownies Win Hearts
The combination of rich dark chocolate and Dutch cocoa creates incredible depth of flavor in these brownies. When you add in those crunchy pecans brown sugar and warm spices something magical happens. They're the kind of brownies that make people ask for the recipe.
What You'll Need
- Dark chocolate: Use the good stuff it makes all the difference.
- Unsalted butter: Makes everything rich and tender.
- Eggs: Room temperature helps them blend perfectly.
- Sugars: Two kinds for the perfect sweetness.
- Cocoa powder: Dutch-processed gives deeper flavor.
- Flour: Just enough for perfect texture.
- Cinnamon and salt: They make the chocolate shine.
- Pecans: Loads of them for amazing crunch.
Let's Bake Together
- Get Ready
- Line your pan and get that oven nice and hot.
- Melt Your Chocolate
- Combine chocolate and butter until silky smooth.
- Make It Fluffy
- Whip those eggs and sugars until they're light as clouds.
- Mix With Care
- Fold everything together gently we want them fudgy.
- Add The Extras
- Sift in dry ingredients and fold just until mixed.
- Time to Bake
- Top with pecans and let them become beautiful.
My Brownie Secrets
Weighing your ingredients makes perfect brownies every time. Splurge on good chocolate and cocoa you can really taste the difference. Don't overmix or overbake they should stay nice and gooey inside.
Keep Them Fresh
These pecan brownies stay amazing for four days in an airtight container. Try them with different spices switch up the nuts or add a fancy cream topping. They're delicious any way you make them.
Pin it
Frequently Asked Questions
- → Why no baking powder?
Omitting baking powder creates a denser, fudgier texture rather than cake-like.
- → Why use two types of sugar?
White and brown sugar combine for better texture and butterscotch notes.
- → Why let brownies cool completely?
They continue setting while cooling; cutting too soon ruins the texture.
- → Can I use milk chocolate?
Dark chocolate provides better flavor; milk chocolate makes them overly sweet.
- → Why room temperature eggs?
They blend better and create proper emulsion for ideal texture.