Pecan Brownies
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Hungry for a rich, homemade fudgy brownie, full of chocolate flavor? I’ve got you. These pecan brownies are simple to make, use basic pantry ingredients, and come out perfect every single time. The combination of melty chocolate chips and crunchy pecans makes them hard to resist, especially when they’re still a little warm from the oven.
Are you an edge or a middle when it comes to brownies? In our house, the corners go first, then the edges, then the middles. Plus, the knife stays inside the baking dish with the brownies, making it quick and easy to cut yourself off a square as you pass by.
There is truly no other dessert that gets the fanfare quite like fudgy chocolate brownies, is there? I don’t think I have ever met anyone who didn’t like them. Plus, there are so many delicious ways to make them.
Pecan Brownie Recipe
There’s no boxed mix here, just a quick from-scratch brownie that tastes like something from your favorite bakery. The Dutch process cocoa makes them extra rich, while a mix of whole eggs and yolks makes fudgy brownies instead of cakey brownies. Add in a handful of chopped pecans, and you’ve got a brownie with the perfect mix of soft, chewy, and crunchy in every bite.
If you love pecans, you have to check out my recipe for Pecan Pie, my Pecan Butter Cookies, and these Caramel Pecan Clusters, too!
Pecan Chocolate Brownies
These brownies are perfect for just about any occasion. They make a great weeknight dessert when you want something chocolatey without too much effort, and they’re always a hit at potlucks, family gatherings, or bake sales. Serve them warm with a scoop of vanilla ice cream for a simple but impressive dessert, or pack them up for a picnic or lunchbox treat. They travel well, keep beautifully, and are guaranteed to disappear fast wherever you take them.
Ingredients in this Recipe for Pecan Brownies
For complete measurements and instructions, scroll down to the printable recipe card at the bottom of this post.
- Butter: Salted butter adds richness and flavor. You can use unsalted butter if that’s what you have. Just add a healthy pinch of salt to your batter.
- Sugar: White granulated sugar for sweetness and structure.
- Eggs and Egg Yolks: Two yolks and one whole egg make these brownies perfectly fudgy. Using three whole eggs will make them more cake-like.
- Flour: All-purpose flour keeps the texture dense and chewy.
- Baking Soda: Adds a little lift and balance to the texture.
- Cocoa Powder: Dutch process cocoa gives a deep chocolate flavor, but regular cocoa works just fine if that’s what you have.
- Chocolate Chips: Semi-sweet chocolate chips melt into gooey pockets of chocolate. Dark chocolate chips can make them even more decadent.
- Pecans: Chopped pecans add a nutty crunch. Walnuts are a good substitute if you prefer.
How to Make Pecan Nut Brownies
Preheat your oven to 350°F. Spray the bottom of a 9×9 baking dish with non-stick spray or line with parchment paper. Set aside.
Cut the butter into tablespoon-sized pieces and add it to a large microwave-safe bowl. Microwave your butter for 30 seconds at a time until completely melted.
Whisk the butter together with the granulated sugar, egg, and egg yolks until smooth.
Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.
Fold in the chocolate chips and chopped pecans.
Spread your brownie batter into the prepared baking pan. Bake your brownies for 30 minutes.
Let cool slightly before slicing. Serve, and enjoy!
Storage
Store leftover brownies in an airtight container at room temperature for up to six days. They stay soft and chewy and are just as good on day three as they are fresh from the oven.
To freeze, let the brownies cool completely, then wrap each square tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste.
Tips for the Best Brownies
- Cut your butter into small pieces before melting so it melts evenly.
- Mix gently to keep the brownies dense and fudgy.
- Let them cool completely before slicing for clean edges.
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If you love this recipe for Pecan Brownies, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!
FAQs
- Can I use regular cocoa powder instead of Dutch process? Yes, you can use whatever cocoa powder you have. The flavor won’t be quite as rich, but the brownies will still taste delicious.
- Can I freeze these brownies? Yes. Once cooled, wrap them tightly and freeze for up to three months. Thaw at room temperature before serving.
More Brownie Recipes to Love
If you love these pecan brownies, you might also enjoy trying a few other rich and chocolatey options. Classic fudgy brownies, chocolate ganaché brownies, double chocolate caramel brownies, frosted zucchini brownies, or my Mexican frosted brownies are all perfect for satisfying your chocolate cravings. Some fun twists on classic brownies are my sweet & salty brownies, you see pictured above, this brownie in a mug, brownie bark with pistachios, or even pecan pie brownies with a gooey pecan topping. These recipes have their own twist, but they all deliver that same homemade brownie goodness you can’t resist. Check out this roundup of Epic Brownie Recipes too!
If you love brownies that lean fudgy instead of cakey and you can’t resist the crunch of pecans, this recipe is one to save. It’s quick, easy, and delivers that homemade brownie flavor every single time, no box mix needed.
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Fudgy Pecan Brownie Recipe
Ingredients
- ½ cup salted butter
- 1 cup white granulated sugar
- 2 large egg yolks
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup Dutch process cocoa powder
- 1 ¼ cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- Cut the butter into tablespoon size pieces and add it to a large microwave safe bowl. Microwave your butter for 30 seconds at a time until completely melted.
- Whisk the butter together with the granulated sugar, egg, and egg yolks until homogenous.
- Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.
- Fold in the chocolate chips and chopped pecans. Spread your brownie batter into a 9×9 inch baking pan lined with parchment paper or coated with nonstick cooking spray. Bake your brownies for 30 minutes.
- Slice, serve, and enjoy!
Notes
- The Dutch process cocoa powder is going to help give these brownies a richer, deeper chocolate flavor. For extra rich and decadent brownies, swap out the semi-sweet chocolate chips for dark chocolate chips.
- If you don’t have Dutch process cocoa powder then you can use whatever cocoa powder you have on hand. The brownies will not be as rich but will still be delicious.
- Make sure you use 2 egg yolks and 1 whole egg not 3 whole eggs. If you use 3 whole eggs then your brownies will have a more cake-like texture.
- I like to cut my butter into small pieces to help it melt down better. This way the butter melts consistently and you won’t have butter splattering in the microwave before the whole stick is melted down.
- You can mix your batter with an electric hand mixer or a whisk. If you use a hand mixer, make sure you keep it on low speed. You don’t want to overmix your brownie batter.
