These Southern Pecan Brownies are loaded with fudgy chocolate and crunchy pecans with beautifully crackly tops. The batter comes together in 15 minutes, and then it’s baked in the oven. Slice up the cooled brownies for a nutty chocolate treat, perfect for potlucks or parties where you need a dessert that everyone will love.
Chocolate Brownies Dotted with Pecans
Ditch the boxed brownie mix and make these pecan brownies from scratch. They’re rich and fudgy and are always a hit every time I’ve made them. You get the same flavor profile as with chocolate pecan cookies but instead of a crisp cookie, you get the fudgiest brownies.
The brownie batter comes together just like any other brownie recipe but with a few twists. First, this recipe uses dark chocolate AND cocoa powder for an insanely rich chocolate flavor.
Second, cayenne powder is added to the batter, not for spice, but to enhance the chocolate flavor. It’s a secret ingredient that sounds weird, but it’s worth it.
Finally, we add toasted pecans to the batter for nutty flavor and crunch and then they are finished off with a sprinkling of flaky sea salt. The pecans are woven throughout the fudgy brownie for a fun twist on a classic dessert.
Once the brownies are cooled, slice them up and store them for later, or bring them to your next party for everyone to enjoy. Fudgy dessert bars are always a hit. Mix it up next time and try some fudgy white chocolate brownies, or make it sweeter and make some Southern praline brownies.
There are times, when nothing can satisfy your chocolate craving better than a rich chocolate brownie. Whether you add the pecans or leave them out, you’ll get a fabulous chocolate dessert that’s easy to make and you can eat with your fingers.
I just sent a batch of these to my girls, they ship wonderfully even when it’s hot outside. If you have extra pecans, try making some simple pecan bars, they’re the best.
You’ll Never Go Back to Regular Brownies Again
Once you make these pecan brownies, there’s no going back. Here’s why you’ll love them:
- Fudgy: Dark chocolate and cocoa powder create a fudgy texture without a hint of cakeyness.
- Nutty: The pecans add a lovely nutty flavor that perfectly complements the rich chocolate flavor.
- Quick: This recipe takes 15 minutes to prep and 25 minutes to bake for a quick dessert that’s sure to impress.
Chocolate, Nuts, and a Hint of Heat
Below are the main ingredients you’ll need to make this recipe. Don’t forget to check the recipe card for the full list.
- Dark chocolate: The key to deep, rich chocolate flavor. Go for 60% cacao for a perfect balance of sweet and bitter. Don’t use chocolate chips as they won’t melt as well and may seize during baking.
- Cocoa powder: Unsweetened cocoa powder is needed for this recipe.
- Pecans: Add crunch and nutty flavor. You can also use walnuts if you have them on hand. I like to toast them for even more flavor.
- Cayenne pepper: This isn’t to make the brownies spicy. Instead, it intensifies the chocolate flavor for more chocolate flavor.
How to Make the Fudgiest Pecan Brownies Ever
Step One: Prepare the Batter
Step Two: Mix the Dry Ingredients
Tip: Don’t overmix the brownie batter, as this can result in cake brownies, which is what we don’t want.
Step Three: Bake the Brownies
Step Four: Cool and Serve
Storing Pecan Brownies From Oven to Container
To store Pecan Brownies, keep them in an airtight container at room temperature for up to 4-5 days.
If you want to freeze the brownies, let them cool then store in an airtight container or plastic bag for up to 3 months. Let the brownies thaw in the fridge or on the counter before eating.
For a warm brownie, you can pop one in the microwave for 10 seconds and then add a scoop of vanilla ice-cream!
Don’t Forget!
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Ingredients
- 18 tablespoons butter 2 ¼ sticks
- 3 ounces dark chocolate chopped
- 1 ½ cups flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ cup plus 1 tablespoon cocoa powder
- 2 ½ cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 ½ cups pecans chopped and toasted
- Flaky sea salt
Instructions
- Preheat the oven to 350º. Line a 9 x 13 inch baking pan with parchment paper.
- Add chopped chocolate and butter to a large microwave safe bowl and microwave on medium powder until melted and smooth, stirring every 30 seconds for about 2 minutes. Whisk in the cocoa powder and sugar. Once well combined, add the eggs and vanilla and whisk until smooth.
- In a separate bowl, whisk together the flour, salt and cayenne pepper. Gently fold into the chocolate mixture, mixing until just combined. Fold in the toasted pecans. Pour into the prepared pan and sprinkle the top with flaky sea salt.
- Bake for 25-30, until the edges just begin to pull away from the sides of the pan and the top is set. A toothpick should come out with just a few crumbs.
- Allow to cool on a wire rack before cutting.
Notes
- You can use toasted walnuts instead of pecans or leave out the nuts altogether.
