Fudgy Pecan Brownies From Scratch
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.
Servings 24
Calories 257kcal
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.
