Rich, fudgy, and irresistibly chocolatey, these fudgy chocolate brownies with pecans are made with cocoa powder, espresso, chocolate chunks, and pecan chips. They are everything a homemade brownie should be and then some!
If decadent, extra chocolaty brownies with a perfectly chewy center are your thing, this recipe for pecan brownies is about to knock your socks off.
You probably wouldn’t turn away my ultimate chocolate brownies or my easy saucepan brownies either!
What really sets these fudgy pecan brownies apart is the texture. They’re thick, yes, but it’s the melted chocolate chunks that create pockets of gooey richness throughout, while pecan chips add the perfect nutty crunch in every bite that makes them unforgettable. The balance of chocolate and buttery pecans makes these brownies taste far more indulgent than your average pan of brownies!
Whether you’re baking for a potluck, holiday tray, or just a serious chocolate craving, these fudgy chocolate brownies come together easily with simple pantry ingredients. They slice beautifully, stay wonderfully fudgy, and deliver that classic crackly top that everyone loves!
Brownies with Pecans
Why you’ll love this recipe
- Flavor and texture. You’re going to love every bite of this chocolaty, gooey goodness.
- A nutty crunch! The added crunch in each bite elevates any brownie.
- Easy to make. With simple pantry ingredients.
- Perfect anytime. Chocolate cravings, desserts, potlucks, and special occasions.
Helpful Tools
- 8×8 baking pan – I’m slowly switching out my glass pans with metal pans for a more even bake.
- Mixing Bowls
- Whisk – I just got this whisk & I love that it folds flat, both for storage and for making sure no batter is stuck inside.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- All-purpose flour: To prevent dry, dense brownies, you must measure your flour correctly, even if you don’t own a scale. Spoon the flour into the measuring cup and level it with a knife.
- Espresso powder and unsweetened cocoa powder: The espresso powder doesn’t lend a strong coffee flavor, but it does enhance the flavor of the chocolate, which we love!
- Kosher salt and sugars: I use both white granulated sugar and brown sugar for sweetness and extra moisture.
- Salted butter and large eggs: For binding and an extra fudgy texture. The butter should be melted and cooled.
- Vanilla extract: Another flavor enhancer.
- Chocolate chunks and pecan chips: You’ll know from my chocolate chunk brownies that the chocolate chunks create gooey pockets of chocolate, and the pecan chips are for crunch! You can use chopped pecans or whichever size you prefer, we like the little pieces.
How to make Fudgy Chocolate Brownies with Pecans
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: In a small bowl, whisk the flour, espresso powder, cocoa powder, and salt together and set it aside.
- Step Two: In a medium mixing bowl, stir the melted and cooled butter (so it doesn’t scramble the eggs) and both sugars until combined. Then, add the eggs and vanilla.
- Step Three: Fold the dry ingredients into the wet ingredients and mix just until there are no streaks of flour. The batter is very thick, but do not overmix.
- Step Four: Fold in the pecan chips and spread the batter evenly into a prepared 8×8 baking pan.
- Step Five: Bake in a preheated 350°F oven for 20-25 minutes until a toothpick inserted into the middle comes out relatively clean (a few crumbs, but not wet!).
- Step Six: Let them cool on a wire rack in the pan before transferring them to a cutting board to slice.
- I use Hershey’s Special Dark cocoa powder, but use whichever unsweetened cocoa powder you prefer.
- Chopped pecans can be used if you prefer larger pieces.
- The espresso powder is optional, but it does intensify the flavor of the chocolate.
- For an even stronger chocolate flavor, bloom the cocoa powder by mixing it with the melted butter first.
- For clean edges, use a plastic knife (I use my kid friendly knives and they work beautifully). Or wipe the blade clean between each slice.
- I prefer a metal baking dish for even heat distribution. You can still use a glass dish, but keep in mind the edges may overbake and the center may be underdone.
- This makes enough for 16 2-inch brownies, but slice them to whatever size you prefer.
Storage & Reheating
How to store leftovers
Keep leftover brownies with pecans in an airtight container at room temperature for up to 4 days.
Freezing Instructions
Once brownies have completely cooled, wrap them tightly in plastic wrap and store them in a freezer bag. They’ll stay fresh for up to 3 months. Thaw in the fridge overnight and then bring them to room temperature before consuming. But also, cold brownies are great too!
Need more brownie recipes? Try these:
Click here to view my entire collection of bars and brownies.
Pecan Brownies Recipe
Equipment
Ingredients
- ¾ cup (90 g) all purpose flour
- 1 teaspoon (2 g) espresso powder
- ½ cup (42 g) unsweetened cocoa powder
- 1 teaspoon (5 g) kosher salt
- ¾ cup (170 g) salted butter melted & cooled
- ⅔ cup (132 g) granulated white sugar
- ⅔ cup (142 g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (150 g) chocolate chunks
- 1 cup (114 g) pecan chips
Instructions
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
- In a small mixing bowl, whisk together the flour, espresso powder, cocoa powder, and salt. Set aside.¾ cup all purpose flour, 1 teaspoon espresso powder, ½ cup unsweetened cocoa powder, 1 teaspoon kosher salt
- In a medium mixing bowl, add the melted & cooled butter and sugars. Stir to combine.¾ cup salted butter, ⅔ cup granulated white sugar, ⅔ cup brown sugar
- Stir in the eggs and vanilla.2 large eggs, 2 teaspoons vanilla extract
- Fold in the flour mixture to the egg mixture and just until no traces of flour are left. Do not overmix. It will be a very thick batter.
- Fold in the chocolate chunks and pecan chips.1 cup chocolate chunks, 1 cup pecan chips
- Spread the batter evenly into the prepared pan.
- Bake for 20-25 minutes. A toothpick inserted into the center should have moist crumbs, but not liquid).
- Remove from the oven and let cool on a wire rack.
- Allow to fully cool before lifting the brownies from the pan and slicing.
Notes
- Use a plastic knife for clean cuts.
- You can slice the brownies as small or generous as you prefer. I usually opt for sixteen 2″ brownies.
- Make sure your butter is cooled before adding the eggs so you don’t scramble them.
- I use Hershey’s Special Dark cocoa powder and pecan chips (found in the baking aisle). Chopped pecans can also be used if you prefer larger pieces.
- You can skip the espresso powder if you don’t have any, but it deepens and intensifies the chocolate flavor without making the brownies taste like coffee.
- A metal baking dish allows for more even heat distribution. A glass dish can be used but often overbakes the edges while leaving the center underbaked.
- Store leftovers covered at room temperature for up to 4 days.
- Baked brownies can be wrapped tightly and stored in the freezer for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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