These gooey pecan nut brownies are rich and fudgy, and sure to be a hit with the entire family. The addition of pecan nuts makes the brownies a treat for all nut lovers.
These pecan nut brownies are fudgy on the inside and a bit crunchy at the exterior, which makes them perfect for the entire gang. They go down a treat with a scoop of vanilla ice cream, but you can also enjoy them on their own. The rich, dark chocolate and just a hint of sea salt make these pecan nut brownies truly unforgettable.
Brownies made from scratch are truly the best way to enjoy this treat, and you can easily add other types of nuts as well, such as walnuts, hazelnuts, or even Brazil nuts. This is my go-to recipe for quick brownies because they have that gooey center that makes them fudgy. Rich without being sickly sweet, these brownies are a little slice of chocolate heaven.
What do you need to make these pecan nut fudge brownies?
The quality of the ingredients is essential when making brownies because you want the final result to be chocolatey, rich, and full of flavour. The good news is that these brownies only require a handful of ingredients that you may already have in your fridge / pantry, so you can whip up a batch on a whim.
- Butter — the quality of the butter is essential and preferably you need something akin to Kerrygold Irish Butter. Don’t skimp on this ingredient, as you will lose a lot of the flavour and smoothness. The butter needs to be unsalted for these brownies.
- Dark chocolate — again, quality is of essence here. You need at least 50% cocoa content. I found the Dr. Oetker Dark Chocolate for baking ideal for this recipe.
- Cocoa powder — A cocoa powder with 100% solids is great for this recipe. Dr. Oetker Fine Dark Cocoa Powder gives these brownies a rich, decadent flavour.
- Flour — I use a mix of plain flour and self-raising flour for these brownies and add no baking powder at all.
- Vanilla essence
- Pecan nuts — I always go a bit crazy with the pecan nuts when I use them in recipes, and as you can see from the pic, I tend to put them both in the brownie and on top of it. Toast them before adding them to the mix for that extra bit of flavour.
- 180 grams unsalted butter, at room temperature
- 200 grams dark chocolate
- 350 grams demerara sugar
- 75 grams plain flour
- 50 grams self-raising flour
- 45 grams cocoa powder
- 3 large eggs
- 100 grams pecan nuts
- 1 tsp vanilla essence
- Melted butter, for greasing
- Preheat the oven at 180°C. Use a bit of melted butter to grease a square 24 cm cake tin. Line it with non-stick baking paper and set aside.
- Place the butter, sugar, and dark chocolate in a saucepan over low heat. Cook until melted, approximately 6-7 minutes. The mixture should be smooth.
- Combine the flour and cocoa powder and sift over the chocolate mixture. Stir to combine, and add the lightly whisked eggs, 80 g of chopped pecan nuts, and vanilla essence. Stir to combine.
- Pour the mixture into the pan, level with a spatula, add the remaining chopped pecan nuts on top, and bake for 45 minutes.
- To see if it's ready, insert a toothpick or skewer in the centre. If it's wet, it needs more time. If there are crumbs clinging, it's ready. Let it cool slightly and cut into 12 pieces.
Amount Per Serving:Calories: 449 Total Fat: 26g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 83mg Sodium: 81mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 3g Sugar: 38g Sugar Alcohols: 0g Protein: 5g