Description
Pecan Nut Fudge Brownies are indulgently rich and delightfully crunchy desserts combining a smooth chocolate fudge base with toasted pecans for a perfect gooey and chewy texture. Easy to make with simple ingredients, these brownies are ideal for snacks, special occasions, and customizable to suit various dietary preferences.
Ingredients
Wet Ingredients
- Unsalted Butter (quantity as per your pan size, typically about 1 cup or 225g)
- Granulated Sugar (approximately 1 cup or 200g)
- Brown Sugar (about 1 cup packed or 220g)
- Eggs (usually 2-3 large eggs)
- Vanilla Extract (1-2 teaspoons)
Dry Ingredients
- All-Purpose Flour (around 3/4 cup or 95g)
- Cocoa Powder (about 1/2 cup or 50g)
- Salt (1/4 teaspoon)
Add-Ins
- Chopped Pecans, toasted (1 cup or 120g)
- Dark Chocolate Chunks or Chips (3/4 to 1 cup or 130-170g)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease your baking pan to prevent sticking. Toast chopped pecans lightly in a dry pan or in the oven for 5-7 minutes until fragrant, then set aside to cool. Ensure all ingredients are at room temperature for smooth mixing and even baking.
- Mix the Wet Ingredients: In a large bowl, gently melt the unsalted butter until smooth. Stir in granulated sugar and brown sugar until fully combined. Beat in the eggs one at a time, followed by vanilla extract, mixing until the batter is fluffy and well blended to help the brownies rise.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to ensure even distribution of the cocoa and salt, critical for balanced flavor.
- Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently and stopping as soon as just combined to avoid overmixing and maintain a tender, fudgy texture.
- Add Chocolate and Pecans: Gently fold in the dark chocolate chunks and toasted pecans, distributing them evenly throughout the batter to ensure every bite has gooey chocolate and crunchy nuts.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter. Let the brownies cool completely before slicing to retain their fudgy structure.
Notes
- Room Temperature Ingredients: Using eggs and butter at room temperature helps ensure smooth blending and better texture.
- Don’t Overmix: Mix wet and dry ingredients only until just combined to keep brownies fudgy rather than cakey.
- Toast Pecans First: Toasting enhances the nuts’ oils and adds a deeper, nuttier flavor.
- Use Quality Chocolate: Good quality cocoa powder and dark chocolate chunks significantly improve the taste.
- Check Oven Early: Since oven temperatures vary, start testing brownies 5 minutes before the minimum bake time.
Nutrition
- Serving Size: 1 brownie (assuming 16 pieces)
- Calories: 230 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg