Best Fudgy Chocolate Pecan Brownies Recipes

TRIPLE CHOCOLATE PECAN FUDGE BROWNIES

Steps:

• Preheat your oven to 325 degrees and get a 9″ square baking pan.
• Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
• Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
• Stir until the butter is melted and the mixture is smooth.
• Remove the bowl from the heat and allow to cool just a little bit.
• Add the vanilla and stir with a wooden spoon.
• Add the eggs one at a time, stirring vigorously after each one (I'm not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
• When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
• Add the nuts and chocolate chips and spread evenly in your baking pan.
• Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
• Let cool completely on a wire rack.
• After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
• Cut the brownies into squares and enjoy!!

CHOCOLATE PECAN BROWNIES

Steps:

• Preheat oven to 325°.
• Grease a 9-inch pan.
• In a small bowl, mix flour and baking soda.
• In a small saucepan combine sugar, butter and water.
• Bring to boil over medium heat: remove immediately from heat.
• Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
• Transfer mixture to a medium bowl and cool completely.
• Stir in eggs beating well.
• Gradually stir in flour until smooth.
• Stir remaining chocolate morsels and nuts into batter.
• Pour into pan.
• Bake until inserted toothpick is clean, 30-35 minutes.
• Place pan on rack and cool completely.

MOIST FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease a 5 by 3" loaf pan. Line the bottom of pan with a strip of tin foil to fit down the length & up the short sides with enough extra length to extend over the edges by 1 1/2". Lightly grease foil and set pan aside.
• Place butter and chocolate in a med. microwaveable bowl. Microwave on med. power until chocolate is soft and butter is melted, about 1 minute Stir until chocolate is smooth. Add sugar and whisk well. Then add egg white and vanilla. Whisk until blended. Add the flour and salt. Whisk well. Fold in pecans. Spread batter evenly into prepared pan.
• Bake until toothpick inserted in centre comes out with moist crumbs, 28-30 minutes; the top will be dry and starting to shrink from edges of pan. Do not overcook.
• Remove from oven and place on wire rack. Let brownie cool completely in the pan. Use edges of foil to lift the brownies out of the pan. Remove the foil and cut brownie into three servings.

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.