When life gives you lemons, you make lemonade. When life gives me pecans, I make pecan brownies. This is one seriously fudgey and chewy brownies overload with sweet buttery pecans. It does not require any special equipments to make either: if you have two large mixing bowls, a knife, and a spatula, you are ready to go. As easy as it is to make, my favourite part of this recipe is definitely about cutting up the chilled brownies the next day. It sounds a little strange but it certainly gives me great pleasure to cut up the big slab of chocolatey goodness into tidy little bars.
Makes 24 brownies
- 225g unsalted butter, cut into small pieces
- 225g bittersweet chocolate, finely chopped
- 200g dark brown sugar
- 4 large eggs
- 200g granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 130g all-purpose flour
- 285g pecans, coarsely chopped
- Preheat oven to 350F. Line a 9X13 baking pan with parchment paper. In a medium saucepan, fill half-way with water and bring to a boil.
- In a large metal mixing bowl, combine chocolate and butter. Place bowl on top of the saucepan of boiling water without touching the water. Turn down the heat to low. This bain-marie should melt the chocolate and butter with the steam. Stir with rubber spatula occasionally until the mixture is homogenous. Set aside to cool for a bit.
- In another large mixing bowl, combine brown sugar and eggs. Stir with rubber spatula and let the brown sugar moisten until there's no more lumps. Stir in granulated sugar, vanilla extract, and salt until combined.
- Combine chocolate mixture with the sugar mixture until homogenous. Gently stir in flour just until incorporated. Do not overmix or the brownies will be tough. Fold in all but 1/2 cup of chopped pecans.
- Pour mixture into the prepared baking pan and smooth with an offset spatula. Sprinkle with the reserved pecans and press the nuts lightly into the batter.
- Bake for 35-45 minutes until toothpick insert into the middle of the brownies comes out clean. Cool to room temperature and chill in the refrigerator overnight. The chilling will firm up the brownies nicely which makes for easy tidy cuts. Devour at room temperature.