This pecan brownie recipe is a great choice for chocolate lovers! I have always struggled with brownies because they often turn out not the way I like them to be – either too cakey or too runny. This pecan brownie recipe is perfect for people like me who like their brownies to be a little bit dense, but at the same time, super moist and full of crunchy nuts.
Pecan Brownie Recipe
Pecan Brownie Recipe
- Cook Time: 40 min
- Persons: 12
- Difficulty: Easy
- Ingredients
- 250 g Butter, softened
- 180 g Bittersweet chocolate 64/70%
- 200 g Eggs (4x)
- 200 g Sugar
- 120 g All-purpose flour, sifted
- 250 g Pecans, chopped
- Instructions
- Put the chocolate in a separate heat-proof bowl (a thick glass bowl is the best). Melt chocolate over a bain-marie (a hot water bath). Keep it lukewarm.
- In a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed for 5 minutes. Transfer the mixture to a pastry bowl.
- In the same mixing bowl, beat the softened butter on high speed. Add melted chocolate gradually. Beat on high speed until fluffy. It should have the texture of a buttercream. *When working with softened butter, room temperature is crucial for the perfect texture of the final product. So, if it`s too warm in your kitchen, try to work really fast and, if needed, put your butter in the freezer for a couple of minutes or if it`s too cold, heat it up over a bain-marie.
- Incorporate a third of the egg-sugar mixture into the butter-chocolate mixture, then add the remaining.
- Fold in sifted flour. Then add nuts. Spread batter onto an 18”x13” sheet pan lined with a lightly oiled parchment, or silicone mat.
- Preheat oven to 350ºF/180ºC. Bake brownie for 20 /25 min. Do not overbake.
My tips for the perfect pecan brownie
* If you don’t have or don’t like pecans you can easily substitute them with walnuts or peanuts or even skip nuts altogether.
* When working with softened butter, room temperature is crucial for the perfect texture of the final product. So, if it’s too warm in your kitchen, try to work really fast and, if needed, put your butter in the freezer for a couple of minutes or if it`s too cold, heat it up over bain-marie.
