Pecan Brownies Recipe

Stack of fudgy chocolate brownies with pecans and melted chocolate chunks on a wooden board.

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These pecan brownies are rich, fudgy, and deeply chocolatey with crunchy pecans in every bite. Made with cocoa powder, espresso, and chocolate chunks, they bake up thick, moist, and perfectly chewy—everything a homemade brownie should be.

Prep Time 10

Cook Time 24

Total Time 34

Servings brownies

Author Melissa Williams

Equipment

8x8 metal pan

Ingredients

¾ cup (90 g) all purpose flour
1 teaspoon (2 g) espresso powder
½ cup (42 g) unsweetened cocoa powder
1 teaspoon (5 g) kosher salt
¾ cup (170 g) salted butter melted & cooled
⅔ cup (132 g) granulated white sugar
⅔ cup (142 g) brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup (150 g) chocolate chunks
1 cup (114 g) pecan chips

Instructions

Preheat the oven to 350°F and line an 8x8 baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a small mixing bowl, whisk together the flour, espresso powder, cocoa powder, and salt. Set aside.
¾ cup all purpose flour, 1 teaspoon espresso powder, ½ cup unsweetened cocoa powder, 1 teaspoon kosher salt
In a medium mixing bowl, add the melted & cooled butter and sugars. Stir to combine.
¾ cup salted butter, ⅔ cup granulated white sugar, ⅔ cup brown sugar
Stir in the eggs and vanilla.
2 large eggs, 2 teaspoons vanilla extract
Fold in the flour mixture to the egg mixture and just until no traces of flour are left. Do not overmix. It will be a very thick batter.
Fold in the chocolate chunks and pecan chips.
1 cup chocolate chunks, 1 cup pecan chips
Spread the batter evenly into the prepared pan.
Bake for 20-25 minutes. A toothpick inserted into the center should have moist crumbs, but not liquid).
Remove from the oven and let cool on a wire rack.
Allow to fully cool before lifting the brownies from the pan and slicing.

Notes

Use a plastic knife for clean cuts.
You can slice the brownies as small or generous as you prefer. I usually opt for sixteen 2" brownies.
Make sure your butter is cooled before adding the eggs so you don't scramble them.
I use Hershey's Special Dark cocoa powder and pecan chips (found in the baking aisle). Chopped pecans can also be used if you prefer larger pieces.
You can skip the espresso powder if you don't have any, but it deepens and intensifies the chocolate flavor without making the brownies taste like coffee.
A metal baking dish allows for more even heat distribution. A glass dish can be used but often overbakes the edges while leaving the center underbaked.
Store leftovers covered at room temperature for up to 4 days.
Baked brownies can be wrapped tightly and stored in the freezer for up to 3 months.

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