Description
Chocolate Pecan Pie Brownies are a delightful twist on two classic desserts, combining rich, fudgy brownies with nutty pecan pie filling.
Ingredients
- Unsweetened chocolate: 4 oz (113 g)
- Unsalted butter: 1/2 cup (113 g)
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5 ml)
- All-purpose flour: 1/2 cup (65 g)
- Chopped pecans: 1/2 cup (60 g)
- Salt: a pinch
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it or lining it with parchment paper.
- In a medium saucepan, melt the unsweetened chocolate and unsalted butter over low heat, stirring frequently.
- In a large mixing bowl, whisk together the granulated sugar and eggs until well blended and slightly frothy, then stir in the vanilla extract.
- Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously. Sift in the all-purpose flour and a pinch of salt, folding gently until just combined.
- Fold in the chopped pecans, then pour the brownie batter into the prepared baking pan and smooth the top.
- Bake for 20-25 minutes, checking for doneness with a toothpick. It should come out with a few moist crumbs.
- Let the brownies cool in the pan for 10-15 minutes, then lift them out using parchment paper and cool completely on a wire rack before cutting into squares.
Notes
- For a richer taste, use high-quality dark chocolate.
- Store leftovers in an airtight container at room temperature or refrigerate for longer storage.
- For gluten-free brownies, substitute all-purpose flour with a gluten-free flour blend.
- For vegan brownies, replace eggs with a flaxseed or chia seed mixture and use plant-based butter.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate Pecan Pie Brownies, dessert, brownies, pecan pie, baking