Easy Chocolate Pecan Brownie Slice
Indulge in the ultimate treat with this Easy Chocolate Pecan Brownie Slice, a decadent combination of rich, fudgy chocolate and the irresistible crunch of toasted pecans. Perfect for chocoholics and dessert lovers alike, this recipe uses simple pantry ingredients like dark chocolate, unsalted butter, and two types of sugar to create layers of flavor in every bite. Whisked eggs and vanilla extract ensure a beautifully moist texture, while a blend of cocoa powder and all-purpose flour delivers the perfect balance of density and chew. Topped with a scattering of chopped pecans, these brownies bake to gooey perfection in just 30 minutes, making them an effortless yet impressive dessert. Ideal for sharing, gifting, or simply savoring at home, these brownies are sure to be your new go-to homemade sweet treat.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 200 grams dark chocolate
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 100 grams pecans, roughly chopped
Instructions
Preheat your oven to 170°C (340°F) and grease a 9x9-inch (23x23 cm) square baking pan. Line it with parchment paper, leaving an overhang for easy removal later.
Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is thick and pale (about 2-3 minutes).
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until fully combined.
Sift the flour, cocoa powder, and salt into the bowl. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Fold in the chopped pecans, reserving a small handful for sprinkling on top later.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the reserved pecans over the top.
Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs (not wet batter).
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 pieces and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.7 g | 364% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 543.5 g | 198% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 401.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 450 mg | 35% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
