Pecan Brownies With Chocolate Chunks are rich, fudgy, and loaded with nutty crunch in every bite. The pecans, along with browned butter, add a toasted flavor that balances the gooey chocolate. They are easy to make, done in under 30 minutes, and perfect for holidays, bake sales, or anytime you want a decadent treat.
These pecan brownies get an extra boost of flavor from browned butter, which adds a rich, nutty depth that pairs perfectly with the toasted pecans. Combined with melty chocolate chunks, every bite has layers of flavor that go beyond your classic brownie.
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If you enjoy desserts like my Neiman Marcus Bars, Biscoff Brownies, or Raspberry White Chocolate Blondies, these pecan brownies will quickly win you over. The browned butter brings a gourmet twist that makes them feel special enough for entertaining, yet they are still simple enough to whip up on a weeknight.
Ingredients
With a few pantry staples as well as delicious pecans, cinnamon, and chocolate you can create wonderful brownies that your family and friends are going to love.
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Ingredient Notes:
Chocolate - I tested this recipe using semi-sweet chocolate for this recipe but it would work fine with dark, milk, or even white chocolate chips. Why not try a combination of different chocolates for extra flavor and sweetness? Or, try either peanut butter chips or butterscotch chips?
See the recipe card for quantities.
Substitutions
- Pecans - These are called pecan brownies, but if you don't like pecans, then try walnuts or hazelnuts as an alternative. You can also use a combination of nuts if you wish.
- Gluten-free - You can easily make these brownies gluten-free. Just substitute your preferred all-purpose gluten-free flour.
- Spice things up - Yes you read that right. Chili and chocolate is a combination you never knew you needed in your life. Add some chili flakes to give these brownies an extra kick and flavor.
- Vanilla extract - If you want some extra nutty flavor then you could use almond or hazelnut extract as an alternative to vanilla.
How to make Pecan Brownies: Step-By-Step:
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Prepare a 9x9 baking dish lined with parchment paper and set aside.
In a saucepan, brown the butter. To do this you need to melt the butter on medium heat, stirring every couple of minutes until the melted butter begins to create brown bits at the bottom of the pan. You will also notice there is a nutty scent.
Step 2: Pour the melted brown butter into a large mixing bowl and let cool for a couple of minutes.
Add the brown sugar to the bowl and whisk together. Then add the vanilla and eggs whisking again until thoroughly combined.
Step 3: Pour in the flour, cinnamon, and salt and combine.
Step 4: Use a wooden spoon or rubber spatula to fold in the dry ingredients until a thick cookie batter forms. It will be similar to a brownie batter consistency.
Step 5: Add in all but a few tablespoons of the chopped pecans and chocolate. Keep some to top the batter before going in the oven. Fold in the pecans and chocolate until combined.
Step 6: Pour the batter into the prepared baking dish. Sprinkle with the extra pecans and the chocolate on top.
Bake in the oven for 20-25 minutes or until a toothpick inserted comes out clean.
Sprinkle coarse sea salt on the cookie bars straight out of the oven. Let them cool on a wire rack for about 30 minutes before cutting as it will help to create clean cuts.
Hint: Make sure the butter is browned. You want it to be melted and to have changed color. The nutty scent is a giveaway that the butter is ready for you to move on to the next step.
If you love the taste of browned butter, this Homemade Brown Butter Truffle Steak Sauce recipe is fantastic!
Top tip
Make sure you reserve a portion of the chopped chocolate and pecans to sprinkle on top of your brownie mixture before baking. The chocolate especially will help to get that crackly and crumbly top we know and love.
Frequently Asked Questions
The trick is how you store them. An airtight container is essential when storing fresh brownies. You can also add parchment paper in between your brownies. A storage hack is to also add a slice of bread to the container. The moisture from the bread will help to keep those brownies fresh and soft for an extra few days.
The issue you might have had, if you find your brownies are rubbery and tough, is overmixing the brownie batter. It will add too much air to the brownie mixture.
Yes, definitely! They need to be at room temperature before you cut them into cookie bars. As they cool they will start to solidify. Slicing them too soon means you risk them falling apart.
Main Course Meals To Enjoy
Let me know your thoughts on these Pecan Brownies by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Pecan Brownies With Chocolate Chunks
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Equipment
Ingredients
Bar Cookies
- ⅓ cup unsalted butter softened
- 1 cup dark brown sugar
- 1 ½ teaspoon vanilla extract
- 2 eggs
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup pecans chopped and toasted
- 6 oz semi sweet chocolate bar chopped
Topping
- coarse sea salt
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Prepare a 9x9 baking pan with parchment paper and set aside.
- In a saucepan, brown the butter by melting it on medium heat. Stir every couple of minutes until the melted butter begins to create brown bits at the bottom of the pan and gives off a nutty scent.
- Pour into a large mixing bowl and let cool for a couple of minutes.
- Add the brown sugar and whisk together.
- Add the vanilla and the eggs. Whisk again.
- Add the flour, cinnamon, and salt. Use a spoon or rubber spatula to fold in the dry ingredients creating a thick cookie batter similar to a brownie batter.
- Use a spoon or rubber spatula to fold in the dry ingredients creating a thick cookie batter similar to a brownie batter.
- Set aside a few tablespoons of the chopped pecans and chocolate for the topping.
- Add the remaining chocolate and pecans to the batter and fold until combined.
- Pour the batter into the prepared baking dish.
- Sprinkle with the extra pecans and chocolate.
- Bake in the oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Sprinkle the coarse sea salt on the top when you take the bars out of the oven.
- Let cool for about 30 minutes before cutting.
Gwen says
yum