Indulge in a delectable journey with our curated collection of Double Chocolate Pecan Brownies recipes. These rich, fudgy treats are an irresistible symphony of flavors, combining the decadent indulgence of chocolate with the nutty crunch of pecans. Explore a range of variations, from classic and gooey to gluten-free and vegan, each offering a unique twist on this timeless dessert. Prepare to satisfy your sweet cravings and embark on a culinary adventure that will leave your taste buds tantalized.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN BROWNIES
It's hard to eat just one of these nutty treats...good thing a batch can bake up in a matter of minutes.-Karen Batchelor, Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 brownies.
Number Of Ingredients 7
Steps:
- In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
CHOCOLATE PECAN BROWNIES
Make and share this Chocolate Pecan Brownies recipe from Food.com.
Provided by Kikimony
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Grease a 9-inch pan.
- In a small bowl, mix flour and baking soda.
- In a small saucepan combine sugar, butter and water.
- Bring to boil over medium heat: remove immediately from heat.
- Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
- Transfer mixture to a medium bowl and cool completely.
- Stir in eggs beating well.
- Gradually stir in flour until smooth.
- Stir remaining chocolate morsels and nuts into batter.
- Pour into pan.
- Bake until inserted toothpick is clean, 30-35 minutes.
- Place pan on rack and cool completely.
ULTIMATE DOUBLE CHOCOLATE BROWNIES
As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.
Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE PECAN BROWNIES
I don't remember where I first clipped this recipe, but it has served me well for a long time. This was my children's favorite brownie when they were little. The recipe makes a large batch, but they'll be eaten quickly! If you do have some leftovers, they can be frozen. They also are very rich. Have a tall glass of cold milk nearby! I prefer milk chocolate chips, but semisweet work, too.
Provided by Librarybaker
Categories Dessert
Time 40m
Yield 48 bars, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine the melted butter and cocoa.
- Add sugar and whisk to combine.
- Add the eggs and vanilla until well combines.
- Fold the flour into the mixture.
- Add the chopped pecans and chocolate chips.
- Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan).
- Bake at 350 degrees for 15 minutes, then rotate the pan half turn.
- Bake for another 15 to 20 minutes, or until a toothpick inserted into the center with only a little bit of melted chocolate on it.
- Cool completely before cutting.
Nutrition Facts : Calories 6045.5, Fat 373.7, SaturatedFat 161.4, Cholesterol 1046, Sodium 1859.5, Carbohydrate 663.6, Fiber 41, Sugar 499.3, Protein 67.7
DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES
Here's a great-tasting chocolate and caramel-fudge brownie with a nutty twist and garnished with fresh strawberries - a delicious dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
- In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
- Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
- Bake 35 to 40 minutes or until set.
- In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 395, Carbohydrate 47 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 33 g
DOUBLE-CHOCOLATE SKILLET BROWNIE
This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.
Provided by Dennis Prescott
Categories HarperCollins Dessert Brownie Chocolate Quick & Easy Dark Chocolate Maple Syrup Pecan Kid-Friendly Small Plates
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
- Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
- Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!
Tips:
- Use good quality chocolate: The quality of the chocolate you use will greatly affect the taste of your brownies. Use a chocolate that is at least 70% cacao for a rich, intense flavor.
- Don't overmix the batter: Overmixing the batter will make your brownies tough. Mix just until the ingredients are combined.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: If the toothpick comes out clean, the brownies are overbaked. If gooey chocolate appears on it, the brownies are not baked enough.
- Let the brownies cool completely before cutting them: This will help them to set and prevent them from falling apart.
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week: You can also freeze the brownies for up to 2 months.
Conclusion:
These double chocolate pecan brownies are rich, fudgy, and packed with chocolate flavor. They are the perfect dessert for any occasion. With just a few simple ingredients and steps, you can enjoy these delicious brownies in no time. So what are you waiting for? Give this recipe a try today!
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