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These ultra fudgy pecan brownies are made in just one bowl, with no mixer required. They are loaded with pecans in every bite plus more toasty pecans on top. With a hint of cinnamon and finished off with an optional drizzle of caramel, pecan lovers will be in heaven. This recipe was tested with both dairy and dairy free ingredients so I could be sure that they work both ways!

Close-up overhead view of baked pecan brownies cut into squares, with crinkly tops covered in toasted chopped pecans and drizzled with glossy caramel, and one brownie turned on its side to show the dense, fudgy interior studded with pecans.

Ah the holidays, my favorite time of year where pecans and pumpkin take over everything! Chocolate and pecans are a match made in heaven in my opinion.

I’ve been loving adding nuts into my brownie and cookie recipes (like my walnut brownies or pecan chocolate chip cookies), so for the holidays I wanted to make chocolate brownies with pecans!

Slightly overhead view of three fudgy pecan brownies stacked on a white plate, the top one covered in toasted pecans and shiny caramel that drips down the sides and pools on the plate, with loose pecan pieces scattered around.

These brownies are super fudgy and chocolatey and are made with cocoa powder only. That means no melting chocolate in a separate bowl – the entire recipe is made in one bowl using only a whisk. I swear, it’s almost too easy.

Ingredient Notes

Overhead view of the ingredients for pecan brownies on a white marble counter: two eggs, small bowls of granulated sugar, light brown sugar, vanilla extract, flour, flaky salt, ground cinnamon, and softened butter, with a large bowl of finely chopped pecans and a bowl of cocoa powder.
  • Caramel: To give the brownies more “pizzaz”, I like to drizzle a little bit of caramel over top. I use the store-bought kind, but you can definitely skip this if you want!
  • Butter: regular butter or dairy free works great. If you prefer sweeter desserts, you can use unsalted butter but I like using salted!
  • Cinnamon: If you like the combination of cinnamon and chocolate, you’ll love the hint of cinnamon in these brownies! I tested this recipe with and without and both are great, so you can leave this out if you prefer. I know 1½ teaspoons may seem like a lot, but the cinnamon flavor got totally lost and overpowered by the chocolate when I added any less!

How To Make These Brownies

Overhead view of a glass mixing bowl on white marble holding melted butter whisked with brown sugar and granulated sugar into a thick, glossy caramel-colored paste pulling away from the sides of the bowl.

Whisk butter and sugars together.

Overhead view of a glass bowl of smooth, frothy golden-brown brownie base after whisking in eggs and vanilla, with a metal whisk resting in the bowl on a white marble counter.

Add eggs and vanilla!

Overhead view of glossy, fudgy chocolate brownie batter in a glass bowl with chopped pecans evenly mixed throughout and a metal whisk resting along the edge.

Toss in dry ingredients and pecans.

Overhead view of brownie batter spread in a parchment-lined 8x8 metal baking pan, topped with a generous scattering of chopped pecans, ready to go into the oven.

Sprinkle with more pecans before baking!

Recipe Developer Tips

  • The best pans for brownies are made from aluminized steel. If you aren’t using an aluminized steel pan and your brownies regularly take longer to bake than a recipe calls for, or look like they should, I highly recommend trying out a new pan.
  • Weigh your ingredients, specifically flour and cocoa powder, using a kitchen scale for the most accurate results. Too much flour or cocoa powder will lead to dry brownies instead of the fudgy gooey texture we’re trying to achieve.

More Recipes You’ll Love

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Pecan Pie Cheesecake Cookies
Banana Pecan Muffins in muffin tins with the one in the center missing a bite

Banana Pecan Muffins
Close-up of glazed brownies cut into squares. The rich, chocolatey texture features visible nuts.

Almond Brownies
coconut pecan cookies on a tray with pecans and coconut flakes sprinkled around

Coconut Pecan Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

Close-up overhead view of baked pecan brownies cut into squares, with crinkly tops covered in toasted chopped pecans and drizzled with glossy caramel, and one brownie turned on its side to show the dense, fudgy interior studded with pecans.
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Fudgy Pecan Brownies (with Optional Caramel)

Gabby Kislanko
These ultra fudgy pecan brownies are made in just one bowl, with no mixer required. They are loaded with pecans in every bite plus more toasty pecans on top. With a hint of cinnamon and finished off with an optional drizzle of caramel, pecan lovers will be in heaven. This recipe was tested with both dairy and dairy free ingredients so I could be sure that they work both ways!
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Servings: 16 brownies
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Ingredients
 

  • 3/4 cup (158 g) butter (regular or dairy free), melted
  • 3/4 cup (150 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3/4 cup (64.5 g) cocoa powder
  • 1/4 tsp salt
  • 1½ tsp ground cinnamon, (optional)
  • 1/2 cup + 2 tbsp (79 g) all-purpose flour, SEE NOTES
  • 1¾ cup, divided (210 g) pecans, chopped small
  • caramel sauce, for drizzling on top, (optional)

Instructions
 

  • Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
  • In a large bowl, add melted butter, sugar, and brown sugar and whisk. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. (this contributes to the crinkly top in the brownies)
  • Add the eggs and vanilla and mix again.
  • Add flour, cocoa powder, cinnamon (if using) and salt into the bowl and whisk until just combined (it should only take about a minute).
  • Add 1¼ cup of the chopped pecans into the brownie batter, reserving ½ cup for sprinkling on top. Mix until the pecans are evenly distributed in the batter.
  • Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl. Sprinkle remaining chopped pecans on top.
  • Bake for 30-35 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
  • Let the brownies cool completely before slicing (they need time to set and if you cut them too early they will make a gooey mess). If desired, drizzle caramel sauce over the brownies once they have cooled.

Equipment

Whisk
8x8 inch Square Baking Pan
8×8 inch Square Baking Pan
Mixing Bowl

Notes

MEASURING FLOUR and COCOA POWDER: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake.
Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. If they’ve already been sliced, you can store them at room temperature in an airtight container. 
 
Calories: 370kcal, Carbohydrates: 33g, Protein: 5g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 0.05g, Cholesterol: 20mg, Sodium: 117mg, Potassium: 204mg, Fiber: 4g, Sugar: 21g, Vitamin A: 450IU, Vitamin C: 0.3mg, Calcium: 39mg, Iron: 2mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.