Fudgy Pecan Brownies (with Optional Caramel)

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.

Fudgy Pecan Brownies (with Optional Caramel)

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 35

Total Time 45

Servings brownies

Calories 370

Author Gabby Kislanko

Equipment

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 350°F and line an 8x8 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.

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.

Nutrition