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Pecan Fudge Brownies

This recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.

  • prep: 25 mins
    total time: 1 hour
  • yield: Makes 16

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Ingredients

  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 ounce semisweet chocolate, coarsely chopped
  • 1 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans, coarsely chopped

Cook's Note

If you like, cut the brownies into shapes with cookie cutters; save the scraps to crumble over ice cream, or freeze and use them later.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  2. Step 2

    Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.

  3. Step 3

    Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.

Source
Everyday Food, September 2008

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Reviews (9)

  • 21 Apr, 2013

    over all, it's a nice recipe but not chocolaty enough for me...

  • 17 Oct, 2010

    My first time , it was better than the we eat outside. I put them in my snow man tin box, Thank you for bringing christmas joy early to us. I made it twice

  • 16 Jan, 2010

    Just made these! sooo good! nice and fudge like in the middle and toasted pecans on the top..yum...made it exactly as it...

  • 12 Feb, 2009

    I made this yesterday and it is a keeper. I did modify it and used 3 ounces of semi sweet chocolate chips and omitted the unsweetened chocolate, then I added 1/2 bag of toffee chips. It was so fudgie and DELICIOUS! I will be making it again very soon! Great to bring to the office or for family gatherings! Enjoy.

  • 26 Jan, 2009

    Excellent - I made cheesecake batter and dropped it here and there - I do this with every cake/cup cake/brownie I scratch up. Sent to my hsband's work place (12 cup cakes

  • 25 Jan, 2009

    OMG! This is my recipe that I have had for over 30 years that I found in an old cook book! The only difference is the semi sweet chocolate addition that I do not use. They are good!

  • 24 Jan, 2009

    This recipe is delicious. My husband says it the best he has ever tasted!!!

  • 24 Jan, 2009

    These brownies are not overly sweet, are chewy with good flavor. I can see me making them again.

  • 24 Jan, 2009

    I do not do well with trying to bake from scratch. They laugh at school when I talk about cooking because they know how much I do not do it. I WILL surprise them with these brownies and when they love them I will tell them I made them from scratch! HA! Won't they be surprised! Thank you for such an easy recipe.