Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Pecan Fudge Brownies 4.2 (33) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Yield: 16 This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert. Ingredients ½ cup (1 stick) unsalted butter, plus more for pan 1 cup all-purpose flour, (spooned and leveled) ¼ teaspoon baking powder ⅛ teaspoon salt 2 ounces unsweetened chocolate, coarsely chopped 1 ounce semisweet chocolate, coarsely chopped 1 cup packed dark-brown sugar ¼ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup pecans, coarsely chopped Directions 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. 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. 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. Cook's Notes 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. Print