Pecan Fudge Brownie Recipe
Topped with chocolate sauce
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Ingredients
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Brownie Base
Chocolate Sauce
Method
Brownie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang to help lift the brownies out later.
- 2
Melt the Butter
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the granulated sugar and brown sugar until well combined.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly blended.
- 4
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until well mixed.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6
Fold in Pecans
Gently fold in the chopped pecans into the brownie batter.
- 7
Bake the Brownies
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- 8
Chocolate Sauce Preparation
- 9
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 10
Add Chocolate Chips
Remove the saucepan from heat and add the semi-sweet chocolate chips. Let them sit for a minute to soften.
- 11
Stir Until Smooth
Stir the mixture until the chocolate chips are fully melted and the sauce is smooth. Add the vanilla extract and stir again.
- 12
Serve the Brownies
Drizzle the warm chocolate sauce over the cooled brownies before serving. Optionally, garnish with additional chopped pecans.
