Pecan and chocolate brownies

Nutty brownies are the best brownies, and these pecan and chocolate brownies are right at the top of the pile. Pecans mild flavour and soft texture makes them ideal for baking.

  • 30 mins cooking
  • Serves 8
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Pecan and chocolate brownies
  • 80 gram butter, chopped
  • 150 gram dark chocolate, chopped, plus 50g extra, chopped
  • 3/4 cup (150g) firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 2/3 cup (100g) plain flour
  • 1 tablespoon cocoa powder
  • 1/4 cup (30g) chopped pecans


Pecan and chocolate brownies
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of a 12-hole (1/3 cup/80ml) muffin pan, line bases with rounds of baking paper.
  • 2
    In a medium heavy-based saucepan, combine butter, chocolate and sugar. Stir over a low heat until smooth.
  • 3
    Transfer to a bowl and stir in egg, essence, sifted flour and cocoa, then extra chocolate. Divide mixture among the prepared 8 muffin- pan holes. Sprinkle with nuts. Bake for about 20 minutes.


Brownies can be made three days ahead.