Pecan Brownies

Christmas always brings out the baker in me and when I baked in the previous years, I always chose recipes that required some effort. This year, though, my five month old keeps me really busy that I have to choose simple recipes to fill my gift boxes. Enter the humble brownie — satisfying, uncomplicated, and unpretentious — a favorite the world over.


This brownie is lifted straight out of Nick Maglieri’s Cookies Unlimited. For the most beautiful slices, cool the brownies in the pan after baking and refrigerate for at least 4 hours before slicing (if you can wait that long). I especially love this sweet nutty recipe in 1″ pieces, but nothing should stop anyone from having a giant 3×3!


8 oz unsalted butter

8 oz bittersweet chocolate

1 c brown sugar

1 c white sugar

1/2 t salt

2 t vanilla

4 eggs

1 c all purpose flour

10 oz chopped pecans

Preheat oven at 350 degrees F and butter and flour a 9×13 inch baking pan.

Chop the chocolate and butter into little pieces and melt over a double boiler. Add the sugars, salt, and vanilla and mix well. Add the eggs 1 at a time beating well with a wooden spoon between each addition then fold in the flour and pecans until just incorporated.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a tester inserted in the center comes out clean. Remove from the oven and cool at room temperature before refrigerating for 4 hours. Slice into bars and stuff your Christmas goodie bags!

0 thoughts on “Pecan Brownies

  1. I love fudgy brownies! These look so yummy 🙂 I still have 2 bags of pecans that I need to use, will try your recipe! Which bittersweet chocolate brand would you recommend? 🙂

    1. Ooh, that’s tricky. I admit to using just a generic chocolate compound from the local baking supply store. But you know what, I’d do anything to get my hands on Scharffen Berger or Callebaut 😀

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