Pecan Brownies

Pecans have quickly become one of my favorite nuts. It was like love at first bite when I made these pecan sandwich cookies. I had never had many desserts loaded with pecans until then and let me tell you, I was in love. Completely in love. 

I've been aching to make more pecan desserts, but seasonal fruits have kind of taken center stage. But pecans are back! Front and center! And, as always, these pecans performed beautifully and will most certainly be back for an encore sometime soon.

These brownies aren't as super crazy decadent as the Sweet & Salty Brownies, but they are still super crazy delicious. The pecans give a nice crunchy texture that contrasts nicely with the gooeyness of the brownies. And chocolate and pecans? So good. Perfect partners.

Pecan Brownies
Recipe from Dahlia Bakery Cookbook

1 1/2 cups pecans
3/4 cup (170 g) unsalted butter, cut into chunks, plus more for the pan
4 oz (113 g) unsweetened chocolate, chopped
2 oz (56 g) dark chocolate, chopped
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt or 3/4 teaspoons regular salt
2 cups sugar
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. To start, spread the pecans evenly on a baking sheet and place them in the preheated oven. Bake them for 6 to 7 minutes, stirring them around every so often. You don't want to completely toast the pecans as they will do more toasting when they are baked in the brownies. Remove from the oven and let them cool completely.

Butter a 9 inch square baking pan. Line the bottom of the pan with a piece of parchment that also extends up two of the sides with a little bit of overhang. Butter the parchment.

Put the chocolates and butter in a bowl over a saucepan of barely simmering water. Melt the butter and the chocolate, stirring occasionally with a rubber spatula. Remove the bowl from the saucepan and set aside.

Sift the flour, baking powder, and sat into a medium bowl and set aside.

In a large bowl, whisk the sugar, eggs, and vanilla extract together until smooth. Add the chocolate mixture and whisk to combine. Add the dry ingredients and fold until well-combined. add 1 cup of the pecans.

Scrape the batter into the prepared pan and smooth the surface. Sprinkle the remaining 1/2 cup of pecans over the top.

Bake the brownies for 38 to 40 minutes, or until a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging to the sides. Rotate the pan halfway through baking.

Remove the pan and cool on a wire rack before unmolding. The brownies will still be soft but they will set up as they cool.

To unmold the brownies, run a small knife along the two sides of the pan that are not lined with parchment, then invert onto a parchment lined baking sheet so the brownies slide out of the pan. Invert again onto another parchment lined baking sheet so the brownies are right side up. Cut the brownies into 12 or 16 bars, whichever you choose.

Brownies freeze well and are easily thawed by placing them in the fridge overnight. Enjoy!