Pecan Brownies

These pecan brownies are super fudgy and rich with some delicious crunch from the pecans. They bake in just 30 minutes and make an elegant dessert.

Sometimes it isn’t worth going *too* over the top with a recipe. What started off as a recipe for pecan pie brownies quickly morphed into classic chocolate pecan brownies. 

It’s no secret that I’ve been on a pecan kick lately. We’ve had chocolate pecan pie bars, pecan chocolate chip blondies, and even candied pecans. As someone who loves the chocolate and pecan combination, I knew adding them to brownies had to be next.

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make pecan brownies
4. Recipe tips and variations
5. Storage instructions
6. More delicious ways to enjoy brownies
7. Pecan Brownies (Recipe Card)

Why this recipe works

• No flour or wheat. Unlike other brownie recipes, I skipped the flour entirely, but don’t fret.
• Ready in 30 minutes. This is the kind of quick and easy dessert I can make on a whim or when the chocolate cravings strike.
• Perfect texture and flavor. Texture-wise, they are gooey, fudgy, and chocolatey in one. Taste-wise, they are a chocolate lover’s dream and give you the perfect mix of chocolate and crunch and, well…delicious frosting!

Ingredients needed

This recipe calls for baking staples like sugar and butter and a few little extras to make. Here is everything you will need:

• Sugar. Either white or brown sugar works. I’ve found that white sugar yields cakier edges whereas brown sugar will give you a more soft middle.
• Cocoa Powder. Either dutch processed cocoa powder or dark cocoa powder can be used. I prefer a dark cocoa powder, as I LOVE the rich chocolate flavor. 
• Tapioca starch OR cornstarch. This helps bind the brownies together as I’m not using any flour in the recipe.
• Chocolate Chips. Used IN the brownies and also as part of the frosting. I like semi-sweet or dark chocolate chips, but milk will also work.
• Eggs. Room temperature eggs are a must- Refrigerated eggs will yield a thicker batter that will be difficult to whisk the pecans into the batter. 
• Butter. A good quality butter is key- Cheaper butter or butter substitutes often have excess water added to it, and can often affect the brownies. If you don’t want to use butter, coconut oil works.
• Pecans. Unsalted, raw pecans. I roughly chop a handful of them to be evenly distributed between the brownies. 
• Coconut milk. Full-fat and MUST be chilled. The chilled coconut milk will have a layer of coconut cream on top that when blended, helps produce an even smoother frosting. 

How to make pecan brownies

Step 1- Mix the dry. In a mixing bowl, sift your cocoa powder with tapioca starch to ensure that no clumps remain. Set aside.

Step 2- Melt the chocolate. In a non-stick saucepan, add your butter with your chocolate chips and heat together until melted.

Step 3- Make the brownie batter. Add in your sugar and whisk very well, until combined. Add the eggs, one at a time, and then add in your cocoa powder and starch. Mix very well, until the batter is smooth- You DON’T want it to be grainy. Once smooth, fold through your pecans.

Step 4- Bake. Transfer your brownie batter to a lined pan. Bake for 25-28 minutes or until a toothpick comes out of the center clean.

Step 5- Make frosting. In a microwave-safe bowl or stovetop, melt together the coconut milk and chocolate chips. Whisk together until thick and smooth.

Step 6- Frost and serve. Pour the frosting over the cooled brownies. Top with extra pecans and place in the refrigerator until firm. 

Recipe tips and variations

• Do not over-bake the brownies as they will continue to cook up a little bit more while they are cooling down.
• You must let the brownies cool before adding the frosting, or else it will seep into the brownies and make them a sloppy mess.
• Feel free to add other mix-ins into the batter, like coconut flakes, other nuts, or even candy bits.
• Although the frosting adds an extra layer of chocolate and tastes delicious, it’s completely optional, and the brownies taste just as delicious without it.

Storage instructions

To store. Store chocolate pecan brownies in a sealed container and keep them refrigerated. These will ensure they keep fresh for up to 1 week.

To freeze. Wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Frozen brownies will keep fresh for at least six months. 

More delicious ways to enjoy brownies

• Almond flour brownies
• Flourless brownies
• Walnut brownies
• Vegan brownies
• Healthy brownies