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My family can never resist a batch of these pecan brownies. They are super fudgy, rich, and topped with crunchy pecans.
Fudgy pecan brownies make everything better.
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. Like flourless brownies, these are ready in 30 minutes and have the perfect balance of fudginess and richness.
And if you want even more brownie recipes, we love these almond flour brownies, strawberry brownies, and caramel brownies.
Key Ingredients
- 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 make it 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 them 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the dry. Sift the 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 until the batter is smooth. Fold through half the pecans.
Step 4- Bake. Transfer your brownie batter to a lined pan and bake until a toothpick comes out of the center clean.
Step 5- Make frosting. Melt the chocolate and coconut milk together.
Step 6- Frost and serve. Pour the frosting over the cooled brownies. Top with extra pecans and place in the refrigerator until firm.
Arman’s recipe tips
- 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.
- Frost or don’t frost. 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.
Frequently asked questions
Yes, you can! I tested these in my muffin tin, and it worked well. You just need to reduce the baking time by around 10 minutes.
Pecan Brownies
Ingredients
- 3/4 cup sugar
- 1 tablespoon cocoa powder
- 3 tablespoon Tapioca starch Can substitute for corn starch
- 6 tablespoon butter
- 8 ounces chocolate chips
- 2 large eggs
- 1 cup pecans
For the frosting
- 1 cup canned coconut milk full fat
- 1 1/4 cups chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, sift your cocoa powder and starch, to ensure no clumps remain. Set aside.
- In a non-stick saucepan, add your butter and chocolate chips. On low heat, heat them together until melted. Whisk well together until smooth and glossy. Remove from the heat.
- Add in your sugar and whisk very well until combined. Add your eggs, one at a time, followed by your dry mix. Whisk until no longer grainy and smooth. Once smooth, fold through half your pecans.
- Transfer your brownie batter into the lined pan. Bake for 27-30 minutes, or until a skewer comes out just clean.
- Remove from the oven and allow to cool completely.
- Prepare your frosting by combining your chilled canned coconut milk and chocolate chips in a small saucepan. Heat on low until the chocolate chips have melted. Whisk well, until completely combined. Pour your frosting over the cooled brownies. Top with remaining half cup of pecans and refrigerate until firm.
- Slice into brownies and enjoy!
I searched for pecans but couldnt find. Other nuts are also okay?
Hi, for the coconut milk, are you measuring out 1c of the firm, creamy portion? Not using any of the liquid thinner part?
Hi! When whisked together, it should all be white and creamy 🙂
Hi I was wondering if I could use aquafaba powder reconstituted with water in place of the eggs if so how much?
How many eggs do you use? (Eggs are missing from the ingredient list) Thanks!
Hi Amelia! It’s been updated 🙂