Bready or Not: Cocoa Pecan Brownies

Posted by on Oct 19, 2022 in Blog, Bready or Not, brownies, chocolate, cookies, nutty | 0 comments

These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.

Bready or Not: Cocoa Pecan Brownies

(If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)

Bready or Not: Cocoa Pecan Brownies

In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!

Bready or Not: Cocoa Pecan Brownies

The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.

Bready or Not: Cocoa Pecan Brownies

These classic cocoa-based brownies mix up fast in a big pot, making for easy clean-up!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, brownies, chocolate, pecans
Author: Beth Cato

Equipment

  • 13×9 pan

Ingredients

  • 1 1/2 cups unsalted butter 3 sticks
  • 3 cups white sugar
  • 2 teaspoons vanilla extract
  • 12 Tablespoons cocoa powder sifted
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped pecans

Instructions

  • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
  • In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
  • Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.

OM NOM NOM!

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