Description
This recipe delivers the best rich and fudgy brownies with a perfect balance of chocolate and nuts. Melted semi-sweet baking chocolate combined with cocoa powder and butter creates a deep chocolate flavor, while chopped pecans and chocolate chunks add delightful texture. Easy to prepare and bake, these brownies are perfect for chocolate lovers looking for a classic dessert.
Ingredients
Scale
Main Ingredients
- 10 oz semi-sweet baking chocolate (roughly chopped)
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup pecans (roughly chopped)
- 1/2 cup chocolate chunks (semi-sweet, milk, white, or mixed)
Instructions
- Prep: Preheat the oven to 300°F and line an 8×8 inch to 9×9 inch baking pan with baking parchment to ensure the brownies do not stick and are easy to remove after baking.
- Melt chocolate: Place the roughly chopped 10 oz semi-sweet baking chocolate and 6 tablespoons of unsalted butter in a bowl. Carefully melt the mixture using either the microwave in short intervals or a double boiler until smooth and fully combined, taking care not to burn the chocolate.
- Cream wet ingredients: In a medium mixing bowl, beat 3 large eggs, 1 cup sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Temper the eggs by adding a few spoonfuls of the melted chocolate mixture, whisking quickly to avoid cooking the eggs. Then, whisk in the remaining melted chocolate until the mixture is homogeneous and smooth.
- Finish brownie batter: Sift 3/4 cup flour and 1/4 cup unsweetened cocoa powder over the wet mixture. Gently fold these dry ingredients in to combine without overmixing. Next, fold in the roughly chopped 1/2 cup pecans and 1/2 cup chocolate chunks evenly throughout the batter.
- Bake: Pour the batter into the prepared lined baking pan and smooth the surface. Bake in the preheated oven at 300°F for 30 to 40 minutes, adjusting time depending on your preferred brownie texture—from fudgy and soft to more set. Check doneness with a toothpick inserted; it should come out with moist crumbs for fudgy brownies.
Notes
- Use good quality semi-sweet baking chocolate for the best flavor.
- Be careful while melting chocolate to avoid burning; use short microwave bursts or a gentle double boiler method.
- Adjust baking time according to your preferred brownie texture—less time for fudgier brownies, more for cakier ones.
- If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
- Line the baking pan with parchment paper allowing some overhang to easily lift brownies out after baking.
