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Brown Butter Pecan Brownies

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This recipe for fudgy brown butter pecan brownies is truly a tasty treat! Packed with the rich nutty flavor of brown butter and toasted pecans, each bite of these brownies is pure bliss. For an extra touch of buttery pecan flavor and chocolaty goodness, brown butter brownies are topped with dark chocolate chips and whole toasted pecans!

Ingredients

Scale
  • 3/4 Cup (94 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 2 Tablespoons (10 g) Unsweetened Dutch-Processed (Dark) Cocoa Powder
  • 1/2 Teaspoons Salt
  • 1 Cup (200 g) Granulated Sugar
  • 2 Large Eggs, Room Temperature
  • 5 Ounces (141 g) Semi-Sweet Chocolate, Finely Chopped
  • 1/2 Cup (113 g) Unsalted Butter, Cut into 8 Equal Pieces
  • 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Vegetable Oil
  • 1 Teaspoon Pure Vanilla Extract
  • 1 1/4 Cups (150 g) Whole Pecans, Toasted, Divided
  • 2–3 Tablespoons Dark Chocolate Chips, Optional
  • Flaky Sea Salt, Optional

Instructions

  1. Preheat the oven to 350F (180C). Line an 8” x 8” pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are covered with parchment paper. Allow for some overhang to assist with the removal of brownies from the pan.
  2. Roughly chop 3/4 cup of the whole pecans. This will be folded into brownie batter. Reserve the remaining 1/2 cup of whole pecans for placing on top of the brownie batter before baking.
  3. In a small mixing bowl, add the chocolate and oil. Set aside as brown butter is prepared.
  4. Place cut pieces of butter in a light-colored pan. This will allow you to see when the butter starts to change color and become caramelized.
  5. Melt and cook the butter under medium heat while stirring constantly until the butter starts to turn a rich golden brown color with a nutty aroma, about 6-8 minutes. The milk solids at the base of the base will also look golden brown in appearance.
  6. Immediately pour the browned butter into the bowl with chocolate and oil. Gently stir mixture together until all of the chocolate is melted. Allow melted chocolate mixture to cool slightly before using, about 5-6 minutes.
  7. In a stand mixer fitted with paddle attachment or with a hand-held electric mixer and a large mixing bowl, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes. (If using a stand mixer, this process can take 3-4 minutes)
  8. Mix vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
  9. Using a fine mesh strainer or sifter, sift the flour, cocoa powder and salt into wet batter and mix at medium low speed just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
  10. Gently fold the chopped pecans into brownie batter.
  11. Transfer brownie batter to the prepared baking pan and spread into an even layer.
  12. Sprinkle the top of brownie batter with remaining 1/2 cup whole pecans and chocolate chips(optional).
  13. Bake brownie batter for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
  14. Cool brown butter pecan brownies for at least 30-40 minutes before removing from the pan and cutting into 9 (large) or 16 (small) squares. For a savory touch, sprinkle the top of brownies with flaky sea salt.

Notes

  • Brownies placed in an airtight container will stay soft and fudgy stored at room temperature upto 3-4 days (depending on how humid your kitchen or storage area is) and upto 1 week in the fridge.
  • Brownies placed in a freeze-safe airtight container and stored in the freezer will stay fresh for 1-3 months. When ready to serve, thaw frozen brownies in the fridge overnight to restore soft texture.
  • Cool the baked brownie in the pan for at least 30-40 minutes. This will make it easier to remove it from the pan and to cut into 9 large or 16 small squares. Brownies will still be warm to touch but be more manageable to cut and serve.
  • For nut-free brownies, omit the pecans.

Find it online: https://nourishedendeavors.com/brown-butter-pecan-brownies/