Irresistibly Chewy Salted Pecan Brownies: Your Ultimate One-Bowl Recipe for Fudgy Perfection
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There’s nothing quite like the comforting aroma of freshly baked brownies filling your kitchen. But not all brownies are created equal! This exceptional recipe delivers a batch of incredibly chewy brownies, generously packed with crunchy pecans, and crowned with luscious melted dark chocolate pieces and a delicate sprinkle of flaky sea salt. The combination of rich dark chocolate, buttery pecans, and a hint of salt creates a perfectly balanced flavor profile that isn’t overly sweet. These brownies are the epitome of chewy, subtly fudgy, wonderfully nutty, and utterly rich, with just the ideal touch of salinity to elevate every bite. Best of all, this is a convenient one-bowl recipe, making clean-up a breeze for your baking adventure!
When it comes to brownies, people generally fall into one of three camps: cakey, chewy, or fudgy. Which team are you on? Personally, I am a staunch advocate for the chewy brownie. There’s an undeniable magic in that slightly fudgy center coupled with a dense, satisfying chew. And for me, no brownie experience is complete without generous chunks of extra chocolate and a delightful scattering of chopped nuts. This recipe is meticulously crafted to ensure you achieve that coveted chewy texture every single time, making it a go-to for any brownie enthusiast.
While this recipe highlights pecans, you have the freedom to choose your preferred chopped nuts. Pecans and walnuts are particularly excellent choices due to their naturally softer texture and rich, buttery flavor, which complement the dark chocolate beautifully. Their distinct crunch adds another layer of sensory pleasure to these already incredible treats.
These versatile brownies can be enjoyed in a multitude of ways. For an indulgent start to your day (my personal favorite!), serve them warm alongside a steaming cup of coffee or tea. As a decadent dessert, they are absolutely divine with a scoop of creamy vanilla ice cream drizzled with chocolate syrup. Or, if you’re like me, you might just find yourself sneaking bites straight from the pan – no judgment here, they’re simply that irresistible!
Explore More Delightful Baking Adventures:
- The Best Brown Butter Chocolate Chip Cookies
- Elegant Earl Grey Crème Brûlée
- Zesty Poppyseed Roll (Grandma’s Secret Recipe)
Mastering the Art of the Perfectly Chewy Brownie
Achieving that ideal chewy texture in a brownie is a delightful skill, and it’s simpler than you might think! The key lies in understanding a few fundamental principles of baking. These aren’t just rules; they’re insights into how your ingredients interact to create that dense, fudgy, and satisfyingly chewy bite. Forget dry, cakey brownies – with these tips, you’ll be a chewy brownie connoisseur in no time.
- **Avoid Overmixing the Batter (Especially with Eggs):** When incorporating the eggs into your chocolate mixture, use a whisk and mix just until they are fully combined. Excessive mixing at this stage introduces too much air into the batter. This air creates lift during baking, causing the brownies to rise more and develop an open, cake-like crumb structure rather than the dense, chewy texture we’re aiming for. Gentle folding is your friend here.
- **Do Not Overmix When Adding Flour:** Similar to the eggs, overmixing after adding the flour is a common pitfall. Agitating the flour too much will overdevelop the gluten, leading to a tougher, more cakey brownie. The goal is to mix only until no streaks of dry flour remain. A few gentle folds with a spatula are usually sufficient. Remember, a delicate hand ensures a tender, chewy result.
- **Resist the Urge to Overbake:** This is perhaps the most crucial tip for chewy brownies. Brownies continue to set as they cool, so pulling them out of the oven slightly underbaked is often the secret to a fudgy center. Bake them just until the edges are set and a toothpick inserted into the center comes out with moist crumbs clinging to it, not wet batter. If the toothpick is completely clean, they might be overbaked. If it’s covered in wet batter, they definitely need more time. Trust the cooling process; the residual heat in the pan will continue to cook them to perfection.
Let’s Get Baking: A Step-by-Step Guide to Perfection
Ready to create your own batch of these incredible salted pecan chewy brownies? This one-bowl method streamlines the baking process, ensuring minimal fuss and maximum flavor. From melting the chocolate to the final sprinkle of flaky salt, each step is designed for ease and delicious results. Gather your ingredients and let’s transform simple staples into a show-stopping dessert that will impress everyone.
First, set your oven to preheat at 180°C (350°F). While the oven heats, prepare a 9” by 13” baking dish. Line the bottom with parchment paper, allowing some extra parchment to extend over the long sides of the pan. These “handles” will make it incredibly easy to lift the cooled brownies out later.
Next, prepare your chocolate and butter mixture. Fill a small pot about a third of the way with water and bring it to a gentle simmer. In a separate heatproof bowl, combine your semisweet chocolate chips and salted butter. Place this bowl directly on top of the simmering pot, ensuring the bottom of the bowl does not touch the water. Stir the mixture constantly until both the chocolate and butter are completely melted and smooth. Once melted, remove the bowl from the heat and let it cool for about 10 minutes. This cooling step is important to prevent cooking the eggs when they are added.
Once the chocolate mixture has cooled slightly, it’s time to incorporate the wet ingredients. Add the brown sugar, granulated sugar, room temperature eggs, and pure vanilla extract to the melted chocolate. Using a whisk, mix these ingredients gently until they are just combined. Remember the golden rule for chewy brownies: do not overmix at this stage, as it can introduce too much air, leading to a cakey texture.
Finally, fold in your dry ingredients. Add the all-purpose flour and chopped pecans to the chocolate mixture. Using a spatula, fold these in carefully until no dry streaks of flour are visible. Again, be mindful not to overmix; over-developing the gluten in the flour will make your brownies tough and cakey rather than deliciously chewy.
Pour the prepared batter evenly into your parchment-lined baking pan. Lightly tap the bottom of the pan against your countertop a few times to release any trapped air bubbles, which helps create a denser brownie. For an extra touch of decadence, press the dark chocolate pieces or additional chocolate chips onto the top of the batter before baking.
Bake your brownies in the preheated oven for 20-25 minutes. Begin checking for doneness at the 20-minute mark. The brownies are perfectly baked when a toothpick inserted into the center comes out with a few moist crumbs attached. If the toothpick is wet with batter, they need a little more time. If it comes out completely clean, they might be slightly overbaked, so be careful not to bake them too long. Remember, they will continue to set as they cool.
As soon as you remove the brownies from the oven, generously sprinkle them with flaky sea salt. This salt not only adds a beautiful visual appeal but also enhances the rich chocolate flavor and balances the sweetness. Allow the brownies to cool completely in the pan on a wire rack. Cooling is crucial for them to fully set and achieve that desired chewy consistency. Once cooled, use the parchment handles to carefully lift the entire slab of brownies out of the pan.
Cut the cooled brownies into 12 even squares. Now, it’s time to enjoy your perfectly chewy, salty-sweet creations! If by some miracle you have any left, these brownies store wonderfully in an airtight container at room temperature for up to 4 days. For longer enjoyment, wrap individual brownies in parchment paper and place them in a freezer-safe bag, where they will keep for up to 2 months. Simply thaw at room temperature when you’re ready for another treat.
Did you try this recipe? We’d absolutely love to know what you think! Please take a moment to rate this recipe and share your feedback in the comments section below. Your thoughts and experiences are invaluable to us!
Don’t forget to share your beautiful brownie creations on Instagram and tag @flouringkitchen. We can’t wait to see them!
Happy baking! xx
📖 Recipe
Salted Pecan Chewy Brownies
Mary
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Equipment
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9″ by 13″ baking pan
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small pot
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heatproof bowl
Ingredients
- 2 ⅓ cup semisweet chocolate chips (or semisweet baking chocolate) 400g
- 1 ⅓ cup salted butter 300g
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 4 eggs room temperature
- 2 teaspoon pure vanilla extract
- 1 ½ cup all purpose white flour 180g
- ⅔ cup chopped pecans or walnuts 85g
- ⅓ cup dark chocolate pieces (I use 72%), or substitute with semisweet chocolate chips 50g
- ½ teaspoon flaky salt or coarse sea salt for sprinkling on top
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Instructions
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Preheat oven to 180°C (350°F). Prepare a 9” by 13” baking dish by lining the bottom with parchment paper, leaving extra parchment “handles” on the long sides of the pan to easily lift out the brownies after baking.
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Melt butter and chocolate: Bring a pot filled to a third with water to a simmer. Place the chocolate chips and butter in a heatproof bowl on top of the pan of simmering water, being careful that the bowl doesn’t touch the water. Stir constantly until the chocolate and butter are melted. Take off the heat and let cool for 10 minutes.
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Into the melted chocolate mixture, add the sugars, eggs, and vanilla with a whisk, just until combined. Do not over mix.
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Add the flour and chopped pecans into the melted chocolate mixture, and fold just until combined. Be careful not to over mix or the brownies will be too cakey.
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Pour the batter into the prepared baking pan and tap the bottom of the pan a few times against a countertop to remove any air bubbles. Press the pieces of dark chocolate or chocolate chips onto the top.
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Bake the brownies for 20-25 minutes in the preheated oven, testing at 20 minutes for doneness. The brownies are baked when a toothpick inserted into the center comes out clean with a few crumbs on it. If the toothpick comes out coated in batter then the brownies need to be baked more. Do not over bake.
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Remove the brownies from the oven and sprinkle with the flaky salt. Let the salted brownies cool completely in the pan. Once cool, lift the brownies out of the pan using the parchment handles to help.
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Cut into 12 squares, and enjoy! These brownies will store well in an airtight container at room temperature for up to 4 days, if you can resist from eating them before then. The brownies will freeze well wrapped in parchment paper in a freezer safe bag for up to 2 months.
Notes
- For those who prefer unsalted butter, you can easily substitute it in this recipe. Just be sure to add ½ teaspoon of sea salt to the batter along with the dry ingredients to maintain that delightful salty balance.
- The texture of chewy brownies is highly dependent on careful mixing. Always be cautious not to overmix the batter, especially after adding eggs and flour. Overmixing incorporates too much air, which will lead to a lighter, more cake-like crumb rather than the dense, fudgy, chewy brownie we’re aiming for. Mix only until ingredients are just combined.
- Feel free to experiment with different nuts! While pecans are highlighted here for their buttery flavor and soft crunch, walnuts are an excellent substitute and work equally well, offering a slightly more robust, earthy note.
- The dark chocolate pieces pressed on top add a luxurious, melty burst of intense chocolate flavor. While you can certainly substitute them with more semisweet chocolate chips, using a good quality dark chocolate (around 70-72% cocoa) significantly elevates the decadence and complexity of these brownies.