German Chocolate Pecan Brownies
A delightful twist on classic brownies, rich and fudgy with crunchy pecans for added texture.
Ingredients
Brownie Base
- 1 cup unsalted butter Make sure it’s softened.
- 8 ounces semisweet chocolate, chopped Chop into small pieces for easier melting.
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour Do not overmix after adding to batter.
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped Consider toasting for added flavor.
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Melt the butter and chocolate together in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, combine the melted chocolate mixture and sugar, and stir until combined. Add the eggs one at a time, stirring well after each addition. Stir in the vanilla.
- Gradually fold in the flour and salt until just combined. Then, fold in the chopped pecans.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares and serving.
Notes
Serve warm or at room temperature. Top with vanilla ice cream or whipped cream for a special treat. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.