Rich and Fudgy Easy Pecan Brownies

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These fudgy pecan brownies are rich, chocolaty, and packed with a delightful crunch. The browned butter adds a nutty depth, making these brownies an irresistible treat.

Easy pecan brownies on a white marble table.

You'll also love my award-winning brownies, Nutella brownies, chewy brownie cookies, and these white chocolate blondies.

Table of Contents

Jump to:

⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
Rich and Fudgy Easy Pecan Brownies

⭐️ Why this recipe works

Nutty Butter Base: Browning the butter adds a deep, nutty flavour that enhances the richness of the brownies.
Two Sugars for Depth: Combining caster (granulated) sugar and brown sugar creates a balanced sweetness and a chewy texture.
Chocolate Three Ways: Using cocoa powder, chopped dark chocolate, and optional melted chocolate drizzle ensures an intense chocolate flavour.
Perfect Texture: The combination of eggs and vegetable oil keeps the brownies moist and fudgy.
Crunchy Pecans: Chopped pecans add a delicious crunch that contrasts with the gooey brownie base.

🧾 Ingredients overview

Aldi ingredients for brownies laid out on a baking tray.

Butter: Adds richness and a nutty flavour when browned.
Vegetable Oil: Contributes to the moist texture.
Caster Sugar: Provides sweetness and helps create a shiny top.
Brown Sugar: Adds moisture and a slight caramel flavour.
Eggs: Bind the ingredients and add structure.
Vanilla Extract: Enhances the overall flavour.
Salt: Balances the sweetness and enhances the chocolate flavour.
Plain (all-purpose) Flour: Provides structure to the brownies.
Cocoa Powder: Adds a deep chocolate flavour.
Dark Chocolate: Intensifies the chocolate taste and adds texture.
Pecans: Add crunch and a nutty flavour.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Fudgy Pecan Brownies recipe step-by-step

Step 1 & 2 for pecan brownies. Browning the butter.

Preheat the Oven: Preheat your oven to 160ºC. Line a 9 x 13 baking pan with greaseproof baking paper.
Brown the Butter: In a medium saucepan over medium-low heat, melt the butter. Continue cooking until the butter turns golden brown and releases a nutty aroma, about 5 minutes. Set aside to cool.

Step 3 & 4. Adding the sugars and eggs to the batter.

Mix Wet Ingredients: Once the butter is cool, pour it into a medium mixing bowl. Add the vegetable oil, caster sugar, brown sugar, eggs, vanilla extract, and salt. Whisk until well combined.

Step 5 & 6 adding the cocoa powder and flour.

Combine Dry Ingredients: Add the flour and cocoa powder to the wet mixture. Fold in gently until just combined.
Add Chocolate and Pecans: Stir in the chopped dark chocolate. Pour the batter into the prepared baking pan and sprinkle the chopped pecans evenly on top.

Step 7 & 8 adding chopped chocolate and scattering with pecans.

Bake: Bake in the preheated oven for 20-25 minutes until the top is shiny and crackly, and just set.
Cool and Slice: Remove from the oven and let the brownies cool in the pan for at least 30 minutes before slicing.

Pecan brownie with pools of chocolate on it's side with other brownies.

📖 Variations

Nuts: Substitute pecans with walnuts, almonds, or hazelnuts.
Chocolate: Use milk chocolate or white chocolate for a different flavour profile.
Gluten-Free: Substitute plain flour with a gluten-free flour blend.
Add-Ins: Include dried fruit, caramel swirls, or marshmallows for extra flavour.

💡 Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Don't Overmix: Overmixing can make the brownies tough; fold the dry ingredients gently.
Check for Doneness: Insert a toothpick; it should come out with a few moist crumbs but not wet batter.
Cover Mid-Baking: If the top is browning too quickly, cover the pan loosely with foil halfway through baking.

🍯 Storing and reheating leftovers

Fridge: Store the cooled brownies in an airtight container in the fridge for up to 1 week.
Freezer: For longer storage, place the brownies in a freezer-safe bag or container and freeze for up to 3 months.
Reheat: To refresh the brownies, warm them in a 150ºC oven for 5-10 minutes or microwave individual pieces for about 15-20 seconds.

❓Recipe FAQ's

How do I make brownies chewier?

Use more brown sugar and slightly underbake the brownies.

Why did my brownies sink in the middle?

This can happen if the brownies are underbaked or if too much air was incorporated into the batter. Ensure proper baking time and gentle mixing.

How do I get clean slices?

Dip a knife in hot water and use a clean towel to dry it. Slice the brownies, wiping the knife clean after each cut. Dip the knife in hot water as often as needed to get clean edges.

Looking for other brownie recipes like this? Try these:

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