These Triple Chocolate Pecan Fudge Brownies are without a doubt the most chocolaty brownie you’ll ever make…. yes they are truly insanely delicious!
When I first found this recipe, I had my doubts about a cocoa brownie being that chocolaty. Well, I’m certainly not a doubter anymore.
It was really no surprise that I turned to Alice Medrich for the recipe. After all, she is “The Queen of Chocolate” and Alice knows chocolate!
What ingredients do I need to make Triple Chocolate Pecan Fudge Brownies?
Let’s start by gathering the ingredients we need to make my Triple Chocolate Pecan Fudge Brownies. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use Pecans in my Brownies?
No, you don’t. If you have nut allergies or just don’t like nuts, leave them out.
Can I make these brownies with only one type of chocolate chip?
Yes, you can. I love adding the different chips for flavor and fun, but your favorite chip can be substituted instead of using the different chocolate chips.
Can I make Triple Chocolate Pecan Fudge Brownies Gluten Free?
You sure can, just substitute your favorite cup-for-cup gluten-free flour brand for the all-purpose flour. You won’t notice a difference.
How do I make Triple Chocolate Pecan Fudge Brownies?
- Preheat your oven to 325 degrees and prepare a 9″ square baking pan by lining the baking pan with parchment or aluminum foil. Allow an overhang on opposite sides so you can lift out the brownies from the pan when they are finished baking
- Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
- Stir until the butter is melted and the mixture is smooth.
- Remove the bowl from the heat and allow to cool just a little bit.
- Add the vanilla and stir with a silicone spatula or wooden spoon.
- Add the eggs one at a time, stirring vigorously after each egg
- When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your spatula or wooden spoon.
- Add the nuts and chocolate chips, mix well, then spread the batter evenly in the baking pan.
- Bake the brownies for 20-25 minutes at the convection setting of your oven or until a toothpick inserted into the center of the pan comes out slightly moist with batter.
- Let cool completely on a wire rack.
- After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
After the brownies have fully cooled, slice them into squares and enjoy!
These Brownies were so rich and delicious, I actually cut them into 4 small pieces each, although I will admit that I still ate 4 of them, but it kept me from eating two of the full-size brownies!
Recipe FAQ’s
It’s all about the fat-to-flour when it comes to fudgy brownies. More fat = a fudgy consistency. So, add more fat if you want creamy fudgy brownies, and that means butter or chocolate. With these brownies since cocoa is used instead of chocolate, the butter content is high.
*The amount of sugar and eggs does not change the consistency of the brownie.
Cocoa brownies are far superior to those made with chocolate. They have a richer, more intense chocolate flavor.
-Cocoa brownies stay softer than those made with chocolate. They won’t feel dry or crumbly and refrigerate well.
-Because butter is much softer than cocoa butter(found in chocolate) cocoa brownies stay tender and velvety.
-Cocoa powder is 100% chocolate, whereas chocolate bars contain less chocolate.
You left them in the oven too long. The toothpick trick doesn’t work with brownies. If you wait until nothing is on the toothpick the brownies will be seriously overbaked. Take them out of the oven when there are still some crumbs on the toothpick.
More Chocolate Recipes You’ll Love!
Triple Chocolate Pecan Fudge Brownies
Ingredients
- 10 Tablespoons unsalted butter (1 ¼ sticks)
- 1 ¼ cup sugar 250 gm
- ¾ cup plus 2 Tablespoons unsweetened cocoa powder 105 gm
- ¼ teaspoon salt 1.5 gm
- ½ teaspoon pure vanilla extract 2.5 ml
- 2 cold large eggs
- ½ cup all purpose flour 60 gm
- ⅔ cup pecans 100 gm, chopped
- ½ cup semi-sweet chocolate chips* 75 gm
- ½ cup milk Chocolate Chips 75 gm
- ½ Cup white Chocolate Chips 75 gm
Instructions
- Preheat your oven to 325 degrees and get a 9″ square baking pan.
- Line the baking pan with parchment or aluminum foil with an overhang on opposite sides so you can lift out the brownies from the pan.
- Combine the butter, sugar, cocoa and salt in a heatproof bowl and place it over a small sauce pot with simmering water, to create a double boiler.
- Stir until the butter is melted and the mixture is smooth.
- Remove the bowl from the heat and allow to cool just a little bit.
- Add the vanilla and stir with a wooden spoon.
- Add the eggs one at a time, stirring vigorously after each one (I’m not too sure just how vigorously you can stir the chocolate with a wooden spoon but give it a go).
- When the batter looks thick, shiny and well blended add the flour and stir until you can no longer see it, and then beat it vigorously for 40 strokes with your wooden spoon.
- Add the nuts and chocolate chips and spread evenly in your baking pan.
- Bake for 20-25 minutes or until a toothpick comes out slightly moist with batter.
- Let cool completely on a wire rack.
- After they have cooled lift the brownies out of the pan and gently remove the foil or parchment from the sides of the brownies.
- Cut the brownies into squares and enjoy!!
Christie
Mmmmmmm…these have my name written all over them. There’s not a lot of flour in there, so maybe I could convert them to a “gluten-free” recipe with some success. If I do, I’ll let you know how they turn out.
Thanks for the tips Chef!
Lacy @ NYCityEats
Ooohh fudgy brownies are my favorite! I love the pecans too, these look amazing! Congrats on the Live Classes, very cool!
Dara
These look sinful and delicious! Thanks for the Google+ advice as well!
Sandra
Insanity is staring at these brownies and not being to have them right this moment. They look amazing and thanks for the Google+ tip.
Maureen
I saw you over at chefhangout and then I looked at the times and I gotta think about setting the alarm 🙂
I am on G+ but I rarely go there. Thanks for the nudge. I find it difficult to tweet, facebook, work, blog and comment, much less cook. I’m running out of hours. 🙂
Steve @ the black peppercorn
Chef D these look absolutely delicious! I have been delaying move into Google+ but you may have just pushed me to get into it. There are so many social media options out there – it is almost overwhelming. Well, you will likely see me in Google+ soon!
Megan @ Pip and Ebby
I love that you have “insanely delicious” in the title. It looks quite fitting. Those are some gooood-lookin’ brownies!
I haven’t gotten into Google+ much yet, but thanks for the encouragement to do so!! Adding it to my list!
ohkeeka [The Type A Housewife]
Oh my, these look decadent! And the best brownies are the super decadent ones. 🙂 I really need to get myself set up on Google+–I was waiting to see if it would pan out before setting up an account, but it looks like it’s the place to be now!
gloria
ah Dennis Im happy to see you again I had your old blog, These look amazing like all you make and the pictures are amazing(lol)
Marsha @ The Harried Cook
I have only recently joined Google+ and I am still floundering around trying to find my way… It was a good read! Thank you for sharing, Chef Dennis! And those brownies…They look absolutely perfect! Yum!
Roxana GreenGirl { A little bit of everything}
I had brownies on my mind all day! these are heavenly chef!
Ruth
Great info! I added you to my circle 🙂 the brownies look fabulous!
Chereyl and Adam @ pictureperfectmeals.com
Holy smokes those brownies look dangerously fabulous. Seriously thinking about the Google+ thing, Chef. Thanks for the push, my friend!
Chef D
its a photographers paradise, Foodies come in second….so you two have the best of both worlds, let me know when you join I’ll get you a push in the right direction!
Tina@flourtrader
Congrats on the new endeavor with chefshangout, sounds like a pretty good program. Also, I find it sad that GFC is going away, like disappearing. I do need to improve my Google + profile. I would think that if you are GFC and get on Google + it would just flip. The way you put this here is that GFC will not matter and will not impact google +. That means back to zero followers instead of flipped-please clarify.
Also, these brownies look like the perfect fix for a chocoholic-delicious.
Deanna
Those brownies look amazing! I haven’t really tried google plus, but I’ve been a facebook user since before they opened it up to everyone. I already spend so much time on my computer each day I don’t know that I have the time for google plus.