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!!
Alison @ Ingredients, Inc.
omg amazing!
Kayle (The Cooking Actress)
My jaw dropped when I saw these-AH-MAZING! I love love love your blog, I can’t believe I haven’t seen it before now. I just wanted to stop by and thank you for the FoodBuzz FR and tell you how great your blog is and how insanely perfect all the food looks!
Chef D
hi Kayle
thank you so much for your kind words, I am so happy to hear that you liked my blog! It so nice to meet you and I look forward to reading your blog!
Denns
Kita
Holy wow Chef. Its been one of those weeks (months… starts to the year???) Even I have been hoping for a few snow days to give me an excuse to just catch up. It’s not going to happen this season is it?
But – these brownies? Yeah, they need to happen. The picture did get my attention and now it’s all I want. 😉
Michele
Chef, I just gotta tell ya that you’re forcing me to break one of my rules. I promised myself that I would nevah evah respond to the taunting call of a brownie recipe! (Isn’t that ridiculous?) I mean, I already have WAY too many bownie recipes! Even more than are posted on my site. Good grief…
Your recipe, however, simply cannot be ignored! You had me with the photography, and then with Alice Medrich, and then I read the recipe. Mercy, mercy, mercy, I’m a goner! There’s no hope. This is my brand-new top fave brownie recipe. Thanks!
But I’m nevah evah gonna respond to the taunting call of another brownie recipe…. 🙂
Chef D
Thanks Michele, I hope your stomach thanks you after you try it! And aren’t brownies just wonderful…sigh
Chef D
No I don’t because my name is basically my brand, so I’m sticking with just one page, it gets to be too much work maintaining all those pages! Now the good thing about G+ is in how you set your circles up, because what you share depends on the circles you choose or you can just hit public which goes to everyone. You can have secure private conversations with your family just by addressing it to the person or circle that you are speaking with. You can set up as many circles as you want, like family, just mom, or just sis, and send out announcements to all the family or have a private conversation with just one of them. And still be able to share your posts with the public.
if you have any questions or concerns don’t hesitate to contact me!
Apron Appeal
Do you have a personal Google plus page set up in addition to your blog page (that’s how I’m set up in Facebook but google is driving me bonkers and I’m not sure how to keep my personal lie protected there.
Jacqueline - The Dusty Baker
Um, yep, adapting these this week as I MUST EAT THEM!
Amy
Hi Dennis! Glad to hear you got your computer working so you can keep up your wonderful blog :)! These brownies sound increadible! Fudgy brownies are my favorite and judging by the photos yours are super fudgy and delicious! Hope you had a wonderful weekend!
Sofie Dittmann @thegermanfoodie
Those brownies look divine!
Emily @ Life on Food
Brownies…like fudge…all sounds wonderful to me. I kind of feel like it is not some days but most days I could use a treat like this.
Liz
Your brownies look spectacular, Dennis! I’m a huge fan of Alice Medrich, too!
PS…thanks for your quick help with my blog. Unfortunately my blog designer has to do it with my current template, but at least I gave it a shot 🙂
Carolyn
Oh my word, those do look insanely delicious! Stumbled them!
Stephanie @ Eat. Drink. Love.
Oh, I love fudgey brownies like this!! Delish! And thanks for the tips on Google +, I need to try to use mine more!
Pennie
Yummm…these do look insanely delicious! Seems we were on the same page this week–I just posted my recipe for Caramel Nut Brownies, a riff on the same theme. Congrats on your new appointment to the Chef Team on Google +!!
Rebecca@A Dusting of Sugar
Oh, yum. I never get brownies with nuts in them.