Description
This Georgia Pecan Brownie recipe features rich, fudgy chocolate brownies studded with crunchy pecans, combining classic southern flavors in a decadent dessert perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Melt Butter and Mix Wet Ingredients: In a saucepan over low heat, gently melt the butter. Remove from heat, then stir in granulated sugar, eggs, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure a smooth batter.
- Mix Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Pecans: Fold in the chopped pecans evenly throughout the batter to add texture and flavor.
- Pour and Spread Batter: Pour the batter into the greased baking pan, spreading it out evenly with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs, indicating fudgy brownies.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before cutting into 24 squares to serve.
Notes
- For extra flavor, consider toasting the pecans lightly before folding them into the batter.
- Do not overbake; removing the brownies when the toothpick has moist crumbs will keep them fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Use unsweetened cocoa powder for best rich chocolate flavor.
