These triple chocolate fudge brownies (with pecans) are about to become one of your favorite brownie recipes.
An intense chocolate flavour with crunchy pecans, they're sure to be a winner for family gatherings or just a delicious sweet snack.
The first time I made these insanely delicious triple chocolate brownies, I used leftover Easter eggs.
Yep there was such a thing back then as my little breastfed bub wasn't so keen on chocolate (he's made up for it now).
I smashed up all my Easter eggs and used a rich dark melted chocolate and added some pecans to the brownie batter.
They added a little something special because if you’re going to go all out you need nuts right?
That’s how triple chocolate brownies with pecans came to be.
Why make this recipe?
- Triple chocolate. That's THREE types of chocolate. Three!
- They're delicious (because see above).
- Simple to make
- Perfect texture - a cross between a gooey brownie and cakey brownies
- There's no double boiler involved in melting the chocolate.
Ingredients
To make these bites of chocolate lovers delight, you will need:
- Unsalted butter - chopped (I must admit, I often use salted butter & it's just as delicious)
- Dark chocolate -
- Caster sugar - also called super fine sugar. Here's how to make your own caster sugar.
- Large eggs - room temperature & lightly beaten
- Plain flour - also called all purpose flour. Spelt flour works well too.
- White chocolate - chopped. Or use white chocolate chips.
- Milk chocolate - chopped or use semisweet chocolate chips (or milk chocolate chips).
- Pecans - chopped (you can actually buy them chopped and they're less expensive than whole nuts)
- Icing sugar - for dusting. Also called confectioners sugar. You can make your own icing sugar too.
Instructions
To make these delicious brownies, start by pre-heating the oven (150C fan-forced) and greasing and lining a 20cm square baking pan (8-inch pan) with parchment paper.
In a medium saucepan, melt butter & dark chocolate together until smooth then set aside for 10 minutes.
In the saucepan, whisk in the dry ingredients then use a rubber spatula to fold in the white chocolate, milk chocolate and pecans.
Pour batter into the prepared pan, smooth & bake for 25-30 minutes or until a cake tester inserted in the middle comes out with moist crumbs.
The cooking time will vary depending if you like fudgy brownies or a denser cake-like texture.
Leave it to cool completely in the tin (on a wire rack) then remove and cut into squares.
Serve at room temperature dusted with icing sugar or for extra special, warm with a scoop of vanilla ice cream.
FAQs
Obviously these brownies are chocolate pecan brownies but to me, walnuts and pecans are pretty interchangeable in brownies. You can actually use any kind of nuts you like. Macadamias are especially delicious in brownies.
Toasting the nuts before adding them to brownies will enhance the flavour and add extra crunch.
It really just comes down to effort level.
Toasted pecans are worth the effort but not essential to the deliciousness.
What you could do is pop the nuts on a parchment paper lined baking tray while the oven preheats then take them out when you’re ready to add them to the brownies.
Cooking chocolate is designed to melt more smoothly and mix in well to recipes so would be perfect for the dark chocolate part of these brownies.
For the white chocolate and milk chocolate chunks, you’re better to stick to regular eating chocolate like Cadbury chocolate.
No, if your brownie is still liquid in the middle it is still raw.
Use a toothpick or cake tester to see if your brownies are cooked.
When you insert it in the middle and pull it back out, for fudgy brownies you want it to come out with some moist crumbs.
If it’s coated in batter then your brownies need to go back in the oven for a little longer.
Yes you sure can.
It’s best to just cook them for a few more minutes then test them using the method above and repeat until they’re baked to your liking.
Enjoy!
Recipe
Recipe
Triple chocolate brownies with pecans
Ingredients
- 125 g 4oz butter, chopped
- 200 g 7oz dark chocolate
- ½ cup caster super fine sugar
- 2 free-range eggs lightly beaten
- 1 ¼ cups plain flour
- 150 g 5oz white chocolate, chopped
- 100 g 3oz milk chocolate, chopped
- 100 g chopped pecans
- icing confectioners sugar for dusting
Instructions
- Pre-heat the oven to 150C fan-forced and grease and line a 20cm square cake tin.
- In a medium saucepan, stir the butter and dark chocolate together until melted and smooth then remove from the heat and set aside for 10 minutes.
- Whisk through the sugar and eggs and then stir in the sifted flour and white and milk chocolates and the pecans.
- Spread into the tin and bake for 30 minutes or until a cake tester inserted in the middle comes out with moist crumbs.
- Allow to cool completely in the tin then remove from the tin and cut into squares.
- Dust with icing sugar to serve.
Yasmin Khan says
Claire, love reading the blog - but I have a question - I have some couverture chocolate, that I bought at Woolies, a few months ago, and I'm trying to find out what I can use it for - I know that I can make chocolates with it - but can I bake with it - i.e. can I make these brownies with that chocolate..
Claire says
Thanks Yasmin! You sure can. You can use it in any recipe that calls for dark chocolate. I would highly recommend my best ever chocolate mudcake!
Maureen | Orgasmic Chef says
Mine is a quick chocolate fondant and if nobody turns up I can eat them all. :) I love the Easter egg idea.
Claire says
Oh I love your quick chocolate fondant! One of my favourite desserts and so easy!
Lorraine @ Not Quite Nigella says
Hehe if it helps I didn't like chocolate when I was little and I love the stuff now! :P
Claire says
I'm going to pretend you didn't say that Lorraine... didn't like chocolate! You certainly make up for it now!
Liz @ Strayed from the Table says
Just in time for me to make some brownies today too! I have some macadamia nuts I need to open and use. Been wanting chocolate brownies for a while now. Hope you got all your work bits in order.
Claire says
Yum yum! Macadamia and chocolate is a fantastic combo!
Hotly Spiced says
GF brownies! Excellent. I think we all have days in the kitchen we'd rather forget but we need to have those so we learn 'what went wrong'! Your brownies look amazing and I love the combination of chocolates - perfect xx
Claire says
Very true Charlie! x
Kristin Siemon says
Yum! I do love triple choc brownies. Extra white chocolate for me!
Claire says
Haha I actually thought of you when I made them! x
Chris @ The Café Sucré Farine says
These look fantastic and sound much better than what you had in mind Claire. Good choice. You don't have to make any excuse for these delicious looking brownies, yum!
Claire says
Haha well yes Chris you're probably right. Who knows what would have happened with my dairy free creation.