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. 

Triple chocolate fudge brownies with pecans

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). 

Triple chocolate brownies with pecans via www.clairekcreations.com

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 these triple chocolate pecan fudge brownies

  • 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. 

What do you need to make this triple chocolate brownies recipe 

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. 
Triple chocolate fudge brownies with pecans

How to make chocolate pecan brownies

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. 

Are pecans or walnuts better in brownies

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. 

Should you toast nuts before putting them 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. 

Is it better to use cooking chocolate or normal chocolate for 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. 

Triple chocolate brownies with pecans via www.clairekcreations.com

Should brownies still be liquid in the middle

No, if your brownie is still liquid in the middle it is still raw. 

Are my brownies fudgy or undercooked

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. 

Can I put under-baked brownies back in the oven

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. 

Triple chocolate brownies with pecans via www.clairekcreations.com


Triple chocolate brownies with pecans via www.clairekcreations.com

Triple chocolate brownies with pecans

Triple chocolate brownies with pecans

Yield: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 125g (4oz) butter, chopped
  • 200g (7oz) dark chocolate
  • 1/2 cup caster (super fine) sugar
  • 2 free-range eggs, lightly beaten
  • 1 1/4 cups plain flour
  • 150g (5oz) white chocolate, chopped
  • 100g (3oz) milk chocolate, chopped
  • 100g chopped pecans
  • icing (confectioners) sugar for dusting


  1. Pre-heat the oven to 150C fan-forced and grease and line a 20cm square cake tin.
  2. 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.
  3. Whisk through the sugar and eggs and then stir in the sifted flour and white and milk chocolates and the pecans.
  4. Spread into the tin and bake for 30 minutes or until a cake tester inserted in the middle comes out with moist crumbs.
  5. Allow to cool completely in the tin then remove from the tin and cut into squares.
  6. Dust with icing sugar to serve.


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