If you’re a fan of rich, fudgy brownies with a nutty, buttery twist, you absolutely have to try this Butter Pecan Fudge Brownies Recipe. I promise, once you bite into these, the combination of deep chocolate flavor and that luscious butter pecan frosting will have you coming back for more. Stick with me, and I’ll walk you through every step so you can nail these brownies like a pro in your own kitchen!
Why You’ll Love This Recipe
- Decadently Fudgy Texture: The brownies come out perfectly dense and moist every time — just how I like them.
- Rich Butter Pecan Frosting: That creamy, nutty frosting is a game changer and pairs beautifully with the chocolate.
- Easy to Make: You’ll find this recipe straightforward with simple ingredients that come together quickly.
- Crowd-Pleaser: My family goes crazy for these brownies at parties, and they disappear fast.
Ingredients You’ll Need
This Butter Pecan Fudge Brownies Recipe uses classic ingredients with a few special touches to bring that extra buttery, nutty magic. I always recommend using high-quality chocolate and fresh pecans—they really make a difference.
- Unsalted butter: Provides richness without extra salt, so you can control the flavor perfectly.
- Milk or dark chocolate: I prefer dark for deeper chocolate flavor but milk chocolate works beautifully too.
- Granulated sugar: Helps create that lovely fudgy texture with a balanced sweetness.
- Vanilla extract: Adds warmth and depth to both the brownie and frosting layers.
- Eggs: Essential for structure and richness in your brownies.
- Unsweetened cocoa powder: Use a good quality cocoa to amp up the chocolate intensity.
- All-purpose flour: Just enough to give structure without making the brownies cakey.
- Kosher salt: Enhances all the flavors beautifully without overpowering.
- Chopped chocolate (milk or dark): Toss these in to add delightful pockets of melty chocolate.
- Heavy cream: Key for that rich, luscious frosting.
- Brown sugar: Adds a caramel note that complements the pecans perfectly.
- Raw pecans: Freshly toasted, they bring crunch and that signature butter pecan flavor.
- Bourbon (optional): For a subtle boozy warmth that ties everything together (totally optional).
- Cinnamon: A gentle spice that adds complexity to the frosting.
- Powdered sugar: To sweeten and thicken the frosting to the perfect spreadable consistency.
Variations
One of my favorite things about this Butter Pecan Fudge Brownies Recipe is how easy it is to tweak to fit your mood or occasion. You can switch up nuts, add a little extra chocolate, or go bourbon-free if you prefer.
- Pecan-Free Version: I once made these with toasted walnuts when I ran out of pecans — still fantastic and a nice change of pace!
- Extra Chocolate: Adding chocolate chips on top before frosting is a hit with my kids, who can’t get enough chocolate.
- Bourbon-Free: Totally fine without the bourbon; just swap in a bit more vanilla extract for that warm flavor.
- Gluten-Free Adaptation: I’ve had success swapping the flour for a gluten-free blend—just be careful not to overmix for the best texture.
How to Make Butter Pecan Fudge Brownies Recipe
Step 1: Melt the Butter and Chocolate
Start by preheating your oven to 350°F and lining your 9×13 pan with parchment paper. Then, melt the butter and chopped chocolate together in a microwave-safe bowl. I like to microwave in 30-second bursts, stirring in between. This prevents burning and helps you get that silky, smooth mixture perfect for rich brownies.
Step 2: Mix the Brownie Batter
Right after melting, whisk in sugar, vanilla, and eggs until the mixture is glossy and smooth. Then stir in cocoa powder, flour, and salt, combining until just mixed — overdoing it can make your brownies tough. Fold in the chopped chocolate bits for those melty pockets everyone loves. Pour this thick batter evenly into your pan and bake for 25-30 minutes. The top should be set but still slightly soft inside when you test with a toothpick.
Step 3: Toast the Pecans
While the brownies bake, toss your pecans with a little brown sugar, cinnamon, vanilla, and the optional bourbon, then roast them at 350°F for 10-15 minutes. Stir occasionally so they toast evenly without burning. The aroma fills my kitchen and really gets me excited for the frosting.
Step 4: Prepare the Butter Pecan Frosting
Melt some butter, brown sugar, and heavy cream in a saucepan, bring it to a boil, and cook just until the sugar dissolves — this is your base. Pop it in the freezer for about 15-20 minutes until cool to the touch. Then whip it up in your mixer, adding the rest of the butter, vanilla, powdered sugar, and half the toasted pecans. You’ll end up with a creamy, nutty frosting that’s honestly irresistible.
Step 5: Frost and Finish
Once your brownies have cooled, spread the frosting evenly over the top and sprinkle with the remaining pecans. Use as many or as few as you like — I’m usually a little heavy-handed here because I love that crunch. Let the frosting set a bit, then slice into 20 generous squares and prepare to impress anyone lucky enough to get a piece.
Pro Tips for Making Butter Pecan Fudge Brownies Recipe
- Don’t Overmix Your Batter: Stir until ingredients are just combined; this keeps your brownies fudgy, not cakey.
- Use Parchment Paper: Lining your pan makes cleanup easier and helps you remove brownies in one piece.
- Cool Completely Before Frosting: Trust me, frosting warm brownies is a slippery, messy disaster.
- Toast Pecans Evenly: Stir pecans halfway through roasting to avoid burnt spots and bring out maximum flavor.
How to Serve Butter Pecan Fudge Brownies Recipe
Garnishes
I often finish these brownies with just extra toasted pecans on top for that perfect crunch. Sometimes, I drizzle a bit of caramel sauce over the frosting for an indulgent touch. A light sprinkle of flaky sea salt can also beautifully balance the sweetness.
Side Dishes
You can’t go wrong pairing these brownies with a scoop of vanilla ice cream or a dollop of whipped cream. If it’s breakfast-for-dessert kind of day, a hot cup of coffee or rich hot chocolate makes a perfect match.
Creative Ways to Present
For parties, I like arranging them on a pretty platter with little forks and a sprinkle of chopped pecans around. They also make fantastic gifts when wrapped in parchment and tied with a rustic string. On special occasions, I’ve topped them with edible gold dust for a classy, festive look!
Make Ahead and Storage
Storing Leftovers
These brownies actually taste even better the next day once the flavors meld. I store leftovers in an airtight container at room temperature for up to two days. If it’s warm out, the fridge works fine too—just let them come to room temp before serving to soften.
Freezing
I’ve frozen unfrosted brownies wrapped tightly in plastic wrap and foil for up to 3 months. When ready, thaw overnight and frost just before serving for fresh-tasting butter pecan goodness.
Reheating
To warm up, I usually microwave a brownie square for 10-15 seconds. This melts the chocolate chunks and softens the frosting slightly, making every bite as scrumptious as when freshly baked.
FAQs
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Can I use only dark chocolate in this Butter Pecan Fudge Brownies Recipe?
Absolutely! Using all dark chocolate gives a richer, slightly more bitter edge that balances the sweetness from the frosting and pecans really well. If you prefer sweeter brownies, you can mix in some milk chocolate or choose a semi-sweet dark chocolate.
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Is the bourbon necessary in the frosting?
Not at all! The bourbon adds a lovely warmth and depth, but you can omit it without impacting the overall taste much. Just add a bit more vanilla extract for a nice flavor boost instead.
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How do I know when the brownies are done baking?
Look for set edges and a slightly shiny, crackled top. Insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter. This ensures fudgy brownies instead of cakey or dry ones.
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Can I make the brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just be mindful about not overmixing and check your blend’s substitution ratios—some require xanthan gum to maintain texture.
Final Thoughts
This Butter Pecan Fudge Brownies Recipe has become one of my absolute favorites because of the richness, the nutty frosting, and how reliably amazing it turns out every time. Whether you’re baking for family, friends, or just because, these brownies are a comforting, irresistible treat that you’ll love sharing. Give it a try—I think you’ll be hooked just like I am!
Print
Butter Pecan Fudge Brownies Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Butter Pecan Frosted Fudge Brownies combine rich, fudgy chocolate brownies with a decadent butter pecan frosting, delivering a perfect balance of chocolate and nutty sweetness. The brownies are moist and dense, topped with a creamy frosting studded with toasted pecans for a delightful crunch. Ideal for special occasions or when you just want a luxurious chocolate treat.
Ingredients
Brownies
- 2 sticks (1 cup) unsalted butter
- 4 ounces milk or dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup chopped milk or dark chocolate
Butter Pecan Frosting
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2/3 cup heavy cream
- 1 cup plus 2 tablespoons packed brown sugar
- 1 1/2 cups raw pecans
- 2 tablespoons bourbon (optional)
- 3 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 3 cups powdered sugar
Instructions
- Prepare the oven and baking pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper to prevent sticking and for easy removal of the brownies.
- Make the brownie batter: In a medium microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth. Whisk in granulated sugar, vanilla extract, and eggs until fully incorporated. Mix in cocoa powder, flour, and kosher salt gently until just combined to avoid overmixing. Fold in chopped chocolate pieces for added texture. Pour the thick batter evenly into the prepared pan.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the surface is set but still soft inside. Remove from oven and let the brownies cool completely in the pan.
- Prepare toasting pecans: Increase oven temperature to 350°F if needed. On a parchment-lined baking sheet, toss raw pecans with bourbon (if using), 1 teaspoon of vanilla extract, 2 tablespoons brown sugar, and cinnamon. Bake for 10 to 15 minutes, stirring occasionally, until toasted and fragrant. Remove and let cool for 10 minutes, then roughly chop the pecans.
- Make the butter pecan frosting base: In a medium saucepan, melt 4 tablespoons of butter with heavy cream and 1 cup brown sugar over medium heat. Bring mixture to a boil and cook for one minute, ensuring the sugar has dissolved completely. Remove from heat and transfer the mixture to the bowl of a stand mixer. Chill in freezer or fridge for 15 to 20 minutes until cool to the touch.
- Finish the frosting: To the chilled butter mixture, add the remaining 8 tablespoons butter, 2 teaspoons vanilla extract, and powdered sugar. Beat until the frosting is smooth and well-combined. Gently fold in half of the toasted chopped pecans.
- Frost the brownies: Spread the prepared frosting evenly over the cooled brownies. Sprinkle the remaining toasted pecans on top as garnish based on your preference.
- Serve or store: Slice the brownies into 20 pieces. Serve immediately or store in an airtight container, frosted, at room temperature or refrigerated. These brownies can be made and frosted up to one day ahead for best freshness.
Notes
- Brownies can be baked and frosted up to one day in advance. Store covered in an airtight container to maintain freshness.
- Using bourbon in the pecan toasting step is optional but adds a rich, complementary flavor.
- Microwaving the butter and chocolate ensures smooth melting without burning.
- Be careful not to overmix the batter to keep the brownies fudgy rather than cakey.
- Allow the frosting base to cool sufficiently for proper texture and consistency when beaten.
Nutrition
- Serving Size: 1 piece (about 1/20th of the recipe)
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
