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
Scale
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
