I have a bit of an compulsion with anything butter pecan. In the last few months, I ’ ve made butter pecan pancakes with brittle butter bourbon sauce, brown butter pecan cookies, and a sincerely decadent butter pecan layer cake. With some of the frost from that coat left over, I thought it would be perfect with fudge brownies. thus I baked a pan of the most incredible butter pecan fudge brownies you could imagine .
The brownies are rich, dense, fudgey and so damp. Super chocolatey with both melted cocoa and Dutch-processed cocoa gunpowder. A bright, crackly peak that looks so beautiful .
I folded in crunchy pecans and sweet butterscotch chips, which are such a dear line to the iniquity chocolate. And the salt brown butter pecan frost precisely takes these brownies over the edge. The combination of salty sweet flavors, fudgey and crunchy textures, dark chocolate and fresh frost, all comes together into the most decadent, delectable treat .
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Ingredients

Brownies

  • Unsalted Butter. Adds richness, flavor and moisture.
  • Granulated Sugar. Bitter cocoa powder needs to be balanced by some sweetness.  The sugar is also what creates the shiny, crackly top on the surface of the brownies.
  • Semi-Sweet Chocolate Chips. Not all recipes call for melted chocolate, but using both cocoa powder and dark chocolate adds more complex chocolate notes and richness in flavor.  The melted chocolate also makes a very fudgey texture, as well as contributes to the crackly top.
  • Vanilla Extract. Good-quality vanilla is best, and is a beautiful complement to the chocolate.
  • Eggs. The eggs help to emulsify the batter, providing structure and a slight bit of leavening.
  • Dutch Processed Cocoa Powder. Cocoa powder is the star of my brownie recipe, and I use a good-quality Dutch-processed cocoa powder. I’m currently loving the Rodelle brand.  It’s what gives the brownies that rich, warm dark chocolate color, and the bitterness of the cocoa powder plays off the sugar to create a perfect balance.
  • All-Purpose Flour. Less is more when it comes to the flour.  I use just enough to pull the batter together, but not so much that it will dry out that wonderfully fudgey, gooey texture.
  • Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the chocolate and butter.
  • Butterscotch Chips. The butterscotch chips add a wonderful, buttery toffee flavor and great texture.
  • Pecans. Butter pecan fudge brownies wouldn’t be complete without crunchy pecans.

Frosting

  • Browned Butter. Butter pecan desserts are a celebration of butter, and browned butter has the most incredible rich and nutty flavor.
  • Powdered Sugar. Sweetens and thickens the frosting.
  • Nutmeg + Cinnamon. Just a hint of spices to complement the flavor of the brown butter.
  • Coarse Kosher Salt. Balances the sweetness.
  • Vanilla Extract. Use a good-quality vanilla extract for the best flavor.
  • Milk or Cream. Add a little milk or cream to add moisture to the frosting for desired consistency.
  • Pecans. Crunch, texture and nuttiness.

Closeup of butter pecan brownies cut into 8 bars.
Closeup of butter pecan brownies on a copper cooling rack.

Instructions

Cook the Butter and Sugar.

  • Preheat the oven to 325 F.  Line an 8×8 inch baking pan with parchment paper.
  • In a large saucepan, melt the butter and sugar over medium heat.  Once it begins to bubble, cook for two minutes.

Stir in the Chocolate and Vanilla.

  • Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and shiny; the mixture will be grainy.
  • Let cool for 10 minutes.

Beat in the Eggs.

  • Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.

Fold in the Dry Ingredients.

  • In a bowl, sift together the cocoa powder, flour and salt.  Add the dry ingredients to the batter and mix just until no dry streaks remain.
  • Fold in the butterscotch chips and chopped pecans. The batter will be thick but spreadable.

Bake and Cool.

  • Spread the batter evenly into the prepared pan.  For a pretty finish, reserve a few butterscotch chips and chopped pecans to sprinkle on top of the batter.
  • Bake on the center oven rack for exactly 25 minutes – don’t over-bake!
  • The brownies will be shiny and crackled on top and slightly puffed.  Cool the brownies completely before cutting, so that they cut cleanly into bars. (To speed up the cooling process, let them cool at room temperature for 1 1/2 hours, then refrigerate for 1 hour, so that they will firm up enough to cut into bars.)
  • Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into bars. If you like, sprinkle the top of the brownies with coarse finishing salt.

Slather with Brown Butter Frosting.

  • Place the butter in a saucepan over medium heat.  Cook the butter, swirling occasionally, until nutty brown solids form at the bottom of the pan.  Scrape into a bowl and refrigerate until solid, then set out to soften to room temperature before using (this step can be done a day in advance).
  • In a bowl, use an electric mixer (stand or hand-held) to beat the browned butter for 1 minute. Add the powdered sugar, nutmeg, cinnamon, salt, vanilla and milk, and beat for several minutes until very light and fluffy. Add a little more or less milk for desired consistency, then fold in the chopped pecans.
  • Frost the cooled brownies with the frosting and serve.

Butter pecan brownies with brown butter pecan frosting, on a copper cooling rack.

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Butter pecan brownies with brown butter pecan frosting, on a copper cooling rack.

Butter Pecan Fudge Brownies

Heather Smoke

These dense, rich and moist Butter Pecan Fudge Brownies are studded with butterscotch chips and crunchy pecans, then topped with fluffy brown butter pecan frosting.

All recipes on Curly Girl Kitchen are developed for high elevation at 5,280 feet .

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Prep Time

35

mins

Cook Time

25

mins

Total Time

1

hr

Course

Dessert

Cuisine

American

Servings

8

Ingredients  

Brownies

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup semi-sweet cocoa chips
  • 2 tsp vanilla educe
  • 2 large eggs
  • ⅔ cup unsweetened Dutch-processed cocoa powder
  • ⅓ cup general-purpose flour, spooned and leveled
  • ½ tsp

    coarse Kosher strategic arms limitation talks ( if using table salt, use half the come )

  • ½ cup butterscotch chips
  • ¼ cup pecans, chopped

Frosting

  • ½ cup unsalted butter
  • 1 cup powdered carbohydrate
  • ⅛ tsp prime nutmeg
  • ⅛ tsp ground cinnamon
  • ¼ tsp coarse Kosher salt ( if using table salt, habit half the come )
  • ½ tsp vanilla press out
  • 1-2 tbsp milk or skim
  • 2 tbsp pecans, finely chopped

Instructions 

Brownies

  • Preheat the oven to 325 F.  Line an 8×8 inch baking pan with parchment paper.

  • In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble, cook for two minutes. Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted and bright ; the mix will be farinaceous. Let cool for 10 minutes .

  • Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.

  • In a bowl, sift together the cocoa gunpowder, flour and salt. Add the dry ingredients to the batter and mix merely until no dry streaks remain. Fold in the butterscotch chips and chopped pecans. The dinge will be compact but spreadable .
  • Spread the clobber evenly into the organize pan. For a pretty finish, reserve a few butterscotch chips and chopped pecans to sprinkle on top of the batter. Bake on the center oven rack for precisely 25 minutes – don ’ metric ton over-bake ! The brownies will be bright and crackled on top and slightly puffed. Cool the brownies completely before cutting, so that they cut cleanly into bars. ( To speed up the cooling march, let them cool at room temperature for 1 1/2 hours, then refrigerate for 1 hour, so that they will firm up enough to cut into bars. )

  • Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into bars. If you like, sprinkle the top of the brownies with coarse finishing salt.

Frosting

  • Place the butter in a saucepan over medium heat.  Cook the butter, swirling occasionally, until nutty brown solids form at the bottom of the pan.  Scrape into a bowl and refrigerate until solid, then set out to soften to room temperature before using (this step can be done a day in advance).

  • In a bowl, use an electric mixer (stand or hand-held) to beat the browned butter for 1 minute. Add the powdered sugar, nutmeg, cinnamon, salt, vanilla and milk, and beat for several minutes until very light and fluffy. Add a little more or less milk for desired consistency, then fold in the chopped pecans.

  • Frost the cooled brownies with the frosting and serve.

Notes

Leftover brownies should be stored in an airtight container at room temperature for up to 3 days.  They can also be wrapped and frozen for 3-6 months.

Keyword

Brown Butter, Butter Pecan, Fudge Brownies, High Altitude

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Category : Recipe