Delicious, soft and chewy brownies with chopped pecans, a simple bake for baking with kids and one that will satisfy any chocolate craving.
Chocolate pecan brownies are a quick and regular bake in our house. My kids love these chocolate pecan brownies, a simple bake and they are able to bake them without my help.
This is one of those recipes that don’t take too long to prepare, and don’t have too many complicated steps. In other words a great bake for children.
This is my go to recipe for chocolate brownies, the one I use when I need to produce baking quickly! As a mother there is always a coffee morning or a bake sale that I need to bake for. This is one of the recipes I always baked for such an event.
I’ve baked these brownies for years, sometimes with nuts, sometimes without. These brownies are really quick and easy to prepare which makes them ideal for baking with children, who have a short attention span.
In fact these days the children often go off and bake them on their own, requiring no help from me.
Like many of my recipes, this one is written on a scrap of paper. Quite acceptable for me, as I know this recipe and rarely need to look at it. Less so for my daughters, who also love to bake brownies, but used to depend on me standing with them while they do so, so that I could recite the recipe to them.
I’ve written up this recipe for them so that they know where to find it. Adding to my online recipe book for them.
Can these brownies be adapted for a Gluten Free Diet?
I love the look on concentration on my youngest daughters face in this photo, she takes baking very seriously. In fact she was baking this particular batch of chocolate pecan brownies for her Granny.
My Mum is coeliac and brownies are one of the simplest bakes for someone who follows a gluten free diet. The small amount of flour in the recipe means that its an easy swap for a gluten free alternative.
When I make the gluten free chocolate and pecan brownies I substitute the self-raising flour with gluten free self raising flour. I would recommend using Doves Flour as had good results baking with their gluten free flours.
However, it’s also important to take care and ensure that the chocolate you are baking with is also gluten free. Some chocolate contains milk powder and other ingredients that don’t make it suitable for a GF diet.
Top tip for cutting brownies:
It is very tempting when faced with a tray of brownies straight from the oven, to cut them up and enjoy them straight away. However, this does make them really tricky to cut into squares without them falling apart. Instead allow them to cool completely in the tray, this will give the brownie time to set. Once cool cut them up into squares and gently remove them from the tray.
Can I leave the nuts out of this recipe?
The pecan nuts in these chocolate and pecan brownies add a lovely crunch element to the soft gooey brownie. However, if you don’t like pecan’s simply substitute them for another nut, or leave out entirely. Hazelnuts, almonds and macadamia nuts all work well too.
If you have a nut allergy, or don’t enjoy nuts, then leave them out of the recipe entirely.
Lovely to eat cold, but delicious when you warm them up to enjoy with some vanilla ice cream!
How long will these chocolate brownies remain fresh?
Once baked and cooled, place these brownies in an airtight container and they will keep for 3-4 days. I like to place a layer of baking parchment between each cake layer to stop them sticking together.
Can you freeze Chocolate & Pecan Brownies?
Once baked, allow the chocolate and pecan brownies to cool completely on a wire rack. You
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Alternative recipe suggestions:
If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
chocolate & pecan brownies
- 20cmx30cm baking tin
- 400 g milk chocolate
- 200 g unsalted butter
- 3 large eggs (beaten)
- 225 g light muscovado sugar
- 75 g self-raising flour
- 25 g cocoa powder
- 100 g pecan nuts (chopped)
- Break up the chocolate and place in a large bowl along with the butter. Place the bowl in the microwave for 2 minutes. Remove and stir the melted chocolate and butter together and set aside to cool slightly.
- In a separate bowl mix together the flour, cocoa powder and muscovado sugar, ensuring there are no lumps in the sugar.
- Pour the dry goods into the melted chocolate, along with the eggs and pecan nuts. Stir well to combine the ingredients before pouring into a brownie tin that has been lined with baking parchment.
- Cook in an oven at 150C/140CFan for 1 hour. Remove from the oven and allow to cool in the tin.
- Once the brownies have cooled completely, cut into slices and remove from the pan. Keep in an air-tight container, placing a piece of baking parchment between each layer of brownie to stop them sticking together..
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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